γ-Aminobutyric acid induces resistance against Penicillium expansum by priming of defence responses in pear fruit.
The results from this study showed that treatment with γ-aminobutyric acid (GABA), at 100-1000 μg/ml, induced strong resistance against blue mould rot caused by Penicillium expansum in pear fruit. Moreover, the activities of five defence-related enzymes (including chitinase, β-1,3-glucanase, phenylalnine ammonialyase, peroxidase and polyphenol oxidase) and the expression of these corresponding genes were markedly and/or promptly enhanced in the treatment with GABA and inoculation with P. expansum compared with those that were treated with GABA or inoculated with pathogen alone. In addition, the treatment of pear with GABA had little adverse effect on the edible quality of the fruit. To the best of our knowledge, this is the first report that GABA can effectively reduce fungal disease of harvested fruit. Its mechanisms may be closely correlated with the induction of fruit resistance by priming activation and expression of defence-related enzymes and genes upon challenge with pathogen.
College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People's Republic of China.
Chen
C
Yu
College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People's Republic of China.
Lizhen
L
Zeng
College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People's Republic of China.
Kuang
K
Sheng
College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People's Republic of China.
Fangxia
F
Chen
College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People's Republic of China.
Tao
T
Zhou
College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People's Republic of China.
Xiaodong
X
Zheng
College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, People's Republic of China. Electronic address: yuting@zju.edu.cn.
Ting
T
Yu
D004156:Catechol Oxidase / Q000378:metabolism; D002688:Chitinases / Q000378:metabolism; D005638:Fruit / Q000382:microbiology; D010407:Penicillium / Q000187:drug effects* / Q000502:physiology; D010935:Plant Diseases / Q000517:prevention & control*; D031989:Pyrus / Q000382:microbiology*; D013172:Spores, Fungal / Q000187:drug effects; D005680:gamma-Aminobutyric Acid / Q000494:pharmacology*
D005680:gamma-Aminobutyric Acid; D004156:Catechol Oxidase; D002688:Chitinases
Induced resistance; Pear; Penicillium expansum; Postharvest; Priming; γ-Aminobutyric acid (GABA)