Influence of hot water treatment on brown rot of peach and rapid fruit response to heat stress |
| |
| Affiliation: | 1. Criof-Dipsa, University of Bologna, Via Gandolfi 19, 40057 Cadriano – Bologna, Italy;2. Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, via Amendola 165/A, 70126 Bari, Italy;1. Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy;2. Aqanat Limited, Clarence House, Thirsk Bank, Coxwold, York, UK;1. College of Food Science and Engineering, Shan Dong Agricultural University, Tai’an 271018, China;2. Mann Laboratory, Department Plant Sciences, University of California, Davis, CA 95616, USA;1. College of Biological and Environmental Sciences, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Wanli University, Ningbo 315100, People’s Republic of China;2. Key Laboratory of Plant Resource Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, People’s Republic of China;3. Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, Liuying 100, Nanjing 210014, People’s Republic of China;4. Guangdong Food and Drug Vocational College, Guanzhou 510520, People’s Republic of China;1. College of Food Science, Southwest University, Chongqing 400715, PR China;2. Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China |
| |
| Abstract: | Recent results on hot water as an alternative treatment open a new perspective in disease incidence reduction. In the present work peach fruit were wounded, inoculated with conidia of Monilinia laxa and 15 min, 3, 6, 12, 24 and 48 h after inoculation treated by dipping in hot water (HT) at 60 °C for 20 s. The effect of heat treatment on some cell wall genes involved in ripening such as β-galactosidase (β-GAL), pectin lyase (PL), polygalacturonase (PG) and pectin methyl esterase (PME), was analyzed by qRT-PCR. The expression levels of defense related genes, phenylalanine ammonia lyase (PAL) and chitinase (CHI), heat stress-related genes such as heat shock proteins 70 and 90 (HSP70, HSP90), and reactive oxygen species (ROS) scavenging genes were also evaluated by qRT-PCR. A 100% disease incidence reduction, as compared to untreated fruit, was obtained by treating 6 and 12 h after inoculation. Moreover, brown rot was inhibited by 85.7% when fruit were heat-treated 48 h after inoculation. The expression levels of cell wall genes (β-GAL, PL, PG and PME) showed a general decrease in HT fruit as compared to the control, whereas PAL, CHI, HSP70 and ROS-scavenging genes increased their expression level in HT samples with respect to the untreated ones. Our results show a curative activity of heat on peach inoculated with M. laxa 48 h before treatment. Each analyzed gene proved to be differentially expressed following heat treatment. |
| |
| Keywords: | Heat treatment Postharvest diseases Stone fruit Gene expression Curative effect |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
