PJB-1995-24
DIFFERENCES IN PROTEIN CONTENT IN LEAVES OF RESISTANT AND SUSCEPTIBLE VARIETIES OF WHEAT (TRITICUM AESTIVUM) AFTER INFECTION WITH BROWN RUST FUNGUS (PUCCINIA RECONDITA)
SOALIHA AHMED, YASMIN YUSUF AND HAJRA AZHAR ALl
Abstract
Protein content in 8 different varieties of wheat after infection with Puccinia recondira, the brown rust fungus was examined. Protein content showed an increase in resistant and moderately resistant varieties upto 3 days which later declined. In susceptible and moderately susceptible varieties no significant change in protein content was observed after 3 days, which later increased and showed maximum increase after 5 days, with a sharp decline after 7 days interval. Resistant varieties were significantly different in protein content as compared to susceptible varieties.
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