Effect of Cinnamic Acid for Controlling Gray Mold on Table Grape and Its Possible Mechanisms of Action
Effect of Cinnamic Acid for Controlling Gray Mold on Table Grape and Its Possible Mechanisms of Action
复制标题
肉桂酸防治鲜食葡萄灰霉病的效果及其可能的作用机制
DOI：
10.1007/s00284-015-0863-1
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发表时间：
2015-07
影响因子：
2.6
通讯作者：
Tian Shiping
中科院分区：
文献类型：
--
作者：
Zhang Zhanquan;Qin Guozheng;Li Boqiang;Tian Shiping
肉桂酸是一种有机酸，作为一种常用的食品添加剂在食品工业中有着广泛的应用。以往的研究表明，CA在体外具有抑菌活性，但在体内对果实腐烂的控制作用却知之甚少。本研究表明，施用CA对鲜食葡萄灰霉病有显著的防治效果。CA能直接抑制B.在马铃薯葡萄糖琼脂平板上进行灰化。通过荧光染料碘化丙啶和7-二氯二氢荧光素二乙酸酯分别对孢子进行染色，分析CA抑制真菌生长的机制。结果表明，CA可损伤质膜的完整性，诱导胞内活性氧水平的升高。灰霉病是导致生长速度下降的主要原因。同时，CA处理显著提高了与植物抗病性密切相关的过氧化物酶和多酚氧化酶的活性。因此，CA可通过抑制病原菌的生长和诱导寄主产生抗病性来控制葡萄采后灰霉病的发生。
Cinnamic acid (CA) is an organic acid and is widely used in food industry as a common food additive. Previous studies showed that CA has the antimicrobial activity in vitro, but little is known about the effect of CA on controlling the fruit decay in vivo. In present study, we showed that application of CA was significantly effective on controlling the gray mold of table grape caused byBotrytis cinerea. CA can directly inhibit the mycelial growth ofB. cinereaon potato dextrose agar plates. The mechanisms by which CA inhibited fungal growth were assayed by staining the spores with fluorescent dyes propidium iodide and 7-dichlorodihydrofluorescein diacetate, respectively. The results indicated that CA can damage the integrity of plasma membrane and induce the intracellular reactive oxygen species level ofB. cinereawhich were responsible for the reduction of growth rate. Meanwhile, CA treatment significantly stimulated the activities of peroxidase and polyphenol oxidase which were closely related to the resistance of plant. Taken together, this study suggested that CA was effective on controlling the gray mold of table grape in postharvest period by inhibiting the growth of pathogen and inducing the resistance of host.
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影响因子：
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DOI：
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发表时间：
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