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

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.

Anahtar Kelimeler:

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

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

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,

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