ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Accumulation of scoparone in heat-treated lemon fruit inoculated with Penicillium digitatum Sacc.

Kim, J. J.; Ben-Yehoshua, S.; Shapiro, B.; Henis, Y.; Carmeli, S.;

Plant Physiology Year: 1991 Vol: 97 Issue: 3 Pages: 880-885 Ref: 25 ref.

1991

บทคัดย่อ

The phytoalexin scoparone (6,7-dimethoxycoumarin) was generally not detected in noninoculated lemons cv. Eureka but accumulated in fruit after inoculation with P. digitatum. A much greater increase in the amount of scoparone was found in fruit exhibiting an incompatible response to Penicillium after heat treatment at 36 deg C for 3 d. Heat treatment prevented development of decay in the inoculated fruit. The concn of the compound after inoculation continued to increase during and after the heat treatment period, reaching 178 micro g/g FW of the flavedo 6 d after the heat treatment. Changes in scoparone concn in fruit were closely correlated with the changes in the antifungal activity of the fruit extract. A low concn of the phytoalexin was detected in fruit injured mechanically. Scoparone also accumulated in the fruit following UV illumination; the concn of the compound was dose-dependent. Median effective dose values of the inhibition of germ tube elongation and spore germination of P. digitatum were 29 and 46 micro g/ml, respectively. It is suggested that the rapid increase in scoparone concn plays an important role in the increased resistance of heat-treated lemon fruit to infection by P. digitatum.