Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution

Vo Thi Thuong; Pongphen Jitareerat; Apiradee Uthairatanakij

doi:doi:10.11648/j.jfns.s.2015030102.14

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Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution

Vo Thi Thuong, Pongphen Jitareerat, Apiradee Uthairatanakij

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

Received: 5 October 2014 Accepted: 25 October 2014 Published: 29 January 2015

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Abstract

The study on the induction of plant defense against to anthracnose disease of chili by sodium nitroprusside solution was investigated during pre- and post-harvest. Pre-harvest treatment was conducted by spraying the chili plants with sodium nitroprusside (SNP, nitric oxide donor) solution at 0 (control), 0.05 and 0.1 mM every 3 days for 9 times before inoculating with the spore suspension of Colletotrichum gloeosporioides (the causal agent of anthracnose disease) and then sprayed with SNP again 1 time after inoculating. The results revealed that 0.1 mM SNP was the best concentration to suppress anthracnose disease by reducing disease incidence and disease index on chili leaves, and showing the lowest loss of yield caused by anthracnose disease. This founding also showed that either pathogenic inoculation or SNP treatment had ability to induce the activities of peroxidase (POD) and phenylalanine ammonia lyase (PAL) of chili leaves, particularly the chili plant inoculated with pathogenic fungi followed by treated with 0.1 mM SNP showed the highest POD and PAL activities. Post-harvest treatment was done by inoculating the mature chilli fruit with C. capcisi for 4 h and followed by dipping in 0 (control) and 4 mM SNP. All fruit samples were kept at 13C for 15 days. The results showed that chili fruit dipped with 4 mM SNP reduced disease incidence, disease index, delayed weight loss, respiration rate, ethylene production, and also maintained the changes of fruit color (ΔE) better than non-treated fruit (control). The activities of chitinase (CHI) and β-1,3-glucanase (GLU) in chili fruit were induced by SNP with the highest peak on day 6 of storage but they were not significant different with the control fruit. These results indicated that SNP might potential leading to the reduction of anthracnose disease in chili by eliciting plant defense related enzymes in both pre- and post-harvest periods.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2) This article belongs to the Special Issue Food Processing and Food Quality
DOI	10.11648/j.jfns.s.2015030102.14
Page(s)	20-27
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Chitinase, β-1,3-Glucanase, Peroxidase, Phenylalanine Ammonia Lyase, Nitric Oxide

References

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APA Style

Vo Thi Thuong, Pongphen Jitareerat, Apiradee Uthairatanakij. (2015). Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution. Journal of Food and Nutrition Sciences, 3(1-2), 20-27. https://doi.org/10.11648/j.jfns.s.2015030102.14

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ACS Style

Vo Thi Thuong; Pongphen Jitareerat; Apiradee Uthairatanakij. Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution. J. Food Nutr. Sci. 2015, 3(1-2), 20-27. doi: 10.11648/j.jfns.s.2015030102.14

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AMA Style

Vo Thi Thuong, Pongphen Jitareerat, Apiradee Uthairatanakij. Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution. J Food Nutr Sci. 2015;3(1-2):20-27. doi: 10.11648/j.jfns.s.2015030102.14

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@article{10.11648/j.jfns.s.2015030102.14,
  author = {Vo Thi Thuong and Pongphen Jitareerat and Apiradee Uthairatanakij},
  title = {Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {20-27},
  doi = {10.11648/j.jfns.s.2015030102.14},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.14},
  abstract = {The study on the induction of plant defense against to anthracnose disease of chili by sodium nitroprusside solution was investigated during pre- and post-harvest. Pre-harvest treatment was conducted by spraying the chili plants with sodium nitroprusside (SNP, nitric oxide donor) solution at 0 (control), 0.05 and 0.1 mM every 3 days for 9 times before inoculating with the spore suspension of Colletotrichum gloeosporioides (the causal agent of anthracnose disease) and then sprayed with SNP again 1 time after inoculating. The results revealed that 0.1 mM SNP was the best concentration to suppress anthracnose disease by reducing disease incidence and disease index on chili leaves, and showing the lowest loss of yield caused by anthracnose disease. This founding also showed that either pathogenic inoculation or SNP treatment had ability to induce the activities of peroxidase (POD) and phenylalanine ammonia lyase (PAL) of chili leaves, particularly the chili plant inoculated with pathogenic fungi followed by treated with 0.1 mM SNP showed the highest POD and PAL activities. Post-harvest treatment was done by inoculating the mature chilli fruit with C. capcisi for 4 h and followed by dipping in 0 (control) and 4 mM SNP. All fruit samples were kept at 13C for 15 days. The results showed that chili fruit dipped with 4 mM SNP reduced disease incidence, disease index, delayed weight loss, respiration rate, ethylene production, and also maintained the changes of fruit color (ΔE) better than non-treated fruit (control). The activities of chitinase (CHI) and β-1,3-glucanase (GLU) in chili fruit were induced by SNP with the highest peak on day 6 of storage but they were not significant different with the control fruit. These results indicated that SNP might potential leading to the reduction of anthracnose disease in chili by eliciting plant defense related enzymes in both pre- and post-harvest periods.},
 year = {2015}
}

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TY  - JOUR
T1  - Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution
AU  - Vo Thi Thuong
AU  - Pongphen Jitareerat
AU  - Apiradee Uthairatanakij
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.14
DO  - 10.11648/j.jfns.s.2015030102.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 20
EP  - 27
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.14
AB  - The study on the induction of plant defense against to anthracnose disease of chili by sodium nitroprusside solution was investigated during pre- and post-harvest. Pre-harvest treatment was conducted by spraying the chili plants with sodium nitroprusside (SNP, nitric oxide donor) solution at 0 (control), 0.05 and 0.1 mM every 3 days for 9 times before inoculating with the spore suspension of Colletotrichum gloeosporioides (the causal agent of anthracnose disease) and then sprayed with SNP again 1 time after inoculating. The results revealed that 0.1 mM SNP was the best concentration to suppress anthracnose disease by reducing disease incidence and disease index on chili leaves, and showing the lowest loss of yield caused by anthracnose disease. This founding also showed that either pathogenic inoculation or SNP treatment had ability to induce the activities of peroxidase (POD) and phenylalanine ammonia lyase (PAL) of chili leaves, particularly the chili plant inoculated with pathogenic fungi followed by treated with 0.1 mM SNP showed the highest POD and PAL activities. Post-harvest treatment was done by inoculating the mature chilli fruit with C. capcisi for 4 h and followed by dipping in 0 (control) and 4 mM SNP. All fruit samples were kept at 13C for 15 days. The results showed that chili fruit dipped with 4 mM SNP reduced disease incidence, disease index, delayed weight loss, respiration rate, ethylene production, and also maintained the changes of fruit color (ΔE) better than non-treated fruit (control). The activities of chitinase (CHI) and β-1,3-glucanase (GLU) in chili fruit were induced by SNP with the highest peak on day 6 of storage but they were not significant different with the control fruit. These results indicated that SNP might potential leading to the reduction of anthracnose disease in chili by eliciting plant defense related enzymes in both pre- and post-harvest periods.
VL  - 3
IS  - 1-2
ER  -

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Author Information

Vo Thi Thuong

Postharvest Technology Division, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok 10150, Thailand
Pongphen Jitareerat

Postharvest Technology Division, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok 10150, Thailand
Apiradee Uthairatanakij

Postharvest Technology Division, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi, Bangkok 10150, Thailand

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APA Style

Vo Thi Thuong, Pongphen Jitareerat, Apiradee Uthairatanakij. (2015). Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution. Journal of Food and Nutrition Sciences, 3(1-2), 20-27. https://doi.org/10.11648/j.jfns.s.2015030102.14

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ACS Style

Vo Thi Thuong; Pongphen Jitareerat; Apiradee Uthairatanakij. Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution. J. Food Nutr. Sci. 2015, 3(1-2), 20-27. doi: 10.11648/j.jfns.s.2015030102.14

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AMA Style

Vo Thi Thuong, Pongphen Jitareerat, Apiradee Uthairatanakij. Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution. J Food Nutr Sci. 2015;3(1-2):20-27. doi: 10.11648/j.jfns.s.2015030102.14

Copy | Download

@article{10.11648/j.jfns.s.2015030102.14,
  author = {Vo Thi Thuong and Pongphen Jitareerat and Apiradee Uthairatanakij},
  title = {Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {20-27},
  doi = {10.11648/j.jfns.s.2015030102.14},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.14},
  abstract = {The study on the induction of plant defense against to anthracnose disease of chili by sodium nitroprusside solution was investigated during pre- and post-harvest. Pre-harvest treatment was conducted by spraying the chili plants with sodium nitroprusside (SNP, nitric oxide donor) solution at 0 (control), 0.05 and 0.1 mM every 3 days for 9 times before inoculating with the spore suspension of Colletotrichum gloeosporioides (the causal agent of anthracnose disease) and then sprayed with SNP again 1 time after inoculating. The results revealed that 0.1 mM SNP was the best concentration to suppress anthracnose disease by reducing disease incidence and disease index on chili leaves, and showing the lowest loss of yield caused by anthracnose disease. This founding also showed that either pathogenic inoculation or SNP treatment had ability to induce the activities of peroxidase (POD) and phenylalanine ammonia lyase (PAL) of chili leaves, particularly the chili plant inoculated with pathogenic fungi followed by treated with 0.1 mM SNP showed the highest POD and PAL activities. Post-harvest treatment was done by inoculating the mature chilli fruit with C. capcisi for 4 h and followed by dipping in 0 (control) and 4 mM SNP. All fruit samples were kept at 13C for 15 days. The results showed that chili fruit dipped with 4 mM SNP reduced disease incidence, disease index, delayed weight loss, respiration rate, ethylene production, and also maintained the changes of fruit color (ΔE) better than non-treated fruit (control). The activities of chitinase (CHI) and β-1,3-glucanase (GLU) in chili fruit were induced by SNP with the highest peak on day 6 of storage but they were not significant different with the control fruit. These results indicated that SNP might potential leading to the reduction of anthracnose disease in chili by eliciting plant defense related enzymes in both pre- and post-harvest periods.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Eliciting Plant Defense on Anthracnose Disease in Chili (Capsicum annuum Linn.) by Sodium Nitroprusside Solution
AU  - Vo Thi Thuong
AU  - Pongphen Jitareerat
AU  - Apiradee Uthairatanakij
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.14
DO  - 10.11648/j.jfns.s.2015030102.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 20
EP  - 27
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.14
AB  - The study on the induction of plant defense against to anthracnose disease of chili by sodium nitroprusside solution was investigated during pre- and post-harvest. Pre-harvest treatment was conducted by spraying the chili plants with sodium nitroprusside (SNP, nitric oxide donor) solution at 0 (control), 0.05 and 0.1 mM every 3 days for 9 times before inoculating with the spore suspension of Colletotrichum gloeosporioides (the causal agent of anthracnose disease) and then sprayed with SNP again 1 time after inoculating. The results revealed that 0.1 mM SNP was the best concentration to suppress anthracnose disease by reducing disease incidence and disease index on chili leaves, and showing the lowest loss of yield caused by anthracnose disease. This founding also showed that either pathogenic inoculation or SNP treatment had ability to induce the activities of peroxidase (POD) and phenylalanine ammonia lyase (PAL) of chili leaves, particularly the chili plant inoculated with pathogenic fungi followed by treated with 0.1 mM SNP showed the highest POD and PAL activities. Post-harvest treatment was done by inoculating the mature chilli fruit with C. capcisi for 4 h and followed by dipping in 0 (control) and 4 mM SNP. All fruit samples were kept at 13C for 15 days. The results showed that chili fruit dipped with 4 mM SNP reduced disease incidence, disease index, delayed weight loss, respiration rate, ethylene production, and also maintained the changes of fruit color (ΔE) better than non-treated fruit (control). The activities of chitinase (CHI) and β-1,3-glucanase (GLU) in chili fruit were induced by SNP with the highest peak on day 6 of storage but they were not significant different with the control fruit. These results indicated that SNP might potential leading to the reduction of anthracnose disease in chili by eliciting plant defense related enzymes in both pre- and post-harvest periods.
VL  - 3
IS  - 1-2
ER  -

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