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Barbara Blanco-Ulate

Researcher at University of California, Davis

Publications -  40
Citations -  2059

Barbara Blanco-Ulate is an academic researcher from University of California, Davis. The author has contributed to research in topics: Botrytis cinerea & Ripening. The author has an hindex of 21, co-authored 40 publications receiving 1392 citations. Previous affiliations of Barbara Blanco-Ulate include University of California & University of California, Berkeley.

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Grey mould of strawberry, a devastating disease caused by the ubiquitous necrotrophic fungal pathogen Botrytis cinerea

TL;DR: The biology and epidemiology of the pathogen, mechanisms of infection and the genetics of host plant resistance, and approaches for increasing resistance to B. cinerea in strawberry are identified and proposed.
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Ripening-Regulated Susceptibility of Tomato Fruit to Botrytis cinerea Requires NOR But Not RIN or Ethylene

TL;DR: It is shown that the susceptibility of ripe fruit is dependent on NOR but not on RIN and only partially on ethylene perception, leading to the conclusion that not all of the pathways and events that constitute ripening render fruit susceptible.
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Distinctive expansion of gene families associated with plant cell wall degradation, secondary metabolism, and nutrient uptake in the genomes of grapevine trunk pathogens

TL;DR: This study describes the repertoires of putative virulence functions in the genomes of ubiquitous grapevine trunk pathogens and identifies gene families potentially associated with host colonization and disease development with significantly faster rates of gene gain.
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Tomato transcriptome and mutant analyses suggest a role for plant stress hormones in the interaction between fruit and Botrytis cinerea

TL;DR: A transcriptome study of tomato fruit infected with Botrytis cinerea was analyzed in order to profile the expression of genes for the biosynthesis, modification and signal transduction of ethylene, salicylic acid, jasmonic acid, and abscisic Acid, hormones that may be not only involved in ripening, but also in fruit interactions with pathogens.