6’-O-咖啡酰熊果苷处理通过激活苯丙烷代谢提高采后蓝莓果实对灰霉病的抗性

doi:10.7506/spkx1002-6630-20230506-047

食品科学 ›› 2024, Vol. 45 ›› Issue (13): 256-263.doi: 10.7506/spkx1002-6630-20230506-047

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6’-O-咖啡酰熊果苷处理通过激活苯丙烷代谢提高采后蓝莓果实对灰霉病的抗性

唐勇, 吴化雨, 赵平, 王芳, 邓佳

（1.西南林业大学林学院，云南昆明 650224；2.西南林业大学西南地区林业生物质资源高效利用国家林业和草原局重点实验室，云南昆明 650224；3.西南山地森林资源保育与利用教育部重点实验室，云南昆明 650224；4.西南地区生物多样性保育国家林业局重点实验室，云南昆明 650224）

发布日期:2024-07-12
基金资助:
云南省“高层次人才培养支持计划”项目（YNWR-QNBJ-2020-205）；云南省“两类”人才培养项目（202105AC160045）；国家自然科学基金地区科学基金项目（31960326；32160394）；云南省农业联合专项（202101BD070001-065）

6’-O-Caffeoylarbutin Treatment Improves the Resistance to Gray Mold of Postharvest Blueberry Fruit by Activating Phenanthrene Metabolism

TANG Yong, WU Huayu, ZHAO Ping, WANG Fang, DENG Jia

(1. College of Forestry, Southwest Forestry University, Kunming 650224, China; 2. Key Laboratory of State Forestry and Grassland Administration on Highly-Efficient Utilization of Forestry Biomass Resources in Southwest China, Southwest Forestry University, Kunming 650224, China; 3. Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Kunming 650224, China; 4. Key Laboratory of Biodiversity Conservation in Southwest China, State Forestry Administration, Kunming 650224, China)

Published:2024-07-12

摘要/Abstract

摘要： 为研究6’-O-咖啡酰熊果苷处理对采后蓝莓果实灰霉病的防控作用，以蓝莓果实为研究材料，蒸馏水处理为对照，采用2.5 mmol/L 6’-O-咖啡酰熊果苷浸泡处理蓝莓果实，分析6’-O-咖啡酰熊果苷处理后对蓝莓灰霉病的防控效果及其对果实苯丙烷代谢的影响。结果表明，与对照组比，6’-O-咖啡酰熊果苷处理显著降低了采后蓝莓果实灰霉病的发病率，抑制了病斑的扩张；与此同时，与对照组比，还提高了果实苯丙氨酸解氨酶、4-香豆酸辅酶A连接酶、肉桂酸-4-羟基化酶、肉桂醇脱氢酶、多酚氧化酶和过氧化物酶活性以及总酚、类黄酮和木质素的含量，对蓝莓果实的贮藏品质也无不良影响。综上，6’-O-咖啡酰熊果苷处理通过激活采后蓝莓果实苯丙烷代谢相关酶活性，促进抗性物质的合成积累，从而增强蓝莓果实对灰霉病的抗性。

关键词: 蓝莓；6’-O-咖啡酰熊果苷；苯丙烷代谢；抗病

Abstract: To study the effect of 6’-O-caffeoylarbutin (CA) treatment on the prevention and control of gray mold in postharvest blueberry fruit and its effect on fruit phenylpropane metabolism, blueberries were soaked in 2.5 mmol/L CA solution or distilled water as the control. The results showed that CA treatment significantly reduced the incidence of gray mold in postharvest blueberry fruit and inhibited the expansion of lesion diameter when compared with the control. Meanwhile, it increased the activities of phenylalanine ammoniase (PAL), cinnamic acid-4-hydroxylase (C4H), 4-coenzyme coenzyme A ligase (4CL), cinnamyl alcohol dehydrogenase (CAD), polyphenol oxidase (PPO) and peroxidase (POD), as well as the contents of total phenols, flavonoids and lignin, with few adverse effects on the storage quality. It is concluded that CA treatment could promote the synthesis and accumulation of resistance-related substances and consequently enhance the resistance to gray mold by activating the enzyme activities related to phenylpropane metabolism in postharvest blueberry fruit.

Key words: blueberry; 6’-O-caffeylarbutin; phenylpropane metabolism; disease resistance

中图分类号:

TS255.3

唐勇, 吴化雨, 赵平, 王芳, 邓佳. 6’-O-咖啡酰熊果苷处理通过激活苯丙烷代谢提高采后蓝莓果实对灰霉病的抗性[J]. 食品科学, 2024, 45(13): 256-263.

TANG Yong, WU Huayu, ZHAO Ping, WANG Fang, DENG Jia. 6’-O-Caffeoylarbutin Treatment Improves the Resistance to Gray Mold of Postharvest Blueberry Fruit by Activating Phenanthrene Metabolism[J]. FOOD SCIENCE, 2024, 45(13): 256-263.

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6’-O-咖啡酰熊果苷处理通过激活苯丙烷代谢提高采后蓝莓果实对灰霉病的抗性

6’-O-Caffeoylarbutin Treatment Improves the Resistance to Gray Mold of Postharvest Blueberry Fruit by Activating Phenanthrene Metabolism

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