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Free and conjugated forms of salicylic acid: Their content and role in the potato

Free and conjugated forms of salicylic acid: Their content and role in the potato Hydrolysis of conjugated forms of salicylic acid and accumulation of its free form was observed after infection of potato tubers (Solanum tuberosum L.) with an incompatible race of phytophthora or treatment with an elicitor (chitosan). Infection of tubers with a compatible race of the pathogen or treatment with a suppressor (laminarin) decreased both the degree of hydrolysis of conjugated forms of salicylic acid and the accumulation of its free form. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Applied Biochemistry and Microbiology Springer Journals

Free and conjugated forms of salicylic acid: Their content and role in the potato

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References (14)

Publisher
Springer Journals
Copyright
Copyright © 2005 by MAIK “Nauka/Interperiodica”
Subject
Life Sciences; Medical Microbiology; Biochemistry, general; Microbiology
ISSN
0003-6838
eISSN
1608-3024
DOI
10.1007/s10438-005-0052-2
Publisher site
See Article on Publisher Site

Abstract

Hydrolysis of conjugated forms of salicylic acid and accumulation of its free form was observed after infection of potato tubers (Solanum tuberosum L.) with an incompatible race of phytophthora or treatment with an elicitor (chitosan). Infection of tubers with a compatible race of the pathogen or treatment with a suppressor (laminarin) decreased both the degree of hydrolysis of conjugated forms of salicylic acid and the accumulation of its free form.

Journal

Applied Biochemistry and MicrobiologySpringer Journals

Published: May 16, 2005

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