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Article

Softening of Processed Plant Virus Infected Cucumis sativus L. Fruits

1
Leibniz Centre for Agricultural Landscape Research (ZALF), Research Area 1 “Landscape Functioning”, 15374 Müncheberg, Germany
2
Division Phytomedicine, Albrecht Daniel Thaer-Institute, Faculty of Life Science, Humboldt-Universität zu Berlin, 14195 Berlin, Germany
3
Department of Agriculture and Food Sciences, Neubrandenburg University of Applied Sciences, 17033 Neubrandenburg, Germany
4
Molecular Parasitology, Institute of Biology, Faculty of Life Science, Humboldt-Universität zu Berlin, 10115 Berlin, Germany
*
Author to whom correspondence should be addressed.
Academic Editor: Salvatore Davino
Agronomy 2021, 11(8), 1451; https://doi.org/10.3390/agronomy11081451
Received: 9 June 2021 / Revised: 16 July 2021 / Accepted: 19 July 2021 / Published: 21 July 2021
(This article belongs to the Section Horticultural and Floricultural Crops)
Texture softening of pickled cucumbers does not meet consumers’ quality expectations and leads to economic losses. The factor(s) triggering this phenomenon is still unknown. We investigated the importance of plant viruses such as Cucumber green mottle mosaic tobamovirus (CGMMV) and Zucchini yellow mosaic potyvirus (ZYMV) in the context of softening of pickles. Cucumber plants (Cucumis sativus) were infected by mechanical inoculation, grown under greenhouse conditions and tested positive for the viral infection by ELISA. The severity of virus infection was reflected in yield and symptom expression. Histological and morphological alterations were observed. All fruits were pasteurized, separately stored in jars and subjected to texture measurements after four, six and 12 months. CGMMV-infections were asymptomatic or caused mild symptoms on leaves and fruit, and texture quality was comparable to control. At the same time, fruits of ZYMV-infected plants showed severe symptoms like deformations and discoloration, as well as a reduction in firmness and crunchiness after pasteurization. In addition, histological alterations were detected in such fruits, possibly causing textural changes. We conclude that plant viruses could have a considerable influence on the firmness and crunchiness of pickled cucumbers after pasteurization. It is possible that the severity of symptom expression has an influence on texture properties. View Full-Text
Keywords: ZYMV; CGMMV; texture quality; fruit firmness; canned fruits; pickles; cell structure alterations; cucumber ZYMV; CGMMV; texture quality; fruit firmness; canned fruits; pickles; cell structure alterations; cucumber
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MDPI and ACS Style

Kersten, A.-K.; Scharf, S.; Bandte, M.; Martin, P.; Meurer, P.; Lentzsch, P.; Büttner, C. Softening of Processed Plant Virus Infected Cucumis sativus L. Fruits. Agronomy 2021, 11, 1451. https://doi.org/10.3390/agronomy11081451

AMA Style

Kersten A-K, Scharf S, Bandte M, Martin P, Meurer P, Lentzsch P, Büttner C. Softening of Processed Plant Virus Infected Cucumis sativus L. Fruits. Agronomy. 2021; 11(8):1451. https://doi.org/10.3390/agronomy11081451

Chicago/Turabian Style

Kersten, Anne-Katrin, Sabrina Scharf, Martina Bandte, Peer Martin, Peter Meurer, Peter Lentzsch, and Carmen Büttner. 2021. "Softening of Processed Plant Virus Infected Cucumis sativus L. Fruits" Agronomy 11, no. 8: 1451. https://doi.org/10.3390/agronomy11081451

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