Effect of trisodium phosphate treatment on black spot of apple fruit and the roles of anti-oxidative enzymes

In this study, apple fruit (cv. Golden delicious) was used as the materials to study the effects of 0.25, 0.5, 1.0, 2.0 mg/mL trisodium phosphate (TSP) dipping treatment on lesion development of fruit inoculated with A. alternata. In vitro test was conducted to investigate the effect of TSP on mycelia growth of A. alternata. The optimal concentration of TSP was screened to assay its effect on the activity of anti-oxidative enzymes, the content of H2O2 and phenylpropane metabolites in apple fruit. The results showed that the different concentrations of TSP significantly inhibited mycelia growth of A. alternata and indicated dose dependent. TSP treatment also inhibited lesion development of apple fruit inoculated with A. alternata. According these results, 0.5 mg/mL TSP was chose for the following study. The results also indicated that TSP treatment enhanced the activity of phenylalanine ammonialyase, peroxidase, catalase, ascorbate peroxidase, superoxide dismutase, glutathione reductase, increased H2O2 accumulation and total phenolic compounds, flavonoids and lignin contents in apple fruit. All these results suggest that enhanced disease resistance in apple fruits by TSP against A. alternata is associated with increasing anti-oxidative enzymes activities and accumulation of phenylpropane metabolites.

Source: Physiological and Molecular Plant Pathology - March 16, 2019 Category: Molecular Biology Source Type: research