Recent results on hot water as an alternative treatment open a new perspective in disease incidencereduction. In the present work peach fruit were wounded, inoculated with conidia of Monilinia laxa and15 min, 3, 6, 12, 24 and 48 h after inoculation treated by dipping in hot water (HT) at 60◦C for 20 s. Theeffect of heat treatment on some cell wall genes involved in ripening such as -galactosidase (-GAL),pectin lyase (PL), polygalacturonase (PG) and pectin methyl esterase (PME), was analyzed by qRT-PCR.The expression levels of defense related genes, phenylalanine ammonia lyase (PAL) and chitinase (CHI),heat stress-related genes such as heat shock proteins 70 and 90 (HSP70, HSP90), and reactive oxygenspecies (ROS) scavenging genes were also evaluated by qRT-PCR. A 100% disease incidence reduction, ascompared to untreated fruit, was obtained by treating 6 and 12 h after inoculation. Moreover, brown rotwas inhibited by 85.7% when fruit were heat-treated 48 h after inoculation. The expression levels of cellwall genes (-GAL, PL, PG and PME) showed a general decrease in HT fruit as compared to the control,whereas PAL, CHI, HSP70 and ROS-scavenging genes increased their expression level in HT samples withrespect to the untreated ones. Our results show a curative activity of heat on peach inoculated withM. laxa 48 h before treatment. Each analyzed gene proved to be differentially expressed following heattreatment.
Influence of hot water treatment on brown rot of peach and rapid fruit response to heat stress
Sanzani, S. M.;IPPOLITO, Antonio;
2014-01-01
Abstract
Recent results on hot water as an alternative treatment open a new perspective in disease incidencereduction. In the present work peach fruit were wounded, inoculated with conidia of Monilinia laxa and15 min, 3, 6, 12, 24 and 48 h after inoculation treated by dipping in hot water (HT) at 60◦C for 20 s. Theeffect of heat treatment on some cell wall genes involved in ripening such as -galactosidase (-GAL),pectin lyase (PL), polygalacturonase (PG) and pectin methyl esterase (PME), was analyzed by qRT-PCR.The expression levels of defense related genes, phenylalanine ammonia lyase (PAL) and chitinase (CHI),heat stress-related genes such as heat shock proteins 70 and 90 (HSP70, HSP90), and reactive oxygenspecies (ROS) scavenging genes were also evaluated by qRT-PCR. A 100% disease incidence reduction, ascompared to untreated fruit, was obtained by treating 6 and 12 h after inoculation. Moreover, brown rotwas inhibited by 85.7% when fruit were heat-treated 48 h after inoculation. The expression levels of cellwall genes (-GAL, PL, PG and PME) showed a general decrease in HT fruit as compared to the control,whereas PAL, CHI, HSP70 and ROS-scavenging genes increased their expression level in HT samples withrespect to the untreated ones. Our results show a curative activity of heat on peach inoculated withM. laxa 48 h before treatment. Each analyzed gene proved to be differentially expressed following heattreatment.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
