采后BTH处理对不同品种芒果果实防御酶活性影响

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。

Effect of BTH Treatment on Defense Enzymes in Postharvest Mango Fruits from Different Varieties

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.