紫紋羽病菌の植物組織崩壊作用について

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  • On the Maceration of Plant Tissues by <i>Helicobasidium mompa</i> TANAKA
  • シモン ウ ビョウキン ノ ショクブツ ソシキ ホウカイ サヨウ ニ ツイテ

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Culture filtrates of H. mompa grown on a modified RICHARD'S medium and a mulberry-root medium possessed pectic acid liquefying activity. Viscosity loss of pectic acid was remarkable between pH 3 and 5.5, indicating the presence of one peak at about 4.5.<br>All 10 isolates showed macerating action on plant tissues when they were cultured on a modified RICHARD'S medium. Peaks of macerating action were found at pH about 3.0 (primary) and about 6.0 (secondary) for potato and mulberry-root slices. All 16 isolates assayed exibited macerating activity when they were cultured on a mulberry-root medium. Two peaks of macerating activities on potato disks were found at pH about 3.0 and about 6.0.<br>The effect of initial pH on macerating action was determind using a modified RICHARD'S medium. After 30 and 45 days of culture, macerating activity at pH 3.0 was 3, 200, 1, 600 and 400 for initial pH values of about 3.5, 5.5 and 6.5, respectively. Maceration of potato disks was maximum at pH about 3.0 and about 6.0.<br>The degree of softening of the mulberry-root tissue infected by this fungus gradually increased with the progression of disease severity. The pH of the infected tissue dropped from pH 5.6 to pH 2.8.<br>Water extracts from H. mompa-infected mulberry root tissues macerated potato disks and possessed pectic acid liquefying activity. Macerating activity of 7 to 133 times was found on diseassed tissues with lower pH values than on tissues with higher pH values. The preparations yielded similar results with respect to optimum pH for macerating activity.<br>From aforegoing results it appears that the lowering of pH from 5.6 to 2.8 may facilitate the pathogen's invasion of the root tissues by stimulating the macerating action, while the macerating action having the optimal pH of about 6.0 may play a role in pathogenesis by the fungus at the first stage of infection.

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