]*>","")" /> Ultraviolet-Combined with 1-Methylcyclopropene Induced the Increasing of Enzymes Activity and Inhabited the Occurrence of Black Spot of Postharvest Fragrant Pear
Xinjiang Agricultural Sciences

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Ultraviolet-Combined with 1-Methylcyclopropene Induced the Increasing of Enzymes Activity and Inhabited the Occurrence of Black Spot of Postharvest Fragrant Pear

MA Jing;HUANG Ling;LI Xue-wen   

  • Received:2012-11-25 Revised:2012-11-25 Online:2012-11-25 Published:2012-11-25

UV-C结合1-MCP处理提高香梨采后相关抗性酶活性抑制黑斑病的发生

马晶;黄玲;李学文   

  1. 新疆农业大学食品科学与药学学院,乌鲁木齐,830052





摘要： [目的]以UV-C结合1-MCP对香梨进行处理,研究复合处理对采后香梨果实黑斑病发生及抗性酶活性的影响,探讨UV-C结合1-MCP提高香梨采后抗病性可能机制,为采后香梨黑斑病的防治提供理论依据.[方法]以库尔勒香梨为试验材料,室温下用1mg/kg浓度的1-MCP处理,24h后再进行紫外线UV-C处理,辐照强度为7.5 kJ/m2,辐照时间为39 min.对处理果实进行损伤接种黑斑病菌,放置于低温(-1℃)条件下贮藏,定期测量果实品质,以接种无处理果实作为对照.[结果]在整个低温储藏过程中,UV-C结合1-MCP处理的果实发病率及病斑直径均明显低于对照果实.UV-C结合1-MCP处理提高了香梨果实POD、PAL、CHT、GLU活性.[结论]UV-C结合1-MCP复合处理提高了香梨果实抗病相关酶的活性,有效抑制了香梨果实黑斑病的扩展及发病率,增强果实的抗病性.