Sugars and organic acids in plum fruit affected by Plum pox virus.
Sugars and organic acids in plum fruit affected by Plum pox virus.
复制标题
DOI：
10.1002/jsfa.8023
复制
发表时间：
2017-05
影响因子：
4.1
通讯作者：
V. Usenik;M. V. Marn
中科院分区：
文献类型：
--
作者：
V. Usenik;M. V. Marn
背景李痘病毒（Plum pox virus，PPV）在核果生产中造成严重的经济损失，但其对李果实成分的影响却知之甚少。本研究以感病李（Prunus arctica L.）品种结果PPV感染显著影响了糖和有机酸的含量和组成。坏死组织的组成改变最多。短时间感染的树产生的果实与健康树的果实具有相似的糖组成，但有机酸的下降更快。提前成熟的症状水果减少了果实重量和低糖含量。结论研究品种的感染树产生劣质果实。水果不适合加工，特别是当它们中的大多数表现出PPV感染的视觉症状时。© 2016化学工业协会。
BACKGROUND Plum pox virus (PPV) causes severe economic losses in stone fruit production, but little is known about its effect on plum fruit composition. In this study, the influence of PPV on sugars and organic acids was evaluated in a susceptible plum (Prunus domestica L.) cultivar. RESULTS PPV infection significantly affected the content and composition of sugars and organic acids. The composition of necrotic tissue was modified the most. A short-time infected tree yielded fruit with similar sugar composition to fruit from a healthy tree, but the decline of organic acids was faster. Prematurely ripened symptomatic fruit had reduced fruit weight and low sugar content. CONCLUSION Infected trees of the studied cultivar produce fruit of inferior quality. Fruits are not suitable for processing, especially when most of them exhibit visual symptoms of PPV infection. © 2016 Society of Chemical Industry.