【摘 要】
：
番茄采后果实软化快、病害频发,果实采后最常见的病害是灰霉病,但由扩展青霉(Penicillium expansum)引发的青霉病也常造成果实采后腐烂变质.阿魏酸(Ferulic Acid)作为一种酚酸类物质广泛存在于植物界中,具有抗氧化、抗菌及消炎等作用.试验以绿熟期番茄“金鹏218”果实为材料,研究了5mmol.L-1 阿魏酸浸泡处理对采后番茄果实接种Penicillium expansum 后
【机 构】
：
浙江工商大学食品与生物工程学院,浙江杭州310018
【出 处】
：
中国植物病理学会产后病理专业委员会2016年学术年会
论文部分内容阅读
番茄采后果实软化快、病害频发,果实采后最常见的病害是灰霉病,但由扩展青霉(Penicillium expansum)引发的青霉病也常造成果实采后腐烂变质.阿魏酸(Ferulic Acid)作为一种酚酸类物质广泛存在于植物界中,具有抗氧化、抗菌及消炎等作用.试验以绿熟期番茄“金鹏218”果实为材料,研究了5mmol.L-1 阿魏酸浸泡处理对采后番茄果实接种Penicillium expansum 后病害和品质的影响,以及提高果实抗病性的机制.结果 表明：阿魏酸处理有效降低了果实的失重率,延缓可溶性固形物增加的速率,并维持较高的可滴定酸和维生素C 含量；提高果实中过氧化物酶(POD)、几丁质酶(CHT)、β-1,3-葡聚糖酶(GLU)、苯丙氨酸解氨酶(PAL)和4-香豆酰-辅酶A 连接酶(4CL)的活性；促进果实中总酚、类黄酮、木质素和富含羟脯氨酸糖蛋白(HRGP)的累积量.因此,阿魏酸处理有利于保持番茄采后果实品质,并提高果实对青霉病等病害的抗性.
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