摘要
研究茶叶提取物对机械损伤或接种灰霉病菌(Botrytis cinerea)桃果苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)活性的诱导。结果表明:茶叶提取液处理诱导了打孔桃果PAL、PPO和POD活性增强,处理后96h酶活性显著高于打孔组桃果(POD活性仅处理后24h达显著差异);茶叶提取液处理也诱导了接种B.cinerea桃果PAL、PPO和POD活性增强,处理后24、72、96h PAL活性显著高于接种病菌组,处理后72h和96h PPO和POD活性显著高于接种病菌组;且茶叶提取物诱导机械损伤或接种B.cinerea桃果PAL、PPO和POD活性增强与其抑制桃果发病一致。表明茶叶提取液诱导PAL、PPO、POD活性增强是其发挥防腐保鲜作用的一种重要方式。
Phenylalanine ammonium lyase（PAL）,polyphenol oxidase（PPO） and peroxidase（POD） activities induced by tea extract were studied in postharvest peach fruit punched or inoculated with B.cinerea.The results showed that tea extract induced the activities of PAL,PPO and POD in punched peaches,and the activities of PAL and PPO after 96 h of treatment with tea extract were significantly higher than that in punched peaches.Tea extract was also able to significantly induce PAL activities（after 24,72 h and 96 h of treatment）,PPO and POD（after 72 h and 96 h of treatment） in peaches inoculated with B.cinerea.The enhancement of PAL,PPO and POD in peach fruit punched or inoculated with B.cinerea induced by tea extract was consistent with the inhibition of disease of peach fruit.The results suggested that the mechanism of extended preservation of peach fruit may be partially due to the induction of PAL,PPO and POD by tea extract.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第10期304-307,共4页
Food Science
基金
湖北省自然科学基金项目(2011AB145)
中央高校基本科研业务费专项(2009QC029)
关键词
桃
苯丙氨酸解氨酶
多酚氧化酶
过氧化物酶
灰霉病菌
peach
phenylalanine ammonium yase
polyphenol oxidase
peroxidase
Botrytis cinerea
