外源茉莉酸甲酯和异亮氨酸对灰霉菌侵染后圣女果抗病性酶酶活的影响

Effects of Exogenous Methyl Jasmonate and Isoleucine on Resistance Related Enzyme Activity of Cherry Tomatoes After Botrytis cinereal Infection

摘要:

果蔬在贮藏期间多发生灰霉病,造成果蔬严重腐烂。通过圣女果接种灰霉菌,模拟贮藏过程中可能发生的腐烂,研究外源茉莉酸甲酯(MeJA)、异亮氨酸(Ile)处理对抑制灰霉菌侵染的酶的影响。将Ile组和MeJA+Ile组用10mmol/L Ile浸泡处理后,对MeJA组和MeJA+Ile组用10μmol/L MeJA 30℃熏蒸48h,然后接种灰霉菌孢子侵染,室温贮藏并进行病斑直径和酶活测定。结果显示:MeJA、Ile处理的圣女果在灰霉菌侵染后苯丙氨酸解氨酶、多酚氧化酶、过氧化物氧化酶、超氧化物歧化酶、抗坏血酸过氧化物酶、过氧化氢酶酶活较高,与对照组差异显著(P<0.05)。MeJA+Ile处理组与其余3组比较,测得的酶活均较高,且病斑直径较小,这说明MeJA和Ile协同处理可提高圣女果抗病性酶酶活,增强对灰霉菌侵染的抗性。研究旨在为防治果蔬采后贮藏过程中灰霉菌引起的腐烂提供一定的参考。

Abstract:

During the storage period, Botrytis cinerea infection was usually occurred, which caused serious rot in fruits and vegetables. In this study, cherry tomatoes infected with Botrytis cinerea were used to simulate the rot that might occur during storage, and the inhibitory effect of exogenous methyl jasmonate (MeJA) and isoleucine (Ile) on the enzymes activity related to grey mold was studied. In the experiment, Ile group and MeJA+Ile group were first soaked in 10mmol/L Ile, and the MeJA group and MeJA+Ile group were subsequently fumigated with 10μmol/L MeJA at 30℃ for 48h, then them were infected with Botrytis cinerea spores, and stored at room temperature. And the lesion diameter and enzyme activity were measured. The results showed that cherry tomatoes treated with MeJA and/or Ile had higher enzyme activity in phenylalanin-eammonialyase, polyphenol oxidase, peroxidase, superoxide dismutase, ascorbate peroxidase and catalase after infection, which was significantly different with that of the control group (P<0.05). Compared with the other three groups, the enzyme activities measured in the MeJA+Ile group were all higher, while the lesion diameter was smaller, which indicated that cherry tomatoes with MeJA and Ile combined treatment could activate the disease resistance enzyme and enhance the resistance to the infection of Botrytis cinerea. This study provides a reference for the prevention of Botrytis cinerea induced rot in fruits and vegetables during postharvest storage.