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以花椒提取物为试材,采用生长速率法测定了不同浓度的花椒提取物对桃褐腐病菌的抑制效果;并对处理后桃果实的苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)、多酚氧化酶(PPO)活性进行检测。结果表明:不同浓度的花椒提取物对褐腐病菌菌丝的生长表现出较强的抑制效果,浓度为5.00mg/mL时抑制效果最好,抑制生长率达到96.71%,其EC50为0.504mg/mL;桃果实经提取物处理后,能显著诱导果实中抗病相关酶PAL、POD、PPO活性升高,并在整个试验过程中保持较高的水平。花椒提取物对桃褐腐病菌具有一定的抑制作用和诱导桃果实产生抗性的作用。
Using the extract of Zanthoxylum bungeanum as test material, the inhibitory effects of Zanthoxylum Bungeanum with different concentrations on the pathogen Peach browning were determined by growth rate method. The contents of phenylalanine ammonia lyase (PAL), peroxides Enzyme (POD), polyphenol oxidase (PPO) activity were detected. The results showed that different concentrations of extract of Zanthoxylum bungeanum had a strong inhibitory effect on mycelial growth of Trichogramma rotanatus, with the best inhibition effect at the concentration of 5.00mg / mL, the growth inhibition rate reaching 96.71% and the EC50 of 0.504mg / mL. Peach fruits treated with the extract could significantly induce the activities of PAL, POD and PPO, which are disease-resistant in fruits, and maintained high level throughout the experiment. The extract of Zanthoxylum bungeanum has a certain inhibitory effect on peach brown rot fungi and induces the resistance of peach fruit.