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Comparison of rates of natural senescence of the root cortex of wheat (with and without mildew infection), barley, oats and rye

Summary

In comparative tests in a glasshouse, the cortex of oat and rye roots senesced more slowly than the cortex of wheat and barley roots. Of the cereals tested, wheat showed the most rapid rate of root cortical senescence, and the rate was unaffected by inoculation of leaves withErysiphe graminis. The results are discussed in relation to infection by root pathogens.

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Deacon, J.W., Mitchell, R.T. Comparison of rates of natural senescence of the root cortex of wheat (with and without mildew infection), barley, oats and rye. Plant Soil 84, 129–131 (1985). https://doi.org/10.1007/BF02197874

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Key words

  • Barley
  • Erysiphe graminis
  • Gaeumannomyces graminis
  • Nuclei Oa's
  • Root death
  • Rye
  • Senescence
  • Wheat