Histological analysis of methyl jasmonate-induced gummosis in petiole of culinary rhubarb (Rheum rhabarbarum L.)
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DOI: 10.1016/j.scienta.2019.05.001
Abstract: Abstract The application of methyl jasmonate (JA-Me, 0.5%, w/w) as a lanolin paste to the middle of intact petiole (leaf stalk) of growing culinary rhubarb (Rheum rhabarbarum L.) induced gum formation in the entire petiole… read more here.
Keywords: culinary rhubarb; rhubarb; rhubarb rheum; rheum rhabarbarum ... See more keywords