Induction of resistance to Penicillium digitatum in tangerine fruit cv. Sai Num Phung flavedo by hot water treatment
The effects of hot water treatment (HWT) were investigated for enhancing host resistance to green mold rot causedby Penicillium digitatum. Tangerine fruits cv. Sai Num Phung were dipped in hot water at 50±2°C for 3 minutes and 55±2°Cfor 2 and 3 minutes after inoculation with P. digitatum and then st...
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| Format: | Article |
| Language: | English |
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Prince of Songkla University
2010-10-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://rdo.psu.ac.th/sjstweb/journal/32-5/0125-3395-32-5-445-451.pdf |
| _version_ | 1819211195275542528 |
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| author | Sirisopha Inkha Danai Boonyakiat |
| author_facet | Sirisopha Inkha Danai Boonyakiat |
| author_sort | Sirisopha Inkha |
| collection | DOAJ |
| description | The effects of hot water treatment (HWT) were investigated for enhancing host resistance to green mold rot causedby Penicillium digitatum. Tangerine fruits cv. Sai Num Phung were dipped in hot water at 50±2°C for 3 minutes and 55±2°Cfor 2 and 3 minutes after inoculation with P. digitatum and then stored at 4±2C with 90±5% relative humidity for 30 days. Theresults showed that the HWT remarkably delayed the onset of disease infection, reduced the number of infected fruits andlowered the severity of infection (lesion diameter). The chitinase and -1,3-glucanase activities in flavedo tissues of treatedfruits increased after storage for 15 days, but activity of peroxidase increased after storage for 25 days, compared with untreatedand uninoculated fruits. The protein patterns of tangerine fruit peels treated with HWT appeared to have 112.20 and100.00 kDa proteins only on the fifth day of storage which indicated that HWT led to heat stress circumstances in the fruitpeel tissue and induced biochemical changes. The protein patterns of HWT treated fruit at 22.39 kDa exhibited thicker bandcompared to untreated and uninoculated fruit peels. The findings indicated that HWT reduced disease incidence partly byinducing defence mechanism in the fruit peel tissue. |
| first_indexed | 2024-12-23T06:23:13Z |
| format | Article |
| id | doaj.art-2390c6a82129463b859091b41995d410 |
| institution | Directory Open Access Journal |
| issn | 0125-3395 |
| language | English |
| last_indexed | 2024-12-23T06:23:13Z |
| publishDate | 2010-10-01 |
| publisher | Prince of Songkla University |
| record_format | Article |
| series | Songklanakarin Journal of Science and Technology (SJST) |
| spelling | doaj.art-2390c6a82129463b859091b41995d4102022-12-21T17:57:09ZengPrince of Songkla UniversitySongklanakarin Journal of Science and Technology (SJST)0125-33952010-10-01325445451Induction of resistance to Penicillium digitatum in tangerine fruit cv. Sai Num Phung flavedo by hot water treatmentSirisopha InkhaDanai BoonyakiatThe effects of hot water treatment (HWT) were investigated for enhancing host resistance to green mold rot causedby Penicillium digitatum. Tangerine fruits cv. Sai Num Phung were dipped in hot water at 50±2°C for 3 minutes and 55±2°Cfor 2 and 3 minutes after inoculation with P. digitatum and then stored at 4±2C with 90±5% relative humidity for 30 days. Theresults showed that the HWT remarkably delayed the onset of disease infection, reduced the number of infected fruits andlowered the severity of infection (lesion diameter). The chitinase and -1,3-glucanase activities in flavedo tissues of treatedfruits increased after storage for 15 days, but activity of peroxidase increased after storage for 25 days, compared with untreatedand uninoculated fruits. The protein patterns of tangerine fruit peels treated with HWT appeared to have 112.20 and100.00 kDa proteins only on the fifth day of storage which indicated that HWT led to heat stress circumstances in the fruitpeel tissue and induced biochemical changes. The protein patterns of HWT treated fruit at 22.39 kDa exhibited thicker bandcompared to untreated and uninoculated fruit peels. The findings indicated that HWT reduced disease incidence partly byinducing defence mechanism in the fruit peel tissue.http://rdo.psu.ac.th/sjstweb/journal/32-5/0125-3395-32-5-445-451.pdftangerine fruitcitrus fruitPenicillium digitatumhot water treatmentinducing resistance |
| spellingShingle | Sirisopha Inkha Danai Boonyakiat Induction of resistance to Penicillium digitatum in tangerine fruit cv. Sai Num Phung flavedo by hot water treatment Songklanakarin Journal of Science and Technology (SJST) tangerine fruit citrus fruit Penicillium digitatum hot water treatment inducing resistance |
| title | Induction of resistance to Penicillium digitatum in tangerine fruit cv. Sai Num Phung flavedo by hot water treatment |
| title_full | Induction of resistance to Penicillium digitatum in tangerine fruit cv. Sai Num Phung flavedo by hot water treatment |
| title_fullStr | Induction of resistance to Penicillium digitatum in tangerine fruit cv. Sai Num Phung flavedo by hot water treatment |
| title_full_unstemmed | Induction of resistance to Penicillium digitatum in tangerine fruit cv. Sai Num Phung flavedo by hot water treatment |
| title_short | Induction of resistance to Penicillium digitatum in tangerine fruit cv. Sai Num Phung flavedo by hot water treatment |
| title_sort | induction of resistance to penicillium digitatum in tangerine fruit cv sai num phung flavedo by hot water treatment |
| topic | tangerine fruit citrus fruit Penicillium digitatum hot water treatment inducing resistance |
| url | http://rdo.psu.ac.th/sjstweb/journal/32-5/0125-3395-32-5-445-451.pdf |
| work_keys_str_mv | AT sirisophainkha inductionofresistancetopenicilliumdigitatumintangerinefruitcvsainumphungflavedobyhotwatertreatment AT danaiboonyakiat inductionofresistancetopenicilliumdigitatumintangerinefruitcvsainumphungflavedobyhotwatertreatment |