Role of Pear Fruit Cuticular Wax and Surface Hydrophobicity in Regulating the Prepenetration Phase of Alternaria alternata Infection
Role of Pear Fruit Cuticular Wax and Surface Hydrophobicity in Regulating the Prepenetration Phase of Alternaria alternata Infection
复制标题
梨果实角质层蜡和表面疏水性在调节链格孢感染预渗透阶段中的作用
DOI：
10.1111/jph.12564
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发表时间：
2017-05-01
影响因子：
1.5
通讯作者：
Wang, Yi
中科院分区：
文献类型：
--
作者：
Tang, Ying;Li, Yongcai;Wang, Yi
本文研究了早酥梨（Pyrus bretschneideri）果实表皮蜡质和表面疏水性在体内和离体条件下对链格孢菌（Alternaria alternata）侵入前期的调节作用。结果表明，表皮蜡在一个完整的水果表面，以及蜡提取物安装在硅烷化的玻璃载玻片或洋葱表皮，有利于形成短，分化芽管和大量的附着胞（APP）或感染菌丝（IH）。脱蜡果实或无蜡提取物安装在体外表面，但是，加强芽管伸长和抑制或延迟感染结构的形成。高表面疏水性导致角质层蜡也刺激感染结构的形成，接触角（疏水性）与APP形成呈正相关，但与芽管伸长呈负相关。在离体和活体条件下，赤星病菌角质酶的活性也受到角质蜡的诱导。这些结果表明，梨果实表皮蜡的化学组成和疏水性是通过调节A. alternata在prepenetration阶段。
The role of cuticular wax and the surface hydrophobicity of the fruit of the 'Zaosu' pear (Pyrus bretschneideri Rehd) in regulating the prepenetration phase of Alternaria alternata infection were analysed in vivo and in vitro. Results showed that cuticular wax on an intact fruit surface, as well as wax extracts mounted on silanized glass slides or onion epidermis, favoured the formation of short, differentiated germ tubes and large numbers of appressoria (APP) or infected hyphae (IH). Dewaxed fruits or no wax extract mounted on in vitro surfaces, however, enhanced germ tube elongation and inhibited or delayed the formation of infection structure. High surface hydrophobicity resulting from cuticular wax also stimulated infection structure formation, as contact angle (hydrophobicity) was positively correlated with APP formation but negatively correlated with germ tube elongation. Alternaria alternata cutinase enzyme activity was also induced by cuticular wax, both in vivo and in vitro. These findings suggest that the chemical composition and hydrophobicity of pear fruit cuticular wax are essential in facilitating fungal invasion by regulating the growth and differentiation of A. alternata during the prepenetration phase.