Hexaconazole (HEZ) is a triazole
fungicide registered to prevent
and control grey mold disease on tomatoes. Many triazole fungicides
exhibit plant regulator functions. Therefore, it is necessary to understand
the effects of HEZ fungicides on the growth and development of tomatoes.
In the present study, the effect of HEZ on healthy and Botrytis cinerea (B. cinerea)-infected tomato plants was investigated. We found that HEZ delayed
fruit ripening when applied to healthy tomato plants and further changed
the taste and flavor of these fruit. HEZ increased the size and prevented
the rotting of the tomato fruit, thus saving grey mold infection-related
losses. Moreover, compared with applying HEZ on healthy plants, the
application of HEZ on B. cinerea-infected
plants increased the metabolism of sugars, acids, and aromatic compounds
in these fruit. Therefore, HEZ can effectively control fungal pathogens
but reduce the quality of tomato fruit.
Neonicotinoids can control crop pests with high efficiency and low cost and have quickly swept one-fourth of the global insecticide market since the launch of imidacloprid in 1991. Imidacloprid and acetamiprid, the first generation of neonicotinoids, and dinotefuran, the representative of third generation of neonicotinoids, were applied on tomato plants individually to investigate neonicotinoid effects on tomato fruit quality, especially on appearance parameters, sugar, acid, and aroma compounds. Compared with the control, fewer differences in the transcriptome profile, sugar, acid, and volatile organic compound (VOC) contents, and sensory analysis results were shown in dinotefuran treatments than in the other two treatments. Therefore, dinotefuran was more recommended to control pests of tomatoes with less loss of fruit flavor and quality as well as lower ecological risks.
Consumers have been complaining about
the deterioration of the
flavor of strawberries. The use of pesticides could have potential
impacts on fruit flavor but the mechanisms are unclear. Here, we spayed
boscalid and difenoconazole on the small green fruit of strawberries
to investigate their effect on fruit flavor quality and the mechanism.
The results indicated that both fungicides decreased the contents
of soluble sugar and nutrients but increased acids in mature fruits,
changed the levels of volatiles, and caused oxidative damage, which
ultimately reduced the flavor quality of strawberries, and the negative
effect of boscalid was greater. Combined with transcriptome and metabolome,
boscalid altered the genes in sugar–acid metabolism (SUT, SPS, and INV), volatiles
(FaQR, FaOMT, FaLOX, and FaAAT), and amino acid synthesis pathways
and metabolites. This study elaborated on the effects of fungicides
on the flavor quality of strawberries from physiological–biochemical
and molecular levels and laid the foundation for improving the strawberry
flavor quality.
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