The role of methyl jasmonate in mango ripening and biosynthesis of aroma volatile compounds

2003 ◽  
Vol 78 (4) ◽  
pp. 470-484 ◽  
Author(s):  
H. J. D. Lalel ◽  
Z. Singh ◽  
S. C. Tan
Keyword(s):  
Methyl Jasmonate ◽  
Volatile Compounds

Exogenous application of methyl jasmonate induces defense response and develops tolerance against mungbean yellow mosaic India virus in Vigna mungo

2019 ◽  
Vol 46 (1) ◽  
pp. 69 ◽  
Author(s):  
Nibedita Chakraborty ◽  
Jolly Basak
Keyword(s):  
Methyl Jasmonate ◽  
Molecular Mechanisms ◽  
Stability Index ◽  
Protective Role ◽  
Membrane Stability ◽  
Vigna Mungo ◽  
Marker Genes ◽  
Exogenous Application ◽  
Ros Homeostasis

Vigna mungo (L.)Hepper is an economically important leguminous crop in south-east Asia. However, its production is severely affected by Mungbean yellow mosaic India virus (MYMIV). It is well established that methyl jasmonate (MeJA) is effective in inducing resistance against pathogens in several plants. To assess the role of MeJA in developing MYMIV tolerance in V. mungo, we analysed time-dependent biochemical and molecular responses of MYMIV susceptible V. mungo after exogenous application of different MeJA concentrations, followed by MYMIV infection. Our analysis revealed that exogenous application of different concentrations of MeJA resulted in decreased levels of malondialdehyde with higher membrane stability index values in MYMIV susceptible V. mungo, suggesting the protective role of MeJA through restoring the membrane stability. Moreover, the level of expression of different antioxidative enzymes revealed that exogenous MeJA is also very effective in ROS homeostasis maintenance. Enhanced expressions of the defence marker genes lipoxygenase and phenylalanine ammonia-lyase and the reduced expression of the MYMIV coat-protein encoding gene in all MeJA treated plants post MYMIV infection revealed that exogenous application of MeJA is effective for MYMIV tolerance in V. mungo. Our findings provide new insights into the physiological and molecular mechanisms of MYMIV tolerance in Vigna induced by MeJA.

scholarly journals The attraction of Tremex apicalis (Hymenoptera, Siricidae, Tremecinae) and its parasitoid Ibalia japonica (Hymenoptera, Ibaliidae) to the fungus Cerrena unicolor

2019 ◽  
Vol 68 ◽  
pp. 37-48 ◽  
Author(s):  
Kazumu Kuramitsu ◽  
Teruhito Ishihara ◽  
Aki Sugita ◽  
Thitaree Yooboon ◽  
Barry Lustig ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Dna Barcode ◽  
White Rot Fungi ◽  
White Rot ◽  
Searching Behavior ◽  
Host Searching ◽  
Additional Species ◽  
Saproxylic Insects ◽  
Symbiotic Fungi

Woodwasps (Hymenoptera: Siricidae) are saproxylic insects and a common forest pest. Siricid woodwasps are classified into two subfamilies: Siricinae and Tremecinae. All known symbiotic fungi of Siricinae are in the genusAmylostereumBoidin while some species of Tremecinae have been observed to have a relationship with the fungusCerrenaunicolor(Bull.) Murrill. Previous studies about the host searching behavior of woodwasps and their parasitoids have focused primarily on the subfamily Siricinae.We analyzed the role ofC.unicolorvolatiles on the host searching behavior ofTremexapicalisMatsumura (Hymenoptera: Siricidae: Tremecinae) and its parasitoid Ibalia (Tremibalia) japonica Matsumura (Hymenoptera: Ibaliidae). The results of an olfactory response experiment indicated that the females ofT.apicalisand its parasitoid find their respective hosts using volatiles fromC.unicolor. Using DNA barcode, we identified basidiocarps on the trees infested withT.apicalis.The basidiocarps were all white-rot fungi that cause sapwood decay, includingC.unicolor. Two additional species that we identified belonged to genera closely related toC.unicolor.Woodwasp species are known to carry symbiotic fungi in a pair of specialized sacs called mycangia. Notably we found that mycangia-like structures were absent in the abdomens ofT.apicalisfemales. To the best of our knowledge,Xerisspectrum(Linnaeus) (Hymenoptera: Siricidae) is the only reported example of woodwasp species that do not contain symbiotic fungi in their bodies.Our results suggested that: (1)T.apicalisfemales search for host wood that is already infected with sapwood decaying fungus using volatile compounds; (2)T.apicalis’ female parasitoid also uses volatile compounds from fungus to locate wood that is infested with its potential host.

scholarly journals Bioactive role of plant stress hormone methyl jasmonate against lipopolysaccharide induced arthritis

Heliyon ◽  
2020 ◽  
Vol 6 (11) ◽  
pp. e05432
Author(s):  
S.M. Gunjegaonkar ◽  
S.B. Wankhede ◽  
T.S. Shanmugarajan ◽  
S.D. Shinde
Keyword(s):  
Methyl Jasmonate ◽  
Plant Stress ◽  
Stress Hormone

Enhancement of root hydraulic conductivity by methyl jasmonate and the role of calcium and abscisic acid in this process

2013 ◽  
Vol 37 (4) ◽  
pp. 995-1008 ◽  
Author(s):  
BEATRIZ SÁNCHEZ-ROMERA ◽  
JUAN MANUEL RUIZ-LOZANO ◽  
GUOWEI LI ◽  
DOAN-TRUNG LUU ◽  
MARIA DEL CARMEN MARTÍNEZ-BALLESTA ◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Hydraulic Conductivity ◽  
Methyl Jasmonate ◽  
Root Hydraulic Conductivity

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: I. Identification of the volatile carbonyl fraction

1959 ◽  
Vol 26 (3) ◽  
pp. 265-272 ◽  
Author(s):  
J. R. L. Walker ◽  
R. J. Harvey
Keyword(s):  
New Zealand ◽  
Volatile Compounds ◽  
Paper Chromatography ◽  
Carbonyl Compounds ◽  
Steam Distillation ◽  
Technical Assistance ◽  
Cheddar Cheese ◽  
Cheese Flavour ◽  
Flavour Formation

Flavour concentrates from mature New Zealand Cheddar cheese were prepared by steam distillation methods. Using 2:4-dinitrophenylhydrazine reagent the presence of carbonyl compounds in the distillate was established. By means of paper chromatography, and other methods, the following compounds were identified in the distillate: acetoin, diacetyl, acetaldehyde, acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone and 2-undecanone, and their approximate concentrations in New Zealand Cheddar cheese were determined. The possible role of these compounds in the formation of Cheddar cheese flavour is discussed.The authors gratefully acknowledge the helpful advice and criticism of Dr H. R. Whitehead and Dr W. A. McGillivray, and the technical assistance of Mr P. L. McLaughlin.

Sign in / Sign up

Export Citation Format

Share Document