The Influence of Fusarium Infections on the Quality Parameters and Production of Four Wheat Varietes, in Different Infection Conditions

• Published in: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture Vol. 70; no. 1; pp. 67 - 74
• Main Authors: SUCIU, Alexandra, MICLEA, Raluca, ŞOPTEREAN, Laura, HAŞ, Ioan, PUIA, Carmen
• Format: Journal Article
• Language: English
• Published: University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania 26.11.2013
• ISSN: 1843-5246; 1843-5386
• DOI: 10.15835/buasvmcn-agr:9772

Wheat is one of the oldest cultivated plants and most important food plant, the wheat flour bread is the basic food for majority of world population. At the same time the corn crop is affected by many diseases that cause quantitative and qualitative losses. From the many diseases common to the wheat culture, fusarium head blight, produced by species of the Fusarium genus, is appreciated in most parts of the world, as one of the most damaging disease. In addition to losses of production, 10-2 percent in favourable conditions, the flour for bread that came from crops affected by Fusarium is inferior in terms of quality, the bread has low volume and low protein content. The studies conducted have shown the impact of Fusarium infection on dough properties and additional properties for baking therefore a decrease in flour yield and also an increase in ash content in the flour obtained from grain infected with Fusarium observing also a darker colour and an unpleasant odor of flour, protein content and wet gluten increase or decrease after Fusarium infection. Determination of quality parameters, protein, ash and gluten and the production of four wheat varieties in different testing conditions. Study of the Fusarium infection effect on quality parameters and yield was achieved through experiences located in three repetitions. There have been tested four different variants uninoculated - untreated, inoculated – treated,  inoculated - untreated, uninoculated - treated on four varieties of wheat Ariesan, Andrada, Apulum and Dumbrava. The artificial infections with Fusarium spp. were made by spraying method according to Ceapoiu and Floare Negulescu,  ( 1988 )  and the treatments applied on vegetation were done with fungicides Nativo and Prosaro 460 EC. The testing modality influenced the behaviour of the varieties in terms of production and quality parameters obtained. For all varieties studied, in the variants were applied, vegetation treatment, even though artificial inoculation that have been made high productions were obtained.