Table 1.
Growth Rate and Appressorium Formation of M. grisea Strains
| Growth Rate (mm/d)
|
||||
|---|---|---|---|---|
| Strain | Oatmeal | +1 M Sorbitol | Appressorium Formation (%)a | Appressorium Size (μm) b |
| 70-15 | 6.0 ± 0.1 | 3.4 ± 0.1 | 95.6 + 1.3 | 10.3 + 0.2 |
| yk86 | 6.2 ± 0.2 | 1.9 ± 0.1 | 0 | / |
| ZH32 | 6.2 ± 0.2 | 2.2 ± 0.1 | 0 | / |
| yk86C | 6.1 ± 0.1 | 3.2 ± 0.2 | 95.1 ± 2.7 | 10.1 + 0.4 |
| ZH32C | 6.0 ± 0.2 | 3.2 ± 0.1 | 93.8 ± 3.3 | 10.3 + 0.4 |
| DA5 | 5.7 ± 0.1 | 2.4 ± 0.1 | 88.2 ± 4.8 | 8.2 + 0.3 |
| DA3-4 | 5.8 ± 0.2 | 3.2 ± 0.1 | 61.2 ± 3.1 | 8.0 + 0.3 |
| DP5 | 6.0 ± 0.2 | N/Ac | 0 | / |
| yk18 | 5.5 ± 0.1 | 2.8 ± 0.1 | 0 | / |
a
Percentage of germ tubes formed appressoria by 24 h.
b
Measured as the average diameter of appressoria formed on plastic cover slips by 24 h. Means and standard errors were calculated from three independent repeats (at least 100 appressoria were measured in each repeat).
c
Not assayed.