Chemical composition of cuticular waxes during fruit development of Pingguoli pear and their potential role on early events of Alternaria alternata infection
Chemical composition of cuticular waxes during fruit development of Pingguoli pear and their potential role on early events of Alternaria alternata infection
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苹果梨果实发育过程中表皮蜡的化学成分及其对链格孢感染早期事件的潜在作用
DOI：
10.1071/fp13184
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发表时间：
2014-01-01
影响因子：
3
通讯作者：
Ge, Yonghong
中科院分区：
文献类型：
--
作者：
Li, Yongcai;Yin, Yan;Ge, Yonghong
为阐明果实蜡质在真菌侵染中的作用，以苹果梨为试材，研究了果实发育过程中蜡质化学成分的变化及其在赤星病菌侵染中的作用。结果表明，随着果实发育，蜡质含量逐渐增加。果实采收后130天盛开（DAFB）的峰值蜡含量是8倍，高于从水果在100 DAFB。在发育过程中，蜡类的相对链长分布存在差异。在早期发育阶段，烷烃是主要组分，而在晚期发育阶段，烷烃和三萜类化合物占主导地位。离体培养结果表明，该菌分生孢子萌发和菌丝生长均受到抑制。不同发育时期果实表面提取的蜡质对烟草赤星病菌的生长均有抑制作用。这些结果揭示了蜡参与真菌感染的化学基础。
To elucidate the role of fruit wax in fungal infection, changes in chemical composition of wax during fruit development of Pingguoli pear, and their role in Alternaria alternata infection were studied. Results showed that wax content increased during fruit development. Fruit harvested 130 days after full bloom (DAFB) had a peak wax content that was eight times higher than from fruit at 100 DAFB. There were differences in the relative chain-length distribution of wax classes during development. Alkanes were major components during early development, whereas alkanes and triterpenoids predominated during late development. Results of in vitro tests showed that conidial germination and mycelial growth of A. alternata could be inhibited by wax extracted from the fruit surface at different developmental stages. These results shed new light on the chemical basis for wax involvement in fungal infection.