Abstract
This work evaluates the effect of the pathogensColletotrichum siamenseandC. gloeosporioideson the response of soursop fruits. The bioactive compounds (total phenols, flavonoids, anthraquinones, coumarins, steroids, terpenoids, alkaloids, and saponins) were evaluated qualitatively in soursop pulp. Positive phytochemicals and antioxidant activity (DPPH•, ABTS•+, and FRAP) were quantified at day zero, one, three, and five. Fruits treated withC. gloeosporioidesshowed higher disease severity (P<0.05). Early fruit response (day one) was observed with both pathogens, increased the concentration of saponins and repressed the production of quercetin 3-O-glucoside (P<0.05). Likewise,C. siamensedecreased total soluble phenols and flavonoids and increased antiradical activity DPPH•.Besides,C. gloeosporioidesdecreased the levels of kaempferol 3-O-rutinoside and ferulic acid (P<0.05). Regarding the late response (day three), both pathogens decreased the concentration of saponins and increased flavonoids and phytosterols (P<0.05). Nevertheless,C. siamenseincreased the levels of total soluble phenols, p-coumaric acid, kaempferol, and antiradical activity FRAP (P<0.05). Also,C. gloeosporioidesrepressed the production of quercetin 3-O-glucoside at day five (P<0.05). Soursop fruits had a response to the attack ofColletotrichumduring ripening at physicochemical and oxidative levels, which is associated with the production of compounds related to the development inhibition of pathogens. Even so, soursop fruits showed higher susceptibility toC. gloeosporioidesand higher sensitivity to the attack ofC. siamense.
Highlights
IntroductionMexico is the largest producer and consumer of soursop [1, 2]
Alejandro Rubio-Melgarejo,1,2 Rosendo Balois-Morales,1,2 Yolotzin Apatzingan Palomino-Hermosillo,2 Graciela Guadalupe Lopez-Guzman,1,3 Jose Carmen Ramırez-Ramırez,4 Edwin Cervantes-Garcıa,2,5 Brandon Javier Villalobos-Rosario,2,5 and Pedro Ulises Bautista-Rosales 1,2
Soursop fruits had a response to the attack of pathogens during ripening at the physicochemical and oxidative levels, which are associated with the production of compounds that, in high concentrations, inhibit the development of the pathogens
Summary
Mexico is the largest producer and consumer of soursop [1, 2]. In Mexico, Nayarit is the leading producer of this fruit with a production of 21,810.86 t in 2017 [2]. E most used method to preserve soursop and prevent its softening is refrigeration, with which the shelf life has been extended up to 8 days [4]. Other factors have reduced the marketing to international markets such as irregular production, low fruit quality, and pathogen attack [5]. In this regard, fruits are attacked by the fungi Colletotrichum spp., which produce a disease called anthracnose [6]. Alvarez et al [7] identified several species of Colletotrichum, such as C. theobromicola, C. tropicale, C. siamense, and C. gloeosporioides, among others in different tissues of soursop by PCR using the sequences of the ITS regions
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