Biotic stress (brown rot) induces changes in enzymatic activity and antioxidant capacity in sweet cherry fruits (Prunus avium L.)
2017
Borković, Boško | Malenčić, Đorđe (Faculty of Agriculture, Novi Sad (Serbia)) | Prvulović, Dejan (Faculty of Agriculture, Novi Sad (Serbia)) | Šućur, Jovana (Faculty of Agriculture, Novi Sad (Serbia)) | Grahovac, Mila (Faculty of Agriculture, Novi Sad (Serbia)) | Kiprovski, Biljana (Institute of Field and Vegetable Crops, Novi Sad (Serbia)) | Manojlović, Ana (Faculty of Agriculture, Novi Sad (Serbia))
Brown rot (the causal agent: Monilinia laxa Aderh. and Ruhl.) is one of the most common and most destructive diseases among stone fruit, sweet cherries in particular. The objective of this paper was to determine different responses to brown rot among nine sweet cherry genotypes grown under the field conditions of infection in open field. In terms of enzyme and antioxidant activity occurring under infection, the studied genotypes showed significant differences in comparison with healthy fruits. However, at the biochemical level, soluble proteins (SP), superoxid dismutase activity (SOD), guaiacol peroxidase activity (GPX), pyrogallol peroxidase activity (PPX), lipid peroxidation (LP) and antioxidant activity (ABTS and TRC assays) in sweet cherry fruits was significantly affected by genotype, plant disease and interaction of these two factors. Significant differences between studied parameters of healthy and infected fruits were recorded in genotypes Junska rana, Merchant, Sue and III/VAL. The parameters studied can be used as a method of assessment of resistance to brown rot among sweet cherry cultivars.
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