采后Attapulgite处理对苹果梨青霉病的抑制效果

在离体条件下,105、0 g/L和100 g/L的Attapulgite均可抑制Penicillium expansum菌丝的生长,其中以100 g/L的抑菌效果最好,对菌丝生长的抑制率可达55.9%.采用50 g/L和100 g/L的Attapulgite以Tween60做表面活性剂对果实进行15 min真空渗透处理,可显著降低损伤接种P.expansum的病斑面积,其中100 g/L的处理效果优于50 g/L处理.生化分析结果表明,经Attapulgite处理的果实体内的苯丙氨酸解氨酶(PAL)、几丁质酶(CHT)和-β1,3-葡聚糖酶(GLU)活性明显升高,总酚含量也有所增加.由此表明,Attapulgite处理对苹果梨果实青霉病的抑制与其的直接抑菌作用和诱导体内的抗性有关.

Inhibiting effect of postharvest Attapulgite treatment on blue mold of pears (cv.Pingguoli)

In vitro test indicated that Attapulgite at 10,50 g/L and 100 g/L inhibited the mycelium growth of Penicillium expansum.The treatment at 100 g/L showed the best effect,and the inhibitory rate reached 55.9 %.Lesion area of fruit inoculated with P.expansum was significantly decreased by vacuum infiltration treatment for 15 minutes used Attapulgite at 50g/L and 100 g/L with Tween 60 as surfactant.The treatment at 100 g/L was better than that at 50 g/L.Biochemical analysis showed that the activity of phenylalanine ammonialyase(PAL),chitinase(CHT),β-1,3-glucanase(GLU),and total phenolic content were increased in treated fruit.It is suggested that Attapulgite could reduce blue mold in pears by inhibiting growth of pathogen and induce resistance in fruit.