采后热处理对苹果青霉病的控制及其部分机理
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摘要
苹果是重要的温带水果,其果实在采后会受到多种真菌的侵染而腐烂变质,其中由Penicillium expansum引起的青霉病最为常见。本研究以富士苹果为材料,采用不同温度和时间的热水浸泡(HWD)来观察处理对损伤接种果实青霉病的控制效果,通过观测处理后病原物生活力、超微结构及果实抗性的变化来阐明热处理控制苹果青霉病的机理。结果表明:
1.损伤接种果实在45、50和55℃下分别处理1、3、5、10、15和25 min后观察发现,3种温度处理5、10或15 min均可显著抑制果实病斑直径的扩展,其中以50℃处理10 min的效果最好。
2.离体条件下,45、50和55℃处理可显著降低P. expansum孢子的致病力;50和55℃处理可明显推迟孢子萌发或生长,其中55℃处理的效果尤为明显;相反,45℃处理却明显促进孢子萌发。
3.显微观察结果表明,50和55℃处理会对P. expansum孢子的外壁、细胞核及线粒体的结构造成明显损伤,使孢子外壁凹陷、坍塌、甚至破裂,细胞核、线粒体发生明显形变,使其原有结构消失。
4. 50℃处理10 min可诱导果实中POD、PPO及PAL的活性增加,以及总酚、类黄酮及木质素含量的积累。P. expansum挑战接种可显著增加GLU和CHT的活性,并进一步提高POD、PPO和PAL的活性,促进果实总酚、类黄酮和木质素含量的积累。
综上所述,适宜的HWD处理不但可有效抑制病原物孢子的萌发和生长,并显著降低孢子致病力,还可诱导果实中抗性相关酶活性及抗菌产物含量的提高,从而有效抑制苹果青霉病的发展。
Apple is an important temperate fruit, the fruit could be infected by various fungi during postharvest, and blue mould caused by Penicillium expansum is the most serious postharvest disease. The objective of this study is to investigate the effect of hot water dips on controlling blue mould of apples under different treatment temperature and time, to study the possible mechanism of hot treatment controlling decay by observing the changes of vital rate and ultrastructure of treated pathogens, and resistance of treated fruits. The results showed that:
1. Fruit inoculated with P. expansum was dipped in hot water at 45, 50 and 55℃for 1, 3, 5, 10, 15 and 25 min, the lesion diameter of fruit was significantly reduced by the treatment at 45, 50 and 55℃for 5～15 min, and the treatment at 50℃for 10 min showed the best effect.
2. In vitro, the pathogenicity of P. expansum spores was significantly reduced by HWD at 45, 50 and 55℃; the germination or growth of spores was delayed by treatment at 50 and 55℃, and the treatment at 55℃had a better effectiveness. On the contrary, spores germination was promoted by treatment at 45℃.
3. The observations of ultrastructure showed that heat treatment at 50 and 55℃damaged cell wall, nucleus and mitochondria of spores, made the cell wall dented, collapsed, even ruptured, and resulted in deformation of nucleus and mitochondria.
4. The treatment at 50℃for 10 increased activity of POD, PPO and PAL, and accumulated the content of total phenolic, flavanoid and lignin in treated fruits. The challenge with P. expansum enhanced activity of GLU and CHT, increased furthermore activity of POD, PPO and PAL, and more accumulation was also found in content of total phenolic, flavanoid and lignin in treated fruits.
It is suggested that the treatment of hot water dips could effectively control blue mould of apples through inhibitation vital rate of P. expansum, and inducement the resistance of fruits by increasing activity of defanse enzymes and accumulation of antifungal compounds.
1.损伤接种果实在45、50和55℃下分别处理1、3、5、10、15和25 min后观察发现,3种温度处理5、10或15 min均可显著抑制果实病斑直径的扩展,其中以50℃处理10 min的效果最好。
2.离体条件下,45、50和55℃处理可显著降低P. expansum孢子的致病力;50和55℃处理可明显推迟孢子萌发或生长,其中55℃处理的效果尤为明显;相反,45℃处理却明显促进孢子萌发。
3.显微观察结果表明,50和55℃处理会对P. expansum孢子的外壁、细胞核及线粒体的结构造成明显损伤,使孢子外壁凹陷、坍塌、甚至破裂,细胞核、线粒体发生明显形变,使其原有结构消失。
4. 50℃处理10 min可诱导果实中POD、PPO及PAL的活性增加,以及总酚、类黄酮及木质素含量的积累。P. expansum挑战接种可显著增加GLU和CHT的活性,并进一步提高POD、PPO和PAL的活性,促进果实总酚、类黄酮和木质素含量的积累。
综上所述,适宜的HWD处理不但可有效抑制病原物孢子的萌发和生长,并显著降低孢子致病力,还可诱导果实中抗性相关酶活性及抗菌产物含量的提高,从而有效抑制苹果青霉病的发展。
Apple is an important temperate fruit, the fruit could be infected by various fungi during postharvest, and blue mould caused by Penicillium expansum is the most serious postharvest disease. The objective of this study is to investigate the effect of hot water dips on controlling blue mould of apples under different treatment temperature and time, to study the possible mechanism of hot treatment controlling decay by observing the changes of vital rate and ultrastructure of treated pathogens, and resistance of treated fruits. The results showed that:
1. Fruit inoculated with P. expansum was dipped in hot water at 45, 50 and 55℃for 1, 3, 5, 10, 15 and 25 min, the lesion diameter of fruit was significantly reduced by the treatment at 45, 50 and 55℃for 5～15 min, and the treatment at 50℃for 10 min showed the best effect.
2. In vitro, the pathogenicity of P. expansum spores was significantly reduced by HWD at 45, 50 and 55℃; the germination or growth of spores was delayed by treatment at 50 and 55℃, and the treatment at 55℃had a better effectiveness. On the contrary, spores germination was promoted by treatment at 45℃.
3. The observations of ultrastructure showed that heat treatment at 50 and 55℃damaged cell wall, nucleus and mitochondria of spores, made the cell wall dented, collapsed, even ruptured, and resulted in deformation of nucleus and mitochondria.
4. The treatment at 50℃for 10 increased activity of POD, PPO and PAL, and accumulated the content of total phenolic, flavanoid and lignin in treated fruits. The challenge with P. expansum enhanced activity of GLU and CHT, increased furthermore activity of POD, PPO and PAL, and more accumulation was also found in content of total phenolic, flavanoid and lignin in treated fruits.
It is suggested that the treatment of hot water dips could effectively control blue mould of apples through inhibitation vital rate of P. expansum, and inducement the resistance of fruits by increasing activity of defanse enzymes and accumulation of antifungal compounds.
引文
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