Scrutinising the relationship between major physiological and compositional changes during ‘Merrill O’Henry’ peach growth with brown rot susceptibility
Autor/a
Baró-Montel, Núria
Giné-Bordonaba, Jordi
Vall-llaura, Núria
Fecha de publicación
2020-09-22ISSN
1082-0132
Resumen
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.
Tipo de documento
Artículo
Versión del documento
Versión aceptada
Lengua
English
Materias (CDU)
631 - Agricultura. Agronomía. Maquinaria agrícola. Suelos. Edafología agrícola
Páginas
40
Publicado por
SAGE Publications
Publicado en
Food Science and Technology International
Citación
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 del acuerdo de la subvención
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/
Program
Postcollita
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