THE ROLE OF HYPHAL CONTENTS OF AMINO ACIDS IN VIRULENCE OF Rhizoctonia solani (THE INCITANT OF BEAN ROOT ROT). | ||||
| Journal of Plant Production | ||||
| Article 19, Volume 25, Issue 11, November 2000, Page 6853-6861 PDF (755.25 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2000.260092 | ||||
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| Author | ||||
| Aziza K. Darweish, | ||||
| Plant Pathology Department, Alexandria University. Egypt. | ||||
| Abstract | ||||
| The quantitative and qualitative contents of free and total amino acids were estimated in hyphae of six isolates of Rhizoctonia solani. Such isolates were varied in their virulence on bean (Phasiolus vulgaris) Giza-3 cultivar. It has been found that the mycelium of the high virulent isolates (4,5,6) contained higher amounts of total amino acids than that of the less virulent isolates (1,2,3). The mean content of lucine was the highest 1760.76 mg/100g fresh weight of the total amino acids of all fungal isolates. However, the least means of total amino acids were found with proline 107.352 mg/100g f.w and cystine 16.710. The rest of total amino acids were varied between the fungal isolates in which the high virulent isolates (4,5,6) contained high amount of Glutamic (1086.164, 1245.230 and 2202.330 mg/100g f.w respectively), Glycine (1346.484, 1431.663 and 2530.702 mg/100g f.w respectively) and lucine (2009.396, 2194.982 and 3465.961 mg/100g f.w respectively). On the other hand Histidine was found also in high concentration (755.084 mg/100g f.w) in hyphae of the high virulent isolate No.6 which could be related to virulenc. In case of free amino acid, the highest contents means were found with thrionine (105.442 mg/100g f.w) and glutamic (144.803 mg/100g f.w). Both high virulent isolates 5 and 6 contained the high amounts of Aspartic (64.810 and 136.821 mg/100g f.w respectively) and Glutamic (218.626 and 294.383 mg/100g f.w respectively) . The least amounts of free amino acids in hyphae of all isolates were proline, Cystine, Lucine and Phenylalanine. The distribution of free amino acids concentrations was varied between the different isolats and does not follow specific trend. Such data indicate that virulence of certain fungal isolates could be related to the amount of some total amino acids rather than free amino acids. | ||||
| Keywords | ||||
| root-rot; damping-off; common bean; amino acid; Phaseolus vulgaris; Rhizoctonia solani | ||||
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