Influence of cherry leaf-spot on changes in the content of phenolic compounds in sour cherry (Prunus cerasus L.) leaves

• Fungus Blumeriella jaapi one of the most serious fungal diseases of sour cherries.
• Identify and quantify of 35 polyphenolic compounds after biochemical change of cherry leaf-spotted bearing.
• Leaves after infection characterized 1.5 times higher phenolic compounds than not infected.

Cherry leaf spot, caused by the fungus Blumeriella jaapi (Rehm) var. Arx. (syn. Coccomyces hiemalis Higgins), is one of the most serious fungal diseases of sour cherries. Therefore the aim of this study was to identify and quantify polyphenolic compounds found in cherry leaf extracts were identified and presented: fourteen hydroxycinnamates, fifteen flavonols, five flavan-3-ols and one flavon derivative. The total of phenolics in green leaf extract was 8737.13 mg but in yellow leaves was 10058.00 mg/100 g dry matter (dm). The yellow leaves of spotted sour cherry was characterized by the largest content of flavonol and hydroxycinnamate compounds than green leaves.