Priming Potato with Thiamin to Control Potato Virus Y
2017
Vinchesi, Amber C. | Rondon, Silvia I. | Goyer, Aymeric
Potato virus Y (PVY) is a major potato pathogen affecting potato yields worldwide. Thiamin, a water-soluble B vitamin (vitamin B₁) has been shown to boost the plant’s immunity, thereby increasing resistance against pathogens. In this study, we tested different concentrations of thiamin (1 mM, 10 mM, 50 mM, 100 mM) and multiple thiamin applications (once, biweekly and monthly) on potato resistance to PVY in Ranger Russet potatoes. Plants were mechanically inoculated with PVYᴺ:ᴼ. This PVY strain is known for causing well-defined foliar symptoms. We collected leaflets weekly through April and May 2015 and tested them with an enzyme-linked immunosorbent assay specific to PVY as well as by real time quantitative RT-PCR. These assays allowed us to determine the presence and level of PVY in different parts of the plants. We found that the highest thiamin concentration treatment (100 mM) produced the lowest virus level in potatoes across all dates and leaflet samples. Also, it was found that multiple applications of thiamin had a positive effect on reducing virus level, especially when thiamin was applied every four weeks.
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