论文部分内容阅读
采用新鲜的红辣椒接种“花壳”病菌,观察辣椒的色素变化,并测定活性氧超氧阴离子(O2·ˉ)产生速率,过氧化氢(H2O2)和羟自由基(·OH)含量,过氧化物酶(POD)、过氧化氢酶(CAT)和脂氧合酶(LOX)活性变化。结果表明,与接种普通病菌及对照比较,“花壳”病菌侵染25d后辣椒的红色完全褪变为黄色或橘黄色;O2·ˉ产生速率和·OH含量总体呈先下降后显著上升的变化趋势,出现单个低峰值;H2O2含量先下降后上升,到达峰值后又下降;CAT和POD活性变化呈先上升后下降趋势,出现高峰值,而LOX活性显著升高,无峰值出现。接种F101(Irpex lacteus)和F121(Cladosporium cladosporioides)病菌对辣椒防御酶系统的影响较接种其他病菌显著。可见,“花壳”病菌对辣椒防御酶系统产生显著影响,导致大量活性氧爆发,细胞酶系统抗氧化能力下降,使其对活性氧的清除能力大大降低,加剧了活性氧的大量积累和对细胞的损伤。
Fresh chili peppers were used to inoculate the “flower shell” bacteria to observe the pigment change of pepper. The production rate of O2 · ˉ, the content of hydrogen peroxide (H2O2) and hydroxyl radical (· OH) , Peroxidase (POD), catalase (CAT) and lipoxygenase (LOX) activity changes. The results showed that the color of red pepper completely changed to yellow or orange after 25 days inoculation with common bacterium and control. The production rate of O2 · and the content of · OH decreased first and then increased significantly The content of H2O2 increased first and then decreased after reaching the peak value. The activity of CAT and POD firstly increased and then decreased, and the peak value appeared while the activity of LOX increased markedly with no peak appeared. Inoculation of F101 (Irpex lacteus) and F121 (Cladosporium cladosporioides) bacteria on the chili pepper defense enzyme system was significantly more inoculated with other pathogens. Visible, “flower shell ” bacteria have a significant impact on the pepper defense enzyme system, resulting in a large number of active oxygen outbreak, the antioxidant capacity of the cell enzyme system decreased, so that its ability to scavenge reactive oxygen species greatly reduced, exacerbating a large number of active oxygen accumulation And damage to cells.