常温条件下拮抗酵母菌对葡萄果实的抗性诱导研究

以从草莓果实上筛选的、对由灰葡萄孢(Botrytis cinerea)引起的灰霉病具有较好抑制作用的葡萄有孢汉逊酵母(Hanseniaspora uvarum)菌株为供试拮抗酵母菌,研究其对

Research of resistance of grape fruits induced by antagonistic yeast under normal temperature

The antagonistic yeast, Hanseniaspora uvarum, isolated from strawberry fruit and foundeffective against Botrytis cinerea was tested to the experiment to assay the antagonism in Jufeng grape fruits.Grape fruits were divided into groups.In some of the fruits two holes (one injected antagonistic yeast at the concentration of 1×108cfu/mL, another one injected B.cinerea at the concentration of 1×105spore/mL) were punched, and H.uvarum were sprayed across some of the whole fruits.Organoleptic quality of grape fruits was observed and enzyme activity of enzymes that related to resistance was measured under normal storage temperature.The result showed that antagonistic yeast had no influence on organoleptic quality of fruits, and could maintain the organoleptic quality of fruits.For the fruits punching two holes (one injected antagonistic yeast, another one injected B.cinerea) , H.uvarum can be significant induced the activity of peroxidase (POD) , phenylalanine ammonia lyase (PAL) , ascorbate peroxidase (APX) , catalase (CAT) and polyphenol oxidase (PPO) .For the whole fruits which sprayed H.uvarum, H.uvarum could be significant induced the activity of POD, PAL, SOD and APX.Taken as a whole, antagonism yeast could trigger stress reaction of fruits, and induce resistance of host.