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Identification of Volatile Markers in Potato Brown Rot and Ring Rot by Combined GC-MS and PTR-MS Techniques: Study on in Vitro and in Vivo Samples

Identification of Volatile Markers in Potato Brown Rot and Ring Rot by Combined GC-MS and PTR-MS Techniques: Study on in Vitro and in Vivo Samples

Sonia Blasioli, Enrico Biondi, Devasena Samudrala, Francesco Spinelli, Antonio Cellini, Assunta Bertaccini, Simona M Cristescu, Ilaria Braschi

J Agric Food Chem. 2014 Jan 15;62(2):337-47.

PMID: 24313381

Abstract:

Ralstonia solanacearum (Rs) and Clavibacter michiganensis subsp. sepedonicus (Cms) are the bacterial causal agents of potato brown and ring rot, respectively, and are included in the A2 list of quarantine pathogens in Europe. Identification by GC-MS analysis of volatile organic compounds from Rs or Cms cultured on different nutrient media was performed. GC-MS and PTR-MS analysis were carried out also on unwounded potato tubers infected with the same pathogens. Infected tubers were produced by experimental inoculations of the plants. In in vitro experiments, Rs or Cms emitted volatile compounds, part of which were specific disease markers of potato (2-propanol and 3-methylbutanoic acid), mainly originating from bacterial metabolism (i.e., amino acid degradation, carbohydrate and fatty acid oxidation). In potato tubers, pathogen metabolism modified the volatile compound pattern emitted from healthy samples. Both bacteria seem to accelerate metabolic processes ongoing in potatoes and, in the case of Rs, disease markers (1-hepten-3-ol, 3,6-dimethyl-3-octanone, 3-ethyl-3-methylpentane, 1-chloroctane, and benzothiazole) were identified.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP4938527	1-Hepten-3-ol		4938-52-7	Price

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