Mechanism of Chilling Injury in Sweet Potato

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Chilling Injury of Sweet Potato Shoots Reduced by Prior Incubation of H2O2 and NaCl

Excised shoot tips of sweet potato (Ipomoea babatas L.) were incubated in H2O2 or NaCl aqueous solution for 24h or 48h prior to a 3-day chilling at 2.5°C. Severity of chilling injury was visually observed during a post-chilling 7-day recovery at 21°C, and scored at 0 to 5 (none to most severe injury). In the first experiment, when cv. Purple (PUR) sweet potato shoots were subjected to 3-day chi...

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Sweet-potato Scurf

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ژورنال

عنوان ژورنال: Plant Physiology

سال: 1973

ISSN: 0032-0889,1532-2548

DOI: 10.1104/pp.51.5.883