BABA处理对采后芒果果实抗病性的影响

弓德强　梁清志　黄光平　邓立宝　李雄辉　王晓　朱世江

摘 要 以‘台农1号芒果为试材，研究采后分别用0、50、100、200、400 mg/L的β-氨基丁酸（BABA）处理对在常温（22～25 ℃）贮藏条件下芒果果实抗病性的影响，并探讨相关防御机制。结果显示，与对照果实相比，BABA采后处理显著降低了芒果果实的病情指数和病果率，从而提高了芒果的商品果率，对芒果采后抗病性具有明显的诱导作用，其中100 mg/L的BABA处理效果最好。在贮藏过程中，BABA（100 mg/L）处理不仅显著提高了芒果防御酶苯丙氨酸解氨酶（PAL）、过氧化物酶（POD）和多酚氧化酶（PPO）的活性，同时也提高了芒果抗性物质总酚和木质素的含量以及贮藏早期过氧化氢（H2O2）的水平。表明防御酶、抗性物质及活性氧可能参与了BABA诱导芒果果实采后抗病性的过程。

关键词 芒果；β-氨基丁酸；抗病性；防御酶；抗性物质

中图分类号 S667.7 文献标识码 A

Abstract The effect of β-aminobutyric acid（BABA）treatment with 0， 50， 100， 200 or 400 mg/L on disease resistance in harvested mango（Mangifera indica L. cv. Tainong No.1）fruits during storage at ambient temperature （22-25 ℃）and the possible defense mechanism involved were investigated to provide a theoretical basis for the new technological control of postharvest diseases. The results indicated that BABA significantly reduced the disease index and disease incidence， and enhanced the commodity fruit rate of mango fruits， compared to the control. BABA treatment was effective in inducing the resistance of mango fruits to postharvest diseases， and 100 mg/L BABA was the most effective treatment for the control of postharvest diseases. Compared with the control， BABA （100 mg/L）significantly enhanced the activities of defense enzymes phenylalanine ammonia-lyase（PAL）， peroxidase （POD）and polyphenol oxidase（PPO）in mango fruits during storage. Meanwhile， BABA significantly increased the contents of antifungal substance such as total phenolic and lignin in fruits during storage. In addition， BABA also significantly increased the level of hydrogen peroxide（H2O2）in fruits in the early stage of storage. These results suggest that defense enzymes， antifungal substance and reactive oxygen species were probably involved in the BABA-induced disease in harvested mango fruits.

Key words Mango； β-aminoisobutyric acid； Disease resistance； Defense enzymes； Antifungal substance

doi 10.3969/j.issn.1000-2561.2015.11.024

芒果（Mangifera indica L.）屬于热带亚热带水果，一般在高温季节采收，果实呼吸代谢比较旺盛，常温条件下不耐贮藏，容易发生病害而腐烂，因此成为芒果产业快速发展的瓶颈。目前，在生产中芒果果实的防病保鲜处理方法仍在用化学杀菌剂，虽然效果较好，但其药物残留、产生抗药性等负面作用越来越引起广大消费者的关注和担心。因此，探索新的安全高效的防病保鲜剂成为研究热点[1]。近年来，抗病性诱导技术已经成为果蔬采后病害防治研究的热点，被认为是最有前途能替代化学杀菌剂的控制果蔬采后病害的方法。果蔬诱导抗性是采用生物和非生物诱导因子处理采后果蔬产品，通过提高果蔬自身的免疫力间接减少病原菌的侵染，从而延长果蔬的贮藏寿命，因此具有很大的应用潜力。……