Importance of Wheat Leaf Rust (<i>Puccinia triticina</i>) at Minjar, Moretena Jihur and Basonawarena Districts of East Shewa Zone of Amhara Region, Ethiopia

Abstract

Wheat is the major staple food of around 35% of the globes population than other food source cereals. Ethiopia is the major wheat producer in sub-Saharan African countries. The average yield is still 2.78 t/ha, which is lower than potential yields of 3.57 t/ha which is mainly altered by rusts lack of improved variety and limited agronomic practices. The field survey was carried out during 2019 cropping season in three major wheat growing zone at Minjar, Moretnajihur and Basonawarena districts of east shewa Zones which are which are known as wheat production potential and highly suitable environment for the disease development. Leaf rust can vary across different location and with different severity and incidence score. The aim of this work is to get informed about the importance of wheat leaf rust at Eats Shewa zone of Amhara Region. Leaf rust was distributed across all assessed area of the each district with varying prevalence percentage. The highest leaf rust severity 40% were recorded at Basonawarena districts; while the lowest severity 15% was recorded at Minjar district. Regarding to incidence 100% infection were recorded at Minjar districts whereas the lowest 20%sparsely infection was recorded at moretenajihur district. A 100% severity was observed at Memher Hager peasant associations in Minjar district. But, Zero was at Bollo PA of Moretena Jihur district. The highest level of infection 100% disease incidence and 30% disease severity has been reported in the altitude ranges from 1500 to 2300 m.a.s.l. the higher leaf rust incidence 100% is recorded on Durum wheat; conversely the lower incidence 80% was on bread wheat type. Higher incidence 100% was recorded at maturity stage. Conversely; high severity 40% was recorded at dough stage with susceptible reaction. This indicates that; it is important to points manage leaf rust starting from booting to dough stage since it cause damage.