Effects of Esterified Lactoferrin and Lactoferrin on Control of Postharvest Blue Mold of Apple Fruit and Their Possible Mechanisms of Action

文献类型： 外文期刊

第一作者： Wang, Jie

作者： Wang, Jie;Shi, Xu-Gen;Xia, Xiao-Ming;Wang, Kai-Yun;Wang, Hong-Yan

作者机构：

关键词： esterified lactoferrin;lactoferrin;blue mold;apple fruit;physiological properties<D>10.1021/jf300483v

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

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收录情况： SCI

摘要： The effects of esterified lactoferrin (ELF) and lactoferrin (LF) on blue mold caused by Penicillium expansum in apple fruit stored at 25 °C were investigated. Both ELF and LF provided an effective control and strongly inhibited spore germination and germ tube elongation of P. expansum in vitro. Assessment by propidium iodide staining combined with fluorescent microscopy revealed that the plasma membrane of P. expansum spores was damaged more seriously by ELF than by LF treatment, and the leakage of protein and sugar was higher from ELF-treated mycelia. Interestingly, ELF treatment induced a significant increase in the activities of chitinase, β-l,3-glucanase, and peroxidase in apple fruit, whereas both LF treatment and the control showed no obvious difference. These findings indicated that the effects of ELF on blue mold in apple fruit might be associated with the direct fungitoxic property against the pathogens and the elicitation of defense-related enzymes in fruit.

分类号： R15

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