Root Exudation of Barley with Different Resistance to Root Rot Caused by Fusarium culmorum

The root exudation of the low molecular weight components of susceptible and resistant to Fusarium root rot barley plants was studied. Barley with different resistance to root rot differed not only in the amount of various components in their root exudates but also in their composition. The presence of F. culmorum in the roots of barley of both genotypes was accompanied by an increase in the total amount of exudates and by the changes in the composition and the ratio of various groups of components as compared to the control. In response to the fungus, a significant increase in the amount of low molecular weight organic acids, amino acids and auxins was detected in the root exudates of the susceptible barley, while in the root exudates of the resistant barley a significant increase in the amount of sugars and aromatic carboxylic acids was observed.