Races of Fusarium oxysporum causing wilt in chickpea: biochemical variability
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Authors
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DESAI SUSEELENDRA1*, Y. L. NENE1, R. JAMBUNATHAN1 and A. G. RAMACHANDRA REDDY2
1 International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Patancheru 502 324
2 Department of Plant Pathology, College of Agriculture, Rajendranagar, Hyderabad 500 030
Keywords:
Fusarium oxysporum f sp. ciceri, races, variability, chickpea, wiltAbstract
Four physiologic races of Fusarium oxysporum f. sp. ciceri (Foc), which cause wilt of chickpea (Cicer arietinum], differed significantly in their total sugars, proteins and amino acids. Total sugars were maximum in race 3 (93.3 ppm) and minimum in race 1 (23.2 ppm). Noticeable differences were recorded among the four races in their total protein content. When analysed for amino acids, race 3 showed less quantities of arginine (2.9 g), glycine (2.8 g), histidine (2.1 g), and methionine (0.7 g) 100g-1 protein than the other three races.
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