Changes in Total Amino Acids in Normal and Galled Stem of Coriandrum Sativum L. Caused by Protomyces Macrosporus in Vivo and in Vitro

 Innovation : The Research Concept (ISSN: 2456–5474   RNI No. .UPBIL/2016/68367 VOLVol.-6* Issue-1* February- 2021)

Paper Submission: 11/02/2021, Date of Acceptance: 22/02/2021, Date of Publication: 23/02/2021


 






  Smita Jain 
  Associate Professor,
  Dept. of Botany,
  Govt.Dungar College,
  Bikaner, Rajasthan, India 

                                                             Abstract

          Coraindrum sativum L. (Dhania) belonging to the family umbelliferae (Apiaceae) is an important condiment and occupies a significant place among the non food crops of India. It is grown in fields for green leaves and dry fruits. Unfortunately,this cash crop of great economic and medicinal value suffers severely from stem gall disease caused by the fungus Protomyces macrosporus. When plant tissue is infected by a pathogen, deranged metabolic changes are brought about in the infected tissues. Present study deals with the changes in total amino acid of healthy and diseased tissues of coriander both in vivo and in vitro.Estimation of amino acids was carried out by the method of Lee and Takahashi (1966). Galled tissues of coriander showed high amino acid contents as compared to their normal counterparts both in vivo and in vitro.

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http://www.socialresearchfoundation.com/upoadreserchpapers/6/411/2103271110061st%20smita%20jain%2013723.pdf

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