Molecular Characterization of Pseudomonas syringae pv. coriandricola and Biochemical Changes Attributable to the Pathological Response on Its Hosts Carrot, Parsley, and Parsnip.

Bacterial leaf spot caused by the plant pathogenic bacterium Pseudomonas syringae pv. coriandricola (Psc) was observed on carrot, parsnip, and parsley grown on a vegetable farm in the Vojvodina Province of Serbia. Nonfluorescent bacterial colonies were isolated from diseased leaves and characterized using different molecular techniques. Repetitive element PCR fingerprinting with five oligonucleotide primers (BOX, ERIC, GTG5, REP, and SERE) and the randomly amplified polymorphic DNA-PCR with the M13 primer revealed identical fingerprint patterns for all tested strains. Multilocus sequence analysis of four housekeeping genes (gapA, gltA, gyrB, and rpoD) showed a high degree (99.8 to 100%) of homology with sequences of Psc strains deposited in the Plant-Associated Microbes Database and NCBI database. The tested strains caused bacterial leaf spot symptoms on all three host plants. Host-strain specificity was not found in cross-pathogenicity tests, but the plant response (peroxidase induction and chlorophyll bleaching) was more pronounced in carrot and parsley than in parsnip.

Effects of storage conditions on furocoumarin levels in intact, chopped, or homogenized parsnips.

Furocoumarins represent a family of natural food constituents with phototoxic and photomutagenic properties. They are found mainly in plants belonging to the Rutaceae and Umbilliferae such as celery, carrots, and parsnips. Parsnips (Pastinaca sativa L.) have become more and more popular as a vegetable, e.g., as a constituent of or ingredient in baby food. Previous work has shown that microbial infection of parsnip roots can result in a dramatic increase in furocoumarin levels. In this study, freshly harvested parsnips were stored as whole roots, pieces (cubes), or homogenate at +4 degrees C or -18 degrees C over various time periods under standard conditions. It was found that furocoumarin concentrations (sum of five furocoumarins: angelicin, isopimpinellin, 5-methoxypsoralen, 8-methoxypsoralen, and psoralen) in freshly harvested parsnips, analyzed by HPLC after extraction with diethyl ether and sequential solid phase (reversed-phase and silica) extraction, was generally lower than 2.5 mg/kg, and storage of parsnips in any form investigated at -18 degrees C over up to 50 days did not lead to a marked increase in furocoumarin levels. In contrast, storage of whole parsnips, but not of cubes or homogenate, at +4 degrees C resulted in a marked biphasic increase of furocoumarin concentrations after 7 and 38 days of storage up to levels of about 40 mg/kg. A dramatic increase in furocoumarin concentrations up to 566 mg/kg was observed when whole parsnips obtained from the market were kept at room temperature over 53 days, resulting in a visible microbial (mold) infection. Baby food products from the German market containing parsnips as an ingredient or constituent showed furocoumarin levels < or =0.41 mg/kg, suggesting that properly stored roots/preparations have been used. It is recommended that, after harvesting, parsnips be kept at -18 degrees C or under other conditions that prevent microbial infections.