Korean Journal of Mycology (Kor. J. Mycol.)
Dae Sun Kang 1, Soo Muk Cho 3 and Hee-Wan Kang
1Graduate School of Biotechnology and Information Technology, Hankyong National University, Ansung 456-749, Korea
2Institute of Genetic engineering, Hankyong National University, Ansung 456-749, Korea
3Functional Functional Food & Nutrition Division, Department of Agrofood Resources, Suwon 441-707, Korea
Correspondence to kanghw2@hknu.ac.kr
Korean Journal of Mycology (Kor J Mycol) December 31, 2012, 40(4):299-302.
https://doi.org/10.4489/KJM.2012.40.4.299
(Received 30, October 2012., Revised 7, November 2012., Accepted 13, November 2012)
Published: December 31, 2012.
© The Korean Society of Mycology
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 µg/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 teatment.
Pepper, Salysilic acid, Yeast cell wall extract