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<p>Peaches are the second-most favorite stone fruit in Pakistan, after plum. Peaches are one of the local traditional crops in northern regions of Pakistan. The production of stone fruits is decreasing day by day due to several biotic and abiotic factors. Postharvest fungal diseases are one of the main biotic agents that reduce the shelf-life and selling potential of peaches and even cause large global economic losses. Among them, Alternaria fruit rot causes major yield losses in stone fruits every year. Different concentrations of resistance inducers, salicylic acid (SA), benzoic acid (BA) (2, 4, 6, 8&#xa0;mM) and essential oils, cardamom, clove, and cinnamon (10, 20, and 30%) were applied to peach fruits to control rotting. After 7&#xa0;days, the effect of these treatments on disease incidence, disease severity, fruit quality, enzymatic activity, and genes expression was recorded. SA and BA suppressed disease development in peach fruits in a concentration-dependent manner. SA at a concentration of 8&#xa0;mM gave the maximum suppression in disease incidence (28%) and disease severity (14%). The effect of plant-extracted essential oils (cardamom, clove, and cinnamon) was tested on inhibition of <i>A. alternata,</i> the highest inhibition of disease was at highest concentration of cinnamon oil (30%). The combination of cinnamon oil with SA produced the lowest disease incidence (15%) and disease severity (1%) of fruit rot in peach as compared to infected control and other treatments. The activity of peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT) polyphenol oxidase (PPO), and phenyl alanine lysine (PAL) also increased in fruits treated with cinnamon oil in combination with salicylic acid (18.5U/mg, 39.5U/mg, 26.0U/mg, 18.0U/mg, and 39U/mg, respectively) as compared to healthy control fruits (10.0 U/mg, 35.7 U/mg, 19.7U/mg, 12.2U/mg, and 33U/mg, respectively). Gene expression analysis revealed higher transcript abundance of SA signaling pathway-related genes pathogenesis-related proteins <i>ppNPR1,</i> phenylalanine lyase <i>ppPAL</i>, transcriptional factor <i>ppWRKY 50</i>, and polyphenol oxidase <i>ppPPO</i> in peach fruit treated with SA in combination with cinnamon oil. No significant genes’ upregulation was observed after single cinnamon oil treatment on peach fruit after 7&#xa0;days post-inoculation. The effect of treatments on quality parameters such as total soluble solids, weight loss, pH, ascorbic acid contents, and titratable acidity showed significant variation in all treatments. It was concluded that maximum suppression of Alternaria fruit rot was given by the combined treatment of resistance inducer (salicylic acid) with essential oil (cinnamon oil). It also increased the enzymatic activity of fruit. Thus, increase in enzymatic activity and gene expression played a vital role in the suppression of Alternaria fruit rot of peach.</p>

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Exogenic Application of Cinnamon Oil and Salicylic Acid Inhibits Alternaria Fruit Rot of Peach by Stimulating Defense-Related Enzymatic Activities

  • 期刊论文

  • 发表日期：

    2025年7月18日

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  • Sadia Hanif,
  • Ambreen Maqsood,
  • Muhammad Naveed Aslam,
  • Muhammad Taimoor Shakeel,
  • Atta ur Rehman,
  • Mohammad Shafiq u Rahman,
  • Shah Saud,
  • Khaled Al-Kahtany,
  • Shah Fahad

摘要

Peaches are the second-most favorite stone fruit in Pakistan, after plum. Peaches are one of the local traditional crops in northern regions of Pakistan. The production of stone fruits is decreasing day by day due to several biotic and abiotic factors. Postharvest fungal diseases are one of the main biotic agents that reduce the shelf-life and selling potential of peaches and even cause large global economic losses. Among them, Alternaria fruit rot causes major yield losses in stone fruits every year. Different concentrations of resistance inducers, salicylic acid (SA), benzoic acid (BA) (2, 4, 6, 8 mM) and essential oils, cardamom, clove, and cinnamon (10, 20, and 30%) were applied to peach fruits to control rotting. After 7 days, the effect of these treatments on disease incidence, disease severity, fruit quality, enzymatic activity, and genes expression was recorded. SA and BA suppressed disease development in peach fruits in a concentration-dependent manner. SA at a concentration of 8 mM gave the maximum suppression in disease incidence (28%) and disease severity (14%). The effect of plant-extracted essential oils (cardamom, clove, and cinnamon) was tested on inhibition of A. alternata, the highest inhibition of disease was at highest concentration of cinnamon oil (30%). The combination of cinnamon oil with SA produced the lowest disease incidence (15%) and disease severity (1%) of fruit rot in peach as compared to infected control and other treatments. The activity of peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT) polyphenol oxidase (PPO), and phenyl alanine lysine (PAL) also increased in fruits treated with cinnamon oil in combination with salicylic acid (18.5U/mg, 39.5U/mg, 26.0U/mg, 18.0U/mg, and 39U/mg, respectively) as compared to healthy control fruits (10.0 U/mg, 35.7 U/mg, 19.7U/mg, 12.2U/mg, and 33U/mg, respectively). Gene expression analysis revealed higher transcript abundance of SA signaling pathway-related genes pathogenesis-related proteins ppNPR1, phenylalanine lyase ppPAL, transcriptional factor ppWRKY 50, and polyphenol oxidase ppPPO in peach fruit treated with SA in combination with cinnamon oil. No significant genes’ upregulation was observed after single cinnamon oil treatment on peach fruit after 7 days post-inoculation. The effect of treatments on quality parameters such as total soluble solids, weight loss, pH, ascorbic acid contents, and titratable acidity showed significant variation in all treatments. It was concluded that maximum suppression of Alternaria fruit rot was given by the combined treatment of resistance inducer (salicylic acid) with essential oil (cinnamon oil). It also increased the enzymatic activity of fruit. Thus, increase in enzymatic activity and gene expression played a vital role in the suppression of Alternaria fruit rot of peach.