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Wheat powdery mildew (Erysiphe graminis f.sp.tritici) – identify and control
Wheat powdery mildew, Erysiphe graminis f.sp.tritici is a fungal disease that appears every year on cereals crops. The frequency and intensity of the attack depend also on the cultivated variety and the evolution of the climatic conditions.
Symptoms. In autumn, white, powdery spots of varying sizes may appear on the leaves, which can be indicated on both sides of the leaves. In the spring, the attack spreads, with white spots on the upper parts, on the leaf, on the stalks, and even on the ears. Under the white growth, the tissues of the leaves turn yellow and then turn brown. The white spots soon acquire a dusty, powdery appearance.
The pathogen is Erysiphe graminis fc tritici. It overwinters on the leaves until spring when new generations of spores will appear. Spores formed late in the summer cause infections on the leaves of the new growth wheat. The spores on these plants will infect new crops that have just sprouted in the fall. Wheat infection in autumn can also occur through spores in the resistance organs that have appeared in stages during the vegetation. First on the basal leaves, then on the leaf, or even on the ears. Some of the resistance organs will remove the spores even in spring. The degree of attack produced by this pathogen is influenced by several agrotechnical factors and also, the resistance of the varieties. Early sowing seasons, large amounts of nitrogen-based fertilizers, doubled by a large density of plants and weeds, create conditions of maximum favorability for the evolution of the pathogen.
Prevention and control. To prevent the attack of wheat powdery mildew, it is recommended to avoid monoculture, rational administration of fertilizers, sowing at the right time, density and depth of sowing, use of healthy seeds, cultivation of resistant varieties. Chemical control is performed with specific fungicides.
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