丁香精油对冷藏冬枣果实腐烂及诱导抗病相关酶活性的影响

对不同浓度丁香精油处理冬枣果实在0℃贮藏期间(60d)及藏后25℃货架期(5d)的果实腐烂率、诱导抗病相关酶活性和总酚含量的变化特征进行分析,以探索丁香精油抑制冬枣果实腐烂与抗病性诱导的关系。结果表明:丁香精油处理能有效抑制冬枣贮藏期果实腐烂的发生,提高其苯丙氨酸解氨酶、多酚氧化酶和过氧化物酶活性,诱导总酚含量的增加。经丁香精油处理冬枣果实在贮藏60d后25℃货架期5d时的腐烂指数得到明显下降,同时保持了较高的苯丙氨酸解氨酶、多酚氧化酶、过氧化物酶活性和总酚含量,并以0.50%丁香精油处理的效果最显著,其贮藏后货架期的果实腐烂指数较对照下降了45.5%。可见,丁香精油抑制贮藏冬枣果实的腐烂与抗病相关酶活性的升高密切相关,抗病性诱导是丁香精油处理抑制冬枣采后果实腐烂的重要原因之一。

Inhibition of Postharvest Decay in Relation to Induced Disease Resistance of Dongzao Jujube Fruit Treated with Clove Oil during Cold Storage and Shelf Period

Dongzao jujube fruit were stored at 0℃ 60 days and at 25℃ with 5 days of shelf period to investigate the effect of clove oil treatments on the decay control and its relation to the induction of disease resistance.Results indicated that the treatment with clove oil significantly inhibited decay incidence,maintained higher levels of phenylalanine ammonium-lyase,polyphenol oxidase,peroxidase and total phenolic content during storage at 0℃.Fruit treated with clove oil also have significant less decay rate and higher levels of phenylalanine ammonium-lyase,polyphenol oxidase,peroxidase and total phenolic content in the fifth day of shelf period at 25℃.The 0.50% clove oil treatment showed more significant effects than other treatments.The results suggested that the inhibition of fruit decay by clove oil treatment was related to the induction of defensive enzyme activities.