Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Valencia, Spain.
Food Chem. 2013 Jan 1;136(1):178-85. doi: 10.1016/j.foodchem.2012.07.114. Epub 2012 Aug 7.
Penicillium spp. are among the major postharvest pathogens of citrus fruit. Induction of natural resistance in fruits constitutes one of the alternatives to chemical fungicides. Here, we investigated the involvement of the phenylpropanoid pathway in the induction of resistance in Navelate oranges by examining changes in the metabolic profile of upon eliciting citrus fruits. By using both HPLC-PDA-FD and HPLC-PDA-QTOF-MS allowed the identification of several compounds that seem to be relevant for induced resistance. In elicited fruits, a greater diversity of phenolic compounds was observed in the flavedo (outer coloured part of the peel) when compared to the albedo (inner white part). Moreover, only small changes were detected in the most abundant citrus flavonoids. The coumarin scoparone was among the compounds with the highest induction upon elicitation. Two other highly induced compounds were identified as citrusnin A and drupanin aldehyde. All three compounds are known to exert antimicrobial activity. Our results suggest that phenylpropanoids and their derivatives play an important role in the induction of resistance in citrus fruit.
青霉属真菌是柑橘果实采后主要的病原菌之一。诱导果实产生天然抗性是替代化学杀菌剂的方法之一。在这里，我们通过研究柑橘果实被激发时代谢谱的变化，来探究苯丙烷途径在诱导纳维来特脐橙产生抗性中的作用。使用 HPLC-PDA-FD 和 HPLC-PDA-QTOF-MS 两种方法，鉴定出了几种似乎与诱导抗性相关的化合物。与橘白层（果皮内部的白色部分）相比，在被激发的果实中，橘络（果皮的外部有色部分）中观察到更多种类的酚类化合物。此外，在最丰富的柑橘类黄酮中只检测到了很小的变化。香豆素scoparone 是激发后诱导作用最强的化合物之一。另外两种高度诱导的化合物被鉴定为柑橘宁 A 和诺卡酮醛。这三种化合物都具有抗菌活性。我们的研究结果表明，苯丙烷及其衍生物在柑橘果实诱导抗性中起着重要作用。
