{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T03:28:50Z","timestamp":1792553330517,"version":"4.5.0"},"reference-count":62,"publisher":"Wiley","issue":"13","license":[{"start":{"date-parts":[[2018,5,25]],"date-time":"2018-05-25T00:00:00Z","timestamp":1527206400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31401554"],"award-info":[{"award-number":["31401554"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31501537"],"award-info":[{"award-number":["31501537"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2018,10]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Blue mould caused by <jats:italic>Penicillium expansum<\/jats:italic> comprises a notable disease of apple fruit during storage. <jats:italic>\u03f5<\/jats:italic>\u2010Poly\u2010<jats:sc>l<\/jats:sc>\u2010lysine (PL) consists of <jats:italic>\u03f5<\/jats:italic>\u2010amino and <jats:italic>\u03b1<\/jats:italic>\u2010hydroxyl and has been used in food preservation. In the present study, apple fruits (cv. Fuji) were used to investigate the effects of PL dipping treatment, at different concentrations of PL, on the lesion diameter of fruit inoculated with <jats:styled-content style=\"fixed-case\"><jats:italic>P. expansum<\/jats:italic><\/jats:styled-content>, aiming to screen the optimal concentration for controlling blue mould. The effects of PL at the optimal concentration on reactive oxygen species (ROS) metabolism and the phenylpropanoid pathway were also investigated.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The results indicated that 25, 50, 100 and 200 \u00b5L L<jats:sup>\u22121<\/jats:sup> PL treatment significantly decreased the lesion diameter in apple fruit inoculated with <jats:styled-content style=\"fixed-case\"><jats:italic>P. expansum<\/jats:italic><\/jats:styled-content> and the smallest lesion diameter was determined for 50 \u00b5L L<jats:sup>\u22121<\/jats:sup> PL\u2010treated fruits. The results also indicated that 50 \u00b5L L<jats:sup>\u22121<\/jats:sup> PL treatment increased the hydrogen peroxide content and the activities of enzymes involved in ROS metabolism, including superoxide dismutase, catalase, ascorbate peroxidase, glutathione reductase and peroxidase in apple fruit. The activity of phenylalanine ammonia\u2010lyase and the contents of lignin, total phenolic compounds and flavonoids were also enhanced by PL treatment.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The disease resistance to <jats:styled-content style=\"fixed-case\"><jats:italic>P. expansum<\/jats:italic><\/jats:styled-content> in apple fruits enhanced by PL treatment is related to activating ROS metabolism and the phenylpropanoid pathway and the accumulation of antifungal compounds. \u00a9 2018 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.9046","type":"journal-article","created":{"date-parts":[[2018,3,31]],"date-time":"2018-03-31T11:24:25Z","timestamp":1522495465000},"page":"5082-5088","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":72,"title":["Reactive oxygen species metabolism and phenylpropanoid pathway involved in disease resistance against <i>Penicillium expansum<\/i> in apple fruit induced by <i>\u03f5<\/i>\u2010poly\u2010<scp>l<\/scp>\u2010lysine"],"prefix":"10.1002","volume":"98","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2159-9377","authenticated-orcid":false,"given":"Yonghong","family":"Ge","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National &amp; Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products  Jinzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meilin","family":"Wei","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Bohai University, Food Safety Key Laboratory of Liaoning Province, National &amp; Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products  Jinzhou 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