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Factors affecting UV‐induced resistance in grapefruit against the green mould decay caused by Penicillium digitatum
Year:
1993
Source of publication :
Plant Pathology
Authors :
Chalutz, Edo
;
.
Cohen, Lydia
;
.
Droby, Samir
;
.
Gaba, Victor
;
.
Horev, Batia
;
.
Volume :
42
Co-Authors:
DROBY, S., Institute for Technology and Storage of Agricultural Products, PO Box 6, Bet Dagan, 50250, Israel
CHALUTZ, E., Institute for Technology and Storage of Agricultural Products, PO Box 6, Bet Dagan, 50250, Israel
HOREV, B., Institute for Technology and Storage of Agricultural Products, PO Box 6, Bet Dagan, 50250, Israel
COHEN, L., Institute for Technology and Storage of Agricultural Products, PO Box 6, Bet Dagan, 50250, Israel
GABA, V., Institute of Plant Protection, Volcani Centre, PO Box 6, Bet Dagan, 50250, Israel
WILSON, C.L., USDA-ARS, Appalachian Fruit Research Station, Kearneysville, West Virginia, 25430, United States
WISNIEWSKI, M., USDA-ARS, Appalachian Fruit Research Station, Kearneysville, West Virginia, 25430, United States
Facilitators :
From page:
418
To page:
424
(
Total pages:
7
)
Abstract:
Exposure of harvested grapefruit to ultraviolet (UV) light induced resistance against the green mould decay caused by Penicillium digitatum. Grapefruit picked at various times during the harvest season responded differently to UV treatments. The UV dose required for development of maximum resistance increased as the season progressed. The initial UV dose required in November‐picked fruit for maximum response was 4·8 kJ/m2. It declined to 1·6 and 3·2 kJ/m2 in December‐ and January‐picked fruit, respectively, and increased to 8 kJ/m2 in February‐picked fruit. Correspondingly, the minimum percentage infection developing after UV treatment increased throughout the season from 0 to 35%. Resistance in UV‐treated fruit developed to its maximum extent at 24–48 h following exposure to UV light and then decreased. Development of induced resistance in grapefruit peel was affected by the temperature at which the fruit was stored 24 h after UV treatment and before infection with P. digitatum. In the UV‐treated fruit, the fungus developed a sporadic mycelium with marked inhibition of sporulation. The activity of phenylalanine ammonia‐lyase and peroxidase markedly increased in the peel following exposure of the fruit to UV light. Copyright © 1993, Wiley Blackwell. All rights reserved
Note:
Related Files :
Decay
grapefruits
green mold
Induced resistance
Penicillium digitatum
Ultraviolet light
ultraviolet radiation
Show More
Related Content
More details
DOI :
10.1111/j.1365-3059.1993.tb01520.x
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21508
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:44
You may also be interested in
Scientific Publication
Factors affecting UV‐induced resistance in grapefruit against the green mould decay caused by Penicillium digitatum
42
DROBY, S., Institute for Technology and Storage of Agricultural Products, PO Box 6, Bet Dagan, 50250, Israel
CHALUTZ, E., Institute for Technology and Storage of Agricultural Products, PO Box 6, Bet Dagan, 50250, Israel
HOREV, B., Institute for Technology and Storage of Agricultural Products, PO Box 6, Bet Dagan, 50250, Israel
COHEN, L., Institute for Technology and Storage of Agricultural Products, PO Box 6, Bet Dagan, 50250, Israel
GABA, V., Institute of Plant Protection, Volcani Centre, PO Box 6, Bet Dagan, 50250, Israel
WILSON, C.L., USDA-ARS, Appalachian Fruit Research Station, Kearneysville, West Virginia, 25430, United States
WISNIEWSKI, M., USDA-ARS, Appalachian Fruit Research Station, Kearneysville, West Virginia, 25430, United States
Factors affecting UV‐induced resistance in grapefruit against the green mould decay caused by Penicillium digitatum
Exposure of harvested grapefruit to ultraviolet (UV) light induced resistance against the green mould decay caused by Penicillium digitatum. Grapefruit picked at various times during the harvest season responded differently to UV treatments. The UV dose required for development of maximum resistance increased as the season progressed. The initial UV dose required in November‐picked fruit for maximum response was 4·8 kJ/m2. It declined to 1·6 and 3·2 kJ/m2 in December‐ and January‐picked fruit, respectively, and increased to 8 kJ/m2 in February‐picked fruit. Correspondingly, the minimum percentage infection developing after UV treatment increased throughout the season from 0 to 35%. Resistance in UV‐treated fruit developed to its maximum extent at 24–48 h following exposure to UV light and then decreased. Development of induced resistance in grapefruit peel was affected by the temperature at which the fruit was stored 24 h after UV treatment and before infection with P. digitatum. In the UV‐treated fruit, the fungus developed a sporadic mycelium with marked inhibition of sporulation. The activity of phenylalanine ammonia‐lyase and peroxidase markedly increased in the peel following exposure of the fruit to UV light. Copyright © 1993, Wiley Blackwell. All rights reserved
Scientific Publication
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