| 常金梅,张鲁斌.采后菠萝黑心病发病过程中酚类代谢的变化[J].中国南方果树,2021,50(3): |
| 采后菠萝黑心病发病过程中酚类代谢的变化 |
| Change of Phenolic Metabolism during the Development of Internal Browning of Post-harvest Pineapple |
| 投稿时间：2020-07-02 修订日期：2020-10-13 |
| DOI： |
| 中文关键词: 菠萝 黑心病 酚类代谢 |
| 英文关键词:pineapple, black heart disease, phenolic Metabolism |
| 基金项目: |
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| 摘要点击次数: 1823 |
| 全文下载次数: 341 |
| 中文摘要: |
| 为了探讨采后菠萝果实黑心病发病过程中酚类物质代谢的变化规律,以感病品种‘巴厘’和抗病品种‘无刺卡因’的菠萝果实为材料,将其贮藏至25℃条件下,每隔2 d调查病情指数的变化情况,并对菠萝果肉进行取样,测定果实总酚和2,8-二羟甲基蒽醌含量的变化,同时对酚类代谢相关酶(PPO、POD、CAT、PAL)活性的变化趋势进行测定,结果表明,菠萝果实在贮藏第6 d 时,发病率达到80%,病情指数为15.24%,第8 d时,病情指数达到70%。发病部位果肉总酚和2,8-二羟甲基蒽醌含量呈先上升后下降的趋势,峰值分别出现在第6 d和第8 d,显著高于健康部位。酚类代谢相关酶中,PPO活性从第4 d开始出现了快速升高,而POD、PAL则第4 d之后呈下降趋势。伴随着菠萝黑心病的发生,果肉酚代谢发生了显著的变化,酚代谢紊乱失衡可能是病害发生的重要机理之一。 |
| 英文摘要: |
| In order to explore the change of phenolic metabolism during the development of internal browning of postharvest pineapple fruits, "stingless Kayin" and "Paris" pineapple as material were stored at room temperature. The disease index was investigated and the pulp was sampled every 2 days. The contents of total phenol and 2, 8-dihydroxy methyl anthraquinone and the activities of phenolic metabolism-related enzymes (PPO、POD、CAT、PAL) were tested during the course of the storage. The results showed that the incidence rate reached 80% and the disease index was 15.24% at the 6th day of storage, and the disease index increased to 70% at the 8th day. The content of total phenol and 2, 8-dihydroxy methyl anthraquinone in the pulp of the disease site increased first and then decreased, and the peak value appeared on the 6th and 8th day respectively, which was significantly higher than the healthy site. Among phenolic metabolism-related enzymes, PPO activity increased rapidly from the 4th day, while POD and PAL showed a downward trend after the 4th day. With the occurrence of pineapple black heart disease, the phenolic metabolism in flesh changed significantly, and the disorder and imbalance of phenolic metabolism may be one of the important mechanisms of the occurrence of the disease. |
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