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Conjugated polyamines and hydroxycinnamic acids in grape berries during Botrytis cinerea disease development: differences between ‘noble rot’ and ‘grey mould’

Conjugated polyamines and hydroxycinnamic acids in grape berries during Botrytis cinerea disease... Data are provided on contrasting levels of different categories of polyamines and hydroxycinnamic acids during the course of disease development due to Botrytis cinerea on ripe grape berries that led to either noble rot or to grey mould. Noble rot development was mainly characterised by a greater accumulation of wall‐bound polyamines at the beginning of infection, whereas the disease process that led to grey mould was marked by an increase of conjugated polyamines. During grey mould infection, coumaric acid was the predominant hydroxycinnamic acid present in both healthy and infected grape berries regardless of infection stage, whereas ferulic acid was present at lower concentrations than the other hydroxycinnamic acids identified. Moreover, changes in the relative proportions of each of the three hydroxycinnamic acids considered showed contrasting patterns according to the sort of rot which developed. The different roles of these compounds (hydroxycinnamic acids and polyamines) and their involvement in the interaction between Botrytis cinerea and grapevines is discussed. During development of grey mould, coumaric acid was the predominant hydroxycinnamic acid at the beginning and the end of infection, whereas caffeic acid predominated during mid stage. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Conjugated polyamines and hydroxycinnamic acids in grape berries during Botrytis cinerea disease development: differences between ‘noble rot’ and ‘grey mould’

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Publisher
Wiley
Copyright
Copyright © 2003 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/j.1755-0238.2003.tb00259.x
Publisher site
See Article on Publisher Site

Abstract

Data are provided on contrasting levels of different categories of polyamines and hydroxycinnamic acids during the course of disease development due to Botrytis cinerea on ripe grape berries that led to either noble rot or to grey mould. Noble rot development was mainly characterised by a greater accumulation of wall‐bound polyamines at the beginning of infection, whereas the disease process that led to grey mould was marked by an increase of conjugated polyamines. During grey mould infection, coumaric acid was the predominant hydroxycinnamic acid present in both healthy and infected grape berries regardless of infection stage, whereas ferulic acid was present at lower concentrations than the other hydroxycinnamic acids identified. Moreover, changes in the relative proportions of each of the three hydroxycinnamic acids considered showed contrasting patterns according to the sort of rot which developed. The different roles of these compounds (hydroxycinnamic acids and polyamines) and their involvement in the interaction between Botrytis cinerea and grapevines is discussed. During development of grey mould, coumaric acid was the predominant hydroxycinnamic acid at the beginning and the end of infection, whereas caffeic acid predominated during mid stage.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Jul 1, 2003

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