Abstract
SummaryExtracts of phenolic compounds from maturing Red Delicious apple tissues containing p-coumaryl-quinic acids and chlorogenic acid were shown to be inhibitory to germination of Botrytis cinerea spores and mycelial growth of B. cinerea, Penicillium expansum and Alternaria sp. Measurements of the content of both acids during the growing season showed that the content of phenolic compounds was highest early in the season and decreased as the fruit matured. The decrease coincided with the rise in susceptibility of the fruit to rot caused by B. cinerea. The concentration of p-coumaryl-quinic acid was highest near the skin and lowest near the core.
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