The Role of Phenolics and Peroxidase in Resistance to Alternaria triticina in Bread Wheat (Triticum aestivum L.)

Total phenolic content in eight diverse wheat lines showed that PF-70354 YACO'S' had the highest (802.90 ± 1.35 μg g^?1 fresh weight) and Agra Local possessed the lowest amount (684.72 ± 5.28 μg g^?1 fresh weight). However, for further experiments two lines namely, ACC-8226 and MP-845, with contrasting disease scores under field trials were assessed. Pre-infectional levels of total phenolics and peroxidase activity were higher in ACC-8226 than in MP-845. Furthermore, the amount of phenolics and peroxidase activity in each case increased after inoculation. The post-infectional levels of phenolics and peroxidase were again higher in ACC-8226 than in MP-845. The peroxidase activity decreased with age in both the varieties, with very little peroxidase activity after 35th day. However, the amount of phenolics started to decrease with the progress of disease and age in MP-845, whereas in ACC-8226 an elevated level of it was maintained. Our findings not only support that ACC-8226 is the resistant and MP-845 is the susceptible variety but also provide important biochemical parameters for plant breeders to authentically identify potential breeding material and plan effective breeding strategies using these tools.