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REDUCING CHILLING INJURY AND ENHANCING TRANSCRIPT LEVELS OF HEAT SHOCK PROTEINS, PR-PROTEINS AND ALTERNATIVE OXIDASE BY METHYL JASMONATE AND METHYL SALICYLATE IN TOMATOES AND PEPPERS

Autor: C. K. Dine, R. W. M. Fung, C. Y. Wang

Publikováno v: Acta Horticulturae. :481-486

Tomatoes (Lycopersicon esculentum L.) and sweet peppers (Capsicum annuum L.) treated with vapors of methyl jasmonate (MeJA) or methyl salicylate (MeSA) had markedly increased resistance to chilling injury and decreased incidence of decay during and a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::80345f4516358d570a3f724d7ad53206
https://doi.org/10.17660/actahortic.2005.682.58

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