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The Effects of Wood Vinegar on Growth and Resistance of Peppers  

Jeong, Ji-Hyun (Department of Microbiology, Kyungpook National University)
Jeong, Da-Eun (Department of Microbiology, Kyungpook National University)
Lee, Su-Jin (Department of Microbiology, Kyungpook National University)
Seul, Keyung-Jo (Department of Microbiology, Kyungpook National University)
Ryul, Choong-Min (Laboratory of Microbial Genomics, Systems Microbiology Research Center, KRIBB)
Park, Seung-Hwan (Laboratory of Microbial Genomics, Systems Microbiology Research Center, KRIBB)
Ghim, Sa-Youl (Department of Microbiology, Kyungpook National University)
Publication Information
Microbiology and Biotechnology Letters / v.35, no.1, 2007 , pp. 41-44 More about this Journal
Abstract
This study was carried out to investigate the effects of wood vinegar on growth and resistance of peppers. It was observed that heights and dried weights of the peppers treated with diluted wood vinegar were increased, especially 1:500 diluted wood vinegar was the most effective. The Wood vinegar also showed antibacterial activity against Xanthomonas axonopodis pv. vesicatoria directly. The growth of X. axonopodis pv. vesicatoria was completely inhibited when incubated for 12 hours at $30^{\circ}C$ with non diluted wood vinegar. The peppers applied wood vinegar did not show induced systemic resistance after injecting X. axonopodis pv. vesicatoria.
Keywords
Wood vinegar; antibacterial activity; induced systemic resistance;
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Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 2
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