Effects and Mechanism of Calcium Chloride Treatment on Reducing Pineapple Black Rot

doi:10.3969/j.issn.1000-2561.2019.12.023

Abstract

Abstract:

In order to reduce the loss of pineapple fruit caused by black rot after harvest, the effects of calcium chloride treatment on black rot and related mechanism were studied in this paper. The results showed that 1% calcium chloride treatment had the best inhibitory and control effect. Calcium chloride treatment (1%) had little effect on the growth of mycelial, but could significantly inhibit the sporulation of pathogens. Calcium chloride treatment significantly reduced the enzymatic activities of PMG, CX and CB in the treated fruits, but had no significant effect on the changes of PG activity. Calcium chloride treatment significantly increased the content of H₂O₂ during the middle and late storage, and significantly increased the activities of resistance-related enzymes such as PAL, PPO, CHI and GLU. These results showed that calcium chloride treatment displayed effects on inhibiting black rot probably due to it reduced the pathogenicity of pathogens and induced disease resistance of treated pineapple fruits. Therefore, the appropriate concentration of calcium chloride treatment would provide a new way for the green control of pineapple black rot after harvest.

Key words: pineapple, black rot, calcium chloride, control effect

CLC Number:

S436

GU Hui,JIA Zhiwei,HOU Xiaowan,ZHANG Lubin. Effects and Mechanism of Calcium Chloride Treatment on Reducing Pineapple Black Rot[J]. Chinese Journal of Tropical Crops, 2019, 40(12): 2481-2488.

Figures/Tables 6

Fig. 1 Effect of calcium chloride treatment on lesion diameter of pineapple black rot

Fig. 2 Effect of calcium chloride treatment on disease index of pineapple black rot

Tab. 1 Effect of calcium chloride on mycelial growth and sporulation of C. paradoxa (25 ℃, 72 h)

CaCl₂的浓度 Concentration of CaCl₂	菌落直径 Colony diameter/mm	孢子数 Spore numbers /(×10⁶CFU·dish^-1)
0	82.5^a	1.6^a
0.5%	81.5^a	1.3^ab
1%	81.0^a	0.8^b
2%	80.5^a	0.7^b

Fig. 3 Effect of calcium chloride treatment on PG (A), PMG (B), CX (C) and CB (D) enzyme activity in pineapple fruit * indicates the significant difference of enzyme activity of difference treated fruits on each storage day (P<0.05).

Fig. 4 Effect of calcium chloride treatment on H2O2 content in pineapple fruit * indicates the significant difference of H2O2 content of difference treated fruits on each storage day (P<0.05).

Fig. 5 Effect of calcium chloride treatment on PAL (A), PPO (B), CHI (C) and GLU (D) enzyme activity in pineapple fruit * indicates the significant difference of enzyme activity of difference treated fruits on each storage day (P<0.05).

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