Comparison of biological and immunogenic properties of some vegetable viruses after their preservation by different methods.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F00%3A00000009" target="_blank" >RIV/00027006:_____/00:00000009 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of biological and immunogenic properties of some vegetable viruses after their preservation by different methods.

Popis výsledku v původním jazyce

Preservation of five vegetable virus (celery mosaic virus, lettuce mosaic virus, cucumber mosaic virus, turnip mosaic virus and turnip yellow mosaic virusú was carried out by three different methods - freezing of virus infected tissue, dehydration od infected leaves under CaCl2 and lyophilisation of partially purified leaf sap in sealed ampules. For virus reactivation indicator plants were used. For a short-term preservation freezing came right because of minimu decrease of infectivity. For a long-term conservation, dehydration of laeves was useful; both the infectivity and absorbance values were only moderately decreased. On the aother hand, lyophilisation resulted in considerable infectivity decrease.

Název v anglickém jazyce

Comparison of biological and immunogenic properties of some vegetable viruses after their preservation by different methods.

Popis výsledku anglicky

Preservation of five vegetable virus (celery mosaic virus, lettuce mosaic virus, cucumber mosaic virus, turnip mosaic virus and turnip yellow mosaic virusú was carried out by three different methods - freezing of virus infected tissue, dehydration od infected leaves under CaCl2 and lyophilisation of partially purified leaf sap in sealed ampules. For virus reactivation indicator plants were used. For a short-term preservation freezing came right because of minimu decrease of infectivity. For a long-term conservation, dehydration of laeves was useful; both the infectivity and absorbance values were only moderately decreased. On the aother hand, lyophilisation resulted in considerable infectivity decrease.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GF - Choroby, škůdci, plevely a ochrana rostlin

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2000

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Horticultural Science

ISSN

0862-867X

e-ISSN

—

Svazek periodika

27

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

—

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—