DIVERSITY OF FUNGI ASSOCIATED WITH WHEAT STEM BASE DISEASES
Biruta Bankina, Jānis Kaņeps, Ingrīda Neusa-Luca, Gunita Bimšteine, Ance Roga, Dāvids Fridmanis
Pagini: 400-408
Publicat: 4 Nov 2022
Vizualizări: 1,221
Descărcări: 112
Citations: 1 (Google Scholar)
Rezumat: Wheat stem base diseases can be caused by different pathogens – previous research has showed complex infections. Also, fungi from other ecological niches can be associated with wheat stem base. Wheat stems with disease symptoms were collected in a field experiment where agronomic practices (different soil tillage systems under various crop rotation schemes) were evaluated from 2012 to 2020. Causal agents and other fungi associated with stem bases were identified by mycological and molecular genetic methods to genera/species level. A high diversity of fungi associated with stem base diseases was determined – fungi from 30 different genera were found. Altogether, 48% of identified fungi belonged to typical causal agents of stem base diseases, 15% were pathogens of wheat leaves and ears, and 37% were saprotrophs or fungi with unclear ecological guilds. Most often, stem base diseases were caused by Oculimacula spp., Fusarium culmorum, and F. avenaceum. Other pathogens (Rhizoctonia spp., Pythium spp., other species of Fusarium, etc.) were found only in some cases. Important pathogens of wheat – Pyrenophora tritici-repentis and Parastagonospora nodorum – were determined frequently. The spectrum of pathogens differed depending on the meteorological conditions of the vegetation period. Further research is required to clarify the relationships between different fungi and their influence on wheat development.
Cuvinte cheie: oculimacula spp., fusarium avenaceum, fusarium culmorum, phaeosphaeria pontiformis, microdochium spp.
Citează acest articol: Biruta Bankina, Jānis Kaņeps, Ingrīda Neusa-Luca, Gunita Bimšteine, Ance Roga, Dāvids Fridmanis. DIVERSITY OF FUNGI ASSOCIATED WITH WHEAT STEM BASE DISEASES. Journal of International Scientific Publications: Agriculture & Food 10, 400-408 (2022). https://www.scientific-publications.net/en/article/1002496/
Înapoi la cuprinsul volumului
© 2026 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.
