The Effect of Fusarium Head Blight on Wheat Quality Parameters: Change After Fungicide Applicates in Infected-Spikes

Year 2021, , 3455 - 3464, 30.12.2021

Nagehan Desen Köycü

https://doi.org/10.21597/jist.1027025

Cited By: 1

Abstract

The infections caused by seedling blight (FSB), root rot, and Fusarium head blight (FHB) of
Fusarium culmorum (Wm. G. Sm.) Sacc. is a serious problem in cereal agriculture of the world as well the Trakya
Region. The aim of this study was to determine the effect on protein rate (%), Particle Size Index (PSI), Zeleny
sedimentation (ml), wet gluten (%) and gluten index (%) on wheat kernels of F. culmorum and change of these
quality parameters after applied fungicides. Spikes were the hand-sprayer pump-inoculated with conidial
suspension of the fungus at the anthesis stage (ZGS 61) of wheat. Prothioconazole+trifloxystrobin (Madison SC
Bayer CropScience, Türkiye), thiophanate-methyl+tetraconazole (Yamato, SumiAgro, Türkiye) ve tebuconazole
(Rally SC 250, Agrofarm, Türkiye) active ingredients were applied 48 h post-inoculation of fungi with a handgarden sprayer. At the end of the experiment, quality parameters of wheat kernels were measured. Protein rate
contents also did not change in FHB infected-kernels compared to applicated-fungicide parcels. Wet gluten (%),
Particle Size Index (PSI), Zeleny sedimentation (ml) and gluten index (%) were decreased in infected-kernels
compared to control kernels. Among fungicides, prothioconazole+trifloxystrobin was the most effective
fungicide on quality parameters. Zeleny sedimentation and gluten were significant and positive (p<0.01)

Keywords

Fusarium culmorum, wet gluten, protein rate, zeleny sedimentation, fungicide

Fusarium Başak Yanıklığının Buğday Kalite Parametreleri Üzerine Etkisi: Enfekteli Başaklara Fungisit Uygulamaları Sonrasındaki Değişim

Abstract

Fusarium culmorum’un (Wm. G. Sm.) Sacc. tahıllarda fide yanıklığı (FSB), kök çürüklüğü ve başak
yanıklığına (FHB) neden olduğu enfeksiyonlar, dünyada ve aynı zamanda Trakya Bölgesi’nde de önemli bir
sorundur. Bu çalışmanın amacı, F. culmorum’un buğday tanelerinde protein oranı (%), tanecik boyutu (Particul
Size Index), Zeleny sedimantasyon (ml), gluten (%) ve gluten index (%) kriterlerinin kalite parametreleri üzerine
etkisini ve fungus ile enfekteli başaklara fungisit uygulamaları sonrasında tane kalite kriterlerindeki değişimi
belirlemektir. Buğdayın antezis döneminde (ZGS 61), başaklara el spreyi ile fungusun spor süspansiyonu
uygulaması yapılmıştır. Başaklara fungusun suni inokulasyonundan 48 saat sonra,
prothioconazole+trifloxystrobin (Madison SC, Bayer CropScience, Türkiye), thiophanate-methyl+tetraconazole
(Yamato SE, SumiAgro, Türkiye) ve tebuconazole (Rally SC 250, Agrofarm, Türkiye) etkili maddeleri el
pulverizatörü ile uygulanmıştır. Deneme sonunda buğday tanelerinin kalite parametrelerindeki değişimi tespit
edilmiştir. Fungisit uygulaması yapılan enfekteli başaklarla karşılaştırıldığında, FHB ile enfekteli tanelerde de
protein oranı içeriği değişmemiştir. Enfekteli tanelerde yaş gluten (%), tanecik boyutu (PSI), Zeleny
sedimantasyon miktarı (ml) ve gluten indeks (%) değerleri kontrolle kıyaslandığında azalmıştır. Fungisitler
arasında, prothioconazole+trifloxystrobin kalite parametreleri üzerinde en etkili fungisit olmuştur. Zeleny
sedimantasyon ve yaş gluten arasındaki korelasyon pozitif ve önemli (p<0.01) bulunmuştur.

Keywords

Fusarium culmorum, yaş gluten, protein oranı, Zeleny sedimantasyon, fungisit

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