TAXONOMIC RELATIONSHIPS: Plum pox virus (PPV) is a member of the genus Potyvirus in the family Potyviridae. PPV diversity is structured into at least eight monophyletic strains. GEOGRAPHICAL ...DISTRIBUTION: First discovered in Bulgaria, PPV is nowadays present in most of continental Europe (with an endemic status in many central and southern European countries) and has progressively spread to many countries on other continents. GENOMIC STRUCTURE: Typical of potyviruses, the PPV genome is a positive‐sense single‐stranded RNA (ssRNA), with a protein linked to its 5′ end and a 3′‐terminal poly A tail. It is encapsidated by a single type of capsid protein (CP) in flexuous rod particles and is translated into a large polyprotein which is proteolytically processed in at least 10 final products: P1, HCPro, P3, 6K1, CI, 6K2, VPg, NIapro, NIb and CP. In addition, P3N‐PIPO is predicted to be produced by a translational frameshift. PATHOGENICITY FEATURES: PPV causes sharka, the most damaging viral disease of stone fruit trees. It also infects wild and ornamental Prunus trees and has a large experimental host range in herbaceous species. PPV spreads over long distances by uncontrolled movement of plant material, and many species of aphid transmit the virus locally in a nonpersistent manner. SOURCES OF RESISTANCE: A few natural sources of resistance to PPV have been found so far in Prunus species, which are being used in classical breeding programmes. Different genetic engineering approaches are being used to generate resistance to PPV, and a transgenic plum, ‘HoneySweet’, transformed with the viral CP gene, has demonstrated high resistance to PPV in field tests in several countries and has obtained regulatory approval in the USA.
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BFBNIB, DOBA, FZAB, GIS, IJS, IZUM, KILJ, NLZOH, NUK, OILJ, PILJ, PNG, SAZU, SBCE, SBMB, UILJ, UKNU, UL, UM, UPUK
The plum brandy from Oaș Land is an identitary, specific element, deeply rooted into geographical romanian realities. With its origins long lost in past time, the craft and art of obtaining the plum ...brandy are nowadays in danger to be lost against the background of socio-economic changes specific to globalization. In this context, the purpose of the present study is to highlight and briefly describe a traditional occupation (plum tree cultivation and obtaining plum brandy) that has endured and survived over time. The obtained results highlighted the main aspects regarding the culture of plums and the craft of obtaining traditional style plum brandy, in Gherța Mică Commune, Romania.
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DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Genetic diversity of Plum pox virus (PPV) and its distribution within a single perennial woody host (plum, Prunus domestica) has been evaluated. A plum tree was triply infected by chip-budding with ...PPV-M, PPV-D and PPV-Rec isolates in 2003 and left to develop untreated under open field conditions. In September 2010 leaf and fruit samples were collected from different parts of the tree canopy. A 745-bp NIb-CP fragment of PPV genome, containing the hypervariable region encoding the CP N-terminal end was amplified by RT-PCR from each sample and directly sequenced to determine the dominant sequence. In parallel, the PCR products were cloned and a total of 105 individual clones were sequenced. Sequence analysis revealed that after 7years of infection, only PPV-M was still detectable in the tree and that the two other isolates (PPV-Rec and PPV-D) had been displaced. Despite the fact that the analysis targeted a relatively short portion of the genome, a substantial amount of intra-isolate variability was observed for PPV-M. A total of 51 different haplotypes could be identified from the 105 individual sequences, two of which were largely dominant. However, no clear-cut structuration of the viral population by the tree architecture could be highlighted although the results obtained suggest the possibility of intra-leaf/fruit differentiation of the viral population. Comparison of the consensus sequence with the original source isolate showed no difference, suggesting within-plant stability of this original isolate under open field conditions.
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Plum pox virus (PPV) is of the most important and harmful virus disease of plums, apricots, and peaches. Previous research has shown the non-transmissibility of PPV by aphids to genetically modified ...’HoneySweet’ plum cultivar and to PK clone of BN4Kr myrobalan rootstock. In our experiments, the hypothesis was verified that non-transmissibility of PPV by aphids also exists in more resistant non-transgenic cultivars of plum or apricot. Therefore, relatively resistant cultivars of plum ’Gabrovská’, ’Anna Späth’, ’Althanova renklóda’ and apricot ’Harcot’, ’Hargrand’, ’Krajová raná’, grafted on the aphid transmission resistant myrobalan rootstock PK, were tested in pilot plantation conditions. None of the tested plum and apricot cultivars were naturally infected with PPV by aphid transmission. However, during monitoring in particular years, the successive die back of the ’Krajová’ and ’Hargrand’ apricot trees was noted, probably due to the poor affinity with PK myrobalan. Monitoring will continue in the following years.
In response to recent claims that synthetic antioxidants have the potential to cause toxicological effects and consumers' increased interest in purchasing natural products, the meat and poultry ...industry has been seeking sources of natural antioxidants. Due to their high phenolic compound content, fruits and other plant materials provide a good alternative to conventional antioxidants. Plum, grape seed extract, cranberry, pomegranate, bearberry, pine bark extract, rosemary, oregano, and other spices functions as antioxidants in meat and poultry products. Pomegranate, pine bark extract, cinnamon, and cloves have exhibited stronger antioxidant properties than some synthetic options. Plum products, grape seed extract, pine bark extract, rosemary, and some spices all have been shown to affect the color of finished meat or poultry products; however, in some products such as pork sausage or uncured meats, an increase in red color may be desired. When selecting a natural antioxidant, sensory and quality impact on the product should be considered to achieve desired traits.
► Overview of natural antioxidants added to meat and poultry products is provided. ► Natural antioxidants include plum, grape seed extract, cranberry, and rosemary. ► Fruit products and spices function as antioxidants in meat and poultry products. ► Fruit products and spices affect the color of finished meat or poultry products.
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Within the plum gene pool collection, where more than 150 genotypes of individual pomological groups were planted, a core collection was created taking into account the behaviour of the genotypes to ...the plum virus and their pomological groups. The infection was carry out on the base of field tolerance, without artificial infection in conditions of medium pressure of plum pox virus. Pomological groups were simplified and modified according to Hegi classification and the core collection was compiled based on the diversity of pomological groups and resistance to plum pox. Perspective genotypes were selected in each pomological group from the point of view of growing practice, breeding and processing.
Within the plum gene pool collection, where more than 150 genotypes of individual pomological groups were planted, a core collection was created taking into account the behaviour of the genotypes to ...the plum virus and their pomological groups. The infection was carry out on the base of field tolerance, without artificial infection in conditions of medium pressure of plum pox virus. Pomological groups were simplified and modified according to Hegi classification and the core collection was compiled based on the diversity of pomological groups and resistance to plum pox. Perspective genotypes were selected in each pomological group from the point of view of growing practice, breeding and processing.
Growing Plums in Florida Ali Sarkhosh; Mercy Olmstead; E. P. Miller ...
EDIS,
09/2018, Volume:
2018
Journal Article
Peer reviewed
Open access
Plums could be a potential crop for growers and homeowners in Florida and other mild winter areas throughout the Gulf coast, but many plum varieties from the west coast will not consistently perform ...well enough in Florida to produce fruit. However, the University of Florida's stone fruit breeding program has developed cultivars that improve the potential for growing plums in Florida and other mild winter areas that have high disease pressure. These cultivars are recommended for trial in Florida. The names of all University of Florida plum cultivars begin with the prefix 'Gulf.' These cultivars are Japanese type plums (Prunus salicina Lindl.) and have resistance to plum leaf scald (Xylella fastidiosa) and bacterial spot (Xanthomonas campestris). Fruit size is satisfactory (about 1½ to 2 inches in diameter) with good fruit quality. They ripen in early to late May, approximately two weeks before plums from other areas arrive in the marketplace. This 13-page publication is a minor revision written by A. Sarkhosh, M. Olmstead, E. P. Miller, P. C. Andersen, and J. G. Williamson, and publsihed by the Horticultural Sciences Department, September 2018. HS895/HS250: Growing Plums in Florida (ufl.edu)
The research focused on the fabrication of composite coatings using buckwheat starch (BS) and xanthan gum (XG) with incorporation of lemongrass (Cymbopogon citratus) essential oil (LEO) with varying ...concentration (0.75 %, 1.0 % and 1.25 % (w/v). BS was extracted from buckwheat groats (Fagopyrum esculentum) and its physico-chemical characteristics were determined. BS showed spherical and polygonal morphology and its XRD pattern was similar to starch extracted from other cereal sources. The amount of reducing sugar, starch and amylose content in extracted BS were 0.99 ± 0.33 %, 86.32 ± 0.22 % and 21.02 ± 1.89 % respectively, which indicates that BS is a suitable base material for the formation of edible coatings. XG was mixed with BS in different ratios (1:1, 2:1, 3:1 and 4:1) to optimize the best ratio of combination for composite coatings. The coating with a ratio of 2:1 was very smooth and was chosen for incorporation of LEO and the coatings physical, functional, mechanical, thermal and micro-structural characteristics were examined. The coating S5 with 1.25 % (w/v) concentration of LEO showed the best results with least moisture content (MC), minimum water vapor permeability (WVP) and maximum contact angle value. Moreover, the S5 formulation had the highest antioxidant (73.3 %) ability and maximum antimicrobial efficiency with inhibition zones of 22.09 ± 0.06 mm and 28.65 ± 0.14 mm against S. aureus and E. coli respectively. The coatings were then coated on plum fruit, and various parameters like weight loss, pH, shrinkage and TSS were calculated every 4th day during the 20 days of refrigeration period. The coated plums' ripening pace was delayed by the S5 formulation which improved moisture retention, maintained the plums' TSS value and overall pH. Therefore, composite coatings made up of BS, XG and 1.25 % (w/v) can be used as a cost-effective bio-active coating material for plum preservation under refrigeration conditions.
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•Buckwheat starch, xanthan gum and lemongrass essential oil were used to prepare edible coatings.•Coating with 1.25% (w/v) LEO significantly increased the physico-chemical properties.•Incorporation of Xanthan gum 2% (w/v) enhanced the functional attributes and texture of the coatings.•The natural materials acted as a sustainable solution to post-harvest loss prevention of plums.
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