Organic acid spectrum of root exudates of wheat in relation to its root rot disease

Abstract

The range of hydroxy-di, and tricarboxylic acids present in the root exudates of wheat in ‘health’ and under the stress of its root rot infection have been correlated at four stages of plant growth, both qualitatively and quantitatively. Although, under the stress of infection, the exudation of most of the organic acids identified were suppressed, increase in the exudation of glycolic acid and succinic acid were observed to be pronounced. The selective suppression of lactic acid exudation was of interest to note.