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Sclerotinia fructigena infection and chlorogenic acid content in relation to antifungal compounds in apple fruits
Author(s) -
FAWCETT C. H.,
SPENCER D. M.
Publication year - 1968
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1968.tb04529.x
Subject(s) - chlorogenic acid , sclerotinia , biology , antifungal , fungus , quinic acid , fungicide , food science , botany , horticulture , microbiology and biotechnology , biochemistry
SUMMARY Several organic acids, known to occur in many apple varieties, were shown to be present in the juice of the variety Edward VII. When these were supplied separately to the brown rot pathogen, Sclerotinia fructigena , growing in culture, chlorogenic acid and quinic acid were both readily converted to compounds of higher antifungal activity, one of which was 4‐hydroxybenzoic acid. The chlorogenic acid content of concentrated healthy fruit juice was ˜6 mg/g, whereas the corresponding syrup from diseased fruit contained only ˜2 mg/g. The possible significance of this metabolism of chlorogenic acid by the fungus is discussed.