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Enzyme activity of the phenylpropanoid pathway as a response to apple scab infection
Author(s) -
Slatnar A.,
Mikulic Petkovsek M.,
Halbwirth H.,
Stampar F.,
Stich K.,
Veberic R.
Publication year - 2010
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.1744-7348.2010.00402.x
Subject(s) - biology , flavonols , venturia inaequalis , phenylpropanoid , leaf spot , apple scab , horticulture , enzyme assay , botany , enzyme , cultivar , food science , flavonoid , fungicide , biochemistry , antioxidant , biosynthesis
The study was performed on apple trees, ‘Golden Delicious' cv., which is a scab‐susceptible cultivar. The phenolic content of apple fruit was determined in different parts of the peel. The phenolic compounds were analysed in the scab spot, in the tissue around the spot and in the healthy tissue. We determined the concentration of various phenolic compounds and related enzyme activities. Infection with the Venturia inaequalis fungus enhanced the metabolism of phenolic compounds at the scab spot, around the spot and in healthy peel. Compared with the healthy tissue and the tissue around the spot, the scab spot showed higher enzyme activity for all tested enzymes, except for dihydrochalcone 2′‐ O ‐glucosyltransferase, which had lower activity in the scab spot. In comparison to the healthy peel, the scab spot showed up to 3.4 times more hydroxycinnamic acids, up to 1.1 times more dihydrochalcones and up to 1.4 times more flavan‐3‐ols. In contrast, the healthy peel showed up to 1.6 times more flavonols than the scab spot.