DIFFERENCES IN PROTEIN-CONTENT IN LEAVES OF RESISTANT AND SUSCEPTIBLEVARIETIES OF WHEAT (TRITICUM-AESTIVUM) AFTER INFECTION WITH BROWN RUST FUNGUS (PUCCINIA-RECONDITA)

Protein content in 8 different varieties of wheat after infection with Puccinia recondita, the brown rust fungus was examined. Protein conte nt showed an increase in resistant and moderately resistant varieties upto 3 days which later declined. In susceptible and moderately suscep tible varieties no significant change in protein-content was observed after 3 days, which later increased and showed maximum increase after 5 days, with a sharp decline after 7 days interval. Resistant Varietie s were significantly different in protein content as compared to susce ptible varieties.