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  • Akhilesh Yadav, 
  • Anton Fennec, 
  • Rachel Davidovich-Rikanati, 
  • Sagit Meir, 
  • Bettina Kochanek, 
  • Efraim Lewinsohn, 
  • Asaph Aharoni, 
  • Noam Alkan 
  • Haya Friedman

Fruits of nonastringent persimmon cultivars, as compared to astringent ones, were more resistant to Alternaria infection despite having lower polyphenol content. Metabolic analysis from the pulp of nonastringent “Shinshu”, as compared to the astringent “Triumph”, revealed a higher concentration of salicylic, coumaric, quinic, 5-o-feruloyl quinic, ferulic acids, β-glucogallin, gallocatechin, catechin, and procyanidins. Selected compounds like salicylic, ferulic, and ρ-coumaric acids inhibited in vitro Alternaria growth, and higher activity was demonstrated for methyl ferulic and methyl ρ-coumaric acids. These compounds also reduced in vivo Alternaria growth and the black spot disease in stored fruits. On the other hand, methyl gallic acid was a predominant compound in the “Triumph” pulp, as compared to the “Shinshu” pulp, and it augmented Alternaria growth in vitro and in vivo. Our results might explain the high sensitivity of the cultivar “Triumph” to Alternaria. It also emphasizes that specific phenolic compounds, and not the total phenol, affect susceptibility to fungal infection.

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תנאי שימוש
Phenylpropanoid Metabolism in Astringent and Nonastringent Persimmon (Diospyros kaki) Cultivars Determines Sensitivity to Alternaria Infection
  • Akhilesh Yadav, 
  • Anton Fennec, 
  • Rachel Davidovich-Rikanati, 
  • Sagit Meir, 
  • Bettina Kochanek, 
  • Efraim Lewinsohn, 
  • Asaph Aharoni, 
  • Noam Alkan 
  • Haya Friedman
Phenylpropanoid Metabolism in Astringent and Nonastringent Persimmon (Diospyros kaki) Cultivars Determines Sensitivity to Alternaria Infection

Fruits of nonastringent persimmon cultivars, as compared to astringent ones, were more resistant to Alternaria infection despite having lower polyphenol content. Metabolic analysis from the pulp of nonastringent “Shinshu”, as compared to the astringent “Triumph”, revealed a higher concentration of salicylic, coumaric, quinic, 5-o-feruloyl quinic, ferulic acids, β-glucogallin, gallocatechin, catechin, and procyanidins. Selected compounds like salicylic, ferulic, and ρ-coumaric acids inhibited in vitro Alternaria growth, and higher activity was demonstrated for methyl ferulic and methyl ρ-coumaric acids. These compounds also reduced in vivo Alternaria growth and the black spot disease in stored fruits. On the other hand, methyl gallic acid was a predominant compound in the “Triumph” pulp, as compared to the “Shinshu” pulp, and it augmented Alternaria growth in vitro and in vivo. Our results might explain the high sensitivity of the cultivar “Triumph” to Alternaria. It also emphasizes that specific phenolic compounds, and not the total phenol, affect susceptibility to fungal infection.

Scientific Publication
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