E-Book: Phyton, 53 Fasc. 1 (2013), S. 113-124, with 1 figure

Key words: Mechanical injury, procyanidin, chlorogenic acid, leaves, total phenolic content. –

Summary

Slatnar A., Stampar F. & Veberic R. 2013. Content of phenolic compounds changes after mechanical injury of apple leaves. – Phyton (Horn, Austria) 53 (1): 113–124, with 1 figure.

Fully developed healthy leaves were collected from two apple cultivars, apple scab susceptible ‘Golden Delicious’ and resistant ‘Florina’. Leaves were analyzed 5 times in a period of 1–15 days after mechanical injury and phenolic compounds, using high-performance liquid chromatography with mass spectrometer (HPLC-MS), were determined. In apple leaves, the following phenolic compounds were detected: chlorogenic acid, phloridzin, epicatechin, procyanidin B2, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside. Total phenolic compounds in apple leaves were determined spectrophotometrically. During the observed period, the content of phenolic compounds differed between resistant and susceptible cultivar and also changed in time. Each of the phenolic compounds responded differently to mechanical injury. An increase in chlorogenic acid, procyanidin B2 and total phenolic content was observed after mechanical injury. The increase of phenolic content was much more prominent in leaves of the susceptible cultivar compared to the resistant one after mechanical injury. The results of study show that plants respond similarly to mechanical injury with modified phenolic content and that the response is not the same compared to the pathogenic infection.