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Free and conjugated forms of salicylic acid: Their content and role in the potato

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Abstract

Hydrolysis of conjugated forms of salicylic acid and accumulation of its free form was observed after infection of potato tubers (Solanum tuberosum L.) with an incompatible race of phytophthora or treatment with an elicitor (chitosan). Infection of tubers with a compatible race of the pathogen or treatment with a suppressor (laminarin) decreased both the degree of hydrolysis of conjugated forms of salicylic acid and the accumulation of its free form.

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Authors and Affiliations

  1. Bach Institute of Biochemistry, Russian Academy of Sciences, Moscow, 119071, Russia

    Ya. S. Panina, N. I. Vasyukova & O. L. Ozeretskovskaya

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  1. Ya. S. Panina
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  2. N. I. Vasyukova
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  3. O. L. Ozeretskovskaya
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Translated from Prikladnaya Biokhimiya i Mikrobiologiya, Vol. 41, No. 3, 2005, pp. 354–357.

Original Russian Text Copyright © 2005 by Panina, Vasyukova, Ozeretskovskaya.

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Panina, Y.S., Vasyukova, N.I. & Ozeretskovskaya, O.L. Free and conjugated forms of salicylic acid: Their content and role in the potato. Appl Biochem Microbiol 41, 312–315 (2005). https://doi.org/10.1007/s10438-005-0052-2

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  • DOI: https://doi.org/10.1007/s10438-005-0052-2

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