College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China.; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, PR China.
College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China.; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, PR China..
Food Chem. 2025 Jan 15;463(Pt 1):141140. doi: 10.1016/j.foodchem.2024.141140. Epub 2024 Sep 4.
This study evaluated the inhibitory impacts of phytic acid on the growth of T. roseum both in vitro and in apple fruit, as well as elucidated the potential mechanisms underlying its action. Results showed that phytic acid suppressed the lesion diameter caused by T. roseum inoculation in apples, as well as spore germination and mycelial growth of T. roseum in vitro. Phytic acid reduced intracellular conductivity and soluble sugar content, while increasing malondialdehyde and soluble protein contents. Phytic acid treatment inhibited the activities of pectin lyase, pectin methyl polygalacturonase, β-glucosidase, cellulase, xylanase, pectin methyl trans-eliminase, polygalacturonase, and polygalacturonase both in vitro and in apples. In contrast, inoculation of control and phytic acid-treated fruit with T. roseum resulted in increased enzyme activity. These findings suggest that phytic acid decrease the occurrence of heart rot in apples through inducing disruption of the cell membrane of T. roseum and mediating cell wall metabolism.
本研究评估了植酸对桃褐腐病菌（T. roseum）在体外和苹果果实中生长的抑制作用，并阐明了其作用的潜在机制。结果表明，植酸抑制了桃褐腐病菌接种引起的苹果病斑直径的扩大，以及桃褐腐病菌孢子的萌发和菌丝生长。植酸降低了细胞内电导率和可溶性糖含量，同时增加了丙二醛和可溶性蛋白质含量。植酸处理抑制了果胶裂解酶、果胶甲酯聚半乳糖醛酸酶、β-葡萄糖苷酶、纤维素酶、木聚糖酶、果胶甲酯转消除酶、多聚半乳糖醛酸酶和多聚半乳糖醛酸酶在体外和苹果中的活性。相比之下，接种桃褐腐病菌的对照和植酸处理的果实中，酶活性增加。这些发现表明，植酸通过破坏桃褐腐病菌的细胞膜并介导细胞壁代谢来减少苹果心腐病的发生。
