Tannins as the cause of latency un anthracnose infections of tropical fruits
To determine the cause of the state of tence in banana anthracnose, a basis was sought to explain this phenomenon by reacting the host's tannins with the pathogen's enzymes. A series of experiments were carried out and it was found that these tannins have an inhibitory effect on the extracellular B-...
| Autores principales: | , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Instituto Interamericano de Ciencias Agrícolas (IICA)
2025
|
| Materias: | |
| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/13550 |
Ejemplares similares: Tannins as the cause of latency un anthracnose infections of tropical fruits
- Physiological studies of tropical anthracnose fungi. I. Effectos of banana peel extract on conidial germination in Gloeosporium musarum
- Evaluation of condensed tannins in tepary bean genotypes
- Protein digestibility of tannin-containing forages in the rumen and the abomasum as determined in vitro
- Tannin content of commercial classes of common bean
- Effects of different purified condensed tannins from tropical shrub legume species on ruminal fermentation in vitro
- Effects of condensed tannins towards dairy caprine gastrointestinal nematodes