Harvested fruit and vegetables are perishable, subject to desiccation, show increased respiration during ripening, and are colonized by postharvest fungal pathogens. Induced resistance is a strategy to control diseases by eliciting biochemical processes in fruits and vegetables. This is accomplished by modulating the progress of ripening and senescence, which maintains the produce in a state of heightened resistance to decay-causing fungi. Utilization of induced resistance to protect produce has been improved by scientific tools that better characterize physiological changes in plants. Induced resistance slows the decline of innate immunity after harvest and increases the production of defensive responses that directly inhibit plant pathogens. This increase in defense response in fruits and vegetables contributes to higher amounts of phenols and antioxidant compounds, improving both the quality and appearance of the produce. This review summarizes mechanisms and treatments that induce resistance in harvested fruits and vegetables to suppress fungal colonization. Moreover, it highlights the importance of host maturity and stage of ripening as limiting conditions for the improved expression of induced-resistance processes.

Induced Resistance in Fruit and Vegetables: A Host Physiological Response Limiting Postharvest Disease Development / Prusky, Dov; Romanazzi, Gianfranco. - In: ANNUAL REVIEW OF PHYTOPATHOLOGY. - ISSN 0066-4286. - 61:(2023), pp. 279-300. [10.1146/annurev-phyto-021722-035135]

Induced Resistance in Fruit and Vegetables: A Host Physiological Response Limiting Postharvest Disease Development

Romanazzi, Gianfranco
2023-01-01

Abstract

Harvested fruit and vegetables are perishable, subject to desiccation, show increased respiration during ripening, and are colonized by postharvest fungal pathogens. Induced resistance is a strategy to control diseases by eliciting biochemical processes in fruits and vegetables. This is accomplished by modulating the progress of ripening and senescence, which maintains the produce in a state of heightened resistance to decay-causing fungi. Utilization of induced resistance to protect produce has been improved by scientific tools that better characterize physiological changes in plants. Induced resistance slows the decline of innate immunity after harvest and increases the production of defensive responses that directly inhibit plant pathogens. This increase in defense response in fruits and vegetables contributes to higher amounts of phenols and antioxidant compounds, improving both the quality and appearance of the produce. This review summarizes mechanisms and treatments that induce resistance in harvested fruits and vegetables to suppress fungal colonization. Moreover, it highlights the importance of host maturity and stage of ripening as limiting conditions for the improved expression of induced-resistance processes.
2023
File in questo prodotto:
File Dimensione Formato  
Prusky_Induced-Resistance-Fruit-Vegetables_2024.pdf

accesso aperto

Tipologia: Versione editoriale (versione pubblicata con il layout dell'editore)
Licenza d'uso: Creative commons
Dimensione 1.13 MB
Formato Adobe PDF
1.13 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/330642
Citazioni
  • ???jsp.display-item.citation.pmc??? 4
  • Scopus 24
  • ???jsp.display-item.citation.isi??? 24
social impact