| 盘柳依1, 赵显阳1, 陈 明1, 付永琦1, 向妙莲1*, 陈金印1, 2.茉莉酸甲酯调控防御酶活性诱导猕猴桃果实抗采后软腐病[J].植物保护,2019,45(1):75-80. |
| 茉莉酸甲酯调控防御酶活性诱导猕猴桃果实抗采后软腐病 |
| Regulation of defense enzymes by methyl jasmonate to induce theresistance of kiwifruits against soft rot |
| 投稿时间：2018-04-20 修订日期：2018-05-26 |
| DOI：S 436.634 |
| 中文关键词: 茉莉酸甲酯 猕猴桃 软腐病 诱导抗病 防御酶 |
| 英文关键词:methyl jasmonate kiwifruit soft rot induced resistance defense enzyme |
| 基金项目:江西省果蔬采后处理关键技术及质量安全协同创新中心项目(JXGS-03); 江西省教育厅科学技术研究项目(GJJ160355); 江西省教育厅青年科学基金(GJJ13255) |
| 作者 | 单位 | | 盘柳依1, 赵显阳1, 陈 明1, 付永琦1, 向妙莲1*, 陈金印1, 2 | 1. 江西农业大学农学院, 江西省果蔬采后处理关键技术与质量安全协同创新中心, 江西省果蔬保鲜与无损检测重点实验室, 南昌 330045
2. 萍乡学院, 萍乡 337055 |
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| 中文摘要: |
| 以‘金魁’猕猴桃果实为试验材料, 研究茉莉酸甲酯(methyl jasmonate, MeJA)调控防御酶活性抗猕猴桃采后软腐病的效应。测定了MeJA对猕猴桃软腐病病斑直径、软腐病菌Botryosphaeria dothidea抑菌作用及超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)和多酚氧化酶(PPO)等防御酶活性的影响。结果表明:在0.001~10 mmol/L浓度范围内, MeJA对猕猴桃软腐病菌B.dothidea的抑制作用随浓度升高而增强; MeJA对猕猴桃果实最佳诱导浓度和熏蒸时间分别为0.1 mmol/L 和24 h, 其诱导效果分别为26.01%和26.85%; 猕猴桃果实经0.1 mmol/L MeJA熏蒸处理24 h后, SOD、POD、CAT、APX和PPO活性提高, 其中SOD和POD活性分别较对照增加33.85%和61.61%, 差异达显著水平(P<0.05)。以上结果暗示MeJA诱导猕猴桃果实抗采后软腐病可能与其提高防御酶活性有关。 |
| 英文摘要: |
| In this study, ‘Jinkui’ kiwifruits were used to investigate the effects of methyl jasmonate (MeJA) regulating the activities of defense enzymes on the induced resistance to soft rot (Botryosphaeria dothidea) of posthavest kiwifruit. The inhibition effects of MeJA against B.dothidea and the disease spot diameters as well as the activities of the related defense enzymes, including superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbic acid peroxidase (APX) and polyphenol oxidase (PPO), were measured. The results showed that the inhibition effects of MeJA on B.dothidea increased with increasing concentration in the range of 0.001-10 mmol/L. In MeJA induction experiments, it was found that the best MeJA treatment concentration and duration were 0.1 mmol/L and 24 h, with an inductive effect of 26.01% and 26.85%, respectively. The activities of SOD, CAT, POD, APX and PPO in fruits treated with 0.1 mmol/L MeJA for 24 h were increased and the SOD and POD activities were significantly enhanced by 33.85% and 61.61% compared with those of the control (P<0.05). These results indicated that the increased activities of defense enzymes might be involved in the resistant reactions of MeJA to soft rot in postharvest kiwifruits. |
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