Gong Di, Bi Yang, Li Yongcai, Zong Yuanyuan, Han Ye, Prusky Dov
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel.
Front Plant Sci. 2019 Mar 20;10:338. doi: 10.3389/fpls.2019.00338. eCollection 2019.
Blue mold and core rot caused by and are major diseases of apple fruit in China; however, their differential aggressiveness in apples and effect on fruit postharvest physiology are unclear. The effects of colonization of apples cv. Red Delicious by both pathogens were compared to physiological parameters of ripening and release of volatile compounds (VOCs). colonization showed increased aggressiveness compared to colonization of apple fruits. enhanced colonization occurred with differential higher ethylene production and respiratory rate evolution, lower membrane integrity and fruit firmness in correspondence with the colonization pattern of inoculated apples. Moreover, caused lower contents of total soluble solid and titratable acid, and higher malondialdehyde compared with colonization. While both pathogen infections enhanced VOCs release, compared with inoculated apples, inoculated apple showed a higher total VOCs production including alcohols, aldehydes and esters, being the C6 alcohols, aldehydes and esters amount. PLS-DA analysis indicated that hexanoic acid was the most important factor to distinguish the inoculated fruits from the controls. Interestingly, propyl acetate and hexyl benzoate, and undecylenic acid and hexadecane were only identified in the and inoculated fruits, respectively. Taken together, our findings indicate that both fungi inoculations promote apple fruit ripening and release specific VOCs; moreover, apple fruits are more susceptible to colonization than .
由[具体病原菌名称缺失]引起的青霉病和心腐病是中国苹果果实的主要病害；然而，它们在苹果上的差异致病性以及对果实采后生理的影响尚不清楚。将这两种病原菌对苹果品种红富士的定殖作用与果实成熟的生理参数以及挥发性化合物（VOCs）的释放情况进行了比较。与[另一种病原菌名称缺失]对苹果果实的定殖相比，[一种病原菌名称缺失]的定殖表现出更强的致病性。随着接种苹果的定殖模式，[一种病原菌名称缺失]的定殖增强伴随着乙烯产量和呼吸速率的差异升高、膜完整性和果实硬度降低。此外，与[另一种病原菌名称缺失]的定殖相比，[一种病原菌名称缺失]导致总可溶性固形物和可滴定酸含量降低，丙二醛含量升高。虽然两种病原菌感染均增强了VOCs的释放，但与接种[另一种病原菌名称缺失]的苹果相比，接种[一种病原菌名称缺失]的苹果表现出更高的总VOCs产量，包括醇类、醛类和酯类，其中C6醇类、醛类和酯类含量最高。偏最小二乘判别分析（PLS - DA）表明，己酸是区分接种果实与对照果实的最重要因素。有趣的是，乙酸丙酯和苯甲酸己酯，以及十一碳烯酸和十六烷分别仅在接种[一种病原菌名称缺失]和[另一种病原菌名称缺失]的果实中被鉴定出来。综上所述，我们的研究结果表明，两种真菌接种均促进苹果果实成熟并释放特定的VOCs；此外，苹果果实对接种[一种病原菌名称缺失]的定殖比接种[另一种病原菌名称缺失]更敏感。
