Effect of thyme oil vapour exposure on the brown rot infection, phenylalanine ammonia-lyase (PAL) activity, phenolic content and antioxidant activity in red and yellow skin peach cultivars
2017
Khumalo, Kenneth N. | Tinyane, Peter | Soundy, P. (Puffy) | Romanazzi, Gianfranco | Glowacz, Marcin | Sivakumar, Dharini
Influence of thyme oil vapour on the incidence of brown rot (Monilinia laxa) was investigated in the yellow-flesh peach cultivars consisting of red skin ‘Jim Dandy’, ‘Novadonna’, ‘Scarlet Rich’ and ‘Transvalia’, and yellow skin ‘Earli Gold’, ‘Kakamas’, ‘Kesie’ and ‘Summer Sun’. Fruit were exposed to thyme oil (96μLL−1) vapour for 24h, subsequently inoculated with the pathogen (105sporesmL−1), and stored for 14d at 0°C, followed by 6d shelf-life conditions at 15°C, 75% RH. Four varieties, i.e. ‘Scarlet Rich’, ‘Transvalia’, ‘Earli Gold’ and ‘Kesie’ were then selected to study the effect of thyme oil vapour on the phenylalanine ammonia-lyase (PAL) activity and hydroxycinnamic acids (chlorogenic and caffeic acids) content. The effect of thyme oil vapour on brown rot incidence, phenolic content and antioxidant activity was also investigated in naturally infected fruit. Thyme oil vapour reduced the incidence of brown rot by increasing the activity of PAL, the content of catechin, chlorogenic and caffeic acids, and via enhancing antioxidant scavenging capacity. However, the key finding from this study was that thyme oil vapour exposure is far more suitable for red skin peaches than their yellow skin counterparts.
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