Phytochemical changes in mango fruit in response to Alternaria alternata infection

Jiao Li, Liangang Mao, Yanning Zhang, Lan Zhang and Hongyun Jiang
Additional contact information
Jiao Li: Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, P.R. China
Liangang Mao: Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, P.R. China
Yanning Zhang: Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, P.R. China
Lan Zhang: Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, P.R. China

Czech Journal of Food Sciences, 2018, vol. 36, issue 3, 227-232

Abstract: Changes in mango fruit quality, malondialdehyde content, and enzymatic activities in response to pathogen Alternaria alternata infection were studied. A. alternata significantly affected the appearance of mango fruit at 5 and 7 days after treatment (DAT). The quality of pathogen-infected fruit first showed a significant decrease in titratable acidity and vitamin C content and a significant increase in pH since 3 DAT. The malondialdehyde content was higher than that in the untreated controls at 3 and 7 DAT. The enzyme activities of ascorbate peroxidase and polyphenol oxidase showed significant increases since 3 DAT. Significant increases in l-phenylalanine ammonia-lyase and superoxide dismutase activities were observed at 7 DAT. These results indicate that A. alternata infection first significantly affects some biochemical constituents and enzyme activities in mango fruit since 3 DAT and that there was no significant effect on appearance until 5 DAT.

Keywords: Alternaria alternata; enzyme activity; fruit quality; mango; malondialdehyde (search for similar items in EconPapers)
Date: 2018
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/328/2017-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/328/2017-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:36:y:2018:i:3:id:328-2017-cjfs

DOI: 10.17221/328/2017-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().