Pathogenity of Fusarium oxysporum f. sp. pisi at Various Temperatures as Related to Biochemical Processes in Peas

Abstract

Pathogenity of the isolates of F. oxysporum f. sp. pisi was studied at various temperatures relating the biochemical process in plants and the relationships between individual Fusarium spp. isolated from peas.

Experimental results on the pathogenity of some isolates of F. oxysporum f. sp. pisi in the pea plants cv. Meteor proved that specific differences existed. Differences were conditioned by various degree of virulence established within the species. The variability depended on the temperature of incubation. It may be considered that the individual temperatures affect differently the pectinase and cellulase production in roots and in overground parts of plants inoculated with isolates of F. oxysporum f. sp. pisi with different pathogenity. In most cases, the intensity of the enzyme production correlated with the degree of infection as well as disease expression in tested plants.

Es wurden Pathogenität der Isolate von F. oxysporum f. sp. pisi und biochemische Reaktionen in inokulierten Erbsenpflanzen bei verschiedenen Temperaturen untersucht. Es wurde festgestellt, daß verschiedene Temperaturen unterschiedliche Veränderungen in der Pathogenität und der Bildung von Pektinasen und Cellulasen verursachten. Die Aktivität der Enzyme korrelierte direkt mit dem Befallsgrad und dem Verlauf der Krankheit in den Pflanzen.