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Phenolic compounds in apple leaves after infection with apple scab

Abstract

Leaves of the scab-susceptible apple (Malus domestica) cultivar Golden Delicious were harvested from May to August 2008 and 2009. Some leaves were healthy and some infected with fungus Venturia inaequalis. The phenolic compounds were analysed in healthy leaves, infected leaves and in the scab spot tissue. In comparison to healthy leaves, the infected leaves showed higher contents of hydroxycinnamic acid, flavanols and phloridzin, while lower contents on procyanidins, quercetins and phloretin. The total amount of phenolic compounds in the infected tissue was 10 to 20 % higher than in the healthy leaves. Accumulation of phenolic compounds is a post-infection response, and probably their further transformation is a prerequisite for plant resistance.

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Abbreviations

BHT:

2.6-di-tert-butyl-4-methylphenol

DM:

dry mass

GAE:

gallic acid equivalent

HPLC-MS:

high-performance liquid chromatography and tandem mass spectrometry

PAL:

phenylalanine ammonia lyase

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Acknowledgements

This work is part of the programme Horticulture No P4-0013-0481 and the project No J4-0890 funded by the Slovenian Research Agency.

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Correspondence to M. Mikulic Petkovsek.

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Mikulic Petkovsek, M., Slatnar, A., Stampar, F. et al. Phenolic compounds in apple leaves after infection with apple scab. Biol Plant 55, 725 (2011). https://doi.org/10.1007/s10535-011-0176-6

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  • DOI: https://doi.org/10.1007/s10535-011-0176-6

Additional key words

  • Venturia inaequalis
  • Malus domestica
  • hydroxycinnamic acids
  • dihydrochalcones
  • flavonoids