Leaf phenolic content of pear cultivars resistant or susceptible to fire blight

Günen, Yasemin; Mısırlı, Adalet; Gülcan, R.

doi:10.1016/j.scienta.2005.01.014

Cited by 27 publications

(22 citation statements)

References 13 publications

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“…Significantly, the highest quantity of chlorogenic acid occurred in Rubinola on all dates and in Florina in July 2005 and September 2006 (Table 3). Gunen et al (2005) also reported a higher level of chlorogenic acid in resistant genotypes of pears than in susceptible ones. Chlorogenic acid may act directly as a defense compound.…”

Section: Resultsmentioning

confidence: 86%

Seasonal changes in phenolic compounds in the leaves of scab-resistant and susceptible apple cultivars

Mikulič-Petkovšek¹,

Štampar²,

Veberič³

2009

Can. J. Plant Sci.

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in phenolic compounds in the leaves of scab-resistant and susceptible apple cultivars. Can. J. Plant Sci. 89: 745Á753. Leaf samples were collected from apple varieties susceptible and resistant to apple scab [Venturia inaequalis (Cke.) Wint.] from June to September for 2 yr between 2005 and 2006. These were analyzed for phenolic compounds, using high-performance liquid chromatography (HPLC). In the apple leaves, the following hydroxycinnamic acids were detected: chlorogenic, caffeic and p-coumaric acids; the following dihydrochalcone: phloridzin, and the following flavonoids: epicatechin, catechin, rutin and quercitrin. The total of phenolic compounds in apple leaves was determined spectrophotometrically, using the FolinCiocalteu method. During the growing season, the content of phenolic compounds changed and was related to the physiological stage of the tissue and cultivar used. Each phenolic compound had its own curve of seasonal changes in concentration. In 2005 there was no significant change in total phenols during the growing season. In 2006, their content changed significantly during the growing season; statistically the highest content of total phenols was found in the leaves in August. Total phenols as well as single phenolics were statistically higher in resistant than in susceptible apple varieties for both years.

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Section: Resultsmentioning

confidence: 86%

Seasonal changes in phenolic compounds in the leaves of scab-resistant and susceptible apple cultivars

Mikulič-Petkovšek¹,

Štampar²,

Veberič³

2009

Can. J. Plant Sci.

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“…Gunen et al (2005) found that resistant cultivars had a higher arbutin content, and the chlorogenic acid content was also significantly higher in resistant varieties (120 mg kg -1 ) than in susceptible varieties (70 mg kg -1 partially dried material). Cui et al (2005) found chlorogenic acid and arbutin to be the main phenolic compounds in leaf bud, floral bud, flower and young fruit of Oriental pear (Pyrus bretschnrideri).…”

Section: Resultsmentioning

confidence: 92%

“…Many significant differences in individual phenolics content among the sampling dates were observed. Among the analyzed phenolic compounds in pear leaves, chlorogenic acid, which is very important for fire blight resistance (Gunen et al 2005), predominated in all samplings, except in May. Dixon and Paiva (1995) mentioned chlorogenic acid is induced in response to wounding and can act as a defense compound.…”

Section: Resultsmentioning

confidence: 98%

“…If we focus on the carbohydrate and phenolic dynamics of leaves of European pear (Pyrus communis L.) during the growing season, there exists even less information (Gunen et al 2005), and data are mostly restricted to ripe fruits. Consequently, this study investigated the changes of carbohydrates and phenolics partitioning in leaves of Williams pear from May to October.…”

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confidence: 99%

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Changes in sugars and phenolics concentrations of Williams pear leaves during the growing season

Colarič

Štampar²,

Hudina³

2006

Can. J. Plant Sci.

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Colaric, M., Stampar, F. and Hudina, M. 2006. Changes in sugars and phenolics concentrations of Williams pear leaves during the growing season. Can. J. Plant Sci. 86: 1203-1208. Leaves of Williams pear were collected during the growing season from May to October and the contents of sugars and phenolic compounds were analyzed by high-performance liquid chromatography method. Sorbitol was the major sugar (up to 83.8 g kg -1 DW), followed by sucrose (up to 22.1 g kg -1 DW). Concentrations of glucose and fructose were as high as 12.9 and 9.0 g kg -1 DW, respectively. Leaves contained up to 29 471.9 mg kg -1 DW of chlorogenic acid, followed in concentration by rutin (up to 6789.2 mg kg -1 DW), epicatechin (up to 7378.0 mg kg -1 DW), catechin (up to 3846.5 mg kg -1 DW), vanillic acid (up to 1832.1 mg kg -1 DW), syringic acid (up to 1123.5 mg kg -1 DW), caffeic acid (up to 122.5 mg kg -1 DW) and sinapic acid (up to 94.1 mg kg -1 DW). The significant differences in concentration of sorbitol, sucrose, glucose, and in all analyzed phenolics were observed during the growing season (six sampling dates). The lowest concentrations in the leaf were found at the beginning of the growing season in May and June. The highest contents of sugars were in October, with the exception of sorbitol. During the growing season, total phenolic content first increased, then declined. Chlorogenic acid, rutin and caffeic acid contents increased until July, vanillic acid and sinapic acid until August, and catechin, epicatechin and syringic acid until September. However, total phenolic content dropped by 50% from September to October.

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“…In Rosaceae, the involvement of phenolics in the control of fire blight is species-specific. Gunen et al (2005) reported that pear cultivars resistant to this disease were characterized by higher content of arbutin (hydroquinone O-β-D glucoside) while the sensitive ones-with the higher level of chlorogenic acid. In the studied apple genotypes, both kinds of phenolics were at the same level in older intact leaves but in younger intact leaves higher concentration in 'Idared' was found.…”

Section: Discussionmentioning

confidence: 99%

Phenolic profiles in apple leaves and the efficacy of selected phenols against fire blight (Erwinia amylovora)

et al. 2017

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The content and type of phenolic compounds in apple leaves as potential markers of resistance to fire blight were analysed. The amounts of phenolic acids and flavonoids were determined before and after E. amylovora inoculation of leaves of two cultivars: 'Enterprise' (highly resistant) and 'Idared' (highly susceptible). The basic levels of phenolics in both cultivars was similar but, following the inoculation, in the resistant one faster and more distinguishable changes were observed. The difference between the cultivars was related to the content of the compounds and the rate of release of free phenols from their glucosides. Regarding age dependency, the levels of eight out of 15 phenolics was significantly higher in young leaves of 'Idaredt han in 'Enterprise'. In the older leaves the differences were limited to four compounds. The amount of salicylic acid in 'Idared' was lower than in 'Enterprise'. In 'Idared' accumulation of salicylate after infection was better pronounced than in 'Enterprise'. Higher levels of naringenin glucosides, 4-hydroxbenzoic acid and gentisic acid were found in 'Enterprise'. The activity of 13 phenolics tested in vitro against the pathogen showed that gallic acid, phloroglucinol, hydroquinone and phloretin, suppressed its growth. The aqueous solutions of gallic acid, phloroglucinol and hydroquinone also significantly limited the development of disease on pear fruitlet slices but only hydroquinone maintained its protective activity for longer time. It also showed very high efficacy in preventing disease spread on apple shoots. The study adds novel information on the contribution of specific phenolics to apple resistance to fire blight.

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Leaf phenolic content of pear cultivars resistant or susceptible to fire blight

Cited by 27 publications

References 13 publications

Seasonal changes in phenolic compounds in the leaves of scab-resistant and susceptible apple cultivars

Seasonal changes in phenolic compounds in the leaves of scab-resistant and susceptible apple cultivars

Changes in sugars and phenolics concentrations of Williams pear leaves during the growing season

Phenolic profiles in apple leaves and the efficacy of selected phenols against fire blight (Erwinia amylovora)

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