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Influence of soil texture on survival and saprophytic activity of Rhizoctonia solani in soils. 1979

J A Lewis

Survival of Rhizoctonia solani in precolonized tablebeet seed was greater in a light-textured sandy loam (SL 1) than in a heavy-textured silty clay loam (SiCL). Reduction in survival as well as competitive saprophytic activity of the pathogen resulted when clays (kaolinite and montmorillonite) were added to SL to prepare soils of heavier texture. Survival and activity of R. solani, however, were not increased when sand was added to SiCL (suppressive to R. solani survival) to make this soil lighter in texture. In natural soils of different textures, activity of R. solani was maintained longer in two light-textured sandy loam soils than in a light-textured loamy sand or loam. During investigation of soil chemical and biological influences on R. solani survival, high K2O content in soil was significantly correlated with low saprophytic activity of the pathogen. In all instances where soil microbial activity as determined by a dehydrogenase assay was high, low saprophytic activity was found. Since high microbial activity or K2O content in soil were not associated with any particular soil type, biological or chemical factors may be more important than soil texture in influencing survival and activity of R. solani in soil.

UI MeSH Term Description Entries
D010088 Oxidoreductases The class of all enzymes catalyzing oxidoreduction reactions. The substrate that is oxidized is regarded as a hydrogen donor. The systematic name is based on donor:acceptor oxidoreductase. The recommended name will be dehydrogenase, wherever this is possible; as an alternative, reductase can be used. Oxidase is only used in cases where O2 is the acceptor. (Enzyme Nomenclature, 1992, p9) Dehydrogenases,Oxidases,Oxidoreductase,Reductases,Dehydrogenase,Oxidase,Reductase
D010945 Plants, Edible An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES. Food Plants,Edible Plant,Edible Plants,Food Plant,Plant, Edible,Plant, Food,Plants, Food
D003904 Mitosporic Fungi A large and heterogenous group of fungi whose common characteristic is the absence of a sexual state. Many of the pathogenic fungi in humans belong to this group. Deuteromycetes,Deuteromycota,Fungi imperfecti,Fungi, Mitosporic,Hyphomycetes,Deuteromycete,Deuteromycotas,Fungi imperfectus,Fungus, Mitosporic,Hyphomycete,Mitosporic Fungus,imperfectus, Fungi
D005947 Glucose A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement. Dextrose,Anhydrous Dextrose,D-Glucose,Glucose Monohydrate,Glucose, (DL)-Isomer,Glucose, (alpha-D)-Isomer,Glucose, (beta-D)-Isomer,D Glucose,Dextrose, Anhydrous,Monohydrate, Glucose
D012232 Rhizoctonia A mitosporic Ceratobasidiaceae fungal genus that is an important plant pathogen affecting potatoes and other plants. There are numerous teleomorphs. Rhizoctonias
D012987 Soil The unconsolidated mineral or organic matter on the surface of the earth that serves as a natural medium for the growth of land plants. Peat,Humus,Soils
D012988 Soil Microbiology The presence of bacteria, viruses, and fungi in the soil. This term is not restricted to pathogenic organisms. Microbiology, Soil

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