Clovamide, a Hydroxycinnamic Acid Amide, Is a Resistance Factor Against Phytophthora spp. in Theobroma cacao
نویسندگان
چکیده
منابع مشابه
Prediction of Cacao (Theobroma cacao) Resistance to Moniliophthora spp. Diseases via Genome-Wide Association Analysis and Genomic Selection
Citation: McElroy MS, Navarro AJR, Mustiga G, Stack C, Gezan S, Peña G, Sarabia W, Saquicela D, Sotomayor I, Douglas GM, Migicovsky Z, Amores F, Tarqui O, Myles S and Motamayor JC (2018) Prediction of Cacao (Theobroma cacao) Resistance to Moniliophthora spp. Diseases via Genome-Wide Association Analysis and Genomic Selection. Front. Plant Sci. 9:343. doi: 10.3389/fpls.2018.00343 Prediction of C...
متن کاملA new glycosylated dihydrophaseic acid from cacao germs (Theobroma cacao L.).
Cacao beans are composed of cacao nibs and germs. Although numerous chemical and physiological studies on cacao nib compounds have been reported, there is little information on cacao germ compounds. We therefore analyzed an extract from the cacao germ, and found two compounds that were specific to the germ. One of these two compounds was identified as the new glycosylated abscisic acid metaboli...
متن کاملEvaluation of Phenotypic Stability of Resistance to Phytophthora spp. in Cacao Clones
Resistance of fourteen Theobroma cacao clones to Phytophthora spp. was evaluated using stem inoculations on grafted seedlings. Concepts of phenotypic stability were used to interpret the results and to express horizontality of the resistance. The linear regression coefficient ‘b’, the determination coefficient (R2) and average lesion size were used to determine the level of horizontal resistanc...
متن کاملAbscisic Acid in Developing Zygotic Embryos of Theobroma cacao.
Abscisic acid (ABA) levels were measured by enzyme-linked immunosorbent assay in developing zygotic embryos of Theobroma cacao. ABA was detected in all embryos tested, with a peak of ABA at levels of 1 to 3 micrograms per gram fresh weight during early maturation. This corresponded to embryos of 10 to 30% dry weight and to early stages of anthocyanin and lipid accumulation.
متن کاملThe “Guiana” genetic group: A new source of resistance to cacao (Theobroma cacao L.) black pod rot caused by Phytophthora capsici
Black pod rot, caused by Stramenopiles of the genus Phytophthora, leads to serious production losses in all cocoa growing zones. In order to reduce the impact of these pests, preference is given to genetic control using resistant varieties, and sources of resistance are actively being sought, particularly in wild cacao trees. Surveys were undertaken in the natural cacao tree populations of sout...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Frontiers in Plant Science
سال: 2020
ISSN: 1664-462X
DOI: 10.3389/fpls.2020.617520