Examine of the Sensitivity and Total Phenol Changes of Stone Fruit Different Cultivars to Monilia laxa Pathogenic

پژوهش های حفاظت گیاهان ایران

Article 2, Volume 28, Issue 2 - Serial Number 27, June 2014, Pages 164-170   

Document Type: Research Article

DOI: 10.22067/jpp.v28i2.39930

Authors

M. Gharekhani^* ; M. Salari; Saeid Nasrollahnezhad; Naser Panjehkeh; S.K. Sabbagh

Department of Plant Protection, Faculty of Agriculture, University of Zabol, Zabol

Abstract

Development of effective strategies for management of brown rot disease to obtain an accurate knowledge of the response of different cultivars to the pathogense takes. For study the percentage of the natural blooming in the garden and the change of total phenol amount in laboratories in different cultivars of Stone fruit in response to the Monilia laxa (Honey) fungal pathogen, study was carried out in from a completely randomized design whit 17 treatments and 3 replications and a factorial arranged construction completely randomized design with 9 treatments and 3 replications in four times (24, 48, 96 and 144 hours), respectively after inoculation was performed. For measurement of the total phenolics in the leaves used of Seevers and Daly's method by folin reagent and for prepare standard curve used of gallic acid. Means comparisons were performed by using the Duncan's method. The results showed that there were a significant difference at 1% level between the different varietiew of stones of the response to the causal agent of brown rot. Mean while, Plum green gage whit a mean of 98% of the pollution in the group a was sensitive and Plum Santaroza mean %10/333 infection in group c was the most resistance of them. The results showed that the total phenol content of total phenolics among cultivars has shown a significant difference at 1% level. Cultivars of apple Nectarine with an average 12/848 µg produces the largest amount of phenol and saffron Peach and sixty days peach with an average of 10/038 and 9/7 microgerams/g-1 leaves have the least of phenolic compounds respectively placed in groups A, E and F.

Keywords

Stone fruits; Sensitivity; Total phenol; Monilia laxa