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Article

Modification of fatty acids in eggplant affects its resistance to Verticillium dahliae.

2000-05-01

Abstract excerpt

Expression of the yeast Δ-9 desaturase gene in eggplant increased its levels of 16:1, 18:1, and 16:3 fatty acids and enhanced its resistance to Verticillium dahliae. Eggplants responded to V. dahliae inoculation with transitory upsurges in phospholipase A2and lipoxygenase activities, as well as levels of free fatty acids and lipid peroxides. The upsurges of certain fatty acids, in particular the 16:1 and 16:...

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Literature Corpus work
59c829aa-1733-5e47-93bb-6035e9f845e0
DOI
10.1006/pmpp.2000.0268
Open publication

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