Resumo

BUENDIA-AYALA, Blanca Lidia et al. The incidence of yellow rust and the industrial quality of the grain and the dough in bread wheat. Rev. Mex. Cienc. Agríc [online]. 2019, vol.10, n.1, pp.143-154. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v10i1.1333.

The occurrence of new races of foliar diseases with greater virulence in wheat affect the yield of the grain and its physical quality. The objective of this research was to evaluate the behavior of the physical quality of the grain and the mass by controlling the yellow rust (Puccinia striiformis f. sp. tritici) in tolerant and susceptible genotypes of seasonal bread wheat. The genotypes were planted in an experimental randomized block design with two replications in an array of plots divided into the large plot were the treatments with and without fungicide and in the girls the varieties. The incidence of yellow rust (was natural and the fungicide used was Folicur®. The percentage of incidence in the foliage of yellow rust was estimated and the industrial quality of the grain and mass was evaluated. An analysis of variance and Pearson correlations was performed and the means were compared with the Tukey test. The presence of yellow rust diminished the physical quality of the grain and the flour yield, but not the protein content in flour. The experimental lines and the Altiplano F2007 variety, with greater tolerance to rust, were associated with percentages of sucked grains of less than 20%, which was associated with high values of thousand grains, hectolitre weight and flour yield. While Nana F2007 with the highest incidence of the disease presented 70% of sucked grains and the lowest weight of a thousand grains and hectoliter weight. The protein content in flour and the variables evaluated in the mass did not show differences in most of the genotypes with and without the incidence of the disease. Therefore, the use of genotypes with genetic tolerance to yellow rust or the application of fungicide decreases the losses in the physical quality of the grain and flour yield.

Palavras-chave : bread wheat; physical quality of the grain; quality of the dough; yellow rust.

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