INDUCTION OF DEFENSE RESPONSES AND BIOLOGICAL CONTROL OF BLUE MOLD OF APPLE FRUIT (PENICELLIUM EXPANSUM) WITH RHODOTORULA MUCILAGINOSA A1

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GHOLAMNEJAD J.; ETEBARIAN H.R.; NASERINASAB F.

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Journal: JOURNAL OF RESEARCH IN PLANT PATHOLOGY Year:2011 | Volume:1 | Issue:2 Page(s): 45-57

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Title

INDUCTION OF DEFENSE RESPONSES AND BIOLOGICAL CONTROL OF BLUE MOLD OF APPLE FRUIT (PENICELLIUM EXPANSUM) WITH RHODOTORULA MUCILAGINOSA A1

Author(s)

GHOLAMNEJAD J. | ETEBARIAN H.R. | NASERINASAB F. | Issue Writer Certificate

Keywords

RHODOTORULA MUCILAGINOSA A1Q2

PENICILLIUM EXPANSUMQ2

PEROXIDASEQ2

CATALASEQ1

BIOLOGICAL CONTROLQ2

PHENOLIC COMPOUNDSQ2

Abstract

In this study, Rhodotorula mucilaginosa isolate A1 was recovered from healthy apple surface and PENICILLIUM EXPANSUM was isolated from infected apple. The yeast isolate was evaluated as a potential BIOLOGICAL CONTROL agent for apple blue mold caused by P. expansum. Dual culture, extracellular metabolite and volatile tests were used in in vitro assays. The yeast inhibited growth of P. expansum, the inhibition by yeast was 60.97%, in dual culture, 90.57% in volatile metabolite and 83.36% in cell free metabolite test. Apple fruit were wound-inoculated using 40 µl of yeast cell suspension (107cell/ml) followed 24 h later by P.expansum (105 conidia/ml). The apples were then incubated at 20 and 5oC. The yeast reduced the decayed area at both (20 & 5oC) temperatures. In the second section of this study, the ability of yeast to induce CATALASE, PEROXIDASE and PHENOLIC COMPOUNDS in apple tissue was investigated. The apples were first inoculated with the pathogen and then incubated for 10 days at 20oC. PEROXIDASE, CATALASE activites and levels of PHENOLIC COMPOUNDS were measured 2, 4, 6, 8 and 10 days after inoculation. R. mucilaginosa A1 caused increase in PEROXIDASE and CATALASE activities that reached their maximum level 6 days after pathogen inoculation. The highest level of phenolic compound was observed at 6 days after pathogen inoculation in treatments of R. mucilaginosa A1 and Penicillium compared with control (apple treated with distilled water). The ability of R. mucilaginosa to increase activities of PEROXIDASE, CATALASE and levels of phenol compounds may be one of the mechanisms responsible for its biocontrol activities.

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APA: Copy

GHOLAMNEJAD, J., ETEBARIAN, H.R., & NASERINASAB, F.. (2011). INDUCTION OF DEFENSE RESPONSES AND BIOLOGICAL CONTROL OF BLUE MOLD OF APPLE FRUIT (PENICELLIUM EXPANSUM) WITH RHODOTORULA MUCILAGINOSA A1. JOURNAL OF RESEARCH IN PLANT PATHOLOGY, 1(2), 45-57. SID. https://sid.ir/paper/233769/en

Vancouver: Copy

GHOLAMNEJAD J., ETEBARIAN H.R., NASERINASAB F.. INDUCTION OF DEFENSE RESPONSES AND BIOLOGICAL CONTROL OF BLUE MOLD OF APPLE FRUIT (PENICELLIUM EXPANSUM) WITH RHODOTORULA MUCILAGINOSA A1. JOURNAL OF RESEARCH IN PLANT PATHOLOGY[Internet]. 2011;1(2):45-57. Available from: https://sid.ir/paper/233769/en

IEEE: Copy

J. GHOLAMNEJAD, H.R. ETEBARIAN, and F. NASERINASAB, “INDUCTION OF DEFENSE RESPONSES AND BIOLOGICAL CONTROL OF BLUE MOLD OF APPLE FRUIT (PENICELLIUM EXPANSUM) WITH RHODOTORULA MUCILAGINOSA A1,” JOURNAL OF RESEARCH IN PLANT PATHOLOGY, vol. 1, no. 2, pp. 45–57, 2011, [Online]. Available: https://sid.ir/paper/233769/en

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