Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain.
Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain.
Food Chem. 2024 Aug 30;450:139299. doi: 10.1016/j.foodchem.2024.139299. Epub 2024 Apr 9.
Anthracnose, the most critical disease affecting olive fruits, is caused by Colletotrichum species. While developing olive fruits are immune to the pathogen regardless of the cultivar, the resistance level varies once the fruit ripens. The defense mechanisms responsible for this difference in resistance are not well understood. To explore this, we analyzed the phenolic metabolic pathways occurring in olive fruits and their susceptibility to the pathogen during ripening in two resistant cultivars ('Empeltre' and 'Frantoio') and two susceptible cultivars ('Hojiblanca' and 'Picudo'). Overall, resistant cultivars induced the synthesis of aldehydic and demethylated forms of phenols, which highly inhibited fungal spore germination. In contrast, susceptible cultivars promoted the synthesis of hydroxytyrosol 4-O-glucoside during ripening, a compound with no antifungal effect. This study showed that the distinct phenolic profiles between resistant and susceptible cultivars play a key role in determining olive fruit resistance to Colletotrichum species.
炭疽病是影响橄榄果实的最严重疾病，由炭疽菌属引起。在橄榄果实发育过程中，无论品种如何，它们都对病原体具有免疫性，但一旦果实成熟，其抗性水平就会有所不同。导致这种抗性差异的防御机制还不是很清楚。为了探索这一点，我们分析了在两个抗性品种（'Empeltre'和'Frantoio'）和两个易感品种（'Hojiblanca'和'Picudo'）中，橄榄果实成熟过程中酚类代谢途径及其对病原体的敏感性。总的来说，抗性品种诱导了醛和去甲基化形式的酚类物质的合成，这些物质高度抑制了真菌孢子的萌发。相比之下，易感品种在成熟过程中促进了羟基酪醇 4-O-葡萄糖苷的合成，而这种化合物没有抗真菌作用。本研究表明，抗性和易感品种之间不同的酚类图谱在决定橄榄果实对炭疽菌属的抗性方面起着关键作用。
