Analysis of host-pathogen interaction in fusarium head blight of wheat [Triticum aestivum] and barley [Hordeum vulgare]
For analyzing the host-parasite interaction of Fusarium head blight in wheat and barley caused by Fusarium spp., a total of 104 Fusarium strains were inoculated to two varieties each of wheat and barley (Exp. 1), half of the strains were reexamined. in the next year (Exp. 2), and 12 strains were ino...
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Veröffentlicht in: | Ikushugaku zasshi 1995/09/01, Vol.45(3), pp.349-356 |
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Sprache: | eng |
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Zusammenfassung: | For analyzing the host-parasite interaction of Fusarium head blight in wheat and barley caused by Fusarium spp., a total of 104 Fusarium strains were inoculated to two varieties each of wheat and barley (Exp. 1), half of the strains were reexamined. in the next year (Exp. 2), and 12 strains were inoculated to ten varieties each of wheat and barley (Exp. 3) . Cut-spike inoculation method developed by the authors was adopted and the infection rate was evaluated based on the percentage of infected florets (barley) or infected spikelets (wheat) . Correlation coefficient for the infection rate between two years was exceeded 0, 6 indicating the stable expression of the disease reaction. In Exp. I and 2, analysis of variance for the infection rate revealed that the host-pathogen interaction was statistically significant. But the strain X within barley and strain X within wheat interaction was very small and almost statistically insignificant, indicating that differentiation of thepathogenicity within the host species was not appreciable. Although the interaction of strain X (barley vs. wheat) was statistically significant, its variance ratio was as small as about 2. The correlation coefficients between the hosts were very high (more than O.8), and the principal component analysis revealed that the first component showing the general pathogenicity accounted for more than 89 % of the total variation whereas the second principal compo-nent reflecting the specific pathogenicity between barley and wheat accounted for only 5-6% of the total variation. |
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ISSN: | 0536-3683 2185-291X |
DOI: | 10.1270/jsbbs1951.45.349 |