ISHS Acta Horticulturae 465: IV International Peach Symposium
BREEDING FOR BROWN ROT (MONILINIA FRUCTICOLA) RESISTANCE IN CLINGSTONE PEACH WITH EMPHASIS ON THE ROLE OF FRUIT PHENOLICS |
| Authors: | T.M. Gradziel, M.A. Thorpe, R.M. Bostock, S. Wilcox |
| Keywords: | Prunus persica, enzymatic browning, bruising, chlorogenic acid |
| Abstract:
Resistance to peach fruit brown-rot induced by Monilinia fructicola (G. Wint.) Honey has been identified in open-pollinated seedlings of the Brazilian processing clingstone peach cv. Bolinha. The original germplasm, however, suffers from poor fruit quality, including small size, high susceptibility to bruising, and extensive fruit drop before harvest. Fruit Brown Rot resistance has been found to be heritable and has been transferred through backcrossing into processing peach lines possessing improved horticultural quality. The site of resistance is the fruit epidermis. High levels of resistance are associated with higher levels of phenolic compounds in the fruit flesh and epidermis, leading to greater susceptibility to tissue browning following physical bruising. The phenolic compounds chlorogenic acid and caffeic acid appear to be important in both resistance to brown rot and, following their breakdown by polyphenol oxidase, development of flesh browning. Additional factors, possibly including cuticle composition, also play important resistance roles. Backcrossing with recurrent selection based on accurate yet rapid indices for both fruit resistance and processing quality has shown progress towards combining these complex traits. | |
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