Both Penicillium expansum and Trichothecim roseum Infections Promote the Ripening of Apples and Release Specific Volatile Compounds
Both Penicillium expansum and Trichothecim roseum Infections Promote the Ripening of Apples and Release Specific Volatile Compounds
复制标题
扩展青霉和玫瑰单霉感染均促进苹果成熟并释放特定的挥发性化合物
DOI：
10.3389/fpls.2019.00338
复制
发表时间：
2019-03-20
影响因子：
5.6
通讯作者：
Prusky, Dov
中科院分区：
文献类型：
--
作者：
Gong, Di;Bi, Yang;Prusky, Dov
由膨胀青霉和玫瑰毛霉引起的苹果青霉病和核腐病是中国苹果的主要病害，但它们对苹果的不同侵袭性及其对果实采后生理的影响尚不清楚。苹果定殖的影响。比较了两种病原菌对红冠果实成熟和挥发性物质(VOCs)释放的生理影响。扩展假单胞菌对苹果果实的侵染表现出比玫瑰假单胞菌侵染更强的侵袭性。与接种苹果的定殖模式相一致，扩展假单胞菌的定殖增强表现为乙烯释放量和呼吸速率的增加、膜完整性和果实硬度的降低。此外，与紫云英定殖相比，膨胀假单胞菌的总可溶性固形物和可滴定酸含量较低，丙二醛含量较高。两种病原菌的侵染均能促进VOCs的释放，但与接种玫瑰红曲霉的苹果相比，接菌苹果的VOCs总产量较高，主要是C6醇、醛、酯类化合物。LS-DA分析表明，已酸是区分接种果实和对照果实的最重要因素。有趣的是，仅在接种菌的果实中检测到乙酸丙酯和苯甲酸己酯，以及十一烯酸和十六烷。综上所述，我们的研究结果表明，两种真菌接种都促进了苹果果实的成熟，并释放了特定的VOCs；而且，苹果果实比T.roesum更容易受到扩展霉菌的侵染。
Blue mold and core rot caused by Penicillium expansum and Trichothecium roseum 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). P. expansum colonization showed increased aggressiveness compared to T. roesum colonization of apple fruits. P. expansum 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, P. expansum caused lower contents of total soluble solid and titratable acid, and higher malondialdehyde compared with T. roesum colonization. While both pathogen infections enhanced VOCs release, compared with T. roseum inoculated apples, P. expansum 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 P. expansum and T. roseum 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 P. expansum colonization than T. roesum.