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1Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Science (CATAS), 2Hainan University, 3Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Ministry of Agriculture, 4Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops
Kapitel
- 00:12Introduction
- 01:15Experimental Procedures
- 01:52Preparation of Black Pepper Cutting Plants for Infection
- 03:32Preparation of Phytophthora capsici Cultures
- 05:22Infection of Black Pepper
- 07:01Representative Results
- 07:36Conclusion
