Effect of phosphites on the content of total phenols and chlorogenic acid in peach-Monilinia fructicola pathosystem

Andrea Leone,Mariel Mitidieri,Hugo Permingeat

doi:10.31285/agro.25.404

Abstract

Monilinia fructicola is a fungal pathogen responsible for fruit brown rot in many species of the Prunus genus. The use of abiotic elicitors as phosphites is being studied for the induction of fruit resistance as an alternative to the use of synthetic fungicides. The aim of this work was to evaluate the effect of phosphites on the content of total phenols, chlorogenic acid and changes in susceptibility to M. fructicola in peach fruits. Peach fruits of the cultivars Flordaking and Elegant Lady were treated with potassium- and calcium-phosphites, and harvested at three development stages: green fruit (GF), pit hardening (PH) and harvest time (HT). After harvesting, half of them were inoculated with a conidia suspension of M. fructicola under laboratory conditions. Total phenols and chlorogenic acid content were assayed on the skin of the fruits. Results showed different behaviors according to the cultivar. In Flordaking, the phosphite treatment allowed an increase in the content of total phenols in the stages of GF and PH, but not for chlorogenic acid. In the presence of inoculum, chlorogenic acid decreased, but not the total phenols. The Elegant Lady did not show differences in the content of total phenols and chlorogenic acid after the phosphite treatments. Both metabolites exhibited a seasonal behavior.

Highlights

Monilinia fructicola is a fungal pathogen responsible for fruit brown rot, blossom and twig blight in many species of Prunus(1)
The two cultivars studied showed different behavior regarding the amount of total phenols determined
General means were: FFCa = 374.8 ± 47.04 a, FFK = 362 ± 16.85 a, and Control = 306.55 ± 58.65 b. This effect was observed in green fruit (GF) and pit hardening (PH) stages, but not in harvest time (HT)

Summary

Introduction

Monilinia fructicola is a fungal pathogen responsible for fruit brown rot, blossom and twig blight in many species of Prunus(1). This disease is considered as a major limiting factor in stone fruit production worldwide(1)(2)(3). Susceptibility of freestone peach (Prunus persica (L.) Batsch) to infection by this pathogen has been shown to change during fruit growth(4). Intermediate stage II fruit (pit hardening) is less susceptible to infection(1)(3)(5)(6). Fruit of Brazilian clingstone peach Bolinha possesses a high level of brown rot resistance due to differences in the architecture of epidermal tissue and a thicker cuticle with high phenolic content(2). Chlorogenic and caffeic acids are major phenolic acids in the epidermis and subepidermal cell layers of peach fruit(2)

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