The effect of stripe rust on the quality of Australian wheat varieties

Abstract

The effect of stripe rust on the processing quality of Australian wheat varieties was examined over a four year period. Each year in field experiments, stripe rust was allowed to develop naturally on one half of each plot block while the other was kept disease free using three weekly applications of fungicide. Changes in grain quality were observed with susceptible varieties when subjected to an epiphytotic of the disease. Stripe rust caused kernels to be shrivelled, which resulted in reduced test weight and flour milling yield and increased grain protein content. Dough properties were also affected. Dough development time was shorter, mixing tolerance deteriorated and extensograph maximum resistance was lower for susceptible varieties affected by the disease.

Yield Loss Assessment in Bread Wheat Varieties Caused by Yellow Rust (<i>Puccinia striiformis</i> f. sp. <i>tritici</i>) in Arsi Highlands of South Eastern Ethiopia

“…In addition to the yield losses, seeds harvested from fungicide unsprayed plots were shrivelled shape and size that will affect crop establishment of next generation and less plump and low stored food reserve for the next round of crop growth [ Figure 1]. The present investigations are in line with the work done by [31][32] who discussed that stripe rust has effect on the end use of an already diminished yield for processing due to the changes in shape and size of the grain.…”

How Foliar Fungal Diseases Affect Nitrogen Dynamics, Milling, and End-Use Quality of Wheat

“…On the other hand, the effect of biotrophic pathogens in dough rheology is not as consistent or as marked as that observed on GPC, and the magnitude and direction of those effects have been understood less clearly. It has also been reported that under P. triticina artificial inoculations, the alveogram parameter AlvP was more decreased than AlvL, resulting in a minor AlvP/L ratio (Fleitas et al, 2018b;Rozo Ortega, 2019), and loaf volume was also affected (Fleitas et al, 2018b). O'Brien et al (1990 reported that under P. striiformis epidemics, the dough development time from the farinograph (FarB) was shorter and mixing tolerance and extensograph maximum resistance were lower for susceptible varieties, whereas the loaf volume was not affected.…”

“…Although the tendency of the impact of biotrophic pathogens is clearly toward a decrease in GPC as N is generally more affected than assimilated carbohydrates, some controversial results have been reported. O'Brien et al (1990) documented that when P. striiformis was predominant, GPC increased due to the concentration effect generated by shriveled grains and Matzen et al (2019) under natural infections generated by Z. tritici, P. striiformis, and B. graminis found that disease control reduced GPC, also due to a dilution effect. Furthermore, different responses depending on the genotype have been found (Everts et al, 2001;Buendía-Ayala et al, 2019), sometimes varying with the resistance level (Conner et al, 2003).…”

“…Varga et al (2007) found that the test weight increased after triazole application, mainly for disease-susceptible genotypes at high N rates, although no information about the prevalent diseases is indicated. When predominant diseases were recorded, losses in thousand kernel weight and test weight, reducing milling yield under P. triticina and P. graminis natural infections (Keed and White, 1971) or P. striiformis infections were found (O'Brien et al, 1990). Several experiments under triazole applications reported that thousand kernel weight and test weight were improved in crops affected by P. tritici-repentis and Z. tritici (MacLean et al, 2018) or Z. tritici (Ruske et al, 2003) or Z. tritici, P. tritici-repentis and P. triticina infections (Puppala et al, 1998).…”

Effect of Varieties, Fungicides and Application Frequencies to Wheat Yellow Rust Disease (<i>Puccinia striiformis</i> f. sp. <i>tritici</i>) Management in Arsi Highlands of Ethiopia

“…On treated plots, Hectolitre weight varied from 70.7 kghl -1 on the moderately susceptible to 73.4kghl -1 the resistant varieties. [40] suggested that shrivelling of wheat kernels reduces flour yield and the work of [41] indicated that stripe rust affected grains resulted in lower dough strength (the physical strength to resist extension), which in turn, could affect baking quality.…”