|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5769810||1628784||2017||5 صفحه PDF||سفارش دهید||دانلود کنید|
- Thyme oil vapour exposure reduced incidence of brown rot disease in peaches.
- Thyme oil vapour increased activity of PAL and phenolic content in the fruit.
- Disease susceptibility is predetermined by biochemical composition of the fruit.
- Chlorogenic and caffeic acids content is associated with susceptibility to brown rot.
- Thyme oil is more suitable for reducing decay in red than yellow skin peaches.
Influence of thyme oil vapour on the incidence of brown rot (Monilinia laxa) was investigated in the yellow-flesh peach cultivars consisting of red skin 'Jim Dandy', 'Novadonna', 'Scarlet Rich' and 'Transvalia', and yellow skin 'Earli Gold', 'Kakamas', 'Kesie' and 'Summer Sun'. Fruit were exposed to thyme oil (96Â Î¼LÂ Lâ1) vapour for 24Â h, subsequently inoculated with the pathogen (105Â sporesÂ mLâ1), and stored for 14Â d at 0Â Â°C, followed by 6Â d shelf-life conditions at 15Â Â°C, 75% RH. Four varieties, i.e. 'Scarlet Rich', 'Transvalia', 'Earli Gold' and 'Kesie' were then selected to study the effect of thyme oil vapour on the phenylalanine ammonia-lyase (PAL) activity and hydroxycinnamic acids (chlorogenic and caffeic acids) content. The effect of thyme oil vapour on brown rot incidence, phenolic content and antioxidant activity was also investigated in naturally infected fruit. Thyme oil vapour reduced the incidence of brown rot by increasing the activity of PAL, the content of catechin, chlorogenic and caffeic acids, and via enhancing antioxidant scavenging capacity. However, the key finding from this study was that thyme oil vapour exposure is far more suitable for red skin peaches than their yellow skin counterparts.
Journal: Scientia Horticulturae - Volume 214, 5 January 2017, Pages 195-199