Abstract
Aim of study: To report the occurrence of Fusarium graminearum sensu stricto (s.s.) on triticale grains from field samples in Argentina and the potential mycotoxin production for these isolates.Area of study: Buenos Aires province, ArgentinaMaterial and methods: A total of 40 samples from different crops (barley, rye, triticale, and wheat) showing Fusarium head blight symptoms were taken during 2017/2018 harvest season. Colonies with colour and mycelium similar to Fusarium were taken and were morphologically and molecularly identified. The potential to produce deoxynivalenol, 15-acetyl deoxynivalenol and zearalenones was determined. Also, the Koch´s postulates were used to evaluate the pathogenic capacity of the F. graminearum s.s. isolates in triticale.Main results: Two Fusarium isolates were identified morphologically as F. graminearum, which were confirmed molecularly by PCR using the specific Fg16 F/R primers pair and by sequencing red and tri101 genes. The sequences obtained were compared with those available in the NCBI database using BLAST tools, showing 99-100% homology with those belonging to F. graminearum s.s. The results demonstrated that F. graminearum s.s. isolates were pathogenic when triticale spikes were inoculated by spraying under greenhouse conditions.Research highlights: To our knowledge, this is the first time that the presence of F. graminearum s.s. is reported associated with triticale in Argentina.
Highlights
Triticale (× Triticosecale Wittmack), developed years ago by plant breeders, is a cross between wheat
Material and methods: A total of 40 samples from different crops showing Fusarium head blight symptoms were taken during 2017/2018 harvest season
The results demonstrated that F. graminearum s.s. isolates were pathogenic when triticale spikes were inoculated by spraying under greenhouse conditions
Summary
Triticale (× Triticosecale Wittmack), developed years ago by plant breeders, is a cross between wheat Bieb)], that combines characteristics of their parental crops. As regard to bread-making quality, the amount of protein and gluten strongly correlates with strength and elasticity of the dough in wheat. In triticale, this correlation is lower because part of the protein comes from rye lacking the capacity to form gluten (Skovmand et al, 1984).
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