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Journal of Plant Nutrition Volume 20, 1997 - Issue 4-5
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Original Articles

Decreased capacity of take‐all fungus to oxidize manganous ions is associated with take‐all decline

Z. Rengel Soil Science and Plant Nutrition, Faculty of Agriculture, University of Western Australia, Nedlands, WA, 6907, Australia
Pages 455-460 | Published online: 21 Nov 2008

Citations (9)

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Read on this site (1)

R.L. Conner, M.J. Clapperton & A.D. Kuzyk. (2000) Control of take-all in soft white spring wheat with seed and soil treatments. Canadian Journal of Plant Pathology 22:2, pages 91-98.
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Articles from other publishers (8)

Bisweswar Gorain, Srijita Paul & Manoj Parihar. 2022. New and Future Developments in Microbial Biotechnology and Bioengineering. New and Future Developments in Microbial Biotechnology and Bioengineering 131 150 .
Jūratė Ramanauskienė, Roma Semaškienė, Akvilė Jonavičienė & Antanas Ronis. (2018) The effect of crop rotation and fungicide seed treatment on take-all in winter cereals in Lithuania. Crop Protection 110, pages 14-20.
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Chunqin Zou, Fusuo Zhang, Yuanmei Zuo, Xiaopeng Gao & Mingsheng Fan. 2008. Development and Uses of Biofortified Agricultural Products. Development and Uses of Biofortified Agricultural Products 71 93 .
Ian A. Thompson, Don M. Huber & Darrell G. Schulze. (2006) Evidence of a Multicopper Oxidase in Mn Oxidation by Gaeumannomyces graminis var. tritici . Phytopathology® 96:2, pages 130-136.
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JACQUELINE FREEMAN & ELAINE WARD. (2004) Gaeumannomyces graminis, the take-all fungus and its relatives. Molecular Plant Pathology 5:4, pages 235-252.
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Ahmad Mozafar, Thomas Anken, Richard Ruh & Emmanuel Frossard. (2000) Tillage Intensity, Mycorrhizal and Nonmycorrhizal Fungi, and Nutrient Concentrations in Maize, Wheat, and Canola. Agronomy Journal 92:6, pages 1117-1124.
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Joan M Henson, Michael J Butler & Alan W Day. (1999) T HE D ARK S IDE OF THE M YCELIUM : Melanins of Phytopathogenic Fungi . Annual Review of Phytopathology 37:1, pages 447-471.
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Z. Rengel. 1997. Plant Nutrition for Sustainable Food Production and Environment. Plant Nutrition for Sustainable Food Production and Environment 243 248 .

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