作　　者： ; ; ;

机构地区： 海南大学食品学院

出　　处： 《食品科学》 2010年第20期469-472,共4页

摘　　要： 以"象牙"和"台农"芒果为试材,研究BTH处理对2个不同品种芒果果实中主要防御酶——PAL、PPO和POD活性的影响,以探讨其增强不同果实抗病性的机理。结果表明:在整个贮藏过程中,"台农"果实本身3种酶的活性均明显高于"象牙"果实;而经BTH处理后,对2个品种的芒果果实,均刺激了3种酶活性的上升,并且"台农"果实上升幅度明显高于"象牙"果实。BTH处理增强果实抗病性与刺激PAL、PPO和POD活性上升均有关系,并且对台农果实作用明显大于象牙果实。 Nang klangwan and Tainong mango fruits were used as the experimental subjects to conduct BTH treatments. The effect of BTH treatment on the activities of major defense enzymes such as phenylalanine ammonia-lyase （PAL）,polyphenoloxiase （PPO） and peroxidase （POD） in postharvest fruits was evaluated to explore the disease-resistance mechanisms of mango fruits from different varieties. Results indicated that the activities of PAL,PPO and POD in Tainong mango fruits were obvious higher than those in Nang klangwan mango fruits during storage. However,after treated with BTH,the Mango fruits from both varieties exhibited an obvious increase in the activities of three enzymes. Meanwhile,more increase in the activities of three enzymes was observed in Tainong mango fruits. In addition,there was an obvious correlation between BTH-induced enhancement of disease resistance and the activities of PAL,PPO and POD in fruits.

关 键 词： 芒果 防御酶

领　　域： [农业科学] [农业科学]