Impact of Sclerotinia sclerotiorum Infection on Lettuce (Lactuca sativa L.) Survival and Phenolics Content—A Case Study in a Horticulture Farm in Poland

Author:

Macioszek Violetta Katarzyna1ORCID,Marciniak Paulina23,Kononowicz Andrzej Kiejstut4ORCID

Affiliation:

1. Laboratory of Plant Physiology, Department of Biology and Plant Ecology, Faculty of Biology, University of Bialystok, 15-245 Bialystok, Poland

2. Wiesław and Izabela Królikiewicz Horticulture Market Farm, 97-306 Majków Średni, Poland

3. Faculty of Biology and Environmental Protection, University of Lodz, 90-237 Lodz, Poland

4. Department of Plant Ecophysiology, Faculty of Biology and Environmental Protection, University of Lodz, 90-237 Lodz, Poland

Abstract

Sclerotinia sclerotiorum is a cause of a prevalent and destructive disease that attacks many horticultural food crops, such as lettuce. This soil-borne necrotrophic fungal pathogen causes significant economic losses in worldwide lettuce production annually. Furthermore, current methods utilized for management and combatting the disease, such as biocontrol, are insufficient. In this study, three cultivars of lettuce (one Crispy and two Leafy cultivars of red and green lettuce) were grown in central Poland (Lodz Voivodeship), a widely known Polish horticultural region. In the summer and early autumn, lettuce cultivars were grown in control and S. sclerotiorum-infected fields. The lettuce cultivars (Templin, Lollo Rossa, and Lollo Bionda) differed phenotypically and in terms of the survival of the fungal infection. The Crispy iceberg Templin was the most susceptible to S. sclerotiorum infection compared to the other cultivars during both vegetation seasons. The total content of phenolic compounds, flavonoids, and anthocyanins varied among cultivars and fluctuated during infection. Moreover, phenolic content was affected by vegetation season with alterable environmental factors such as air temperature, humidity, soil temperature, and pH. The most increased levels of phenolics, both flavonoids and anthocyanins in infected plants, were observed in the Leafy red Lollo Rossa cultivar in both crops. However, the highest survival/resistance to the fungus was noticed for Lollo Rossa in the summer crop and Lollo Bionda in the autumn crop.

Funder

National Centre for Research and Development

University of Lodz

University of Białystok

Publisher

MDPI AG

Subject

Infectious Diseases,Microbiology (medical),General Immunology and Microbiology,Molecular Biology,Immunology and Allergy

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