Seaweed-Based Products and Mushroom β-Glucan as Tomato Plant Immunological Inducers
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of the Experiment
2.2. Preparation of Inoculum and Inoculation
2.3. Inducers
2.4. Enzymatic Assays
2.4.1. β-1,3-Glucanase
2.4.2. Peroxidase
2.4.3. Phenylalanine Ammonia Lyase (PAL)
2.5. Statistical Analysis
3. Results
3.1. Tomato Plant Hypersensitivity Reaction to Fusarium oxysporum f. sp. Lycopersici
3.2. β-1,3-Glucanase Activity
3.3. Peroxidase Activity
3.4. Phenylalanine Ammonia Lyase (PAL) Activity
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Melo, P.C.d.; Collela, C.F.; Sousa, T.; Pacheco, D.; Cotas, J.; Gonçalves, A.M.M.; Bahcevandziev, K.; Pereira, L. Seaweed-Based Products and Mushroom β-Glucan as Tomato Plant Immunological Inducers. Vaccines 2020, 8, 524. https://doi.org/10.3390/vaccines8030524
Melo PCd, Collela CF, Sousa T, Pacheco D, Cotas J, Gonçalves AMM, Bahcevandziev K, Pereira L. Seaweed-Based Products and Mushroom β-Glucan as Tomato Plant Immunological Inducers. Vaccines. 2020; 8(3):524. https://doi.org/10.3390/vaccines8030524
Chicago/Turabian StyleMelo, Paulo César de, Carolina Figueiredo Collela, Tiago Sousa, Diana Pacheco, João Cotas, Ana M. M. Gonçalves, Kiril Bahcevandziev, and Leonel Pereira. 2020. "Seaweed-Based Products and Mushroom β-Glucan as Tomato Plant Immunological Inducers" Vaccines 8, no. 3: 524. https://doi.org/10.3390/vaccines8030524