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Detection and Isolation of Preformed Antifungal Compounds from the Peel of Pyrus bretschneideri Rehd. cv. Pingguoli at Different Stages of Maturity
Author(s) -
Li Y. C.,
An L. Z.,
Ge Y. H.,
Li Y.,
Bi Y.
Publication year - 2008
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.1439-0434.2007.01340.x
Subject(s) - pear , biology , postharvest , alternaria alternata , oleic acid , phthalate , botany , alternaria , ethanol , horticulture , food science , chemistry , biochemistry , organic chemistry
Ethanol‐dichloromethane crude extract from peel of pear ( Pyrus bretschneideri Rehd. cv. Pingguoli) was separated by thin layer chromatographic plates and bioassayed with conidia of Alternaria alternata . The inhibition zones differed significantly in retention factor ( R f ) at expanding stage, harvest time and after 100 days of cold storage. The compounds in the inhibition zones were isolated and identified with gas chromatography and mass spectroscopy. Palmitate methyl, oleic acid methyl, linolenic acid methyl and squalene were present at all stages. The concentration of these chemicals was the highest in expanding stage fruit peel and decreased rapidly with fruit development. It is suggested that these compounds may be the main antifungal compounds in the growing fruit. The phthalate alkyl esters occurred at relatively higher concentrations in pear peel at harvest and after 100 days of cold storage. Six phthalate alkyl esters were identified from peel of pear fruit after 100 days of cold storage. It is also supposed that these esters may be the antifungal compounds in postharvest pear.