Abstract
Abstract Dipping of table grapes in ethanol was previously shown to control bunch decay caused by Botrytis cinerea and further studies were conducted in order to quantify the effect of ethanol on the fungus. Different methods were used to determine that 30% ethanol prevented spore germination. Spores exposed to a range of temperatures, up to 49.5°C for 30 s, survived but were killed at the lethal heat dose of 46.3°C for 2 min. The combined application of ethanol and heat to ungerminated spores caused retardation of subsequent mycelial development. Ethanol or heat treatment of mature berries did not alter the expression of the gene that encodes the heat‐shock protein, HSP101 or grape berry alcohol dehydrogenase. Transcription of the heat‐shock gene, HSP104 of B. cinerea in mycelia was elevated 4 h after exposure to ethanol or heat, but not 18 h after such exposure. It is suggested that tolerance of spores to ethanol or heat may be correlated with their ability to repair damage through the action of chaperones such as HSP104.
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Claims 6
Claim · model-written summary
Ethanol at 30% prevented Botrytis cinerea spore germination.
- Taxon
- table grapese1
- Treatment
- 30% ethanole2
- Interactor
- Botrytis cinerea
Botrytis cinereae1pathogen - Outcome
- spore germinatione2
- Direction
- preventede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Dipping of table grapes in ethanol was previously shown to control bunch decay caused by Botrytis cinerea”
e2“Different methods were used to determine that 30% ethanol prevented spore germination”
Claim · model-written summary
Botrytis cinerea spores survived heat exposure up to 49.5°C for 30 s.
- Taxon
- table grapese1
- Treatment
- a range of temperatures, up to 49.5°C for 30 se3
- Interactor
- Botrytis cinereaBotrytis cinereae1pathogen
- Outcome
- survivede3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Dipping of table grapes in ethanol was previously shown to control bunch decay caused by Botrytis cinerea”
e3“Spores exposed to a range of temperatures, up to 49.5°C for 30 s, survived but were killed at the lethal heat dose of 46.3°C for 2 min”
Claim · model-written summary
Botrytis cinerea spores were killed at the lethal heat dose of 46.3°C for 2 min.
- Taxon
- table grapese1
- Treatment
- the lethal heat dose of 46.3°C for 2 mine3
- Interactor
- Botrytis cinereaBotrytis cinereae1pathogen
- Outcome
- killede3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Dipping of table grapes in ethanol was previously shown to control bunch decay caused by Botrytis cinerea”
e3“Spores exposed to a range of temperatures, up to 49.5°C for 30 s, survived but were killed at the lethal heat dose of 46.3°C for 2 min”
Claim · model-written summary
Combined ethanol and heat applied to ungerminated Botrytis cinerea spores retarded subsequent mycelial development.
- Taxon
- table grapese1
- Treatment
- The combined application of ethanol and heat to ungerminated sporese6
- Interactor
- Botrytis cinereaBotrytis cinereae1pathogen
- Outcome
- subsequent mycelial developmente6
- Direction
- retardatione6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“Dipping of table grapes in ethanol was previously shown to control bunch decay caused by Botrytis cinerea”
e6“The combined application of ethanol and heat to ungerminated spores caused retardation of subsequent mycelial development”
Claim · model-written summary
Ethanol or heat treatment did not alter expression of the HSP101 heat-shock protein gene in mature grape berries.
- Taxon
- grapee4
- Organ / stage
- mature berriese4
- Treatment
- Ethanol or heat treatmente4
- Gene
- HSP101e4
- Outcome
- expression of the gene that encodes the heat‐shock protein, HSP101e4
- Direction
- did not altere4
Not reportedComparator
Verbatim
e4“Ethanol or heat treatment of mature berries did not alter the expression of the gene that encodes the heat‐shock protein, HSP101 or grape berry alcohol dehydrogenase”
Claim · model-written summary
Botrytis cinerea HSP104 transcription in mycelia was elevated 4 h after ethanol or heat exposure but not 18 h after.
- Taxon
- grapee4
- Treatment
- exposure to ethanol or heate5
- Interactor
- B. cinereaBotrytis cinereae5pathogen
- Gene
- HSP104e5
- Outcome
- Transcription of the heat‐shock gene, HSP104e5
- Direction
- elevatede5
- Value
- 4 he5
- Qualifier
- but not 18 h after such exposuree5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Ethanol or heat treatment of mature berries did not alter the expression of the gene that encodes the heat‐shock protein, HSP101 or grape berry alcohol dehydrogenase”
e5“Transcription of the heat‐shock gene, HSP104 of B. cinerea in mycelia was elevated 4 h after exposure to ethanol or heat, but not 18 h after such exposure”
The same questions in other papers
ethanol · molecular: expression · VitisPositive and negative results
1 in the opposite direction
- positive
ethanol · Botrytis cinerea · VitisResults agree
1 paper in the same direction as this paper
- positive
heat · molecular: expression · VitisPositive and negative results
6 papers in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
6 papers more in this group
See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.