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The biochemical basis of resistance of potato to soft rot bacteria

  • Bacterial Diseases
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Abstract

Evidence is presented that a number of mechanisms are involved in the resistance of commercial cultivars of potato to soft rottingErwinia spp. These include phytoalexins, phenolics, cell wall modification, and possibly proteins. The role of elicitor-active oligogalacturonides, which are released from plant cell walls by pectic enzymes, is discussed.

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Authors and Affiliations

  1. Scottish Crop Research Institute, Invergowrie, Dundee, UK

    G. D. Lyon, J. Heilbronn, R. S. Forrest & D. J. Johnston

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  1. G. D. Lyon
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  2. J. Heilbronn
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  3. R. S. Forrest
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  4. D. J. Johnston
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Lyon, G.D., Heilbronn, J., Forrest, R.S. et al. The biochemical basis of resistance of potato to soft rot bacteria. Netherlands Journal of Plant Pathology 98 (Suppl 2), 127–133 (1992). https://doi.org/10.1007/BF01974479

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