Pathogen Quiescence in Postharvest Diseases

Prusky, D.

doi:10.1146/annurev.phyto.34.1.413

Cited by 332 publications

(250 citation statements)

References 92 publications

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“…This agrees with previous findings of induction of stem-end rot caused by Diplodia natalensis in ethylene-treated citrus fruit (Brown and Lee, 1993) and induction of fungal invasion by Colletotrichum gloeosporioides by ethylene (Flaishman and Kolattukudy, 1994). The main stem-end rot fungus in avocado is C. gloeosporioides, which causes great damage to the avocado industry in Israel (Prusky, 1996).…”

Section: Discussionsupporting

confidence: 92%

Ethylene involvement in chilling injury symptoms of avocado during cold storage

Pesis

Ackerman

Ben-Arie

et al. 2002

Postharvest Biology and Technology

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157

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Application of exogenous ethylene, irrespective of the method of application, caused intensification of mesocarp discoloration in avocado fruit (Persea americana Mill.) during cold storage of all cultivars tested. 'Ettinger' fruit treated with Ethrel (2-chloroethyl phosphonic acid) prior to packing and storage developed severe chilling injury (CI) symptoms, expressed as mesocarp discoloration after 3 weeks at 5°C. 'Fuerte' fruit treated with ethylene gas (100 ml l − 1 ) for 24 h at 20°C prior to storage at 5°C exhibited mesocarp discoloration, which increased dramatically during shelf life at 20°C. 'Fuerte' fruit treated in cold storage with a continuous low ethylene dose (4 ml l − 1 ) developed severe browning in the fruit pulp after 3 weeks at 5°C. 'Hass' fruit treated with 50 ml l − 1 ethylene, for 12, 24 or 48 h at 5°C showed a gradual increase in mesocarp discoloration after 3 weeks in cold storage plus shelf life; the 48 h ethylene-treated fruit exhibited the most severe pulp browning. Use of absorbent sachets that removed ethylene from modified atmosphere (MA) packaging reduced mesocarp discoloration and decay development in 'Hass' fruit after 5 weeks storage at 5°C. Application of 1-methylcyclopropene (1-MCP), reduced mesocarp discoloration, decay development and polyphenol oxidase activity, whereas this enzyme activity was induced in ethylene-treated fruits that were cold stored for 4 weeks.

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Section: Discussionsupporting

confidence: 92%

Ethylene involvement in chilling injury symptoms of avocado during cold storage

Pesis

Ackerman

Ben-Arie

et al. 2002

Postharvest Biology and Technology

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157

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“…Ripe fleshy fruit are more susceptible to disease and decomposition than unripe green fruit (Prusky, 1996). The increased susceptibility of ripe fruit to opportunistic pathogens is likely to facilitate the dispersal of mature seed (Gillaspy et al, 1993;Prusky, 1996).…”

mentioning

confidence: 99%

“…The increased susceptibility of ripe fruit to opportunistic pathogens is likely to facilitate the dispersal of mature seed (Gillaspy et al, 1993;Prusky, 1996). Fruit ripening is a complex, developmentally regulated network of processes and events encompassing alterations in gene expression and chemical and physiological changes.…”

mentioning

confidence: 99%

Ripening-Regulated Susceptibility of Tomato Fruit toBotrytis cinereaRequiresNORBut NotRINor Ethylene

Cantu

Blanco‐Ulate

Long³

et al. 2009

Plant Physiology

148

163

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Fruit ripening is a developmental process that is associated with increased susceptibility to the necrotrophic pathogen Botrytis cinerea. Histochemical observations demonstrate that unripe tomato (Solanum lycopersicum) fruit activate pathogen defense responses, but these responses are attenuated in ripe fruit infected by B. cinerea. Tomato fruit ripening is regulated independently and cooperatively by ethylene and transcription factors, including NON-RIPENING (NOR) and RIPENING-INHIBITOR (RIN). Mutations in NOR or RIN or interference with ethylene perception prevent fruit from ripening and, thereby, would be expected to influence susceptibility. We show, however, that the susceptibility of ripe fruit is dependent on NOR but not on RIN and only partially on ethylene perception, leading to the conclusion that not all of the pathways and events that constitute ripening render fruit susceptible. Additionally, on unripe fruit, B. cinerea induces the expression of genes also expressed as uninfected fruit ripen. Among the ripening-associated genes induced by B. cinerea are LePG (for polygalacturonase) and LeExp1 (for expansin), which encode cell wall-modifying proteins and have been shown to facilitate susceptibility. LePG and LeExp1 are induced only in susceptible rin fruit and not in resistant nor fruit. Thus, to infect fruit, B. cinerea relies on some of the processes and events that occur during ripening, and the fungus induces these pathways in unripe fruit, suggesting that the pathogen itself can initiate the induction of susceptibility by exploiting endogenous developmental programs. These results demonstrate the developmental plasticity of plant responses to the fungus and indicate how known regulators of fruit ripening participate in regulating ripening-associated pathogen susceptibility.

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“…A inibição da produção de etileno em plantas de Nicotiana benthamiana tratadas com AVG aumentou a queima foliar ocasionada por Botrytis cinerea (Chague et al, 2006). Baixas concentrações de etileno (<1μL L -1 ), inferiores às normalmente produzidas, podem favorecer a germinação de esporos e a formação de apressório na fase anamórfi ca (Colletotrichum gloeosporioides) de G. cingulata, o que, por sua vez, pode facilitar a infecção (Prusky, 1996). Portanto, a inibição da produção de etileno nas folhas de macieiras 'Gala' tratadas com AVG pode ter aumentado a suscetibilidade à MFG.…”

Section: Resultsunclassified

Coloração do fruto, distúrbios fisiológicos e doenças em maçãs 'Gala' e 'Fuji' pulverizadas com aminoetoxivinilglicina

2010

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O objetivo deste trabalho foi avaliar os efeitos da pulverização pré-colheita de macieiras 'Gala' e 'Fuji' com aminoetoxivinilglicina (AVG) sobre a qualidade dos frutos e a ocorrência de distúrbios fisiológicos e doenças. O experimento foi conduzido nos anos de 2005 e 2006, com pulverização de AVG (30 dias antes do início da colheita comercial dos frutos) nas doses de 0; 125 e 250 mg L-1, sendo que, na segunda safra, também foi utilizada a dose de 62,5 mg L-1. Em maçãs 'Gala', o aumento na dose de AVG reduziu o desenvolvimento de coloração vermelha e a permeância à perda de água na casca. Nesta mesma cultivar, em frutos avaliados após armazenamento refrigerado (três meses a 0±0,5ºC/90-95% UR), seguido de uma semana de vida de prateleira (20±4ºC/60-70% UR), o tratamento pré-colheita com AVG aumentou a incidência de "bitter pit", porém reduziu a incidência de escaldadura, rachadura peduncular e podridões. Em maçãs 'Fuji', o aumento na dose de AVG reduziu a incidência e a severidade de pingo-de-mel em frutos colhidos tardiamente. A pulverização com AVG aumentou a severidade de mancha foliar de 'Gala' (Glomerella cingulata).

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Pathogen Quiescence in Postharvest Diseases

Cited by 332 publications

References 92 publications

Ethylene involvement in chilling injury symptoms of avocado during cold storage

Ethylene involvement in chilling injury symptoms of avocado during cold storage

Ripening-Regulated Susceptibility of Tomato Fruit toBotrytis cinereaRequiresNORBut NotRINor Ethylene

Coloração do fruto, distúrbios fisiológicos e doenças em maçãs 'Gala' e 'Fuji' pulverizadas com aminoetoxivinilglicina

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