期刊
FOOD CHEMISTRY
卷 159, 期 -, 页码 29-37出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.03.011
关键词
gamma-Aminobutyric acid (GABA); Induced resistance; Priming; Penicillium expansum; Pear; Postharvest
资金
- Foundation for the Author of National Excellent Doctoral Dissertation of PR China [201061]
- Program for Key Innovative Research Team of Zhejiang Province [2009R50036]
The results from this study showed that treatment with gamma-aminobutyric acid (GABA), at 100-1000 mu g/ml, induced strong resistance against blue mould rot caused by Penicillium expansum in pear fruit. Moreover, the activities of five defence-related enzymes (including chitinase, beta-1,3-glucanase, phenylalnine ammonialyase, peroxidase and polyphenol oxidase) and the expression of these corresponding genes were markedly and/or promptly enhanced in the treatment with GABA and inoculation with P. expansum compared with those that were treated with GABA or inoculated with pathogen alone. In addition, the treatment of pear with GABA had little adverse effect on the edible quality of the fruit. To the best of our knowledge, this is the first report that GABA can effectively reduce fungal disease of harvested fruit. Its mechanisms may be closely correlated with the induction of fruit resistance by priming activation and expression of defence-related enzymes and genes upon challenge with pathogen. (C) 2014 Elsevier Ltd. All rights reserved.
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