Comparative Study of the Co-Occurring Alternaria and Colletotrichum Species in the Production of Citrus Leaf Spot
文献类型: 外文期刊
第一作者: Lei, Mengying
作者: Lei, Mengying;Li, Luoye;Liu, Jiangshan;Liu, Jiashang;Lei, Mengying;Huang, Feng;Zhu, Congyi;Zhu, Congyi
作者机构:
关键词: Alternaria brown spot; anthracnose; citrus; Colletotrichum; transcriptional sequencing
期刊名称:JOURNAL OF FUNGI ( 影响因子:4.7; 五年影响因子:5.2 )
ISSN:
年卷期: 2023 年 9 卷 11 期
页码:
收录情况: SCI
摘要: Both of the two citrus diseases, Alternaria brown spot (ABS) and Anthracnose, caused by Alternaria and Colletotrichum spp., respectively, can produce leaf lesions which are hard to differentiate. These two diseases have been confused as causal agents of brown spot for over a decade in China. In this study, citrus leaves with or without brown spot were collected from Zhaoqing, Guangdong and Wanzhou, Chongqing, and were further used for the taxonomic and functional comparisons between the co-occurring Alternaria and Colletotrichum species. In the amplicon sequencing, the average relative abundance and the composition of Alternaria, but not Colletotrichum, increased (from 0.1 to 9.9, p = 0.059; and to 0.7, p < 0.05) and significantly altered (p < 0.01) with the brown spot in Zhaoqing and Wanzhou, respectively. Two representative isolates Alternaria sp. F12A and Colletotrichum sp. F12C, from the same brown spot, were proved with different virulence and host response activation to citrus leaves. F12A caused typical symptoms of brown spot with the average spot length expanded to 5 and 6.1 cm, and also altered the citrus global gene expression 48 and 72 h after inoculation. In addition, F12A enriched the expression of genes that were most frequently involved in plant defense. In comparison, F12C caused leaf spot limited to the wounded site, and its milder activation of host response recovered 72 h after inoculation. Our study indicates that the incidence of brown spot in China is caused by Alternaria species, and the ABS should be a fungal disease of major concern on citrus.
分类号:
- 相关文献
作者其他论文 更多>>
-
Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste
作者:Zhao, Nanqi;Liu, Ziyao;Chen, Lin;Hu, Yayun;Feng, Xianchao;Guo, Chaofan;Han, Minyi;Huang, Feng;Kang, Zhuangli
关键词:Hydrocolloids; 3D printing; Post-processing stability
-
Antibacterial Activity of Ethanol Extract from Australian Finger Lime
作者:Zhang, Ruimin;Fan, Zhengyan;Zhu, Congyi;Huang, Yongjing;Wu, Pingzhi;Zeng, Jiwu
关键词:antibacterial effect; Australian finger lime (Citrus australasica L.); ethanol extract; minimum inhibitory concentration; phytochemicals
-
Comparative study on the utilization of four forms exogenous methionine by red swamp crayfish (Procambarus clarkii)
作者:Cao, Manxia;Wu, Meili;Liang, Hongwei;Dong, Lixue;Wen, Hua;Jiang, Ming;Tian, Juan;Cao, Manxia;Wu, Meili;Huang, Feng;He, Juyun
关键词:Procambarus clarkii; Exogenous methionine; Growth performance; Nutrient deposition; Antioxidant capacity
-
The rhizosphere and root selections intensify fungi-bacteria interaction in abiotic stress-resistant plants
作者:Huang, Feng;Lei, Mengying;Li, Wen
关键词:Stress-resistance; Rhizosphere effect; Root selection; Bacterial community; Fungal community
-
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
作者:Xu, Ying;Wei, Wensong;Lin, Hengxun;Huang, Feng;Yang, Ping;Liu, Junmei;Zhao, Laiyu;Zhang, Chunhui;Lin, Hengxun;Liu, Junmei;Zhao, Laiyu
关键词:Stir-fried pork slices; Infrared thermography; Temperature distribution; Tenderness; Moisture distribution; Protein secondary structure
-
Improvement mechanism of umami peptides in oyster juice by cooperative enzymolysis of alcalase and trypsin based on peptidomics and molecular docking
作者:Chen, Tianyu;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Chen, Tianyu;Zhang, Fanxin;Huang, Xiaoqing;Huang, Feng;Chen, Tianyu
关键词:Oyster juice; Cooperative enzymolysis; Free amino acid; Umami peptide; Peptidomics; Molecular docking
-
Elucidating the adsorption mechanisms of yeast extract on trimethylamine and dimethylamine based on multi-spectroscopic techniques and molecular docking
作者:Wang, Tianze;Wang, Jingfan;Han, Dong;Qiang, Yu;Zhao, Laiyu;Xu, Ying;Huang, Feng;Yang, Ping;Zhang, Chunhui;Shen, Shuo;Li, Ku;Wang, Jingfan
关键词:Yeast extract; Adsorption mechanism; Spectroscopic analysis; Molecular docking; Off-flavors