Chemical Changes during Maize Tissue Aging and Its Relationship with Mediterranean Corn Borer Resistance

J Agric Food Chem. 2017 Oct 25;65(42):9180-9185. doi: 10.1021/acs.jafc.7b02911. Epub 2017 Oct 16.

Abstract

The Mediterranean corn borer (MCB), Sesamia nonagrioides Lef, is an important pest of maize in temperate areas, causing significant stalk lodging and yield losses. The main goals of this study were to determine possible changes in chemical traits (phenols, flavonoids, anthocyanins, sugars, fibers, and lignin) during plant development after the flowering stage and to assess how those traits may differ in diverse genotypes of maize, such as MCB resistant and susceptible. Higher values for some particular traits in more mature tissues seemed to increase their effectiveness against the MCB attack. A decreased amount of borer damage in the field was recorded in the resistant inbred line and in older tissues (7.90 cm vs 31.70 cm as the mean for the stalk tunnel length). In accordance with these results, the resistant inbred line showed a higher degree of hemicellulose cross-linkage (due to ferulic and diferulic acids), higher soluble sugar content, and higher stalk strength. The use of resistant varieties and early sowings is highly recommended as an integrated approach to reduce the yield losses produced by this pest.

Keywords: Sesamia nonagrioides; Zea mays; cross-linkage; plant development; resistance; sowing.

MeSH terms

  • Animals
  • Anthocyanins / analysis
  • Anthocyanins / metabolism
  • Genotype
  • Larva / growth & development
  • Larva / microbiology
  • Moths / growth & development
  • Moths / physiology*
  • Phenols / analysis
  • Phenols / metabolism
  • Plant Diseases / immunology*
  • Plant Diseases / parasitology*
  • Plant Stems / chemistry
  • Plant Stems / growth & development
  • Plant Stems / immunology
  • Plant Stems / parasitology
  • Zea mays / chemistry*
  • Zea mays / growth & development*
  • Zea mays / immunology
  • Zea mays / parasitology

Substances

  • Anthocyanins
  • Phenols