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通过探讨顺-3-己烯醇、芳樟醇氧化物、芳樟醇、水杨酸甲酯、香叶醇、苯甲醇和苯乙醇7种茶叶游离态香气组分和糖苷类香气前体对茶炭疽病菌、茶云纹叶枯病菌、茶轮斑病菌和茶赤叶斑病菌4种致病菌的抑制作用,以及真菌侵染引发的茶树(Camellia sinensis)内源β-樱草糖苷酶、β-木糖苷酶、β-葡萄糖苷酶I、β-葡萄糖苷酶II、β-葡萄糖基转移酶基因的表达差异,结果表明:7种游离态香气组分和糖苷类香气前体对4种致病菌均有明显的抑制作用,其中香叶醇的抑制作用最强,在浓度为0.1mg.mL-1时即对茶炭疽病菌的抑制率达到100%。实时定量PCR结果显示:真菌侵染可不同程度诱导茶树内源糖苷酶和β-葡萄糖基转移酶基因的表达上调,且上调多发生于染病初期。
The effects of cis-3-hexenol, linalool oxide, linalool, methyl salicylate, geraniol, benzyl alcohol and phenylethyl alcohol on free tea aroma components and glycosidic aroma precursors Colletotrichum gloeosporioides, Alternaria brassicicola, Alternaria brassicae and Alternaria brassicae and the inhibition of endogenous β-primulin glucosidase, β - xylosidase, β-glucosidase I, β-glucosidase II, β-glucosyltransferase gene expression differences, the results showed that: seven free aroma components and glycosidic aroma precursors of four kinds of pathogenic The inhibitory effect of geraniol was the strongest. When the concentration was 0.1 mg.mL-1, the inhibition rate to the anthracnose pathogen was 100%. The results of real-time quantitative PCR showed that fungal infection could up-regulate the expression of endogenous glycosidase and beta-glucosyltransferase genes in tea plants to varying degrees, and the up-regulation occurred mostly in the early stages of the disease.