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trans-Resveratrol and grape disease resistance. A dynamical study by high-resolution laser-based techniques

Montero, C., Cristescu, S.M., Jimenez, J.B., Orea, J.M., Lintel Hekkert, S. te., Harren, F.J.M., Urena, A.G.
Plant physiology 2003 v.131 no.1 pp. 129-138
Vitis vinifera, grapes, fruit crops, Botrytis cinerea, plant pathogenic fungi, disease resistance, stilbenes, antioxidants, ethylene, biosynthesis, crop quality, spectral analysis, mass spectrometry, temporal variation, plant morphology, host plants, plant diseases and disorders, chemical constituents of plants, emissions
Two modern laser-based techniques were synchronously applied to study the dynamics of the trans-resveratrol activity in Botrytis cinerea-infected grapes. Direct analysis of trans-resveratrol in both infected and noninfected grapes (Vitis vinifera, Aledo variety) was performed by using an analytical technique incorporating laser desorption coupled with laser resonant ionization and time-of-flight mass spectrometry. On the other hand, one of the most sensitive on-line methods for trace gas detection, laser photoacoustic spectroscopy, was used to investigate the involvement of the plant hormone ethylene (C2H4) in the B. cinerea grapes interaction and its temporal relationship with the trans-resveratrol content upon infection. The trans-resveratrol content and the ethylene released by noninfected grapes showed an opposite behavior. In this case, a high trans-resveratrol content corresponds to a low ethylene emission. For the B. cinerea-infected grapes, ethylene emission rises up after 48 h when the analogous content of trans-resveratrol started to decrease irreversibly. Moreover, the activity of trans-resveratrol as natural pesticide has been investigated by exogenous application on grapes. A short submerge (5 s) of the grapes in 1.6 x 10(-4) M solution of trans-resveratrol delays the increase of C2H4 emission with about 48 h and produces a decrease of the C2H4 concentration and its emission rate. The treatment has positive effects on fruit conservation during storage; it doubled the normal shelf-life of grapes at room temperature, maintaining their post-harvest quality within 10 d.