摘要
为了解葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)挥发性有机物防治草莓果实采后病害的可能机理,研究了拮抗酵母挥发性单体桂皮醛对草莓灰霉病的抑制作用,结果显示62.5μL/L的桂皮醛熏蒸处理3 d对草莓灰霉病防治效果最好,能显著抑制草莓果实的病斑扩展(P<0.05)。不同剂量的桂皮醛都可以有效保持草莓颜色、可溶性固形物质量分数和可滴定酸质量分数,延缓品质的下降。以62.5μL/L桂皮醛熏蒸草莓不同时间,发现与对照组相比,桂皮醛处理总体上能明显提高草莓中过氧化氢酶、多酚氧化酶、抗坏血酸过氧化物酶和β-1,3-葡聚糖酶活力和FaCAT、FaPPO、FaAPX基因相对表达量,抑制超氧化物歧化酶活力下降,62.5μL/L桂皮醛处理组草莓在熏蒸过程中苯丙氨酸解氨酶活力先升高后下降,而FaPAL基因表达水平在熏蒸过程中逐渐下降,FaGLU基因表达在后期有上升趋势。这些结果表明,与对照组相比,桂皮醛熏蒸处理能够诱导相关抗性基因表达和酶活力升高,维持草莓品质,有效抑制草莓采后灰霉病的发生。
This study was conducted to evaluate the effect of volatile organic compounds produced by Hanseniaspora uvarum(H.uvarum),which we have demonstrated previously to have antagonistic activity against yeast,on postharvest gray mold of strawberry fruit and the possible underlying mechanism.Results showed that fumigation treatment with 62.5μL/L trans-cinnamaldehyde for 3 days had the best effect on controlling gray mold,significantly inhibiting the expansion of the lesion diameter(P<0.05).In addition,trans-cinnamaldehyde at all concentrations could maintain the color,content of total soluble solid and titratable acidity of strawberry fruit and delay quality deterioration.Fumigation with 62.5μL/L trans-cinnamaldehyde had the potential to significantly increase the activity of catalase,polyphenoloxidase,ascorbate peroxidase andβ-1,3-glucanase,increase the relative expression levels of FaCAT,FaPPO,and FaAPX and delay the decrease in superoxide dismutase activity as compared with the control group.The activity of phenylalanine ammonia lyase first increased and then decreased with increasing treatment time.The relative expression level of FaPAL decreased gradually during the 3-day treatment period,while the relative expression level of FaGLU increased during the later part of this period.Overall,these results indicated that trans-cinnamaldehyde could enhance the defense-related enzymes and genes,thereby maintaining the quality and effectively inhibiting postharvest gray mold in strawberry fruit.
作者
郭虹娜
刘佳
奚裕婷
周姣
姜毅
汪江琦
张艳芬
肖红梅
GUO Hongna;LIU Jia;XI Yuting;ZHOU Jiao;JIANG Yi;WANG Jiangqi;ZHANG Yanfen;XIAO Hongmei(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第13期212-220,共9页
Food Science
基金
南京市科委农业科技攻关项目(201805035)
江苏省高校优势学科建设工程资助项目。
关键词
桂皮醛
草莓
灰霉病
品质
诱导抗性
基因表达
trans-cinnamaldehyde
strawberry
gray mold
quality
induced resistance
gene expression
