Abstract:

To reveal the biochemical mechanism of fruit shrink disease in Chinese jujube and provide instructions for the effective control of the disease, the dynamic changes of defensive enzymes activity, O2?-and phenolic content in ‘Pozao’ fruits were studied during the process of jujube fruit shrink disease. On early infective stage O2?- produce rate increased rapidly. Meanwhile, the activity of three protective enzymes (SOD, POD, CAT) and the content of polyphenol increased significantly. There were statistically significant differences between diseased and healthy fruits. The result indicated that O2?- plays an important role in symptomatic and development of jujube fruit shrink disease. The three protective enzymes and polyphenol might take part in the stress response and defense mechanism. But they were not enough to inhibit a large increase of O2?- caused by jujube fruit shrink disease.