The Green Leaf Volatile (Z)-3-Hexenyl Acetate Is Differently Emitted by Two Varieties of

acetylated C6 aldehyde induced plant volatiles plant-defense response wounding

Journal

Plants (Basel, Switzerland)
ISSN: 2223-7747
Titre abrégé: Plants (Basel)
Pays: Switzerland
ID NLM: 101596181

Informations de publication

Date de publication:
29 Nov 2022
Historique:
received: 28 10 2022
revised: 19 11 2022
accepted: 26 11 2022
entrez: 11 12 2022
pubmed: 12 12 2022
medline: 12 12 2022
Statut: epublish

Résumé

While studying aromas produced by the edible flowers of Tulbaghia violacea, we noticed a different production of (Z)-3-Hexenyl acetate (a green-leaf volatile, GLV) by purple (var. ‘Violacea’) and white (var. ‘Alba’) flowers. The white Tulbaghia flowers constantly emits (Z)-3-Hexenyl acetate, which is instead produced in a lower amount by the purple-flowered variety. Thus, we moved to analyze the production of (Z)-3-Hexenyl acetate by whole plants of the two varieties by keeping them confined under a glass bell for 5 h together with a SPME (Solid Phase Micro Extraction) fiber. Results show that six main volatile compounds are emitted by T. violacea plants: (Z)-3-Hexenyl acetate, benzyl alcohol, nonanal, decanal, (Z)-3-Hexenyl-α-methylbutyrate, and one unknown compound. By cutting at half-height of the leaves, the (Z)-3-Hexenyl acetate is emitted in high quantities from both varieties, while the production of (Z)-3-Hexenyl-α-methylbutyrate increases. (Z)-3-Hexenyl acetate is a GLV capable of stimulating plant defenses, attracting herbivores and their natural enemies, and it is also involved in plant-to-plant communication and defense priming. Thus, T. violacea could represent a useful model for the study of GLVs production and a ‘signal’ plant capable of stimulating natural defenses in the neighboring plants.

Identifiants

pubmed: 36501344
pii: plants11233305
doi: 10.3390/plants11233305
pmc: PMC9739665
pii:
doi:

Types de publication

Journal Article

Langues

eng

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Auteurs

Alessandro Frontini (A)

Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.

Luigi De Bellis (L)

Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.

Andrea Luvisi (A)

Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.

Federica Blando (F)

Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Research Unit of Lecce, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.

Samar Min Allah (SM)

Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.

Rosanna Dimita (R)

Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.

Carlo Mininni (C)

Ortogourmet Società Agricola S.r.l., S.C. 14 Madonna delle Grazie, 74014 Laterza, Italy.

Rita Accogli (R)

Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.

Carmine Negro (C)

Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy.

Classifications MeSH