Diseases of Wheat, Oats, Barley, and Rye
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Mining of Leaf Rust Resistance Genes Content in Egyptian Bread Wheat Collection
plants Article Mining of Leaf Rust Resistance Genes Content in Egyptian Bread Wheat Collection Mohamed A. M. Atia 1,* , Eman A. El-Khateeb 2, Reem M. Abd El-Maksoud 3 , Mohamed A. Abou-Zeid 4 , Arwa Salah 1 and Amal M. E. Abdel-Hamid 5 1 Molecular Genetics and Genome Mapping Laboratory, Genome Mapping Department, Agricultural Genetic Engineering Research Institute (AGERI), Agricultural Research Center (ARC), Giza 12619, Egypt; [email protected] 2 Department of Botany, Faculty of Science, Tanta University, Tanta 31527, Egypt; [email protected] 3 Department of Nucleic Acid & Protein Structure, Agricultural Genetic Engineering Research Institute (AGERI), Agricultural Research Center (ARC), Giza 12619, Egypt; [email protected] 4 Wheat Disease Research Department, Plant Pathology Research Institute, Agricultural Research Center (ARC), Giza 12619, Egypt; [email protected] 5 Department of Biological and Geological Sciences, Faculty of Education, Ain Shams University, Roxy, Cairo 11341, Egypt; [email protected] * Correspondence: [email protected]; Tel.: +20-1000164922 Abstract: Wheat is a major nutritional cereal crop that has economic and strategic value worldwide. The sustainability of this extraordinary crop is facing critical challenges globally, particularly leaf rust disease, which causes endless problems for wheat farmers and countries and negatively affects humanity’s food security. Developing effective marker-assisted selection programs for leaf rust Citation: Atia, M.A.M.; El-Khateeb, resistance in wheat mainly depends on the availability of deep mining of resistance genes within the E.A.; Abd El-Maksoud, R.M.; germplasm collections. This is the first study that evaluated the leaf rust resistance of 50 Egyptian Abou-Zeid, M.A.; Salah, A.; wheat varieties at the adult plant stage for two successive seasons and identified the absence/presence Abdel-Hamid, A.M.E. -
Diagnosing Maize Diseases in Latin America
Diagnosing Maize Diseases in Latin America Carlos Casela, Bobby (R.B.) Renfro, Anatole F. Krattiger Editors Published in collaboration with PIONEER HI-BRED INTERNATIONAL, INC. No. 9-1998 Diagnosing Maize Diseases in Latin America Carlos Casela, Bobby (R.B.) Renfro, Anatole F. Krattiger Editors Published in collaboration with PIONEER HI-BRED INTERNATIONAL, INC. No. 9-1998 Published by: The International Service for the Acquisition of Agri-biotech Applications (ISAAA). Copyright: (1998) International Service for the Acquisition of Agri-biotech Applications (ISAAA). Reproduction of this publication for educational or other non-commercial purposes is authorized without prior permission from the copyright holder, provided the source is properly acknowledged. Reproduction for resale or other commercial purposes is prohibited without the prior written permission from the copyright holder. Citation: Diagnosing Maize Diseases in Latin America. C.Casela, R.Renfro and A.F. Krattiger (eds). 1998. ISAAA Briefs No. 9. ISAAA: Ithaca, NY and EMBRAPA, Brasilia. pp. 57. Cover pictures: Pictures taken during the field visits and the diagnostics training workshop in Brazil by ISAAA (K.V. Raman). Available from: The ISAAA Centers listed below. For a list of other ISAAA publications, contact the nearest Center: ISAAA AmeriCenter ISAAA AfriCenter ISAAA EuroCenter ISAAA SEAsiaCenter 260 Emerson Hall c/o CIP John Innes Centre c/o IRRI Cornell University PO 25171 Colney Lane PO Box 933 Ithaca, NY 14853 Nairobi Norwich NR4 7UH 1099 Manila USA Kenya United Kingdom The Philippines [email protected] Also on: www.isaaa.cornell.edu Cost: Cost US$ 10 per copy. Available free of charge for developing countries. Contents Introduction and Overview: Diagnosing Maize Diseases with Proprietary Biotechnology Applications Transferred from Pioneer Hi-Bred International to Brazil and Latin America................................................................1 Anatole Krattiger, Ellen S. -
Updating Barley and Rye Management in Kentucky, Year 2
UPDATING BARLEY AND RYE MANAGEMENT IN KENTUCKY, YEAR 2 Chad Lee, Carrie Knott, James Dollarhide, Kathleen Russell and Katherine McLachlan, University of Kentucky, Department of Plant & Soil Sciences PH: (859) 257-7874; E-mail: [email protected] The boom in distilleries and growing public received 30 lb N/A in the fall, consistent with our interest in locally grown foods has combined to recommendations when following excellent corn generate much interest in barley and rye for yields. For the nitrogen rate studies, all small Kentucky. These crops have not been studied grains were seeded at 1.25 million per acre. In extensively since intensive wheat management 2015-2016, the studies were conducted only at was developed in Kentucky. Spindletop Farm near Lexington, KY. For 2016- 2017, studies were conducted at Spindletop and In 2016-2017, we investigated seeding rates and at the Research and Education Center at nitrogen (N) rates on barley, malting barley and Princeton, KY. hybrid rye. Seeding rates were 0.5, 0.75, 1.0, 1.25 and 1.5 million seeds per acre. For the Six-Row Barley (Feed Barley) seeding rate studies, N rate was set at 90 lb N/A Seed Rates with 30 lb applied at Feekes 3 and 60 applied at Feekes 5. In the winter nitrogen rate study, rates Seed rates did not affect yield of feed barley at of 0, 30, 60, 90 and 120 lb N per acre were split- any tie. Yield averaged over 85 bushels per acre. applied at Feekes 3 and 5. In addition, all plots 6-Row Barley: Seed rate effect on yield at Lexington 2016, Lexington 2017 and Princeton 2017. -
Addressing the Challenges Facing Wheat Production: Nebraska and International Breeding Efforts Sarah Blecha University of Nebraska - Lincoln, [email protected]
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Doctoral Documents from Doctor of Plant Health Plant Health Program, Doctor of Program 5-2019 Addressing the Challenges Facing Wheat Production: Nebraska and International Breeding Efforts Sarah Blecha University of Nebraska - Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/planthealthdoc Part of the Agronomy and Crop Sciences Commons, Apiculture Commons, Biosecurity Commons, Genetics Commons, and the Plant Breeding and Genetics Commons Blecha, Sarah, "Addressing the Challenges Facing Wheat Production: Nebraska and International Breeding Efforts" (2019). Doctoral Documents from Doctor of Plant Health Program. 14. https://digitalcommons.unl.edu/planthealthdoc/14 This Doctoral Document is brought to you for free and open access by the Plant Health Program, Doctor of at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Doctoral Documents from Doctor of Plant Health Program by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. ADDRESSING THE CHALLENGES FACING WHEAT PRODUCTION: NEBRASKA AND INTERNATIONAL BREEDING EFFORTS by Sarah Blecha A Doctoral Document Presented to the Faculty of The College of Agricultural Sciences and Natural Resources In Partial Fulfillment of Requirements For the Degree of Doctor of Plant Health Under the Supervision of Professor Gary L. Hein Lincoln, Nebraska May, 2019 ADDRESSING THE CHALLENGES FACING WHEAT PRODUCTION: NEBRASKA AND INTERNATIONAL BREEDING EFFORTS Sarah Blecha, D. P. H. University of Nebraska, 2019 Advisor: Gary L. Hein Bread wheat, Triticum aestivum L., provides 20 percent of the global daily calorie intake. It is the third most important food crop, after rice and corn. -
Induced Resistance in Wheat
https://doi.org/10.35662/unine-thesis-2819 Induced resistance in wheat A dissertation submitted to the University of Neuchâtel for the degree of Doctor in Naturel Science by Fares BELLAMECHE Thesis direction Prof. Brigitte Mauch-Mani Dr. Fabio Mascher Thesis committee Prof. Brigitte Mauch-Mani, University of Neuchâtel, Switzerland Prof. Daniel Croll, University of Neuchâtel, Switzerland Dr. Fabio Mascher, Agroscope, Changins, Switzerland Prof. Victor Flors, University of Jaume I, Castellon, Spain Defense on the 6th of March 2020 University of Neuchâtel Summary During evolution, plants have developed a variety of chemical and physical defences to protect themselves from stressors. In addition to constitutive defences, plants possess inducible mechanisms that are activated in the presence of the pathogen. Also, plants are capable of enhancing their defensive level once they are properly stimulated with non-pathogenic organisms or chemical stimuli. This phenomenon is called induced resistance (IR) and it was widely reported in studies with dicotyledonous plants. However, mechanisms governing IR in monocots are still poorly investigated. Hence, the aim of this thesis was to study the efficacy of IR to control wheat diseases such leaf rust and Septoria tritici blotch. In this thesis histological and transcriptomic analysis were conducted in order to better understand mechanisms related to IR in monocots and more specifically in wheat plants. Successful use of beneficial rhizobacteria requires their presence and activity at the appropriate level without any harmful effect to host plant. In a first step, the interaction between Pseudomonas protegens CHA0 (CHA0) and wheat was assessed. Our results demonstrated that CHA0 did not affect wheat seed germination and was able to colonize and persist on wheat roots with a beneficial effect on plant growth. -
Whole and Enriched Grains CACFP Reference Sheet
OSPI CNS Child and Adult Care Food Program Reference Sheet Whole and Enriched Grains Whole and enriched grains are a part of identifying Whole Grain-Rich (WGR) items. There are several methods to identify WGR items. Please view the Grain Requirements in the CACFP Reference Sheet for more information. Whole Grains: Amaranth Sprouted einkorn Amaranth flour Sprouted spelt Brown rice Sprouted whole rye Buckwheat Sprouted whole wheat Buckwheat flour Steel cut oats Buckwheat groats Teff Bulgur Teff flour Cracked wheat Triticale Graham flour Triticale flour Instant oatmeal Wheat berries Millet Wheat groats Millet flour Whole durum flour Oat groats Whole einkorn berries Old fashioned oats Whole grain corn Quick cooking oats Whole grain corn flour Quinoa Whole grain einkorn flour Rye groats Whole grain oat flour Sorghum Whole grain spelt flour Sorghum flour Whole grain wheat flakes Spelt berries Whole rye flour Sprouted brown rice Whole wheat flour Sprouted buckwheat Wild rice Whole corn Brans and Germs: Corn bran Rye bran Oat bran Wheat bran Rice bran Wheat germ Enriched Grains: Enriched bromated flour Enriched rice Enriched corn flour Enriched rice flour Enriched durum flour Enriched rye flour Enriched durum wheat Enriched wheat flour flour Enriched white flour OSPI CNS November 2018 OSPI CNS Child and Adult Care Food Program Reference Sheet Disregarded Ingredients – May be ignored (typically presented in small amounts) Corn dextrin Tapioca starch Corn starch Wheat dextrin Modified -
Image-Based Wheat Fungi Diseases Identification by Deep
plants Article Image-Based Wheat Fungi Diseases Identification by Deep Learning Mikhail A. Genaev 1,2,3, Ekaterina S. Skolotneva 1,2, Elena I. Gultyaeva 4 , Elena A. Orlova 5, Nina P. Bechtold 5 and Dmitry A. Afonnikov 1,2,3,* 1 Institute of Cytology and Genetics, Siberian Branch of the Russian Academy of Sciences, 630090 Novosibirsk, Russia; [email protected] (M.A.G.); [email protected] (E.S.S.) 2 Faculty of Natural Sciences, Novosibirsk State University, 630090 Novosibirsk, Russia 3 Kurchatov Genomics Center, Institute of Cytology and Genetics, Siberian Branch of the Russian Academy of Sciences, 630090 Novosibirsk, Russia 4 All Russian Institute of Plant Protection, Pushkin, 196608 St. Petersburg, Russia; [email protected] 5 Siberian Research Institute of Plant Production and Breeding, Branch of the Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences, 630501 Krasnoobsk, Russia; [email protected] (E.A.O.); [email protected] (N.P.B.) * Correspondence: [email protected]; Tel.: +7-(383)-363-49-63 Abstract: Diseases of cereals caused by pathogenic fungi can significantly reduce crop yields. Many cultures are exposed to them. The disease is difficult to control on a large scale; thus, one of the relevant approaches is the crop field monitoring, which helps to identify the disease at an early stage and take measures to prevent its spread. One of the effective control methods is disease identification based on the analysis of digital images, with the possibility of obtaining them in field conditions, Citation: Genaev, M.A.; Skolotneva, using mobile devices. In this work, we propose a method for the recognition of five fungal diseases E.S.; Gultyaeva, E.I.; Orlova, E.A.; of wheat shoots (leaf rust, stem rust, yellow rust, powdery mildew, and septoria), both separately Bechtold, N.P.; Afonnikov, D.A. -
Wheat Leaf Rust
Marcia McMullen Jack Rasmussen Plant Pathologist Plant Pathologist PP589 (Revised) NDSU Extension Service Agricultural Experiment Station WHEAT LEAF RUST Wheat leaf rust, caused by the fungus Puccinia triticina (formerly recondita f. sp. tritici), reduces wheat yields in susceptible varieties when weather conditions favor rust development and spread. The most notable signs of leaf rust infection are the reddish-orange spore masses of the fungus breaking through the leaf surface (Figure 1). These spore masses, called pus- tules or uredinia, are first detected on wheat in North Dakota in late May or early June, generally in the Figure 1. Top: Resistant reaction; Center: Moderately resistant reac- southern-most counties. Normally, tion; Bottom: Susceptible reaction. only a few pustules are visible on susceptible varieties in early June because spore numbers are still low. The disease develops prior to this period on susceptible winter or spring wheat crops grown in states farther south. The leaf rust spores are carried by wind currents, and the disease advances progressively northward across the Great Plains as the wheat crops develop (Figure 2). The leaf rust pathogen has only occasionally over-wintered in North Dakota, during a mild winter or when protected by deep snow. Figure 2. Leaf rust disease cycle. North Dakota State University, Fargo, North Dakota 58105 JULY 2002 The Disease The following factors must be present for wheat leaf rust infection to occur: viable spores; susceptible or moder- ately susceptible wheat plants; moisture on the leaves (six to eight hours of dew); and favorable temperatures (60 to 80 degrees Fahrenheit). Relatively cool nights combined with warm days are excellent conditions for disease development. -
Cereal Rye Section 9 Diseases
SOUTHERN SEPTEMBER 2018 CEREAL RYE SECTION 9 DISEASES TOOLS FOR DIAGNOSING CEREAL DISEASE | ERGOT | TAKE-ALL | RUSTS | YELLOW LEAF SPOT (TAN SPOT) | FUSARIUM: CROWN ROT AND FHB | COMMON ROOT ROT | SMUT | RHIZOCTONIA ROOT ROT | CEREAL FUNGICIDES | DISEASE FOLLOWING EXTREME WEATHER EVENTS SOUTHERN JANUARY 2018 SECTION 9 CEREAL rye Diseases Key messages • Rye has good tolerance to cereal root diseases. • The most important disease of rye is ergot (Claviceps purpurea). It is important to realise that feeding stock with ergot infested grain can result in serious losses. Grain with three ergots per 1,000 kernels can be toxic. 1 • Stem and leaf rusts can usually be seen on cereal rye in most years, but they are only occasionally a serious problem. 2 • All commercial cereal rye varieties have resistance to the current pathotypes of stripe rust. However, the out-crossing nature of the species will mean that under high disease pressure, a proportion of the crop (approaching 15–20% of the plant population) may show evidence of the disease. Other diseases are usually insignificant. • Cereal rye has tolerance to take-all, making it a useful break crop following grassy pastures. 3 • Bevy is a host for the root disease take-all and this should be carefully monitored. 4 General disease management strategies: • Use resistant or partially resistant varieties. • Use disease-free seed. • Use fungicidal seed treatments to kill fungi carried on the seed coat or in the seed. • Have a planned in-crop fungicide regime. • Conduct in-crop disease audits to determine the severity of the disease. This can be used as a tool to determine what crop is grown in what paddock the following year. -
Wheat, Barley, Rye, GO! Students Get Active and Learn About Whole Grains in This Spirited Game Overview
Wheat, Barley, Rye, GO! Students get active and learn about whole grains in this spirited game Overview In this wacky version of "Rock, Paper, Scissors," students strategize and chase Description each other while learning about whole grains. Objective Students will identify a variety of whole grain foods they can eat for snack. Activity 1. Have the studends form a large circle. 2. Ask them to raise their hands if they eat whole grain foods for snack (e.g. crackers, bread, etc). Explain that grains are carbohydrates, the body’s main source of energy. Tell the class that whole grains are usually brown and are healthier than white grains because they have more vitamins and nutrients, which give the body more energy to run and play. 3. Then, ask them to share a few specific whole grain foods they eat. (If a student mentions a processed, "white" grain such as white bread, tell them it is okay to eat foods like white bread once in a while, but they should eat whole grains more often. Can they think of a whole grain food to replace the other?) 4. Divide the class into two groups and have them stand at opposite ends of the room. 5. Explain that they are going to play a familiar game "Rock, Paper, Scissors" with a twist. The name of the game is "Wheat, Barley, Rye." 6. Have the class create one full-body pose (as opposed to hand sign) for each grain. Have the students practice the movements as you call out the grains so they become familiar. -
Virulence of Puccinia Triticina on Wheat in Iran
African Journal of Plant Science Vol. 4 (2), pp. 026-031, February 2010 Available online at http://www.academicjournals.org/ajps ISSN 1996-0824 © 2010 Academic Journals Full Length Research Paper Virulence of Puccinia triticina on wheat in Iran S. Elyasi-Gomari Azad Islamic University, Shoushtar Branch, Faculty of Agriculture, Shoushtar, Iran. E-mail: [email protected]. Accepted 12 January, 2010 Wheat leaf rust is controlled mainly by race-specific resistance. To be effective, breeding wheat for resistance to leaf rust requires knowledge of virulence diversity in local populations of the pathogen. Collections of Puccinia triticina were made from rust-infected wheat leaves on the territory of Khuzestan province (south-west) in Iran during 2008 - 2009. In 2009, up to 20 isolates each of the seven most common leaf rust races plus 8 -10 isolates of unnamed races were tested for virulence to 35 near- isogenic wheat lines with different single Lr genes for leaf rust resistance. The lines with Lr9, Lr25, Lr28 and Lr29 gene were resistant to all of the isolates. Few isolates of known races but most isolates of the new, unnamed races were virulent on Lr19. The 35 Lr gene lines were also exposed to mixed race inoculum in field plots to tests effectiveness of their resistance. No leaf rust damage occurred on Lr9, Lr25, Lr28 and Lr29 in the field, and lines with Lr19, Lr16, Lr18, Lr35, Lr36, Lr37 and the combination Lr27 + Lr31 showed less than 15% severity. A total of 500 isolates of P. triticina obtained from five commercial varieties of wheat at two locations in the eastern and northern parts of the Khuzestan region were identified to race using the eight standard leaf rust differential varieties of Johnson and Browder. -
Alkaline Foods...Acidic Foods
...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING ACIDIFYING VEGETABLES VEGETABLES Alfalfa Corn Barley Grass Lentils Beets Olives Beet Greens Winter Squash Broccoli Cabbage ACIDIFYING Carrot FRUITS Cauliflower Blueberries Celery Canned or Glazed Fruits Chard Greens Cranberries Chlorella Currants Collard Greens Plums** Cucumber Prunes** Dandelions Dulce ACIDIFYING Edible Flowers GRAINS, GRAIN PRODUCTS Eggplant Amaranth Fermented Veggies Barley Garlic Bran, wheat Green Beans Bran, oat Green Peas Corn Kale Cornstarch Kohlrabi Hemp Seed Flour Lettuce Kamut Mushrooms Oats (rolled) Mustard Greens Oatmeal Nightshade Veggies Quinoa Onions Rice (all) Parsnips (high glycemic) Rice Cakes Peas Rye Peppers Spelt Pumpkin Wheat Radishes Wheat Germ Rutabaga Noodles Sea Veggies Macaroni Spinach, green Spaghetti Spirulina Bread Sprouts Crackers, soda Sweet Potatoes Flour, white Tomatoes Flour, wheat Watercress Wheat Grass ACIDIFYING Wild Greens BEANS & LEGUMES Black Beans ALKALIZING Chick Peas ORIENTAL VEGETABLES Green Peas Maitake Kidney Beans Daikon Lentils Dandelion Root Pinto Beans Shitake Red Beans Kombu Soy Beans Reishi Soy Milk Nori White Beans Umeboshi Rice Milk Wakame Almond Milk ALKALIZING ACIDIFYING FRUITS DAIRY Apple Butter Apricot Cheese Avocado Cheese, Processed Banana (high glycemic) Ice Cream Berries Ice Milk Blackberries Cantaloupe ACIDIFYING Cherries, sour NUTS & BUTTERS Coconut, fresh Cashews Currants Legumes Dates, dried Peanuts Figs, dried Peanut Butter Grapes Pecans Grapefruit Tahini Honeydew Melon Walnuts Lemon Lime ACIDIFYING Muskmelons