Effect and Mechanism of β-Aminobutyric Acid on Incidence of Grey Mold Decay in Postharvest Grapes

doi:10.7506/spkx1002-6630-201614039

Abstract

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

CLC Number:

TS255.3

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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