Premium
Phenolic Compounds and the Polyphenoloxidase and Peroxidase Activity in Callus Tissue Culture‐Pathogen Combination of Red Raspberry and Didymella applanata (Niessl.) Sacc.
Author(s) -
CzechKozbowska M.,
Krzywaanaski Z.
Publication year - 1984
Publication title -
journal of phytopathology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.53
H-Index - 60
eISSN - 1439-0434
pISSN - 0931-1785
DOI - 10.1111/j.1439-0434.1984.tb00704.x
Subject(s) - cultivar , browning , callus , peroxidase , biology , blowing a raspberry , phenols , botany , horticulture , enzyme , biochemistry
The content of phenolic compounds as well as the activity of polyphenoloxidase and peroxidase in the red raspberry callus tissue after D. applanata infection were investigated. Two red raspberry cultivars: Latham — relatively resistant and M. Promise — susceptible were used. In the M. Promise cultivar the amount of phenols, especially o‐diphenols, decreased after infection and stayed more or less on the same level in Latham cultivar. The activity of polyphenoloxidase increased in both of the investigated cultivars, however in the tissue of Latham cultivar this rise was more pronounced than in the M. Promise one. The changes in peroxidase activity after infection were inconsiderable. The relation between the changes observed after infection in the phenolic metabolism and the differentiated susceptibility of callus tissue to D. applanata of the investigated cultivars was discussed. The obtained results explain partially the browning of infected callus tissue of one of the investigated cultivar i.e. M. Promise which had already been observed in the earlier investigations.