Scrutinising the relationship between major physiological and compositional changes during ‘Merrill O’Henry’ peach growth with brown rot susceptibility
Visualitza/Obre
Autor/a
Baró-Montel, Núria
Giné-Bordonaba, Jordi
Vall-llaura, Núria
Data de publicació
2020-09-22ISSN
1082-0132
Resum
In the present work, the major physiological and compositional changes occurring during 'Merrill O'Henry' peach growth and its relationship with susceptibility to three strains of Monilinia spp. at 49, 77, 126 and 160 days after full bloom were explored. Results of disease incidence indicated wide differences among phenological stages, being 49 and 126 days after full bloom the moment when peaches showed significantly lower susceptibility to brown rot (40 and 23% of rotten fruit, respectively, for strain ML8L). Variation in brown rot susceptibility among different growth stages was also strain-dependent. Lower fruit susceptibility to ML8L at 49 and 126 was accompanied by noticeable changes in the fruit ethylene and respiration patterns, and also in sugars and organic acids content. By employing a partial least squares regression model, a strong negative relationship between citric acid, and a positive association of ethylene with peach susceptibility to Monilinia spp. at diverse phenological stages were observed. The results obtained herein highlight that the content of certain compounds such as citrate, malate and sucrose; the respiratory activity and the fruit ethylene production may mediate in a coordinated manner the fruit resistance to Monilinia spp. at different phenological stages of peach fruit.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
631 - Agricultura. Agronomia. Maquinària agrícola. Sòls. Edafologia agrícola
Pàgines
40
Publicat per
SAGE Publications
Publicat a
Food Science and Technology International
Citació
Baró-Montel, Núria, Jordi Giné-Bordonaba, Rosario Torres, Núria Vall-llaura, Neus Teixidó, and Josep Usall. 2021. "Scrutinising The Relationship Between Major Physiological And Compositional Changes During ‘Merrill O’Henry’ Peach Growth With Brown Rot Susceptibility". Food Science And Technology International 27 (4): 366-379. doi:10.1177/1082013220959988.
Número de l'acord de la subvenció
MINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2014-55287-C2-2-R/ES/FACTORES DE PATOGENESIS Y BASE GENETICA DE LA RESISTENCIA DEL MELOCOTON PARA EL CONTROL SOSTENIBLE DE LA PODREDUMBRE PARDA/
MINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2017-84389-C2-1-R/ES/PODREDUMBRE PARDA CAUSADA POR MONILINIA SPP. EN FRUTA DE HUESO: INTERACCION HUESPED-PATOGENOAMBIENTE/
Programa
Postcollita
Aquest element apareix en la col·lecció o col·leccions següent(s)
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