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首页> 外文期刊>Plant Pathology Journal >Effect of Application of p-aminobutyric Acid on Maintaining Quality of Crimson Seedless Grape and Controlling Postharvest Diseases under Cold Storage Conditions
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Effect of Application of p-aminobutyric Acid on Maintaining Quality of Crimson Seedless Grape and Controlling Postharvest Diseases under Cold Storage Conditions

机译：对氨基丁酸在冷藏条件下对维持绯红色无核葡萄品质和控制采后病害的影响

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摘要

The effect of application P-Aminobutyric Acid (BABA) on Crimson Seedless grape vine was studied in 2012 and 2013 seasons, as an alternative to traditional chemical compounds that are harmful to the environment to control the pre and postharvest diseases. The vines were sprayed with three levels of BABA (200, 250, 300 ppm) two weeks before harvest. The linear growth and dry weight of Botrytis cinerea isolated from Crimson Seedless grape were greatly influenced by the increase in BABA concentration upto 300 ppm. In both seasons, prolonging the marketing stage resulted in decreased in disease infection with the increase in concentrations, at 300 ppm concentration, BABA gave the maximum reduction in disease infection caused by Botrytis cinerea, in addition to the improvement of fruit quality at harvest and during cold storage (for 60 days at 0±1°C with 90-95% RH), as well as 3 days marketing period at room temperature. Clusters treated with 300 ppm BABA developed less decay shatter and total loss. Moreover, it was more effective in rising SSC, titratable acidity, total sugar and anthocyanin accumulation in the skin of berry during cold storage conditions and marketing period compared with the other treatments. While, BABA 250 ppm showed high berryfirmness and adherence strength.
机译：在2012年和2013年季节，研究了将P-氨基丁酸（BABA）应用于绯红色无核葡萄树的效果，作为对环境有害以控制收获前和收获后疾病的传统化学化合物的替代品。收获前两周，向葡萄藤喷洒三种水平的BABA（200、250、300 ppm）。从深红无核葡萄中分离出的灰葡萄孢的线性生长和干重受到BABA浓度增加至300 ppm的极大影响。在两个季节中，延长销售阶段都会导致疾病感染随浓度的增加而降低，在浓度为300 ppm时，BABA可以最大程度地减少灰葡萄孢引起的疾病感染，此外，收获时和收获期间的果实质量也得到改善。冷藏（在0±1°C，相对湿度90-95％的条件下可存放60天），在室温下可存放3天。用300 ppm BABA处理的团簇产生的衰变破碎和总损耗较少。而且，与其他处理相比，它在冷藏条件和销售期间对提高浆果中的SSC，可滴定的酸度，总糖和花色苷的积累更为有效。而BABA 250 ppm显示出高的浆果坚挺性和粘附强度。

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