Sensory characteristics and volatile profiles of parsley ( Petroselinum crispum [Mill.] Nym.) in correlation to resistance properties against Septoria Blight ( Septoria petroselini ).
J Agric Food Chem
; 59(19): 10651-6, 2011 Oct 12.
Article
em En
| MEDLINE
| ID: mdl-21834559
ABSTRACT
Sixteen different genotypes of parsley, including two cultivars, six populations, and eight inbred lines, were investigated regarding their sensory characteristics in relation to the volatile patterns and resistance to Septoria petroselini . The sensory quality was determined by a combination of profile analysis and preference test, whereas the volatile patterns were analyzed by headspace-SPME-GC of leaf homogenates with subsequent nontargeted data processing to prevent a possible overlooking of volatile compounds. The more resistant genotypes are characterized by several negative sensory characteristics such as bitter, grassy, herbaceous, pungent, chemical, and harsh. In contrast, the contents of some volatile compounds correlate highly and significantly either with resistance (e.g., hexanal and α-copaene) or with susceptibility (e.g., p-menthenol). Some of these compounds with very strong correlation to resistance are still unidentified and are presumed to act as resistance markers.
Texto completo:
1
Bases de dados:
MEDLINE
Assunto principal:
Doenças das Plantas
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Ascomicetos
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Sensação
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Petroselinum
/
Compostos Orgânicos Voláteis
Limite:
Humans
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2011
Tipo de documento:
Article
País de afiliação:
Alemanha