摘要：AbstractPearValsacanker is a fungal trunk disease caused byValsa pyri. Phenolic compounds are ubiquitous in plants and usually contribute to plant resistance against biotic stress. To investigate the association between phenolic compounds and level of resistance toV. pyri, we quantified the contents of individual phenolic compounds in the cortex and phloem of stems from 8 cultivars ofPyrus bretschneideri. Significant variation in the levels of all compounds was found among the cultivars. Correlation analysis revealed an inverse correlation between levels of arbutin and gallic acid with the degree of canker resistance. This suggested that these phenolic compounds are beneficial toV. pyriinfection. These data could be valuable for breeding cultivars ofP. bretschneideriwith greater resistance toV. pyri.
