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据《Scientia Horticulturae》的一篇研究报道(http://dx.doi.org/10.1016/j.scienta.2015.06.001),来自日本千叶大学的Shanshan Wang等人研究了施用茉莉酸(JA)衍生物二氢茉莉酸丙酯(PDJ)对感染炭疽病原菌(Glomerella cingulata)的葡萄的内源脱落酸(ABA)、茉莉酸、芳香类挥发物质和抗氧化活性的影响。研究人员将浆果浸在PDJ 0.4 m M溶液中,之后接种菌种,25℃下存放12天。结果表明,施用PDJ减小了病斑
According to a study by Scientia Horticulturae (http://dx.doi.org/10.1016/j.scienta.2015.06.001), Shanshan Wang et al from Chiba University of Japan studied the effects of administration of jasmonic acid (JA) (PDJ) on the endogenous abscisic acid (ABA), jasmonic acid, aromatic volatiles and antioxidative activity of grape infected with Glomerella cingulata. The researchers immersed the berries in PDJ 0.4 m M solution, inoculated with bacteria and stored at 25 ° C for 12 days. The results showed that administration of PDJ reduced the lesion