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Sugars and organic acids in plum fruit affected by Plum pox virus
Author(s) -
Usenik Valentina,
Marn Mojca Virscek
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8023
Subject(s) - sugar , prunus , cultivar , composition (language) , pox virus , biology , chemical composition , horticulture , fruit tree , dried fruit , food science , organic acid , virus , chemistry , botany , biochemistry , virology , philosophy , linguistics , organic chemistry
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