Effects of rhizosphere fungi on the chemical composition of fruits of the medicinal plant Cinnamomum migao endemic to southwestern China

BACKGROUND

This study examined how rhizosphere fungi influence the accumulation of chemical components in fruits of a small population species of Cinnamomum migao.

RESULTS

Ascomycota and Basidiomycota were dominant in the rhizosphere fungal community of C. migao. Pestalotiopsis and Gibellulopsis were associated with α-Terpineol and sabinene content, and Gibellulopsis was associated with crude fat and carbohydrate content. There were significant differences in rhizosphere fungal populations between watersheds, and there was no obvious change between fruiting periods. Gibberella, Ilyonectria, Micropsalliota, and Geminibasidium promoted sabinene accumulation, and Clitocybula promoted α-Terpineol accumulation.

CONCLUSION

The climate-related differentiation of rhizosphere fungal communities in watershed areas is the main driver of the chemical composition of C. migao fruit. The control of the production of biologically active compounds by the rhizosphere fungal community provides new opportunities to increase the industrial and medicinal value of the fruit of C. migao.

Residue and distribution of triforine in different cultivars and fruit periods of watermelon under field conditions

The dissipation of triforine in the immature and mature fruit periods was investigated under field conditions. Residue levels of triforine in watermelon were determined by gas chromatography with an electron capture detector (GC-ECD). The decline curves of triforine residues in the watermelon corresponded with first-order kinetics. The half-lives of triforine in Dark Belle and Shiny Boy were 2.10-2.57 days and 2.31-2.67 days respectively. Meanwhile, the half-lives of triforine in the immature and mature fruit periods were 1.69-2.04 days and 2.89-3.85 days, respectively. In the terminal residue experiment, the terminal residues of triforine in the watermelon flesh and peel were below 0.01 mg/kg to 0.05 mg/kg and 0.03 mg/kg to 0.36 mg/kg, respectively. The dissipation rates of triforine varied in different cultivars of watermelon, and even in the same cultivar, the half-lives of triforine significantly varied in the different fruit periods. Although triforine is a fungicide within the suction, the terminal residues in the peel and flesh were very significant.