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http://dx.doi.org/10.4489/KJM.2012.40.4.299

Induction of Salicylic Acid Production in Pepper by Yeast Cell Wall Extract  

Kang, Dae Sun (Graduate School of Biotechnology and Information Technology, Hankyong National University)
Cho, Soo Muk (Functional Functional Food & Nutrition Division, Department of Agrofood Resources)
Kang, Hee-Wan (Graduate School of Biotechnology and Information Technology, Hankyong National University)
Publication Information
The Korean Journal of Mycology / v.40, no.4, 2012 , pp. 299-302 More about this Journal
Abstract
Yeast cell wall extract (YCWE) was treated on leaves and roots of pepper seedlings at the dosage of 4 mg/mL and salicylic acid (SA) production in pepper was detected by ultra high performance liquid chromatography (UHPLC). The SA production in pepper stem was induced by YCWE. SA was produced at the highest level of 20.29 ${\mu}g/g$ after 48 hrs of foliar spray with YCWE, which is 3.7 times higher than that of root perfusion with YCWM. SA production was gradually reduced after 72 hrs of YCWE treatment.
Keywords
Pepper; Salysilic acid; Yeast cell wall extract;
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