灰霉菌侵染对红提葡萄表皮蜡质结构和化学组分的影响

Effects of Botrytis cinerea infection on waxy structure and chemical components of Red Globe Grape epidermis

中文关键词:  红提葡萄  表皮蜡质  灰霉病

英文关键词:Red Globe Grape  cuticle wax  Botrytis cinerea

中文摘要:

      目的 探讨灰霉菌侵染对红提葡萄表皮蜡质结构和化学组分的影响。方法 红提葡萄采后分别用灰霉菌孢子悬浮液与无菌水处理, 于0、6和15 d采用扫描电子显微镜(scanning electron microscope, SEM)和气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)对果实表皮蜡质微观结构和化学组分进行分析, 通过差量法计算蜡质总量。结果 随着贮藏时间延长, 蜡质总量逐渐降低, 接菌果实蜡质总量始终低于对照果实; 通过SEM观察到红提葡萄表皮蜡质呈现堆叠的片状结构。贮藏后期, 堆叠的蜡质结构出现塌陷, 与对照果实相比, 灰霉菌侵染后蜡质表面被分生孢子和菌丝所覆盖, 蜡质逐渐溶解减少; GC-MS表明红提葡萄表皮蜡质包括脂肪酸和醇类各9种、烃类11种、酯类6种、萜类2种、醛类和其他成分各5种。其中, 主要成分为脂肪酸(38.82%)和酯类(29.04%)。与对照果实相比, 接菌果实蜡质成分中的脂肪酸、酯类和醛类相对含量在贮藏中期逐渐增加, 烃类、醇类、萜类和其他成分相对含量逐渐降低。结论 灰霉菌侵染对葡萄表皮蜡质总量、微观结构和化学组分均具有明显的影响, 但其影响机制尚需进一步研究。

英文摘要:

      Objective To investigate the effects of Botrytis cinerea infection on the waxy structure and chemical composition of Red Globe Grape epidermis. Methods Red Globe Grapes were treated with spore suspension of Botrytis cinerea and sterile water respectively after harvest. The microstructure and chemical components in the peel were analyzed by scanning electron microscope (SEM) and gas chromatography-mass spectrometry (GC-MS) on the 0, 6 and 15 days, and the total wax was calculated by difference method. Results As the storage time prolonged, the total wax content gradually decreased, and the total wax content in the inoculated fruit was consistently lower than that in the control fruit; it was observed by SEM that the cuticular wax of Red Globe Grape presented a stacked sheet structure. At the end of storage, the stacked wax structure collapsed. Compared with the control fruit, the wax surface was covered by conidium and hyphae after the infection of gray mold, and the wax gradually dissolved and decreased; GC-MS indicated that the cuticular waxes of Red Globe Grape included 9 kinds of fatty acids and alcohols, 11 kinds of hydrocarbons, 6 kinds of esters, 2 kinds of terpenes, and 5 kinds of aldehydes and other components. Among them, the main components were fatty acids (38.82%) and esters (29.04%). Compared with the control fruit, the relative content of fatty acids, esters, and aldehydes in the wax components of the inoculated fruit gradually increased during the middle storage period, while the relative content of hydrocarbons, alcohols, terpenoids, and other components gradually decreased. Conclusion The infection of Botrytis cinerea has obvious effects on the total amount, microstructure and chemical components of grape epicuticular wax, but its mechanism needs further study.