Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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The Effects of Wood Vinegar on Growth and Resistance of Peppers

목초액이 고추의 생장 및 내병성에 미치는 영향

  • 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)
  • 정지현 (경북대학교 미생물학과) ;
  • 정다은 (경북대학교 미생물학과) ;
  • 이수진 (경북대학교 미생물학과) ;
  • 설경조 (경북대학교 미생물학과) ;
  • 류충민 (한국생명공학연구원 유전체연구센터) ;
  • 박승환 (한국생명공학연구원 유전체연구센터) ;
  • 김사열 (경북대학교 미생물학과)
  • Published : 2007.03.28
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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

References

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