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为了明确草莓内源SA(Salicylic acid,简称SA)含量与其抗病性的关系,并探索人们从草莓等植物性食物中摄取SA的总量,用HPLC分析比较了露地与设施栽培条件下五个对白粉病抗性不同的草莓品种果实的SA含量。结果表明,所测五种草莓红熟期果实内源总SA含量差别明显,露地栽培条件下为1.904～5.023μg/g,设施栽培条件下为1.068～4.201μg/g,与各品种的抗白粉病能力无明显相关性。草莓果实中SA均以结合态为主,五个品种结合态SA含量是游离态SA的4～20倍。游离态SA和结合态SA含量都随着果实的成熟而逐渐下降。说明草莓果实中内源SA含量不仅受基因型的影响,并且受栽培环境和成熟度的影响。
In order to clarify the relationship between SA content and disease resistance in strawberry and to explore the total amount of SA uptake from plant foods such as strawberry and so on, SA content of strawberry fruit with different powdery mildew resistance. The results showed that there were significant differences in total endogenous SA contents among the five kinds of strawberry red ripening fruits under the field cultivation conditions of 1.904-5.023μg / g and under the cultivation condition of 1.068-4.201μg / g, No significant correlation of disease ability. The contents of SA in strawberry fruit were mainly bound, and the content of SA in five varieties was 4 ~ 20 times higher than that of free SA. Free SA content and bound SA decreased with the fruit maturation. The results showed that the content of endogenous SA in strawberry fruit was affected not only by genotype but also by the cultivation environment and maturity.