Faba Bean Can Adapt to Chocolate Spot Disease by Pretreatment with Shikimic and Salicylic Acids through Osmotic Adjustment, Solutes Allocation and Leaf Turgidity

Faba Bean Can Adapt to Chocolate Spot Disease by Pretreatment with Shikimic and Salicylic Acids through Osmotic Adjustment, Solutes Allocation and Leaf Turgidity

This study investigated the effect of shikimic and salicylic acids at the concentrations of 0.4 and 0.7 mM, respectively, or their combination as phenolic compounds and Ridomil MZ at the concentration of 250 g/100 L as a fungicide on osmotic pressure (OP), solutes allocation, organic acids, inorgani...

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Bibliographic Details
Main Authors: Heshmat S. Aldesuquy, Zakaria A. Baka, Mohmad A. Abass, Nahla T. Alazab
Format: Article
Language:English
Published: "Vikol publishing" ST Kolesnichenko V.V. 2014-03-01
Series:Journal of Stress Physiology & Biochemistry
Subjects:
Botrytis fabae
Salicylic acid
Shikimic acid
Osmotic adjustment
Leaf turgidity
Online Access:http://www.jspb.ru/issues/2014/N1/JSPB_2014_1_230-243.pdf

Internet

http://www.jspb.ru/issues/2014/N1/JSPB_2014_1_230-243.pdf

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