苯并噻重氮浸泡处理对金冠苹果苯丙烷代谢的影响

以金冠苹果果实为材料,采后用苯并噻重氮(acibenzolar-S-methyl,ASM)溶液浸泡处理10 min,以蒸馏水处理果实为对照,研究常温贮藏期间果实苯丙烷代谢关键酶活性和产物含量的变化。结果表明,ASM溶液处理显著提高果实中苯丙氨酸解氨酶、多酚氧化酶、4-香豆酸辅酶A连接酶和肉桂酸-4-羟基化酶的活性,并促进总酚和类黄酮的积累。由此表明,ASM处理通过激发苯丙烷代谢关键酶的活性,从而提高果实总酚和类黄酮含量,促进细胞壁的强化。

Effect of Postharvest Acibenzolar-S-methyl Dipping Treatment on Phenylpropanoid Pathway of Apple(cv.Golden Delicious)Fruit

Apple fruit(cv.Golden Delicious)was used as the materials to study the effect of acibenzolar-S-methyl(ASM)dipping treatment for 10 min on the key enzymes activities and antifungal compounds in phenylpropanoid pathway during room temperature storage.The fruit treated with distilled water was used as the control.The results demonstrated that ASM treatment significantly enhanced the activity of phenylalamine ammonia lyase,polyphenol oxidase,4-coumarate coenzyme A ligase and cinnamate 4-hydroxylase in apple fruit.The accumulation of total phenolic compounds and flavonoids were also increased in the ASM-treated apple fruit.These results suggested that postharvest ASM treatment enhanced the accumulation of phenolic compounds and flavonoids by triggering phenylpropanoid pathway,therefore reinforcement the cell wall in apple fruit.