فعالیت دفاعی سیب‌های مایه زنی شده با مخمر Pichia guilliermondii و سیلیکون در مقابل Penicillium expansum

نویسندگان

چکیده

در این تحقیق تغییرات فعالیت آنزیم پراکسیداز و نیز ترکیبات فنلی در میوه سیب، پس از تیمار با مخمرPichia guilliermondii A6 و سیلیکون (Si) و مایه زنی با قارچ عامل بیماری کپک آبی Penicillium expansum F1 بررسی شد. نمونه برداری در روزهای صفر، دوم، چهارم، ششم و هشتم پس از مایه زنی قارچ عامل بیماری انجام گرفت. نتایج این آزمایش نشان داد که فعالیت آنزیم پراکسیداز در طی روز های نمونه برداری افزایش یافته و بیشترین فعالیت آنزیم در روز هشتم در تیمار ترکیبی مخمر با سیلیکون (AS) با مقدار∆OD/Min/mg Protein  58/168 مشاهده شد. نتایج مربوط به مقدار ترکیبات فنولی نیز نشان دهنده بیشترین مقدار این ترکیبات در روز دوم پس از مایه زنی عامل بیماری در تیمار ASF با مقدار µg/g FW 25/47 بود. بر اساس نتایج این آزمایش چنین به نظر می رسد که افزایش فعالیت آنزیم پراکسیداز و نیز ترکیبات فنولی می تواند دلیلی بر القای این ترکیبات دفاعی در میوه سیب باشد. 

کلیدواژه‌ها


عنوان مقاله [English]

Defense responses of apple treated with the yeast Pichia guilliermondii and silicon against Penicillium expansum

نویسندگان [English]

  • Leila Farahani
  • Hassan Reza Etebarian
چکیده [English]

In this study variation of Peroxidase activity and phenolic compounds were studied after treating with Pichia guilliermondii (A6) and silicon (Si) and inoculation with Penicillium expansum (F1). The samples were taken in zero, second, fourth, sixth and eighth days after pathogen inoculation. The results showed that Peroxidase activity increased during these days and achieved the highest activity in sixth and eighth days. These results indicated that the phenolic compounds were in maximum amount in the second day after pathogen inoculation. These findings emphasized that increase in peroxidase activity and phenolic compounds could be the reason for induction of resistance in apple fruits.

کلیدواژه‌ها [English]

  • Blue mold disease
  • POD
  • Phenolic compounds
  • silicon
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