Effect of thyme oil vapour exposure on the brown rot infection, phenylalanine ammonia-lyase (PAL) activity, phenolic content and antioxidant activity in red and yellow skin peach cultivars

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• 作者：Kenneth N. Khumalo^a ; Peter Tinyane^a ; Puffy Soundy^a ; Gianfranco Romanazzi^b ; Marcin Glowacz^a ; Dharini Sivakumar^a ; ^{SivakumarD@tut.ac.za} ; ^{dharinisivakumar@yahoo.co.uk}
• 关键词：Prunus persica ; Brown rot ; Essential oils ; Phytochemicals ; Induced disease resistance
• 刊名：Scientia Horticulturae
• 出版年：2017
• 出版时间：5 January 2017
• 年：2017
• 卷：214
• 期：Complete
• 页码：195-199
• 全文大小：790 K
• 卷排序：214

文摘

Thyme oil vapour exposure reduced incidence of brown rot disease in peaches. Thyme oil vapour increased activity of PAL and phenolic content in the fruit. Disease susceptibility is predetermined by biochemical composition of the fruit. Chlorogenic and caffeic acids content is associated with susceptibility to brown rot. Thyme oil is more suitable for reducing decay in red than yellow skin peaches.