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热处理后芒果、香蕉果实果皮苯丙氨酸解氨酶（ＰＡＬ）活性在贮藏期间的变化与炭疽病发生关系的研究结果表明，果实采后经热处理或接种炭疽病菌均可诱导芒果、香蕉果实果皮ＰＡＬ活性提高，处理后 ２ ｄ，果皮ＰＡＬ活性达到最大值。其后随着热效应的减弱，果实的后熟，酶活性逐渐下降，直至果实完熟时达最低值，然后随着炭疽病的出现，ＰＡＬ活性又有所上升。经热处理的果实，贮藏期间炭疽病发生速度较慢，发病率低，果皮ＰＡＬ活性处于最低值。
After heat treatment, the changes of pericarp phenylalanine ammonia lyase (PAL) activity in the mango and banana fruits during storage were studied. The results showed that the postharvest heat treatment or inoculation of anthracnose could induce the growth of mango, banana fruit peel PAL activity increased, 2 days after treatment, the pericarp PAL activity reached its maximum. Subsequently, with the decrease of thermal effect, the fruit ripening and enzyme activity decreased gradually until the fruit reached the minimum when ripening, and then the activity of PAL increased with the appearance of anthracnose. The heat-treated fruits showed slower anthrax occurrence and lower morbidity during storage, and showed the lowest PAL activity in the pericarp.