Baro-Montel, Nuria published the artcileScrutinising the relationship between major physiological and compositional changes during ‘Merrill O’Henry’ peach growth with brown rot susceptibility, Category: alcohols-buliding-blocks, the main research area is ethylene Monilinia respiration peach growth brown rot susceptibility; Citric; Monilinia spp.; Prunus persica; ethylene; fruit development.
In the present work, the major physiol. and compositional changes occurring during ‘Merrill O’Henry’ peach growth and its relationship with susceptibility to three strains of Monilinia spp. at 49, 77, 126 and 160 days after full bloom were explored. Results of disease incidence indicated wide differences among phenol. stages, being 49 and 126 days after full bloom the moment when peaches showed significantly lower susceptibility to brown rot (40 and 23% of rotten fruit, resp., for strain ML8L). Variation in brown rot susceptibility among different growth stages was also strain-dependent. Lower fruit susceptibility to ML8L at 49 and 126 was accompanied by noticeable changes in the fruit ethylene and respiration patterns, and also in sugars and organic acids content. By employing a partial least squares regression model, a strong neg. relationship between citric acid, and a pos. association of ethylene with peach susceptibility to Monilinia spp. at diverse phenol. stages were observed The results obtained herein highlight that the content of certain compounds such as citrate, malate and sucrose; the respiratory activity and the fruit ethylene production may mediate in a coordinated manner the fruit resistance to Monilinia spp. at different phenol. stages of peach fruit.
Food Science and Technology International (London, United Kingdom) published new progress about Fungi, brown rot. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Category: alcohols-buliding-blocks.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts