Summary
Potato virus S (PVS) was isolated from several Peruvian potato varieties showing different symptoms ranging from mild systemic mosaic to yellowing and bronzing of the lower leaves. The properties of PVS from the potato varietyMantaro in crude sap are as follows: thermal inactivation point between 56°C and 62°C, 6 days longevity in vitro at room temperature; and dilution end point between 10−4 and 10−5. This isolate had the unique property of giving systemic symptoms onChenopodium quinoa.
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Paper read at the Virology Section Meeting of the EAPR, June 1971.
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Hinostroza-Orihuela, A.M. Some properties of potato virus S isolated from Peruvian potato varieties. Potato Res 16, 244–250 (1973). https://doi.org/10.1007/BF02356057
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DOI: https://doi.org/10.1007/BF02356057