Different Tolerance in Bread Wheat, Durum Wheat and Barley to Fusarium Crown Rot Disease Caused by Fusarium pseudograminearum
Different Tolerance in Bread Wheat, Durum Wheat and Barley to Fusarium Crown Rot Disease Caused by Fusarium pseudograminearum
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DOI：
10.1111/j.1439-0434.2012.01920.x
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发表时间：
2012-08-01
影响因子：
1.5
通讯作者：
Liu, Chunji
中科院分区：
文献类型：
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作者：
Liu, Yaxi;Ma, Jun;Liu, Chunji
镰刀菌冠腐病（FCR）是小麦和大麦的主要病害，茎基布朗宁已被常规地用于测定抗性。与大麦相比，小麦（Triticum aestivum L.）表现出不太严重的FCR茎基部布朗宁症状（指示更大的抗性或耐受性），但遭受更高的产量损失（指示更大的易感性），而硬粒小麦（T. durum Desf.）表现出类似的FCR严重性，但遭受更严重的产量损失。为了了解这些差异，在FCR疾病发展的不同阶段，通过实时定量PCR估计面包和硬粒小麦和大麦中的真菌生物量。类似于先前的报道，面包小麦感染禾谷镰刀菌，FCR感染引起的镰刀菌pseudograminearum也表现出三个不同的阶段，在每一个分析的三种作物物种。在FCR疾病发展的所有阶段，大麦品种总是显示更早，更快的真菌积累相比，无论是面包或硬粒小麦。虽然遭受更大的产量损失比大麦，硬粒小麦似乎积累显着较低水平的氟。在感染过程中产生假禾谷孢菌。这些结果表明，面包小麦品种比大麦品种更能抵抗FCR感染和病原菌积累，后者的产量损失较少可能是由于其对这种疾病的耐受性更好。如果在一个给定的物种内的不同抗性来源之间也存在，则可以利用这些不同的抗病性和耐受性特征来最小化新品种的产量损失。
Fusarium crown rot (FCR) is a major disease of wheat and barley, and stem-base browning has been routinely used to measure resistance. Compared with barley (Hordeum vulgare L.), bread wheat (Triticum aestivum L.) shows less severe FCR stem-base browning symptoms (indicative of greater resistance or tolerance) but suffers higher yield loss (indicative of greater susceptibility), whereas durum wheat (T. durum Desf.) shows similar FCR severity but suffers much worse yield loss. To understand these differences, fungal biomass in bread and durum wheats and barley was estimated by real-time quantitative PCR at different stages of FCR disease development. Similar to a previous report on bread wheat infection by Fusarium graminearum, FCR infection caused by Fusarium pseudograminearum also showed three distinct phases in each of the three crop species analysed. During all stages of FCR disease development, barley varieties invariably displayed earlier and faster fungal accumulation compared with either bread or durum wheat. Although suffering much greater yield loss than barley, durum wheat appears to accumulate significantly lower levels of F. pseodugraminearum during infection. These results demonstrate that bread wheat varieties are more resistant to FCR infection and pathogen accumulation than barley varieties, and the less yield loss of the latter is likely due to its better tolerance to this disease. If also existing among different sources of resistance within a given species, these different features of disease resistance and tolerance could be exploited to minimize yield loss of new varieties.