Effects of Phenolic Compounds on Walnut Bacterial Blight in the Green Husk of Hungarian-Bred Cultivars

Bujdosó, Géza; Lengyel-Kónya, Éva; Berki, Mária; Végh, Anita; Fodor, Attila; Adányi, Nóra

doi:10.3390/plants11212996

Open AccessFeature PaperArticle

Effects of Phenolic Compounds on Walnut Bacterial Blight in the Green Husk of Hungarian-Bred Cultivars

by

Géza Bujdosó

^1,*

,

Éva Lengyel-Kónya

^2,*

,

Mária Berki

²,

Anita Végh

³,

Attila Fodor

³ and

Nóra Adányi

²

¹

Research Centre for Fruit Growing, Hungarian University of Agriculture and Life Sciences, 1223 Budapest, Hungary

²

Food Science Research Group, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary

³

Institute of Plant Protection, Buda Campus, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary

^*

Authors to whom correspondence should be addressed.

Plants 2022, 11(21), 2996; https://doi.org/10.3390/plants11212996

Submission received: 12 September 2022 / Revised: 2 November 2022 / Accepted: 4 November 2022 / Published: 7 November 2022

(This article belongs to the Special Issue Multifunctionality of Phenolic Compounds in Plants)

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Abstract

The Persian walnut (Juglans regia L.) is the most grown nut tree crop in Central Europe. The aim was to study the full Hungarian walnut assortment with a distinct early spring phenology to detect the difference in phenolic profile in their green husks. Furthermore, the relationship between the presence and concentration of phenolic compounds and the tolerance/resistance of the observed cultivars to walnut bacterial blight was investigated. Examining the samples, significant differences were found between the concentrations of the different groups of phenolic compounds. Walnut blight immunity tests were also performed to clarify the role of phenolic compounds in the nut derived from a non-irrigated orchard. The Hungarian-bred local cultivars contained phenolic compounds in higher concentrations than the domesticated ones. There was a significant correlation between the budburst, as well as the pistillate flowers’ receptivity and the concentration of juglone. Cultivars with a low concentration of phenolic compounds were the most susceptible to walnut bacterial blight, except ‘Bonifác’.

Keywords: phenolic compounds; Hungary; nut development; state-approved cultivars; walnut blight immunity test; walnut phenology

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MDPI and ACS Style

Bujdosó, G.; Lengyel-Kónya, É.; Berki, M.; Végh, A.; Fodor, A.; Adányi, N. Effects of Phenolic Compounds on Walnut Bacterial Blight in the Green Husk of Hungarian-Bred Cultivars. Plants 2022, 11, 2996. https://doi.org/10.3390/plants11212996

AMA Style

Bujdosó G, Lengyel-Kónya É, Berki M, Végh A, Fodor A, Adányi N. Effects of Phenolic Compounds on Walnut Bacterial Blight in the Green Husk of Hungarian-Bred Cultivars. Plants. 2022; 11(21):2996. https://doi.org/10.3390/plants11212996

Chicago/Turabian Style

Bujdosó, Géza, Éva Lengyel-Kónya, Mária Berki, Anita Végh, Attila Fodor, and Nóra Adányi. 2022. "Effects of Phenolic Compounds on Walnut Bacterial Blight in the Green Husk of Hungarian-Bred Cultivars" Plants 11, no. 21: 2996. https://doi.org/10.3390/plants11212996

APA Style

Bujdosó, G., Lengyel-Kónya, É., Berki, M., Végh, A., Fodor, A., & Adányi, N. (2022). Effects of Phenolic Compounds on Walnut Bacterial Blight in the Green Husk of Hungarian-Bred Cultivars. Plants, 11(21), 2996. https://doi.org/10.3390/plants11212996

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Effects of Phenolic Compounds on Walnut Bacterial Blight in the Green Husk of Hungarian-Bred Cultivars

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