植物乳杆菌O发酵上清液对采后辣椒的保鲜效果及其对辣椒疫霉的诱导抗性

Preservation effect of Lactobacillus plantarum O fermentation supernatant on postharvest pepper and its induced resistance to Phytophthora capsici.

作者信息

Huang Jiaoli, Sun Ruolan, Cao Xi, Hu Nan, Xia Bo, Yi Youjin, Zhou ShanWeihong, Zhou Hongli

机构信息

College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China; College of Agriculture and Food Engineering, Baise University, Baise, 533000, China.

College of Food Science and Technology, Hunan Agricultural University, Changsha, 410000, China.

出版信息

Plant Physiol Biochem. 2023 Nov;204:108098. doi: 10.1016/j.plaphy.2023.108098. Epub 2023 Oct 20.

DOI:10.1016/j.plaphy.2023.108098

PMID:37879128

Abstract

Research of lactic acid bacteria and its metabolites on biological preservatives becomes a hot topic. Lactobacillus plantarum O, with good inhibition on Phytophthora capsici (P. capsici), was isolated from the pickle. In this study, the effects of L. plantarum O fermentation supernatant (FS) on pepper postharvest preservation and its induced resistance to P. capsici were studied. Results showed that weight loss rate, rot index, respiration rate, relative electrical conductivity, loss of chlorophyll content and V of pepper in FS treatment group were decreased by 18 %, 64 %, 15 %, 26 %, 33 % and 20 % compared with blank control (BC) after 20 d storage. L* and b*-value of pepper in FS group were lower than those in the BC group. In addition, the damage-induced resistance test found that the infection rate in the FS group was reduced by 39 %, compared with CK2 after 12 d storage. Moreover, phenylalanine ammonia-lyase activity, peroxidase activity, polyphenol oxidase activity, proline content, total phenol content and flavonoid content increased by 14 %, 9 %, 30 %, 8 %, 8 % and 9 %, respectively, while malondialdehyde content decreased by 13 %. These results indicated that FS treatment showed good fresh-keeping effects on postharvest pepper. It could enhance the tolerance of pepper under stress by improving defensive enzyme activities, slowing down the damage caused by P. capsici, and inducing pepper resistance to P. capsici. Therefore, FS can be used as a microbial source bio-preservative for postharvest pepper.

摘要

乳酸菌及其代谢产物在生物防腐剂方面的研究成为一个热门话题。从泡菜中分离出对辣椒疫霉（P. capsici）具有良好抑制作用的植物乳杆菌O。本研究探讨了植物乳杆菌O发酵上清液（FS）对辣椒采后保鲜的影响及其对辣椒疫霉的诱导抗性。结果表明，贮藏20 d后，FS处理组辣椒的失重率、腐烂指数、呼吸速率、相对电导率、叶绿素含量损失和V值分别比空白对照（BC）降低了18%、64%、15%、26%、33%和20%。FS组辣椒的L值和b值低于BC组。此外，损伤诱导抗性试验发现，贮藏12 d后，FS组的感染率比CK2降低了39%。此外，苯丙氨酸解氨酶活性、过氧化物酶活性、多酚氧化酶活性、脯氨酸含量、总酚含量和类黄酮含量分别增加了14%、9%、30%、8%、8%和9%，而丙二醛含量降低了13%。这些结果表明，FS处理对采后辣椒具有良好的保鲜效果。它可以通过提高防御酶活性、减缓辣椒疫霉造成的损伤以及诱导辣椒对辣椒疫霉的抗性来增强辣椒在胁迫下的耐受性。因此，FS可作为采后辣椒的微生物源生物防腐剂。