Reactive oxygen species metabolism and phenylpropanoid pathway involved in disease resistance against Penicillium expansum in apple fruit induced by ϵ‐poly‐ l ‐lysine

Abstract BACKGROUND Blue mould caused by Penicillium expansum comprises a notable disease of apple fruit during storage. ϵ‐Poly‐l‐lysine (PL) consists of ϵ‐amino and α‐hydroxyl and has been used in food preservation. In the present study, apple fruits (cv. Fuji) were used to investigate the effects of PL dipping treatment, at different concentrations of PL, on the lesion diameter of fruit inoculated with P. expansum, aiming to screen the optimal concentration for controlling blue mould. The effects of PL at the optimal concentration on reactive oxygen species (ROS) metabolism and the phenylpropanoid pathway were also investigated. RESULTS The results indicated that 25, 50, 100 and 200 µL L−1 PL treatment significantly decreased the lesion diameter in apple fruit inoculated with P. expansum and the smallest lesion diameter was determined for 50 µL L−1 PL‐treated fruits. The results also indicated that 50 µL L−1 PL treatment increased the hydrogen peroxide content and the activities of enzymes involved in ROS metabolism, including superoxide dismutase, catalase, ascorbate peroxidase, glutathione reductase and peroxidase in apple fruit. The activity of phenylalanine ammonia‐lyase and the contents of lignin, total phenolic compounds and flavonoids were also enhanced by PL treatment. CONCLUSION The disease resistance to P. expansum in apple fruits enhanced by PL treatment is related to activating ROS metabolism and the phenylpropanoid pathway and the accumulation of antifungal compounds. © 2018 Society of Chemical Industry