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以“中蔬4号”绿熟期番茄果实为材料,通过真空渗透的方法,筛选能够有效控制采后绿熟期番茄果实抵抗根霉果腐病的茉莉酸甲酯处理浓度,研究外源茉莉酸甲酯处理后的接种果实抗性相关酶活性的变化。结果表明,10 mmol/L茉莉酸甲酯处理有效地减弱采后绿熟期番茄果实病害症状的发展,抑制果实发病率,控制病斑的扩增,同时也提高接种番茄果实中苯丙氨酸解胺酶、几丁质酶、β-1,3葡聚糖酶的活性。
In this study, tomato fruits of “Greenhouse No.4” green ripening stage were used as materials to screen the methyl jasmonate concentrations that can effectively control tomato fruits in postharvest green ripening stage against fruit mold rot of rhizopus by vacuum infiltration method. Changes of enzyme activity related to resistance of inoculated fruits after methyl jasmonate treatment. The results showed that 10 mmol / L methyl jasmonate effectively reduced the development of tomato fruit disease symptom during postharvest green ripening period, inhibited the incidence of fruit disease and controlled the amplification of disease spots, and also increased the phenylalanine content in tomato fruits Anolytic enzymes, chitinase, β-1,3-glucanase activity.