1-MCP对低温贮藏苹果灰霉病抗性的诱导作用

以红富士苹果为试材，研究1-甲基环丙烯（1-methylcyclopropene，1-MCP）对低温贮藏（0±1）℃苹果灰霉病的控制效果及其诱导抗病机理。结果表明：采后1 μL/L 1-MCP处理较对照可显著降低损伤接种苹果灰霉病的发病率，抑制病斑的扩展（P＜0.05）。同时1-MCP处理能够诱导果实中苯丙氨酸解氨酶、多酚氧化酶、过氧化物酶、β-1,3-葡聚糖酶、几丁质酶活性的提高，促进总酚、类黄酮和木质素的积累，降低膜脂过氧化程度，减少丙二醛的产生，从而提高果实的抗病性。研究结果可为1-MCP防治苹果采后病害提供理论依据。

Mechanism of 1-MCP Treatment in Induced Resistance to Gray Mold of Apples during Low-Temperature Storage

This study aimed to investigate the effect of 1-methylcyclopropene (1-MCP) treatment on postharvest gray mold
in “Red Fuji” apples and the mechanism of induced resistance during low-temperature storage at (0 ± 1) ℃. The results
indicated that disease incidence and lesion diameter in apples after the inoculation were significantly reduced by 1 μL/L
1-MCP treatment when compared to control group (P < 0.05). Moreover, the activities of phenylalanine ammonia-lyase (PAL),
polyphenol oxidase (PPO), peroxldase (POD), β-1,3-glucanase (GLU) and chitinase (CHI) of apple fruits were promoted
remarkably by 1-MCP treatment. The contents of total phenolic compounds, flavonoids and lignin were also increased
significantly. Besides, the content of malondialdehyde (MDA) was decreased by 1-MCP treatment. The results provide a
theoretical basis for the use of 1-MCP as a control agent against apple postharvest diseases.