The influence of cultivar and temperature on carbohydrate and amino acid exudation from gram seeds and on pre-emergence damping-off byRhizoctonia bataticola

Summary Three gram varieties varying in susceptibility to pre-emergence damping-off caused byRhizoctonia bataticola were compared for amounts of seed exudation. The results showed that the greatest seed exudation occurred with the variety G-130 which is the most susceptible to pre-emergence damping-off compared with the resistant varieties BG-203 and C-214. Germinating gram seeds exuded greater quantities of soluble carbohydrate and amino acids when incubated at 35°C than at 15 or 25°C. Exudates from seeds germinated at 35°C stimulated more mycelial growth ofR. bataticola than did exudates from seeds incubated at 15 or 25°C. Evidence is presented suggesting that increased seed exudation is a major factor contributing to increased pre-emergence damping-off of gram seedlings byR. bataticola at high temperatures.