BIOCHEMICAL CHANGES OF PLUMS CAUSED BY PLUM POX VIRUS
One of the most wide-spread virus disease of stone fruits in Hungary is the Plum pox. Up to now we mainly estimated the damages caused by this virus, and however data of quality loss are only rarely to find in the literature. We studied the influence of Plum pox virus on constituents of fruits and leaves of Besztercei plum. It was experienced that sugar and dry substance content decreased, acid content in agreement with literature increased. Anthocyanin in peel might be reduced by 25 p.c. Temporary storage of fruit was less successful. Protein content and total amino acid increased and three more protein fractions could have been verified in young infected leaves. Further significant changes were found in cyanide content and Cu content of leaves, respectively. Activity of G-6-P-dehydrogenase, peroxidase and APRT enzymes increased, however that of esterase remained unaltered.
György, B. (1976). BIOCHEMICAL CHANGES OF PLUMS CAUSED BY PLUM POX VIRUS. Acta Hortic. 67, 77-82