为了寻找到一种天然无害的猕猴桃保鲜剂，同时降低猕猴桃采后贮藏过程中灰霉病的发生，本试验用类黄酮含量分别为0.3 mg/mL、0.5 mg/mL和0.7 mg/mL的银杏叶提取液（extract of Ginkgo biloba leaves，EGb）对接种了灰霉菌菌悬液的‘秦美’猕猴桃进行处理，以无菌水为对照组，通过测定硬度、发病率、病斑直径、呼吸速率、可溶性固形物和可滴定酸等生理指标及多酚氧化酶、过氧化物酶、几丁质酶、β-1,3-葡聚糖酶和苯丙氨酸解氨酶等酶活性来探究银杏叶提取液对猕猴桃采后灰霉病的抑制效果。结果表明：0.5 mg/mL和0.7 mg/mL的银杏叶提取液可以降低接种了灰霉菌的猕猴桃的发病率，同时较好的维持果实的硬度，延缓可溶性固形物的上升速率和可滴定酸的下降速率，使抗性酶活性维持在较高水平且可以更快的诱导几丁质酶和苯丙氨酸解氨酶活性的上升。其中效果最好的处理是0.5 mg/mL处理组。

The aim of this study was to find a natural preservative for kiwifruit, and to reduce infection of kiwifruit by gray mold during storage. Qin Mei kiwifruit was inoculated with Botrytis cinerea, and treated with Ginkgo biloba leaf extract (EGb), which was classified according to different concentrations of total flavon(0.3 mg/mL, 0.5 mg/mL, and 0.7 mg/mL). Physiological indices (firmness, incidence, lesion size, respiratory rate, soluble solid content, and titratable acid) and activities of polyphenol oxidase, peroxidase, phenylalanine ammonia lyase, chitinase, and β-1,3-glucanase were measured to investigate the inhibitory effect of EGb on gray mold infection in kiwifruits during storage. The results showed that the incidenceof diseases was reduced, and the firmness, titratable acid level, and the enzyme activities remained high; the increase in soluble solid content was delayed after the treatment with EGb of concentrations, 0.5 mg/mL and 0.7 mg/mL. EGb of concentration 0.5 mg/mL exhibited the best effect.

槲皮素保鲜猕猴桃关键技术研究（2015NY-14）