Changes in Carbohydrate, Amino Acid and Phenol Contents in Cocoa Pods from Three Clones after Infection with Phytophthora megakarya Bra. and Grif.

Mature pods from three clones ofTheobroma cacaoL., differingin their susceptibility toPhytophthora megakaryaBra. and Grif.,were infected with the fungal mycelium. Variations of the contentsin carbohydrates, ketohexoses, amino acids, phenols and flavonol,and hydroxycinnamic derivatives were followed in the cortexfor 4d. After pod infection, the amount of carbohydrates decreasedmore rapidly in the clone SNK10 (highly susceptible) than inthe clones SNK413 (low susceptibility) and ICS95 (mildly susceptible),suggesting their utilization by the fungus. At the same time,the amount of ketohexoses decreased by 22% in the clone SNK10,remained almost constant in the clone SNK413, and increasedby 53% in the clone ICS95. The content of amino acids increasedwith time in the pods of the three clones. The results suggestthat the amino acid variation is related to pod aging and tothe infection. Four days after treatment, an increase in phenolicswas measured in all cases. The increase in flavonol and hydroxycinnamicderivatives was related to the wounding and to the infectionof the pods. DuringPhytophthorablack pod development, variationsof the contents in the biochemicals studied herein were genotype-dependent,and the patterns of the changes could be related, at least inpart, to the susceptibility of the genotype toP. megakarya. Theobroma cacaoL.; cocoa; black pod; plant/fungus interaction; susceptibility