The effect of stripe rust on the quality of Australian wheat varieties [Puccinia striiformis Westend]
1990
O'Brien, L. | Brown, J.S. | Panozzo, J.F. | Archer, M.J. (Victorian Dept. of Agriculture and Rural Affairs, Horsham (Australia). Victorian Crops Research Inst.)
Over 4 years 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 3 weekly applications of fungicide. 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
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