Leaf spotting reaction of spring common, durum and spelt wheat, and Kamut under organic management in western Canada

Fernandez, M. R., Fox, S. L., Hucl, P. and Singh, A. K. 2014. Leaf spotting reaction of spring common, durum and spelt wheat, and Kamut under organic management in western Canada. Can. J. Plant Sci. 94: 929–935. A 3-yr field study (2010 to 2012) was conducted in southwest Saskatchewan to determine the reaction of common, durum and spelt wheat cultivars currently registered in western Canada, and of Kamut wheat, to the leaf spot disease complex (LS) under organic management. The genotypes selected for this study are often grown by organic producers in this region. Overall, the most common LS diseases observed had been observed in previous studies under conventional management in the same area. For all 3 yr, common wheat cultivars with the highest LS scores were AC Barrie, CDC Go, Superb, and Unity, while those with the lowest scores were AC Andrew, CDC Bounty and Lillian. For durum wheat, Kyle had overall the greatest LS scores. CDC Zorba had lower LS scores than the other spelt wheat, CDC Origin, and it also had the lowest LS levels of all genotypes in this study. Kamut wheat was similar to the common and durum wheat cultivars for LS severity. The relative presence of the most common LS pathogens isolated (Pyrenophora tritici-repentis, Phaeosphaeria nodorum, Phaeosphaeria avenaria f. sp. triticea, Cochliobolus sativus, Mycosphaerella graminicola) from each of the four wheat species in each of the three years is also presented and discussed.

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Root rot severity and fungal populations in spring common, durum and spelt wheat, and Kamut grown under organic management in western Canada

Canadian Journal of Plant Science ◽

10.4141/cjps2013-359 ◽

2014 ◽

Vol 94 (5) ◽

pp. 937-946 ◽

Cited By ~ 9

Author(s):

M. R. Fernandez ◽

S. L. Fox ◽

P. Hucl ◽

A. K. Singh ◽

F. C. Stevenson

Keyword(s):

Durum Wheat ◽

Common Wheat ◽

Root Rot ◽

Western Canada ◽

Wheat Cultivars ◽

Fusarium Spp ◽

Organic Management ◽

Spelt Wheat ◽

Fungal Populations ◽

Relative Prevalence

Fernandez, M. R., Fox, S. L., Hucl, P., Singh, A. K. and Stevenson, F. C. 2014. Root rot severity and fungal populations in spring common, durum and spelt wheat, and Kamut grown under organic management in western Canada. Can. J. Plant Sci. 94: 937–946. A 3-yr field study (2010 to 2012) was conducted in the Brown soil zone of southwest Saskatchewan to determine the reactions of common, durum and spelt wheat cultivars currently registered in western Canada, and of Kamut wheat, to common root rot (CRR) under organic management. The genotypes selected for this study are often grown by organic producers in this region. Over the 3 yr of this study, Cochliobolus sativus, the main causal agent of CRR, was the fungus most frequently isolated from discoloured subcrown internodes, followed by Fusarium spp. The latter constituted an overall total of over 19% of all isolations and consisted of at least 12 different species, the most frequently detected of which were F. equiseti, F. avenaceum, F. acuminatum and F. oxysporum. The relative prevalence of the most commonly isolated genera/species agrees most closely with previous studies conducted under organic management. In general, C. sativus was less common in Kamut than in durum and spelt wheat, and it was more frequently isolated from durum than common wheat. In contrast, there were few differences in the isolation of Fusarium spp. among wheat species. Their isolation was greater for common wheat and Kamut than for durum wheat. For all 3 yr, the greatest mean CRR severity was observed in spelt wheat, followed by durum wheat and Kamut, with common wheat having the lowest average severity. For individual cultivars, the durum wheat AC Avonlea, Kyle and Transcend had the greatest CRR severity of all cultivars in this species and CDC Verona the lowest. Common wheat cultivars AC Elsa, CDC Kernen and Red Fife had the greatest CRR severity and Superb and Unity the lowest severity within their species. Under organic conditions, avoiding growing cultivars with high susceptibility to CRR is recommended given the expected presence of this disease in most fields and environments.

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Effect of algae Ecklonia maxima extract (Kelpak SL) on yields of common wheat, durum wheat and spelt wheat

Agronomy Science ◽

10.24326/2019.1.1 ◽

2019 ◽

Vol 74 (1) ◽

pp. 5-14

Author(s):

GRZEGORZ SZUMIŁO ◽

LESZEK RACHOŃ ◽

BARBARA KROCHMAL-MARCZAK

Keyword(s):

Triticum Aestivum ◽

Durum Wheat ◽

Common Wheat ◽

Yield Components ◽

Grain Quality ◽

Foliar Application ◽

Control Treatment ◽

Favourable Effect ◽

Ecklonia Maxima ◽

Spelt Wheat

The 3-year experiment was concerned with the response of spring forms of common wheat (Triticum aestivum L. subsp. aestivum), durum wheat (Triticum durum Desf.) and spelt wheat (Triticum aestivum subsp. spelta L. em. Thell.) to the foliar application of a plant growth stimulant (extract from marine algae Ecklonia maxima), with the commercial name of Kelpak SL (GS), as compared to control treatment (C). The following parameters were analysed: yield of grain, yield components (number of ears, weight of 1000 kernels, number and weight of kernels per ear) and physical indicators of grain quality (test weight, uniformity and vitreosity of grain). The study showed that the level of yielding and the yield components were related primarily with the wheat genotype, but they depended also on the agro-climatic conditions and on the algae extract and control experimental treatments. The application of algae extract, compared to the control, caused a significant increase in the yields of the spring wheat species under study, on average by 7.0%. Canopy spraying with algae extract had a favourable effect on the number of ears, on he number and weight of kernels per ear, but it had no effect on the weight of 1000 kernels. The grain quality of durum wheat, spelt wheat and common wheat was affected more strongly by the weather conditions in the successive years of the study and by the genotype than by the foliar application of algae extract. The spelt genotypes were characterised by lower yields and lower grain quality than common wheat and the durum wheat genotypes.

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Correlation of fungal penetration, CWDE activities and defense-related genes with resistance of durum wheat cultivars to Zymoseptoria tritici

Physiological and Molecular Plant Pathology ◽

10.1016/j.pmpp.2017.08.003 ◽

2017 ◽

Vol 100 ◽

pp. 117-125 ◽

Cited By ~ 3

Author(s):

L. Somai-Jemmali ◽

A. Siah ◽

K. Harbaoui ◽

S. Fergaoui ◽

B. Randoux ◽

...

Keyword(s):

Durum Wheat ◽

Wheat Cultivars ◽

Zymoseptoria Tritici

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Characterization of the common bean host and Pseudocercospora griseola, the causative agent of angular leaf spot disease in Tanzania

African Journal of Plant Science ◽

10.5897/ajps2016.1427 ◽

2016 ◽

Vol 10 (11) ◽

pp. 238-245 ◽

Cited By ~ 1

Author(s):

Amos Chilagane Luseko ◽

Nchimbi-Msolla Susan ◽

Mbogo Kusolwa Paul ◽

Gabriel Porch Timothy ◽

Miryam Serrato Diaz Luz ◽

...

Keyword(s):

Common Bean ◽

Causative Agent ◽

Leaf Spot ◽

Angular Leaf Spot ◽

Leaf Spot Disease ◽

Spot Disease ◽

The Common ◽

Pseudocercospora Griseola

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Nickel toxicity in two durum wheat cultivars differing in drought sensitivity

Journal of Plant Nutrition ◽

10.1080/01904169609365225 ◽

1996 ◽

Vol 19 (12) ◽

pp. 1611-1627 ◽

Cited By ~ 20

Author(s):

T. Pandolfini ◽

R. Gabbrielli ◽

M. Ciscato

Keyword(s):

Durum Wheat ◽

Wheat Cultivars ◽

Nickel Toxicity ◽

Drought Sensitivity

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Using AFLPs to determine phylogenetic relationships and genetic erosion in durum wheat cultivars released in Italy and Spain throughout the 20th century

Field Crops Research ◽

10.1016/j.fcr.2004.06.003 ◽

2005 ◽

Vol 91 (1) ◽

pp. 107-116 ◽

Cited By ~ 44

Author(s):

V. Martos ◽

C. Royo ◽

Y. Rharrabti ◽

L.F. Garcia del Moral

Keyword(s):

Durum Wheat ◽

20Th Century ◽

Phylogenetic Relationships ◽

Genetic Erosion ◽

Wheat Cultivars

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Does growing Canadian Western Hard Red Spring wheat under organic management alter its breadmaking quality?

Renewable Agriculture and Food Systems ◽

10.1017/s1742170507001688 ◽

2007 ◽

Vol 22 (3) ◽

pp. 157-167 ◽

Cited By ~ 26

Author(s):

H. Mason ◽

A. Navabi ◽

B. Frick ◽

J. O'Donovan ◽

D. Niziol ◽

...

Keyword(s):

Protein Content ◽

Management Practices ◽

Sodium Dodecyl ◽

Organic Production ◽

Test Weight ◽

Kernel Hardness ◽

Organic Management ◽

Breadmaking Quality ◽

Conventional Management ◽

Flour Yield

AbstractCanadian Western Hard Red Spring (CWRS) wheat is recognized as premium quality wheat, ideal for breadmaking due to its superior milling qualities, baking characteristics and protein content. Organic wheat production is becoming more prevalent in Canada, due to increasing consumer demand for organic wheat products. Differences may exist in the baking and milling quality of wheat grown under conventional and organic management, a result of the dissimilarity between organic and conventional soil and crop management practices. Five CWRS cultivars released from 1885 to 1997 were grown under conventional and organic management and were assessed for their breadmaking potential. Several traits were investigated, including test weight, protein content, flour yield, kernel hardness and several mixograph parameters. Test weight was higher under conventional management, while no differences in protein content were observed between organic and conventionally grown wheat. Higher sodium dodecyl sulfate sedimentation (SDSS) volume, a reflection of gluten strength, was observed under conventional management, while there was a trend towards higher dough strength under organic management. Cultivars differed in grain protein, flour yield, kernel hardness and mixograph parameters, with Park and McKenzie superior to the others, particularly Red Fife, a much older cultivar. Management×cultivar interaction effects suggest that cultivars exhibit somewhat different baking characteristics when grown in the two management systems. There was no evidence that older cultivars (developed prior to the widespread use of pesticides and fertilizers) are better suited, in terms of breadmaking quality, for organic production.

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