Sugars and organic acids in plum fruit affected by <i>Plum pox virus</i>

Usenik, V.; Marn, M. Viršček

doi:10.1002/jsfa.8023

Cited by 13 publications

(25 citation statements)

References 23 publications

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“…On the other hand, Pashova et al, 2006 [14] showed that Red Damson and Blackthorn cultivars demonstrated higher acidity, which were 18.1 and 27.3 g of malic acid/L, respectively. The prevailing organic acid in analyzed plum musts in the current study was malic acid, which was also confirmed in other published studies [14,18]. Quantities of citric and succinic acids were lower and in most cases did not exceed 1 g/L (Table 3).…”

Section: Chemical Composition Of Fresh Plum Musts and Jerkumssupporting

confidence: 91%

How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Januszek¹,

Satora²

2021

Applied Sciences

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Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

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Section: Chemical Composition Of Fresh Plum Musts and Jerkumssupporting

confidence: 91%

How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Januszek¹,

Satora²

2021

Applied Sciences

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“…One aspect of this broader study was to see what the effect of PPV infection would have on the tolerant cultivar ‘Stanley’ and in a general manner the pressure of PPV on ‘HoneySweet’. A decrease was seen in total carbohydrates in the infected ‘Stanley’ relative to uninfected ‘Stanley’, supporting earlier studies [26–27]. ‘HoneySweet’ grown in Europe, had changes in carotenes sugar and acid suggesting abiotic stress responses to the virus pressure [40].…”

Section: Discussionsupporting

confidence: 80%

“…Lastly, there have been reports in the literature regarding the effects of PPV infection on fruit quality, primarily on antioxidants as well as sugars [26–27]. ‘Stanley’ is known as a PPV-tolerant cultivar such that when it is infected it exhibist leaf symptoms but no fruit symptoms, allowing fruit to be marketed [28].…”

Section: Resultsmentioning

confidence: 99%

Multilocation comparison of fruit composition for ‘HoneySweet’, an RNAi based plum pox virus resistant plum

2019

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‘HoneySweet’, a transgenic plum (Prunus domestica) resistant to plum pox virus through RNAi, was deregulated in the U.S. in 2011. The compositional study of ‘HoneySweet’ fruit was expanded to include locations outside of the US as well as utilizing a wide variety of comparators and different collection years to see the variability possible. The results revealed that plums have a wide variation in composition and that variation among locations was greater than variation among cultivars. This was also the case for different years at one location. The results supported the supposition that the transgene and insertion event had no significant effect on the composition of ‘HoneySweet’ fruit even under virus pressure, and that it fell in the normal range of composition of commercially grown plums. It also suggested that the effect of environment is as great as that of genetics on the fruit composition of plums.

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“…Therefore, this part of the review focuses on the modifications induced by PPV infection in Prunus fruits. While the main studies concerned plum trees [35][36][37][38], here, we also present relevant studies on apricot trees [39] and peach trees [40].…”

Section: How Does the Plum Pox Virus Affect The Susceptible Prunus Fruit?mentioning

confidence: 99%

“…PPV infection altered the maturation process. Long-term infected fruits had a lower ripening index [39] and a sour taste and were more acidic than fully ripened healthy fruits on day 30 [37,38,40]. Premature fruit dropping thus yields fruits with an inferior taste for both plums and apricots.…”

Section: Quality Fruit Indexesmentioning

confidence: 99%

Deciphering Prunus Responses to PPV Infection: A Way toward the Use of Metabolomics Approach for the Diagnostic of Sharka Disease

et al. 2021

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Sharka disease, caused by Plum pox virus (PPV), induces several changes in Prunus. In leaf tissues, the infection may cause oxidative stress and disrupt the photosynthetic process. Moreover, several defense responses can be activated after PPV infection and have been detected at the phytohormonal, transcriptomic, proteomic, and even translatome levels. As proposed in this review, some responses may be systemic and earlier to the onset of symptoms. Nevertheless, these changes are highly dependent among species, variety, sensitivity, and tissue type. In the case of fruit tissues, PPV infection can modify the ripening process, induced by an alteration of the primary metabolism, including sugars and organic acids, and secondary metabolism, including phenolic compounds. Interestingly, metabolomics is an emerging tool to better understand Prunus–PPV interactions mainly in primary and secondary metabolisms. Moreover, through untargeted metabolomics analyses, specific and early candidate biomarkers of PPV infection can be detected. Nevertheless, these candidate biomarkers need to be validated before being selected for a diagnostic or prognosis by targeted analyses. The development of a new method for early detection of PPV-infected trees would be crucial for better management of the outbreak, especially since there is no curative treatment.

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Sugars and organic acids in plum fruit affected by Plum pox virus

Abstract: Infected trees of the studied cultivar produce fruit of inferior quality. Fruits are not suitable for processing, especially when most of them exhibit visual symptoms of PPV infection. © 2016 Society of Chemical Industry.

Cited by 13 publications

References 23 publications

How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Multilocation comparison of fruit composition for ‘HoneySweet’, an RNAi based plum pox virus resistant plum

Deciphering Prunus Responses to PPV Infection: A Way toward the Use of Metabolomics Approach for the Diagnostic of Sharka Disease

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