食品科学 ›› 2013, Vol. 34 ›› Issue (10): 304-307.doi: 10.7506/spkx1002-6630-201310067

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茶叶提取物对采后桃果苯丙氨酸解氨酶、多酚氧化酶、过氧化物酶活性的诱导

张绍珊,陈娇娇,杨晓萍   

  1. 1.园艺植物生物学教育部重点实验室,华中农业大学园林学院,湖北 武汉 430070;
    2.浙江省松阳县茶叶市场茶叶检测中心,浙江 松阳 323400
  • 收稿日期:2012-04-21 修回日期:2013-04-08 出版日期:2013-05-25 发布日期:2013-05-07
  • 通讯作者: 杨晓萍 E-mail:592690668@qq.com
  • 基金资助:

    茶多酚、茶皂素协同抑制桃采后褐腐病菌的机制研究;天然植物源生物果品保鲜剂保鲜机理研究

Induction of Phenylalanine Ammonium Lyase, Polyphenol Oxidase and Peroxidase in Postharvest Peach Fruit by Tea Extract

ZHANG Shao-shan,CHEN Jiao-jiao,YANG Xiao-ping   

  1. 1. Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China;2. Zhejiang Province Songyang County Tea Testing Center of Tea Market, Songyang 323400, China
  • Received:2012-04-21 Revised:2013-04-08 Online:2013-05-25 Published:2013-05-07

摘要:

研究茶叶提取物对机械损伤或接种灰霉病菌(Botrytis cinerea)桃果苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)活性的诱导。结果表明:茶叶提取液处理诱导了打孔桃果PAL、PPO和POD活性增强,处理后96h酶活性显著高于打孔组桃果(POD活性仅处理后24h达显著差异);茶叶提取液处理也诱导了接种B. cinerea桃果PAL、PPO和POD活性增强,处理后24、72、96h PAL活性显著高于接种病菌组,处理后72h和96h PPO和POD活性显著高于接种病菌组;且茶叶提取物诱导机械损伤或接种B. cinerea桃果PAL、PPO和POD活性增强与其抑制桃果发病一致。表明茶叶提取液诱导PAL、PPO、POD活性增强是其发挥防腐保鲜作用的一种重要方式。

关键词: 桃, 苯丙氨酸解氨酶, 多酚氧化酶, 过氧化物酶, 灰霉病菌

Abstract:

Phenylalanine ammonium lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) activities induced by
tea extract were studied in postharvest peach fruit punched or inoculated with B. cinerea. The results showed that tea extract
induced the activities of PAL, PPO and POD in punched peaches, and the activities of PAL and PPO after 96 h of treatment
with tea extract were significantly higher than that in punched peaches. Tea extract was also able to significantly induce PAL
activities (after 24, 72 h and 96 h of treatment), PPO and POD (after 72 h and 96 h of treatment) in peaches inoculated with
B. cinerea. The enhancement of PAL, PPO and POD in peach fruit punched or inoculated with B. cinerea induced by tea
extract was consistent with the inhibition of disease of peach fruit. The results suggested that the mechanism of extended
preservation of peach fruit may be partially due to the induction of PAL, PPO and POD by tea extract.

Key words: peach, phenylalanine ammonium yase, polyphenol oxidase, peroxidase, Botrytis cinerea

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