The concentration of individual free amino acids [μmol per g fresh weight] in <i>A</i>. <i>thaliana</i> plants at 21 days post inoculation with <i>Verticillium dahliae</i> (+Vd).

<p>Values presented as the mean ± SD (n = 2), each experiment consisting of 30 plants, split into five pools of six plants, and analysed as two technical replicates. Asterisks indicate statistically significant differences (p < 0.05) between non-inoculated and inoculated plants.</p

qPCR-based quantification of <i>V</i>. <i>dahliae</i> in inoculated tomato and <i>A</i>. <i>thaliana</i> plants.

<p>(A) Presence of the pathogen in tomato roots sampled at 7, 14 and 21 dpi. No fungal DNA was detectable in the leaf. (B) Presence of the pathogen in the leaf and root of <i>A</i>. <i>thaliana</i> sampled at 21 dpi. Values represent means of two independent experiments ± SE, each consisting of 5 and 25 plants for tomato and <i>A</i>. <i>thaliana</i>, respectively.</p