Changes in the amylase activity and starch content in mulberry leaves as affected by fungal diseases

Fungal infection alters the amylase activity and the starch content in mulberry leaves. The intensity of variation is not uniform in all the varieties but, depends upon the fungal diseases viz., rust, powdery mildew, spot and mixed infection (rust and powdery mildew). In order to estimate the activity of the amylase and starch level, 12 indigenous and four exotic mulberry varieties suffering from above diseases were considered. The amylase activity as well as the starch level were impaired depending on the pathogen and the host variety.