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Phytosanitary Authorities
Plant pathology or phytopathology is the scientific study of plant diseases caused by pathogens (infectious organisms) and environmental conditions (physiological factors). Plant pathology involves the study of pathogen identification, disease etiology, disease cycles, economic impact, plant disease epidemiology, plant disease resistance, how plant diseases affect humans and animals, pathosystem genetics, and management of plant diseases. Plant pathogenicity Plant pathogens, organisms that cause infectious plant diseases, include fungi, oomycetes, bacteria, viruses, viroids, virus-like organisms, phytoplasmas, protozoa, nematodes and parasitic plants. In most plant pathosystems, virulence depends on hydrolases and enzymes that degrade the cell wall. The vast majority of these act on pectins (for example, pectinesterase, pectate lyase, and pectinases). For microbes, the cell wall polysaccharides are both a food source and a barrier to be overcome. Many pathogens grow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Rot Lifecycle
Black is a color that results from the absence or complete Absorption (electromagnetic radiation), absorption of visible spectrum, visible light. It is an achromatic color, without Colorfulness#Chroma, chroma, like white and grey. It is often used symbolically or figurative language, figuratively to represent darkness.Eva Heller, ''Psychologie de la couleur – effets et symboliques'', pp. 105–26. Black and white have often been used to describe opposites such as good and evil, the Dark Ages (historiography), Dark Ages versus the Age of Enlightenment, and night versus day. Since the Middle Ages, black has been the symbolic color of solemnity and authority, and for this reason it is still commonly worn by judges and magistrates. Black was one of the first colors used by artists in Neolithic cave paintings. It was used in ancient Egypt and Greece as the color of the underworld. In the Roman Empire, it became the color of mourning, and over the centuries it was frequently asso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plant Disease
Plant diseases are diseases in plants caused by pathogens (infectious organisms) and environmental conditions (physiological factors). Organisms that cause infectious disease include fungi, oomycetes, bacteria, viruses, viroids, virus-like organisms, phytoplasmas, protozoa, nematodes and parasitic plants. Not included are ectoparasites like insects, mites, vertebrates, or other pests that affect plant health by eating plant tissues and causing injury that may admit plant pathogens. The study of plant disease is called plant pathology. Plant pathogens Fungi Most phytopathogenic fungi are Ascomycetes or Basidiomycetes. They reproduce both sexually and asexually via the production of spores and other structures. Spores may be spread long distances by air or water, or they may be soil borne. Many soil inhabiting fungi are capable of living saprotrophically, carrying out the role of their life cycle in the soil. These are facultative saprotrophs. Fungal dise ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Exopolysaccharide
Extracellular polymeric substances (EPS) are natural polymers of high molecular weight secreted by microorganisms into their environment. EPS establish the functional and structural integrity of biofilms, and are considered the fundamental component that determines the physicochemical properties of a biofilm. EPS in the matrix of biofilms provides compositional support and protection of microbial communities from the harsh environments. Components of EPS can be of different classes of polysaccharides, lipids, nucleic acids, proteins, lipopolysaccharides, and minerals. Components EPS are mostly composed of polysaccharides (exopolysaccharides) and proteins, but include other macromolecules such as DNA, lipids and humic substances. EPS are the construction material of bacterial settlements and either remain attached to the cell's outer surface, or are secreted into its growth medium. These compounds are important in biofilm formation and cells' attachment to surfaces. EPS constit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phytohormone
Plant hormones (or phytohormones) are signal molecules, produced within plants, that occur in extremely low concentrations. Plant hormones control all aspects of plant growth and development, including embryogenesis, the regulation of organ size, pathogen defense, stress tolerance and reproductive development. Unlike in animals (in which hormone production is restricted to specialized glands) each plant cell is capable of producing hormones. Went and Thimann coined the term "phytohormone" and used it in the title of their 1937 book. Phytohormones occur across the plant kingdom, and even in algae, where they have similar functions to those seen in vascular plants ("higher plants"). Some phytohormones also occur in microorganisms, such as unicellular fungi and bacteria, however in these cases they do not play a hormonal role and can better be regarded as secondary metabolites. Characteristics The word hormone is derived from Greek, meaning ''set in motion''. Plant hormon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toxins
A toxin is a naturally occurring poison produced by metabolic activities of living cells or organisms. They occur especially as proteins, often conjugated. The term was first used by organic chemist Ludwig Brieger (1849–1919), derived from '' toxic''. Toxins can be small molecules, peptides, or proteins that are capable of causing disease on contact with or absorption by body tissues interacting with biological macromolecules such as enzymes or cellular receptors. They vary greatly in their toxicity, ranging from usually minor (such as a bee sting) to potentially fatal even at extremely low doses (such as botulinum toxin). Terminology Toxins are often distinguished from other chemical agents strictly based on their biological origin. Less strict understandings embrace naturally occurring inorganic toxins, such as arsenic. Other understandings embrace synthetic analogs of naturally occurring organic poisons as toxins, and may or may not embrace naturally occurr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pathogenicity Factor
Virulence factors (preferably known as pathogenicity factors or effectors in botany) are cellular structures, molecules and regulatory systems that enable microbial pathogens (bacteria, viruses, fungi, and protozoa) to achieve the following: * colonization of a niche in the host (this includes movement towards and attachment to host cells) * immunoevasion, evasion of the host's immune response * immunosuppression, inhibition of the host's immune response (this includes leukocidin-mediated cell death) * entry into and exit out of cells (if the pathogen is an intracellular one) * obtain nutrition from the host Specific pathogens possess a wide array of virulence factors. Some are chromosomally encoded and intrinsic to the bacteria (e.g. capsules and endotoxin), whereas others are obtained from mobile genetic elements like plasmids and bacteriophages (e.g. some exotoxins). Virulence factors encoded on mobile genetic elements spread through horizontal gene transfer, and can convert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Ripening
Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes Sweetness, sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix, Brix-Acid Ratio. Climacteric (botany), Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. Banana, bananas and Tomato, tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouthfeel, Mouth feel). Eating unripe fruit can sometimes lead to stomachache or Stomach cramp, stomach cramps, and ripeness affects the palatability of fruit. Science file:Methylcyclopropene.png, 1-Methylcyclopropene, 11-Methylcyclopropene, Methylcyclopropene is used as a synthetic plant growth regulator., 127x127px, leftDeveloping fruits produce compounds like Alkaloid, alkaloids and Tannin, tannins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long-chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with water (hydrolysis) using amylase enzymes as catalyst, which produces constituent sugars (monosaccharides or oligosaccharides). They range in structure from linear to highly branched. Examples include storage polysaccharides such as starch, glycogen and galactogen and structural polysaccharides such as hemicellulose and chitin. Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating unit. Depending on the structure, these macromolecules can have distinct properties from their monosaccharide building blocks. They may be amorphous or even insoluble in water. When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide or homoglycan, but when more t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectinase
Pectinases are a group of enzymes that breaks down pectin, a polysaccharide found in plant cell walls, through hydrolysis, transelimination and deesterification reactions. Commonly referred to as pectic enzymes, they include pectolyase, pectozyme, and polygalacturonase, one of the most studied and widely used commercial pectinases. It is useful because pectin is the jelly-like matrix which helps cement plant cells together and in which other cell wall components, such as cellulose fibrils, are embedded. Therefore, pectinase enzymes are commonly used in processes involving the degradation of plant materials, such as speeding up the extraction of fruit juice from fruit, including apples and sapota. Pectinases have also been used in wine production since the 1960s. The function of pectinase in brewing is twofold, first it helps break down the plant (typically fruit) material and so helps the extraction of flavors from the mash. Secondly the presence of pectin in finished wine causes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectate Lyase
Pectate lyase () is an enzyme involved in the maceration and soft rotting of plant tissue. Pectate lyase is responsible for the eliminative cleavage of pectate, yielding oligosaccharides with 4-deoxy-α-D-mann-4-enuronosyl groups at their non-reducing ends. The protein is maximally expressed late in pollen development. It has been suggested that the pollen expression of pectate lyase genes might relate to a requirement for pectin degradation during pollen tube growth. This enzyme catalyzes the chemical reaction :Eliminative cleavage of (1→4)-α-D-galacturonan to give oligosaccharides with 4-deoxy-α-D-galact-4-enuronosyl groups at their non-reducing ends The structure and the folding kinetics of one member of this family, pectate lyase C (''pelC'')1 from Erwinia chrysanthemi has been investigated in some detail,. PelC contains a parallel beta-helix folding motif. The majority of the regular secondary structure is composed of parallel beta-sheets (about 30%). The individual st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectinesterase
Pectinesterase (EC 3.1.1.11; systematic name pectin pectylhydrolase) is a ubiquitous cell-wall-associated enzyme that presents several isoforms that facilitate plant cell wall modification and subsequent breakdown. It catalyzes the following reaction: :pectin + ''n'' H2O = ''n'' methanol + pectate It is found in all higher plants as well as in some bacteria and fungi. Pectinesterase functions primarily by altering the localised pH of the cell wall resulting in alterations in cell wall integrity. Pectinesterase catalyses the de-esterification of pectin into pectate and methanol. Pectin is one of the main components of the plant cell wall. In plants, pectinesterase plays an important role in cell wall metabolism during fruit ripening. In plant bacterial pathogens such as ''Erwinia carotovora'' and in fungal pathogens such as ''Aspergillus niger'', pectinesterase is involved in maceration and soft-rotting of plant tissue. Plant pectinesterases are regulated by pectinesterase in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pectin
Pectin ( ': "congealed" and "curdled") is a heteropolysaccharide, a structural polymer contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal chemical component of pectin is galacturonic acid (a sugar acid derived from galactose) which was isolated and described by Henri Braconnot in 1825. Commercially produced pectin is a white-to-light-brown powder, produced from citrus fruits for use as an edible gelling agent, especially in jams and jellies, dessert fillings, medications, and sweets; as a food stabiliser in fruit juices and milk drinks, and as a source of dietary fiber. Biology Pectin is composed of complex polysaccharides that are present in the primary cell walls of a plant, and are abundant in the green parts of terrestrial plants. Pectin is the principal component of the middle lamella, where it binds cells. Pectin is deposited by exocytosis into the cell wall via vesicles produced in the Golgi appara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
