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为探讨桂枝主要活性物质肉桂醛和肉桂酸对新余蜜橘青霉病的抗性及其机理,以500倍和1 000倍咪鲜胺稀释液为阳性对照,蜜橘损伤接种后,测定了防护效果最佳时肉桂醛、肉桂酸的抑菌浓度,分析了对果实活体防效和防御酶活性的影响。结果表明,25、8 mg/m L肉桂醛以及30、15mg/m L肉桂酸是最佳抑菌浓度;与对照组相比,各浓度药液处理均能显著降低病原菌的致病力,贮藏第6天,25、8 mg/m L肉桂醛处理组的病情指数分别为54.4%和66.4%,30、15 mg/m L肉桂酸处理组分别为49.6%和63.2%;各浓度药液处理均能降低新余蜜橘的MDA和H_2O_2含量,显著提高并维持SOD、PPO等防御酶的活性,以25 mg/m L肉桂醛和30 mg/m L肉桂酸处理效果最佳。研究表明,肉桂醛和肉桂酸能有效增强果实活体防护效果以及诱导果实的抗病性,且抗性的产生可能与果实内相关防御酶活性提高有关。
In order to explore the resistance and mechanism of cinnamaldehyde and cinnamic acid, the main active substances of Cassia twig, on Penicillium citrinum × Cyperus penicillata, 500 and 1000 times of prochloraz dilution were used as positive control. After inoculation of honey tangerine injury, The protective effect of cinnamaldehyde, cinnamic acid antibacterial concentration, the effect on fruit control and defense enzyme activity. The results showed that 25,8 mg / m L cinnamic aldehyde and 30,15 mg / m L cinnamic acid were the best bacteriostatic concentration. Compared with the control group, the treatment with different concentrations of liquid could significantly reduce the pathogenicity of pathogenic bacteria, On the 6th day, the disease index of cinnamic aldehyde treatment group was 54.4% and 66.4% at 25 and 8 mg / ml, respectively, and 49.6% and 63.2% at 30 and 15 mg / ml respectively. Could reduce MDA and H_2O_2 contents of Xinyu mandarin oranges and significantly increase and maintain the activities of defense enzymes such as SOD and PPO. The best treatment was cinnamic aldehyde (25 mg / m L) and cinnamic acid (30 mg / m L). Studies have shown that cinnamaldehyde and cinnamic acid can effectively enhance the protective effect of fruits and induce fruit resistance, and the resistance may be related to the increase of the activity of defensive enzymes in fruit.