Reduction of deoxynivalenol (DON) contamination by improved fungicide use in wheat. Part 3. Reduction of Fusarium head blight and influence on quality traits in cultivars with different resistance levels

Ács, Katalin; Lehoczki-Krsjak, Szabolcs; Varga, Mónika; Kótai, C.; Ács, Erika; Salgó, András; Mesterházy, Ákos

doi:10.1007/s10658-017-1348-9

Cited by 7 publications

(11 citation statements)

References 27 publications

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“…Fusarium head blight (FHB) FGB also influence the carbohydrate metabolism in wheat, but only a limited number of research papers was found on this topic. Fusarium infection can cause direct damage to kernels, resulting in yield loss and poor flour quality varying for resistance level and protective capacity of the fungicides [13]. Fusarium infection also leads an increased carbohydrate content in both wheat shoots and kernels similar to the effects described for abiotic stresses [14][15][16], but in leaf diseases we do not have toxin problems.…”

Section: Introductionmentioning

confidence: 78%

Alteration of Carbohydrate Metabolism in Fusarium Infected Wheat Kernels Treated with Fungicides and Its Relation to Baking Technological Parameters and Deoxynivalenol Contamination

et al. 2023

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Changes of water-soluble carbohydrate (WSC) content such as fructose, glucose, sucrose, maltose, nystose, raffinose, stachyose and fructan were analyzed in wheat kernels in Fusarium epidemic and non-epidemic seasons. In both season types, eight commercial fungicides were applied and three wheat varieties with differing Fusarium resistance were tested. In the epidemic year, the average total amount of WSC was above 1.6% which was 2 times higher than in the non-epidemic year (0.7%). Sucrose, maltose, raffinose and fructan components determined the increased WSC value, but the most substantial change was observed in maltose content where its average amount was 28 times higher in the epidemic year. Fungicide application also significantly increased all the carbohydrate components except maltose, where significant reduction was observed. WSC components had strong correlation with several farinograph or extensograph parameters, but only the maltose content showed positive strong correlation (r = 0.9) with deoxynivalenol (DON) toxin that was highly affected by the applied fungicide. The changes of WSC indicate altered carbohydrate synthesis along with abnormal degradation processes and thus have impaction on the baking features. It seems that the sugar metabolism interacts with DON synthesis and the results give important additional information to the altered metabolism of the attacked plant.

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Section: Introductionmentioning

confidence: 78%

Alteration of Carbohydrate Metabolism in Fusarium Infected Wheat Kernels Treated with Fungicides and Its Relation to Baking Technological Parameters and Deoxynivalenol Contamination

et al. 2023

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“…Overall, Fusarium inoculation decreased the duration of dough stability as well as dough resistance and increased dough softening, and wheat varieties were affected differently dependently on FHB resistance/susceptibility. The most informative traits to determine quality loss as a result of FHB infection were the rheological traits such as the extensograph parameters (e.g.,135 min Energy) and farinograph dough stability [65]. In addition, dough had reduced strength, was stickier, and therefore was more difficult to handle, as energy value and resistance to extension were lower after FHB inoculation.…”

Section: Extensograph Analysis Of Dough In Fhb-inoculated and Natural...mentioning

confidence: 98%

Fusarium Head Blight Infestation in Relation to Winter Wheat End-Use Quality—A Three-Year Study

et al. 2021

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Fusarium head blight (FHB) is one of the major threats for wheat production worldwide. It reduces yield, quality, and feeding value of wheat grains. In addition, mycotoxins produced by Fusarium pathogens can have a negative effect on livestock and human health. The aim of this study was to assess changes in technological quality traits and end-use quality of winter wheat varieties after artificial inoculation with Fusarium spp. over three years. Differences in dough development duration and extensibility were measured as the means of relative reductions due to different environments and varieties’ characteristics. Differences in dough softening during kneading were determined as the means of relative increases due to FHB inoculation. In addition, dough had reduced strength, was stickier, and therefore was more difficult to handle, due to a decrease of the average energy value and resistance to extension in FHB-inoculated wheat, compared to naturally infected plants. Dough development time, stability, and resistance usually varied is a similar way, with FHB-resistant varieties showing a good response to FHB inoculation and maintaining good quality. Increasing the level of Fusarium spp. contamination in more FHB-susceptible wheat varieties worsened their technological quality, primarily, the sedimentation value and the gluten index, and hence had a negative effect on the rheological properties.

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“…FHB is one of the most destructive diseases affecting wheat. Heavy epidemics can cause very high yield losses in individual fields, and large regions can be devastated where not only is the yield reduced, but also the remaining yield suffers severe quality losses due to toxins [ 1 , 2 , 3 ]. Consequently, the toxin contamination may cause severe financial damage.…”

Section: Introductionmentioning

confidence: 99%

What Is Fusarium Head Blight (FHB) Resistance and What Are Its Food Safety Risks in Wheat? Problems and Solutions—A Review

Mesterhazy

2024

Toxins

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The term “Fusarium Head Blight” (FHB) resistance supposedly covers common resistances to different Fusarium spp. without any generally accepted evidence. For food safety, all should be considered with their toxins, except for deoxynivalenol (DON). Disease index (DI), scabby kernels (FDK), and DON steadily result from FHB, and even the genetic regulation of Fusarium spp. may differ; therefore, multitoxin contamination is common. The resistance types of FHB form a rather complex syndrome that has been the subject of debate for decades. It seems that resistance types are not independent variables but rather a series of components that follow disease and epidemic development; their genetic regulation may differ. Spraying inoculation (Type 1 resistance) includes the phase where spores land on palea and lemma and spread to the ovarium and also includes the spread-inhibiting resistance factor; therefore, it provides the overall resistance that is needed. A significant part of Type 1-resistant QTLs could, therefore, be Type 2, requiring the retesting of the QTLs; this is, at least, the case for the most effective ones. The updated resistance components are as follows: Component 1 is overall resistance, as discussed above; Component 2 includes spreading from the ovarium through the head, which is a part of Component 1; Component 3 includes factors from grain development to ripening (FDK); Component 4 includes factors influencing DON contamination, decrease, overproduction, and relative toxin resistance; and for Component 5, the tolerance has a low significance without new results. Independent QTLs with different functions can be identified for one or more traits. Resistance to different Fusarium spp. seems to be connected; it is species non-specific, but further research is necessary. Their toxin relations are unknown. DI, FDK, and DON should be checked as they serve as the basic data for the risk analysis of cultivars. A better understanding of the multitoxin risk is needed regarding resistance to the main Fusarium spp.; therefore, an updated testing methodology is suggested. This will provide more precise data for research, genetics, and variety registration. In winter and spring wheat, the existing resistance level is very high, close to Sumai 3, and provides much greater food safety combined with sophisticated fungicide preventive control and other practices in commercial production.

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Reduction of deoxynivalenol (DON) contamination by improved fungicide use in wheat. Part 3. Reduction of Fusarium head blight and influence on quality traits in cultivars with different resistance levels

Cited by 7 publications

References 27 publications

Alteration of Carbohydrate Metabolism in Fusarium Infected Wheat Kernels Treated with Fungicides and Its Relation to Baking Technological Parameters and Deoxynivalenol Contamination

Alteration of Carbohydrate Metabolism in Fusarium Infected Wheat Kernels Treated with Fungicides and Its Relation to Baking Technological Parameters and Deoxynivalenol Contamination

Fusarium Head Blight Infestation in Relation to Winter Wheat End-Use Quality—A Three-Year Study

What Is Fusarium Head Blight (FHB) Resistance and What Are Its Food Safety Risks in Wheat? Problems and Solutions—A Review

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