Effect of Ethanol Vapor Treatment on the Growth of and and Defense-Related Enzymes of Fungi-Inoculated Blueberry During Storage.

The aim of the present study was to investigate the effects of ethanol vapor on the inhibition of and in postharvest blueberry and the induction of defense-related enzymes (DREs) activities in fungi-inoculated blueberries stored at 0±0.5°C for 16days. Results indicated that ethanol vapor markedly inhibited the mycelial growth of and in a dose-dependent manner, with inhibition rates of 9.1% (250μlL), 36.4% (500μlL), and 5.5% (1,000μlL) on and 14.2% (250μlL), 44.7% (500μlL), and 76.6% (1,000μlL) on , respectively. Meanwhile, ethanol vapor also enhanced the activities of DREs in fungi-inoculated blueberries, including -1,3-glucanase (GLU), chitinase (CHI), phenylalnine ammonialyase (PAL), peroxidase (POD), and polyphenol oxidase (PPO). In particular, 500μlL ethanol vapor increased the activities of DREs by 84.7% (GLU), 88.0% (CHI), 37.9% (PAL), 85.5% (POD), and 247.0% (PPO) in -inoculated blueberries and 103.8% (GLU), 271.1% (CHI), 41.1% (PAL), 148.3% (POD), and 74.4% (PPO) in -inoculated blueberries, respectively. But, the activity of PPO was decreased by 55.2 and 31.9% in 500μlL ethanol-treated blueberries inoculated with and , respectively, after 8days of storage. Moreover, the surface structure and ultrastructure of 500μlL ethanol-treated blueberry fruit cells were more integrated than those of other treatments. The findings of the present study suggest that ethanol could be used as an activator of defense responses in blueberry against and rots, by activating DREs, having practical application value in the preservation of postharvest fruit and vegetables.