Petroselinum crispum known as parsley is widely used in raw material food and culinary. In this study, the effects of three different viruses, parsley yellow leaf curl virus (PYLCV), sesame curly top virus (SeCTV), and cucumber mosaic virus (CMV), on parsley morphological, physiological, biochemical, and phytochemical characteristics, were investigated. To repeat the entire experiment, the study was conducted over two growing seasons using a completely randomized design. The results showed that all three viruses significantly reduced plant biomass, photosynthesis, greenness, and chlorophyll content. The Fv/Fm ratio, results revealed that PYLCV was more stress-inducing than SeCTV and CMV. Although PYLCV reduced essential oil (EO) content, SeCTV and CMV increased EO content. In addition to changes in all physiological and morphological parameters of parsley during virus-inoculation, the main component of parsley EO, myristicin, ranged from 37% to 73%. These results have profound implications for sustainable viral disease management, emphasizing the importance of understanding virus impacts on important plants to enhance crop resilience and ensure food quality and safety. This knowledge is crucial for optimizing phytochemical production and mitigating the effects of viral infections.
Read full abstract