Leaf degradation characteristics of scab resistant and susceptible apple cultivars

D. Varga; Zs. Erős-Honti; M. Tóth

doi:10.1556/aalim.41.2012.suppl.20

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Acta Alimentaria

Volume/Issue:: Volume 41: Issue Supplement-1

Leaf degradation characteristics of scab resistant and susceptible apple cultivars

Authors:

D. Varga

D. Varga Corvinus University of Budapest Department of Botany and Soroksár Botanical Garden H-1118 Budapest Ménesi út 44 Hungary

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Zs. Erős-Honti

Zs. Erős-Honti Corvinus University of Budapest Department of Botany and Soroksár Botanical Garden H-1118 Budapest Ménesi út 44 Hungary

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M. Tóth

M. Tóth Corvinus University of Budapest Department of Pomology H-1118 Budapest Villányi út 29-43 Hungary

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Pages:: 205–213

Online Publication Date:: 10 Oct 2012

Publication Date:: 01 Sep 2012

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.41.2012.suppl.20

Keywords:: leaf degradation; leaf tissue; anatomy; apple; scab resistant cultivars

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In spite, that Venturia inaequalis (Cke.) Wint. is one of the most serious fungal disease in apple orchards and it has been studied from numerous points of view, few studies examined the anatomical differences between scab resistant (Vf cultivars) and susceptible apple cultivars. We have investigated the possible anatomical background of the resistance or susceptibility against apple scab in gradually decaying fallen apple leaves. Specific differences were observed in the process of leaf degradation and in the structure of leaf tissues of each cultivar. The epidermis and the cuticle have continually become thinner during leaf degradation in the leaves of two resistant cultivars, while great deformations were observed in the leaf tissues of the susceptible cultivars caused by the hyphae in the mesophyllum and subcuticular stromas. When comparing the non-infected parts of susceptible leaves with those of the resistant cultivars, we documented earlier disintegration of the parenchyma and declined cohesion between the tissue elements. Fungal hyphae appeared on each cultivar but subcuticular stromas developed and hyphae could break through the epidermis and get into mesophyllum only in susceptible leaves. We have discovered calcium oxalate crystals in the mesophyllum of the leaves of each cultivars, that seems to be a general feature of apple leaves, which was not documented previously.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
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Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
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ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)