บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Accumulation of scoparone in "Tarocco" orange fruits heat-treated and inoculated with Penicillium digitatum Sacc.

Lanza, C. M.; Russo, C.; Tomaselli, F.; Lanza, G.; Aleppo, E. di M.;

Agricoltura Mediterranea Year: 1997 Vol: 127 Issue: 2 Pages: 162-165 Ref: 10 ref.

1997

บทคัดย่อ

Accumulation of scoparone in "Tarocco" orange fruits heat-treated and inoculated with Penicillium digitatum Sacc.

Phytoalexin scoparone (6,7-dimethoxycoumarin) synthesized in plant tissues in response to biotic and abiotic agents was detected by HPLC in Tarocco oranges (Citrus sinensis) submitted to various stresses. In heat-treated or cured (36 deg C for 72 h) fruit, the scoparone content was lower (1.3 micro g/g) than in untreated control fruit (2.0 micro g/g). The formation of scoparone was higher in injured fruit (40 micro g/g) and was enhanced by the additional curing treatment (71.8 micro g/g), especially in P. digitatum inoculated fruit (up to 117.1 micro g/g, 6 days after curing). It is concluded that curing treatment alone is ineffective in promoting scoparone formation in healthy fruit.