PJB-2018-689
Salicylic acid and jasmonic acid can suppress green and blue mold of citrus and induce the activity of polyphenol oxidase and peroxidase
Anam Moosa
Abstract
The ability of salicylic acid (SA) and jasmonic acid (JA) to suppress post-harvest infection of Penicillium digitatum and P. italicum on Citrus reticulata cv. Kinnow, C. limon cv. Meyer lemon, and C. limetta cv. Mosambi was evaluated in a dose-response study. Salicylic acid and jasmonic acid were applied to the fruits as post-harvest dip treatment preceded by wound inoculation of the pathogens. Both resistant inducers resulted in significantly less disease severity than an infected but non-treated control, whereas disease incidence was not significantly less than the control. Salicylic acid showed slightly less reduction in disease severity than JA. The efficacy of both SA and JA on disease severity was concentration-dependent; higher concentrations resulted in a greater degree of suppression. To get an insight into the mechanisms underlying the increase in resistance, the activity of defense-related enzymes peroxidase (POD) and polyphenol oxidase (PPO) was recorded in SA- and JA- treated fruit peels. The activity of both enzymes was directly proportional to concentration of the SA and JA applications. This study is the first to document an increase in activity of PPO and POD in SA- and JA-treated citrus fruits in the presence of blue mold and green mold pathogens.
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