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The effect of hot‐water treatment on the levels of antifungal diene and quiescence of Colletotrichum gloeosporioides in avocado fruits
Year:
1993
Source of publication :
Plant Pathology
Authors :
פרוסקי, דב
;
.
קובילר, אילנה
;
.
Volume :
42
Co-Authors:
PLUMBLEY, R.A., Natural Resources Institute, Central Avenue Chatham Maritime, Chatham, United Kingdom
PRUSKY, D., Department of Fruit and Vegetable Storage, Agricultural Research Organisation, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
KOBILER, I., Department of Fruit and Vegetable Storage, Agricultural Research Organisation, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
Facilitators :
From page:
116
To page:
120
(
Total pages:
5
)
Abstract:
Quantitative changes in the antifungal compound 1‐acetoxy‐2‐hydroxy‐4‐Oxo‐heneicosa‐12, 15‐diene in harvested avocado fruits, and the development of symptoms caused by Colletotrichum gloeosporioides, were investigated following treatment with hot water at 55°C for 10 min. The concentration of the compound in the peel and flesh was 2000 and 2600 μg/g fresh weight, respectively, at the time of harvest, but decreased rapidly during the first 24 h. Levels of the diene had substantially recovered after 50 h. However antifungal diene levels in the peel of hot‐water‐treated fruit did not recover until 98 h. The levels in the flesh were unaffected by the treatment. Following inoculation, hot‐water‐treated fruits developed clear symptoms after 2 days, whereas untreated fruits showed only minor symptoms after 6 days. If inoculation was delayed by 24, 48 or 72 h after treatment, then symptoms on treated fruits did not develop until the sixth day as observed for untreated fruits. The correlation between the two systems suggests that quiescence is probably maintained by the level of antifungal diene present in the peel at the time of fungal penetration and the formation of a subcuticular hypha. Copyright © 1993, Wiley Blackwell. All rights reserved
Note:
Related Files :
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1365-3059.1993.tb01477.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
27691
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:33
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Scientific Publication
The effect of hot‐water treatment on the levels of antifungal diene and quiescence of Colletotrichum gloeosporioides in avocado fruits
42
PLUMBLEY, R.A., Natural Resources Institute, Central Avenue Chatham Maritime, Chatham, United Kingdom
PRUSKY, D., Department of Fruit and Vegetable Storage, Agricultural Research Organisation, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
KOBILER, I., Department of Fruit and Vegetable Storage, Agricultural Research Organisation, Volcani Center, PO Box 6, Bet Dagan, 50250, Israel
The effect of hot‐water treatment on the levels of antifungal diene and quiescence of Colletotrichum gloeosporioides in avocado fruits
Quantitative changes in the antifungal compound 1‐acetoxy‐2‐hydroxy‐4‐Oxo‐heneicosa‐12, 15‐diene in harvested avocado fruits, and the development of symptoms caused by Colletotrichum gloeosporioides, were investigated following treatment with hot water at 55°C for 10 min. The concentration of the compound in the peel and flesh was 2000 and 2600 μg/g fresh weight, respectively, at the time of harvest, but decreased rapidly during the first 24 h. Levels of the diene had substantially recovered after 50 h. However antifungal diene levels in the peel of hot‐water‐treated fruit did not recover until 98 h. The levels in the flesh were unaffected by the treatment. Following inoculation, hot‐water‐treated fruits developed clear symptoms after 2 days, whereas untreated fruits showed only minor symptoms after 6 days. If inoculation was delayed by 24, 48 or 72 h after treatment, then symptoms on treated fruits did not develop until the sixth day as observed for untreated fruits. The correlation between the two systems suggests that quiescence is probably maintained by the level of antifungal diene present in the peel at the time of fungal penetration and the formation of a subcuticular hypha. Copyright © 1993, Wiley Blackwell. All rights reserved
Scientific Publication
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