食品科学2017，Vol.38Issue(21)：272-278,7.DOI:10.7506/spkx1002-6630-201721043
β-氨基丁酸抑制草莓低温贮藏过程中灰霉病的效果及其机理
Inhibitory Effect and Mechanisms of β-Aminobutyric Acid on Grey Mold (Botrytis cinerea) in Strawberry Fruits during Low Temperature Storage
摘要
Abstract
The inhibitory effects ofβ-aminobutyric acid (BABA) on gray mold decay caused by Botrytis cinerea in harvested strawberry fruits stored at (5 ± 1) ℃ and the possible mechanisms were investigated.The strawberry fruits were pretreated with 20 mmol/L BABA,inoculated with the spores of Botrytis cinerea,and then stored at (5 ± 1) ℃ for 12 days.The results showed that the fruits treated with BABA had significantly lower disease incidence and smaller lesion diameters than the control fruits.The fruits treated with BABA showed 9.2％ higher activity of chitinase (CHI) and 54.9％ higher activity of β-1,3-glucanase (GLU) than the control fruits at the end of storage.BABA-treated fruits showed 29.3％ lower activity of polygalacturonase (PG) and 24.4％ lower activity of cellulose (Cel) than the control fruits.BABA treatment upregulated the expression of FaCHI and FaGLU and downregulated the expression of FaPG and FaCel.Moreover,BABA damaged the plasma membrane integrity of B.cinerea spores and caused the leakage of protein and sugar from the pathogen mycelia in vitro.The results indicated that BABA could effectively inhibit gray mold decay in strawberry fruits,which may be related to increased defense-related enzyme activities in fruits,suppressed PG and Cel activities and direct fungitoxic property against the pathogen.关键词
草莓/β-氨基丁酸/灰葡萄孢霉/诱导抗性/基因表达/质膜完整性Key words
strawberry/β-aminobutyric acid/Botrytis cinerea/induced resistance/gene expression/plasma membrane integrity分类
轻工纺织引用本文复制引用
王雷,李华,张华,王会,金鹏,赵燕,郑永华..β-氨基丁酸抑制草莓低温贮藏过程中灰霉病的效果及其机理[J].食品科学,2017,38(21):272-278,7.基金项目
公益性行业(农业)科研专项(201303073) （农业）
国家自然科学基金青年科学基金项目(31601521) （31601521）
山东省高等学校科技计划项目(J16LF61) （J16LF61）
聊城大学博士启动基金项目(318051535) （318051535）
聊城大学大学生科技文化创新基金项目(26312168812) （26312168812）
