BABA处理对葡萄果实采后灰霉病的影响及机理

doi:10.7506/spkx1002-6630-201614039

摘要/Abstract

摘要：

以‘巨峰’葡萄果实为实验材料，研究β-氨基丁酸（β-aminobutyric acid，BABA）处理对葡萄果实灰霉病、抗病相关酶活性和总酚含量的影响。葡萄果实先用75 mmol/L的BABA溶液处理后刺伤接种灰霉葡萄孢菌，然后转入25 ℃贮藏60 h。结果发现，BABA处理有效抑制了‘巨峰’葡萄果实的腐烂和病斑的扩展；同时BABA处理还诱导了果实中几丁质酶、β-1,3葡聚糖酶、苯丙氨酸解氨酶、4-香豆酸辅酶A连接酶和肉桂酸羟化酶等抗病相关酶活性以及总酚含量的提高。结果表明，BABA可诱导葡萄果实产生抗病性，从而减少灰霉病的发生。

关键词: 葡萄果实, &beta, -氨基丁酸, 灰霉病, 抗病相关酶, 诱导抗病性

Abstract:

The effects of β-aminobutyric acid (BABA) treatment on postharvest grey mold decay, the activities of defenserelated
enzymes and total phenolics content in Kyoho grapes were investigated. The grape fruits were pretreated with
75 mmol/L BABA, inoculated with Botrytis cinerea, and then stored at 25 ℃ for 60 h. The results showed that BABA
treatment resulted in significantly lower disease incidence and smaller lesion diameter compared with the control fruit.
Meanwhile, BABA treatment enhanced the activities of defense-related enzymes including chitinase, β-1,3 glucanase,
phenylalanine ammonia-lyase, 4-coumarate coenzyme A ligase and cinnamate-4-hydroxylase and increased the content of
total phenolics. These results suggest that BABA treatment can reduce the incidence and severity of gray mold decay by
inducing disease resistance in grapes.

Key words: grape fruit, β-aminobutyric acid, gray mold decay, defense-related enzymes, induced disease resistance

中图分类号:

TS255.3

龙清红，高梵，李晓安，金鹏，郑永华. BABA处理对葡萄果实采后灰霉病的影响及机理[J]. 食品科学, doi: 10.7506/spkx1002-6630-201614039.

LONG Qinghong, GAO Fan, LI Xiao’an, JIN Peng, ZHENG Yonghua. Effect and Mechanism of β-Aminobutyric Acid on Incidence of Grey Mold Decay in Postharvest Grapes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614039.

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