食品科学2016，Vol.37Issue(14)：213-218,6.DOI:10.7506/spkx1002-6630-201614039
BABA处理对葡萄果实采后灰霉病的影响及机理
Effect and Mechanism ofβ-Aminobutyric Acid on Incidence of Grey Mold Decay in Postharvest Grapes
摘要
Abstract
The effects ofβ-aminobutyric acid (BABA) treatment on postharvest grey mold decay, the activities of defense-related 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.关键词
葡萄果实/β-氨基丁酸/灰霉病/抗病相关酶/诱导抗病性Key words
grape fruit/β-aminobutyric acid/gray mold decay/defense-related enzymes/induced disease resistance分类
轻工业引用本文复制引用
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,2016,37(14):213-218,6.基金项目
国家自然科学基金面上项目 （）
