Peroxidase activity as a marker to evaluate resistance in Black pepper against Phytophthora infection

Author:

Bhai R. SuseelaORCID,Alex Riya,Vadivukkarasi P.,Shivakumar M. S.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Reference13 articles.

1. Ando K, Hammar S, Grumet R (2009) Age-related resistance of diverse cucurbit fruit to infection by Phytophthora capsici. J Am Soc Hortic Sci 134:176–182

2. Anuradha Y (2004) Improvement of Black pepper (Piper nigrum L.) through induction of stress tolerance in vitro”. Indian Institute of Spices Research, Kozhikode. University of Calicut, PhD Thesis

3. Aragaki M, Uchida JY (2001) Morphological distinctions between Phytophthora capsici and P. tropicalis sp. Nov. Mycologia:137–145

4. Bhai RS, Eapen SJ, Anandaraj M, Saji KV (2010) Identification of Phytophthora and nematode-resistant sources from open-pollinated progenies of black pepper (Piper nigrum) using a modified protocol. Indian J Agr Sci 80:893–897

5. Dias CV, Mendes JS, Dos Santos AC, Pirovani CP, da Silva Gesteira A, Micheli F, de Mattos Cascardo J C (2011) Hydrogen peroxide formation in cacao tissues infected by the hemibiotrophic fungus Moniliophthora perniciosa. Plant Physiol Biochem 49:917–922

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