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DOI 10.1021/acs.jafc.4c02519

Медицинская библиотека · Journal of agricultural and food chemistry · 2024

Antifungal Activity and Mechanism of Physcion against Sclerotium rolfsii, the Causal Agent of Peanut Southern Blight.

Liu Di, Mao Xuewei, Zhang Guoyan, He Leiming, Wang Li, Zhang Fulong, Wang Qinqin, Zhou Lin

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Аннотация

Peanut southern blight, caused by the soil-borne pathogen Sclerotium rolfsii, is a widespread and devastating epidemic. Frequently, it is laborious to effectively control by labor-intensive foliar sprays of agrochemicals due to untimely find. In the present study, seed treatment with physcion (PHY) at doses of 0.08, 0.16, and 0.32 g AI kg-1 seed significantly improved the growth and photosynthetic activity of peanuts. Furthermore, PHY seed treatment resulted in an elevated enzymatic activity of key enzymes in peanut roots, including peroxidase, superoxide dismutase, polyphenol oxidase, catalase, lipoxygenase, and phenylalanine ammonia-lyase, as well as an increase in callus accumulation and lignin synthesis at the infection site, ultimately enhancing the root activity. This study revealed that PHY seed treatment could promote the accumulation of reactive oxygen species, salicylic acid (SA), and jasmonic acid (JA)/ethylene (ET) in peanut roots, while also decreasing the content of malondialdehyde levels in response to S. rolfsii infection. The results were further confirmed by transcriptome data and metabolomics. These findings suggest that PHY seed treatment activates the plant defense pathways mediated by SA and JA/ET in peanut roots, enhancing the resistance of peanut plants to S. rolfsii. In short, PHY is expected to be developed into a new plant-derived immunostimulant or fungicide to increase the options and means for peanut disease control.

Для цитирования: Liu Di, Mao Xuewei, Zhang Guoyan, He Leiming, Wang Li, Zhang Fulong, Wang Qinqin, Zhou Lin. Antifungal Activity and Mechanism of Physcion against Sclerotium rolfsii, the Causal Agent of Peanut Southern Blight.. Journal of agricultural and food chemistry. 2024. DOI: 10.1021/acs.jafc.4c02519.

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