Specific roles of enzymatic browning and lignification in apple disease resistance

Valentines, M. Carme; Vilaplana, Rosa; Torres, R.; Usall, J.; Larrigaudière, Christian

doi:10.1016/j.postharvbio.2005.01.002

Cited by 77 publications

(43 citation statements)

References 22 publications

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“…Increased CAD-enzyme activities or transcript levels upon elicitation by fungal pathogens, wounding, or ozone have been observed, for example, by Grand et al (1987), Galliano et al (1993), Mitchell et al (1994, and Coelho et al (2006). Valentines et al (2005) observed a very good correlation between lignin content and Penicillium expansum-resistance in apple and Nafussi et al (2001) between lignification and P. digitatum-resistance in citrus.…”

Section: Discussionmentioning

confidence: 94%

Differential gene expression in leaves of a scab susceptible and a resistant apple cultivar upon Venturia inaequalis inoculation

Holzapfel

Meisel²,

Thümmler³

et al. 2011

Trees

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Apple scab, one of the most damaging diseases in apple worldwide is caused by the fungal pathogen Venturia inaequalis. Pathogen-induced gene expression was analyzed in leaves of greenhouse-and field-grown trees of the scab susceptible cultivar Golden Delicious and the resistant cultivar Rewena using the macroarray technique. The results show that the defence of the Vf-resistant cultivar Rewena is based on different mechanisms than the basal defence response of the susceptible Golden Delicious: whereas lignification seems to play an essential role in scab defence of Rewena, a thaumatin-like as well as a flavonoid gene are assumed to be involved in the mostly insufficient defensive response of Golden Delicious. Furthermore, a method was developed for quantification of the V. inaequalis in infected leaves using real-time quantitative reverse transcription-PCR.

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Section: Discussionmentioning

confidence: 94%

Differential gene expression in leaves of a scab susceptible and a resistant apple cultivar upon Venturia inaequalis inoculation

Holzapfel

Meisel²,

Thümmler³

et al. 2011

Trees

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“…The composition of volatile compounds in P. orientalis leaves and stems differed with previous studies. Some of these differences in the quantity and quality of the essential oils derived from plants are influenced by many external or internal factors such as extraction method, harvest time, geographic location, plant species, and plant part (15,19).…”

Section: Resultsmentioning

confidence: 99%

Growth-inhibiting effects and chemical composition of essential oils extracted from Platycladus orientalis leaves and stems toward human intestinal bacteria

Kim

Lee

2015

Food Sci Biotechnol

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The growth-inhibiting activities of the essential oils extracted from Platycladus orientalis leaves and stems were examined against intestinal bacteria. The leaf oil exhibited a strong response against Clostridium difficile and C. perfringens at 5.0 mg/disc, but the stem oil showed no inhibitory activity against intestinal bacteria. The oils from P. orientalis leaves and stems were analyzed by GCMass spectroscopy. The main constituents of the essential oil in P. orientalis leaves: α-pinene (18.5%), cedrene (13.6%), α-cedrol (11.3%), β-caryophyllene (10.2%), 3-carene (8.2%), and α-terpinyl acetate (5.1%), and in the stems: α-pinene (17.7%), 3-carene (16.3%), β-caryophyllene (13.4%), β-phellandrene (9.5%), β-selinene (6.5%), and α-cedrol (6.1%). The cedrene isomers showed significant (33.1-34.7 mm) inhibitory effect against C. difficile and C. perfringens and moderate inhibitory effect against Escherichia coli at 2.0 mg/disc. The oil of P. orientalis leaves, in which cedrene isomers are the major component, could be used as a selective inhibitor against harmful bacteria.

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“…A physical indicator based on color is the most method that used. In the case, Lab space or CIELab is used as an indicator of browning in fruit [16][17][18]. The L*a*b* color is device independent and provides consistent color regardless of the input or output.…”

Section: Introductionmentioning

confidence: 99%

Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image

et al. 2015

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The effect of different coating [Aloe vera, Chitosan (0.5 and 1.5 %), Carboxymethlcellulose (0.5 and 1.5 %)] on the enzymatic browning kinetics of quince was determined by traditional and fractal browning indicator methods (FBI) at during cold storage. Power-law model used to model the enzymatic kinetic of fractal dimension value (FD L* ) and average L* value (conventional method). The results showed that the average of L* value decreased during an enzymatic browning in fruit slices, while FD L* rose. The more changes in L* value was observed for quinces coated with CMC 0.5 % that about similar to changes in uncoated quinces were from 90.083 to 67.571 and 90.736 to 66.786 respectively at nine days. The quinces treated with Chitosan 1.5 % had more changes in FD L* value compared to another treatment. In other words, enzymatic browning in quinces coated with Chitosan 1.5 % has more heterogeneous and non-uniform color patterns. Kinetic rate (K) got from FD L* was the higher than kinetic rate (K) got using average L* value. Kinetic's order (shape factor) got the FBI method compared to the conventional method was lower because in conventional method assuming occurs homogenous surface coloration.

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Specific roles of enzymatic browning and lignification in apple disease resistance

Cited by 77 publications

References 22 publications

Differential gene expression in leaves of a scab susceptible and a resistant apple cultivar upon Venturia inaequalis inoculation

Differential gene expression in leaves of a scab susceptible and a resistant apple cultivar upon Venturia inaequalis inoculation

Growth-inhibiting effects and chemical composition of essential oils extracted from Platycladus orientalis leaves and stems toward human intestinal bacteria

Quantification of enzymatic browning kinetics of quince preserved by edible coating using the fractal texture Fourier image

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