[ Objective ] The purpose of this research was to study the effect of UV - C combined with 1 -MCP treatment on the resistance of black spot and enzymes activities related to the disease resistance of fragrant pear fruit during cold storage. The possible mechanism of the increasing disease resistance induced by UV - C and 1 - MCP was researched to provide the method for controlling effectively the growth of the black spot disease, which might reduce the incidence of disease and maintain good quality of the harvested fragrant pear fruit. [ Method ] Fragrant pear fruit was used as testing materials treated with 1 ppm 1 - MCP combined with UV - C 7.5 kJ/m2 for 39 min, then, injury inoculation with Altemaria pp and was conducted and stored at low temperature ( - 1℃ ,90% -95% RH) and normal temperature(20℃] ,80% - 85% RH) environment. The diameter of black spot and enzymes related withed disease resistance PAL, POD, CHT, GLU were measured during storage period. [ Result ] Fragrant pear treated with UV - C combined with 1 - MCP significantly enhanced the fruits defense enzymes PAL, POD, CHT, GLU activity. The diameter of black spotrnand disease incidence were inhibited by UV - C combined with 1 - MCP treatment. [ Conclusion ] Fragrant pear fruit treated with UV - C combined with 1 - MCP could effectively restrain the growth of the black spot disease, reduce the incidence of fruit, keep good quality and commodity value of fragrant pears.%[目的]以UV-C结合1-MCP对香梨进行处理,研究复合处理对采后香梨果实黑斑病发生及抗性酶活性的影响,探讨UV-C结合1-MCP提高香梨采后抗病性可能机制,为采后香梨黑斑病的防治提供理论依据.[方法]以库尔勒香梨为试验材料,室温下用1mg/kg浓度的1-MCP处理,24h后再进行紫外线UV-C处理,辐照强度为7.5 kJ/m2,辐照时间为39 min.对处理果实进行损伤接种黑斑病菌,放置于低温(-1℃)条件下贮藏,定期测量果实品质,以接种无处理果实作为对照.[结果]在整个低温储藏过程中,UV-C结合1-MCP处理的果实发病率及病斑直径均明显低于对照果实.UV-C结合1-MCP处理提高了香梨果实POD、PAL、CHT、GLU活性.[结论]UV-C结合1-MCP复合处理提高了香梨果实抗病相关酶的活性,有效抑制了香梨果实黑斑病的扩展及发病率,增强果实的抗病性.
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