Wheat Crop

8/11/2019 Wheat Crop

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Wheat


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WheatAn annual plant of Gramineaeor

Poaceaefamily

Genus Triticum

Species: Triticum aestivum L.


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T. turgidum & T. durum (durum wheat)


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Dru na gu Dzongkha Bumthapkha Sharchopkha Lhotshamkha

Rice Bja/ray Thrung Bara Dhan

Maize Gheyza Ashom Aashum Maakai

Wheat Ka Ka Bong Gaow

Barley Naa/Nay nak Phemong Zaoun

Sweet Buckwheat Jarey Cha-rey Khala Methey Fapar

Bitter Buckwheat Bjo Brathma Gungtshung/

Braima

Tithey Fapar

Finger millet Memja Kongpo Kongpo Kodo

Foxtail millet Yangra Ran Yangra Kaguni

Common millet Chham Cheyra Kodo

Amaranth Aaiam/Zim tse

maap

Moo/Lasom Lathey

Mustard Paeka Yungkar Mema Tori

Pulses Sem sem Sem chung rik Dal


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Importance of wheat in the world

wheat, rice and corn account for 75% of the worlds grainproduction and 56% of the worlds food energy.

wheat is the second most-produced food among the

cereal crops Wheat grain is a staple food used to make flour for breads;

cookies, cakes, breakfast cereal, pasta, juice, noodles;and for fermentation to make beer, alcohol, vodka orbiofuel.

Although wheat supplies much of the world's dietaryprotein and food supply it contains a protein called glutencoaliac diseaseswheat allergy (sensitive)

In Bhutan

source of income, (3rdmost important food cropsgrown in Bhutan after rice and maize).

uses same as mentioned above


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Top Ten Wheat Producers2005

(million metric ton)

China 96

India 72

United States 57

Russia 46

France 37

Canada 26

Australia 24

Germany 24

Pakistan 22

Turkey 21

World Total 626

Source:

UN Food & Agriculture Organisation(FAO)

Important growing countries
http://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Russiahttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Canadahttp://en.wikipedia.org/wiki/Canadahttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Germanyhttp://en.wikipedia.org/wiki/Germanyhttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Turkeyhttp://en.wikipedia.org/wiki/UN_Food_&_Agriculture_Organisationhttp://en.wikipedia.org/wiki/UN_Food_&_Agriculture_Organisationhttp://en.wikipedia.org/wiki/Turkeyhttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Germanyhttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Canadahttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Russiahttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/People's_Republic_of_China


9/69Source: MoA, 2006: Agriculture Statistics.

In Bhutan


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Cropping system:

generally grown in dry land (53.9%) as main crop

from 300m to 3000masl. Also grown in wet land as secondary crop after

rice (rice-wheat system, consists of 80%), maize,

potato & in rotation with Buckwheat at higher

altitude. significant part of the wheat crop is generally cut

as green fodder for cattle, the remaining is

harvested to supplement food consumption. For eg. Winter fodder up to 2500 masl & for

haymaking at elevations of 3500-4000 masl.


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Origin:

11000BC in middle east; 4000 BC in asia,

europe and NAmeriaca..earliest grown

crop.

In Bhutan: believed to have beenintroduced from Tibet.

History: wild ancestor is Triticum boeticum,

fertilized with wild grass called aegilop

speltoids to give the modern wheat.


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Species & Varieties 18 species recognized

Most important to agriculture are:

T. aestivum (common wheat); T.monococcum (Einkorn orEuropena wheat), T. turgidum & T. durum (durum wheat), T.compactum (club wheat); T. dicoccum (emmer wheat - wild sp.Wheat & closely related to durum wheat).

Genetics:

Some wheat species are diploid, with two sets of chromosomes, but manyare stable polyploids, with four sets of chromosomes (tetraploid) or six(hexaploid).

T. aestivum:A hexaploid species that is the most widely cultivated in theworld.

T. durum:The only tetraploid form of wheat widely used today, and thesecond most widely cultivated wheat.

T. monococcum (Einkorn):A diploid species with wild and cultivatedvariants. Domesticated at the same time as emmer wheat, but neverreached the same importance.

T. dicoccon(Emmer):A tetraploid species, cultivated in ancient times but no

longer in widespread use.


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In India

T.aestivum or vulgare (common bread or

bread wheat)chapati & bakery productsgrown all over India

T.durum (durum wheat)suji, sphagetti &

macaronigrown in Central & South

T.dicoccum(emmer wheat) grown in South

India.


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In Bhutan

Many landraces or indigenous wheat varieties

replaced by Jaga ka All wheat varieties grown in the rice-wheat system

are Introduced spring wheat grown during winter

1. Sonalika:early maturing varietysusceptible to

yellow (stripe) or brown (leaf) rust.

2. Bajoka -1 & 2.

2a. Bajoka-1: recommended for medium & low alt.

matures 155-160 days

Grows to a height of 80-85cm tall

- Yields 2.53.0 tons per hactare

- moderately resistant to yellow and brown rusts.


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Bajoka-2:

- recommended for low altitudes

- matures 150-160 days

- Grows to a height of 100cm tall

- Yields 2.53.0 tons per hac

- highly resistant to yellow and brown rusts


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Dist. Features:

Sonalika and Bajoka variety

Sonalika:

Height taller than Bajoka 1&2,

Spike turns yellow, leaf blade bit bigger. In

Bajoka

Bajoka I spike remains white & straight until

maturity while spike bends at maturity for

Bajoka 2 but colour remains unchanged.


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Morphology

Two distinct parts: Root and Shoot system

Root System: Pry or temporary root systemSecondary root system/permanent root system

- Starts with the formation of a radicle (embryonic

root) at the time of seed germination

- Arises at the depth where the seed is planted

- absorbs nutrients for young seedling

- Growth progresses, the pry root system dies andis replaced by more permanent Secondary Root

System (PRS)


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Secondary Root System

- Arises at the point above the PRS as the

main organ of absorption of nutrients formatured seedling/plant

- Arises near the soil surface at about 21-25

days after seed sowing (i.e. at the time ofcrown root initiation stage)

-


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Shoot Systemall parts above the ground

- Stems, leaves and inflorescence

(flowering & fruiting) Stem & inflorescence = culm

1. Stem: round & cylindrical, hollow except

at the node (solid)2. Leaves: 4 partsLeaf sheath, leaf blade,ligule, auricle

Leaf sheath: basal part of the leafsurrounds the culm (stem) & protects thegrowing point and auxillary buds fromweatheralso provide support to culm

(stem).


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http://www.missouriplants.com/Grasses/Triticum_aestivum_page.html


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Leaf bladeflattened, parallel venation

function?

Ligulesoft membranous part at the junction of

the sheath and the blade

Auricleclaw-like appendages projecting from

the collar of the leaf.

3. Inflorescenceflowering portionear or heador spikeconsist of spikelet, florets, kernel

- spikelets are systematically arranged in a zigzag

manner along a common axis (rachis)- Wheat is a monoecious plant with perfect

flowers. It reproduces sexually as a self-

pollinated crop.


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Spikelet: composed of flowers called

florets

No. of florets in a spikelet vary from 1-5 Florets in each spikelets are enclosed by

two glumes


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Florets: outer coveringlemma & palea

These are hardened, modified stems that protect the floral

organs.

The lemma is relatively larger than the palea.

When the spikelet is closed, the lemma partly encloses the

palea.

The pointed end on top of the lemma is called an awn.


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Grain or Kernel or caryopsis - fruit formed from a single

carpel

- The caryopsis is popularly called a grain and is the fruit

typical of the family Poaceae(or Gramineae), such aswheat, rice, and corn.

- 3-10 mm in length, 3-5 mm in diameter

- Embryorich in protein called gluten-coaliacdiseaseswheat allergy (sensitive) & fats

- Brantesta or pericarpby-product of milling

& used as feeds.


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http://en.wikipedia.org/wiki/Carbohydrate


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Carbohydrates 51.8 g

- Dietary fiber 13.2 g

Fat 9.72 g

Protein 23.15 g

Thiamine (Vit. B1) 1.882 mg 145%

Riboflavin (Vit. B2) 0.499 mg 33%

Niacin (Vit. B3) 6.813 mg 45%

Pantothenic acid(B5) 0.05 mg 1%

Vitamin B6 1.3 mg 100%Folate(Vit. B9) 281 g 70%

Calcium 39 mg 4%

Iron 6.26 mg 50%

Magnesium 239 mg 65%

Phosphorus 842 mg 120%

Potassium 892 mg 19%

Zinc 12.29 mg 123%

Manganese13.301 mg

Wheat germ, crudeNutritional value per 100 g

Energy 360 kcal 1510 kJ

Percentages are relative to US

recommendations for adults.

Source: USDA Nutrient database

Carbohydrates 79 g
http://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Pantothenic_acidhttp://en.wikipedia.org/wiki/Pantothenic_acidhttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Folatehttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Magnesium_in_biological_systemshttp://en.wikipedia.org/wiki/Magnesium_in_biological_systemshttp://en.wikipedia.org/wiki/Phosphorushttp://en.wikipedia.org/wiki/Phosphorushttp://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Zinchttp://en.wikipedia.org/wiki/Manganesehttp://en.wikipedia.org/wiki/Manganesehttp://www.nal.usda.gov/fnic/foodcomp/search/http://www.nal.usda.gov/fnic/foodcomp/search/http://en.wikipedia.org/wiki/Manganesehttp://en.wikipedia.org/wiki/Zinchttp://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Phosphorushttp://en.wikipedia.org/wiki/Magnesium_in_biological_systemshttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Folatehttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Pantothenic_acidhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/Carbohydrate


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Carbohydrates 79 g

- Sugars 0.12g

- Dietary fiber 1.3 g

Fat 0.66 g

Protein 7.13 gWater 11.62 g

Thiamine (Vit. B1) 0.070 mg 5%

Riboflavin (Vit. B2) 0.049 mg 3%

Niacin (Vit. B3) 1.6 mg 11%

Pantothenic acid(B5) 1.014 mg 20%

Vitamin B6 0.164 mg 13%

Folate(Vit. B9) 8 g 2%

Calcium 28 mg 3%

Iron 0.80 mg 6%

Magnesium 25 mg 7%

Manganese 1.088 mg 54%

Phosphorus 115 mg 16%

Potassium 115 mg 2%Zinc 1.09 m 11%

Rice, white, long-grain,

regular, & raw

Nutritional value per 100 g

Energy 370 kcal 1530 kJ

Percentages are relative to US

recommendations for adults.

Source: USDA Nutrient database
http://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Pantothenic_acidhttp://en.wikipedia.org/wiki/Pantothenic_acidhttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Folatehttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Magnesium_in_biological_systemshttp://en.wikipedia.org/wiki/Magnesium_in_biological_systemshttp://en.wikipedia.org/wiki/Manganesehttp://en.wikipedia.org/wiki/Phosphorushttp://en.wikipedia.org/wiki/Phosphorushttp://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Zinchttp://www.nal.usda.gov/fnic/foodcomp/search/http://www.nal.usda.gov/fnic/foodcomp/search/http://en.wikipedia.org/wiki/Zinchttp://en.wikipedia.org/wiki/Potassiumhttp://en.wikipedia.org/wiki/Phosphorushttp://en.wikipedia.org/wiki/Manganesehttp://en.wikipedia.org/wiki/Magnesium_in_biological_systemshttp://en.wikipedia.org/wiki/Ironhttp://en.wikipedia.org/wiki/Calciumhttp://en.wikipedia.org/wiki/Folatehttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Pantothenic_acidhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Thiaminehttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Proteinhttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Dietary_fiber


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http://weedsoft.unl.edu/documents/GrowthStagesModule/wheat/wheat.htm#

http://sanangelo.tamu.edu/agronomy/wheat/whtmang.htm(Refer)

Growth Stages
http://weedsoft.unl.edu/documents/GrowthStagesModule/wheat/wheat.htmhttp://sanangelo.tamu.edu/agronomy/wheat/whtmang.htmhttp://sanangelo.tamu.edu/agronomy/wheat/whtmang.htmhttp://weedsoft.unl.edu/documents/GrowthStagesModule/wheat/wheat.htm


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Jointing Stage

- Is a part of the veg. stage, characterized by:

- Stem elongation

- Most tillers have formed by this stage and the secondary

root system is developing

- Plants begin to grow erect from its previous prostate growth

- the number of spikelets per spike (head size) is determined.- The first node just above the soil surface is visible on the

main stem followed by second node as well as nodes on

tillers

- rapid spike expansion take place.- Flag leaf becomes visible just after the second node on

main stem


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At the boot stage, the

head is developed and

can be seen in the

swollen section of thesheath of the flag leaf.


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Heading and Flowering

Heading

- At this stage awns are visible and heads areemerging through the slit of the flag leaf

sheath, with approximately 50% of heads

emerged from the flag leaf in a given area.Flowering

- At this stage heading is complete.

- Flowering begins about 3 to 5 days afterheading, first on the main stem followed by

on the tillers.


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Ripening

- This stage denotes physiological maturity.

This is followed by kernel ripening and graindrying.


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Climatic requirement

Wide adaptability

- Prefer areas with cool, moist weather duringgrowing period followed by dry, warmweather.

- Optimum temperature range for idealgermination of seed is 2025 degreeCelsius

- Can germinate in the temp range of 3.535

deg.C- Areas with warm and damp climate are not

suited for wheat growing.


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Cloudy weather, with high humidity and low temp.

is conducive for rust attack.

Requires about 14 -15 deg. C at the time of grain

filling & is crucial for yield

Temp above 25 deg C tend to affect yield

Soils: SOIL

- Soil type is the most important local physical

feature affecting cropping potential and

management practices.- Wheat grown in variety of soils

- Preferred soil types are clay loam & heavy soils

with good drainage.

- Eg Gangetic alluvium of UP and Bihar Indus


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- Eg. Gangetic alluvium of UP and Bihar, Indus

alluvium of Punjab and Haryana etc.

Field Preparation

- Requires a well pulverized soils for good

germination

- Field after the harvest of previous crop should

be properly ploughed and harrowed 2-3 times

followed by planking

- Pre-sowing irrigation (wetland) 7-10 days

before sowing seed is needed for proper

germination.


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Light leveling is required before sowing

seed.

In rain-fed areas (dry land)FP should bedone with care as conservation of moisture

is dependent on it.

Fields are deep ploughed and done planking Usu. done in evening times and furrow

should be kept opened whole night to absorb

moisture from dew. Planking should be done in the morning

S d d i


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Seed and sowing

- Certified seed of right variety suitable for a

particular locality should be selected- Seeds should be treated with Vitavax @

2.5g/kg seed to control loose smut.

Time of Sowing- One of the important aspects in obtaining

good yields of wheat

- Varies widely over the wheat growing areas- Depends on soil temperature, irrigation

facilities and duration of wheat varieties


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- Rainfed wheat is sown in 2ndweek of Oct

beginning of November.

Irrigated varieties sown in the beginning ofNovember

Sonalika (short duration variety) is sown

sometimes in the month of Dec. However, when wheat is sown in the

month of Dec., there is a drastic reduction

in yield.


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Method of sowing: Four methods

1. Broadcastinguniformly broadcast and

then covered by harrowing (commonlypracticed in Bhutan)

2. Behind local ploughcommonly practicedin Indiaseeds are dropped by hand intofurrows that have been opened with lastplough

3. Drillingsown by seed drill by dropping

seeds at uniform depth - Results in uniformgermination

- Seed drill may be bullock or tractor driven


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4. Dibbling:used in case supply of seeds is

limiteddone with the help of a small

implement called Dibbler

- Not commonly usedtime consuming

Management practices

Manures and Fertilizers:

- MF both play an impt roles in crop prodnimpt in wheat cultivation

- About 5 t/ha of well decayed FYM at final


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- land preparation and is mixed well

- for better yield supplement with inorganic

fertilizers @ 50:30:20 NPK kg/ha- half of N and all of P & K should be applied

basally while the rest of the N should be top-dressed at first irrigation

Seed rate:100-130 kg/ha

Spacing:20 - 22.5 cm between rows isrecommended & when sowing is delayed a

closer spacing of 15-18cm adopted.Irrigation

-Adequate soil moisture is required for normal dev. of

wheat plant at all stages of growth.

A t t l 5 i i ti t i iti ti (CRI) (20


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- A total 5 irrigationcrown root initiation (CRI) (20-

25); tillering stage (40-45); jointing (booting) stage

(70-75); flowering (90-95); dough stage (110-115).

- vary depending on soil type, winter rainfall, amount

of water applied per irrigation; 3 sufficient.

The crown root initiation (CRI) stage and headingstage are the critical stages when plant suffers

most due to moisture stress.

1stIrrigation: 20-25 or 25-30 days (hilly areas like

Bhutan) after sowing i.e. at the CRI stage.

Delay avoidedupset root growth, tillering,

heading and yield.

2nd Irrigation: at booting or jointing stage (70 75


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2ndIrrigation: at booting or jointing stage (70-75

days after sowing)

3rdIrrigation: At milk stage (90-100 days)

Harvesting


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Harvesting

- when leaves and stems turn yellow and become

fairly drybefore it is dead ripe.

- Done manually using serrated sickle

- In villages using 2 short sticks called Khrip or

Kreow


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Harvesting

- Usually done by cutting the

head with sickle or cuttingthe entire stem

- The cut stem with ears are

bundled up and hanged todry

- When dry, ears are cut

from the peduncle andbeaten with stick or

crushed with feet.

Th hi ft h t d th f 3 4 d


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Threshing: after harvest dry the crop for 3-4 day,

then stack and thresh.

- Manually using a flail (Kubjior yarjung) or power

thresher.

- made of two sticks joined by a knob, one for a

handle and the other which swirls in a clockwise

direction, threshing the cropsStorage:

- Moisture content for

safe storage is 10-12 %

Weeds both dicot and monocot


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Weedsboth dicot and monocot

- Major dicot weeds are: Chenopodium album,

Fumaria parviflora, Cirsium arvense, Anagallis

arvensis etc


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Monocot weeds include: Phalaris minor Avena


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- Monocot weeds include: Phalaris minor, Avena

fatua (wild oat), Cyperus rotundus, Cynodon

dactylon

Phalaris minor (Dwarf Canary Grass)


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Cyperus rotundus or Nutgrass

Weed control


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Weed control

eradicated with the help of hoe and

uprooting by hands- Chemical weedicides are used

- Common & effective herbicide (liquid & solid)

used to kill broad-leaved weeds is 2,4 D (2,4-dichlorophenoxy acetic acid).

- 700 ml/625gm is mixed with 400-600 lts of water

for spraying in an area of one hectare.- Sprayed 32-35 days after sowing

Spraying after 40 days not effective or not


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- Spraying after 40 days not effective or not

beneficial.

Avoid drift of spray in the adjoining crop fields,a slight drift may spoil pulse crop (pea, lentil,

mustard)

Monocot weeds like Phalaris minor can becontrolled by spraying Tribunil/Dosanex/

Isoproturon @ 2kg per ha in 400-600 lts of

water at 32-35 days.

Wheat Diseases


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Wheat Diseases

- Major diseases of wheat are rusts, loose smut,alternaria leaf blight & powdery mildew.

- Rusts (brown & yellow)caused by fungus sp.

Puccinia. Black rust also appears in fields that are

sown late.

Brown rust


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Brown rust

Puccinia recondita tritici

Generally develop on leaves but in

severe attacks - on sheath and

stem (scattered)

uredial pustules are bright orange

in color, which are in small clusters

or irregularly scattered.

Spreads during warm and humid

conditions

In severe attacks, plant mature

early, produce light and shrivelled

grains & poor dev. of roots.

Most widespread in India

Yellow rust


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Yellow rust Fungus Puccinia straciformis

Generally develop on leaves but in

severe attacks - on sheath, stemand glumes

uredial pustules are lemon-yellowin color, which are in rows

Appearance of lemon-yellow

pustules in rows is characteristicfeature

In severe attacks, these pustulesbecome large patches & plant gets

completely covered Common in areas where temp

gets considerably low during thewheat growing season

Problem of the hills, foot-hills.

Black rust:


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Black rust:

Puccinia graminis tritici

- Uredial pustules occur onstem, sheath, leaves and

earheads

- stem severely affected.- Formation of dark, black,

elongated telial pustules

- Spreads during warm andhumid conditions


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Rust control measures


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- Avoid growing single variety in entire fieldadopt2-3 varieties

- Avoid late sowing as late sown crop is susceptible- Avoid excess use of nitrogenous fertilizers as high

dose of nitrogen favours rust formation

- Spraying Zineb or Dithane M-45 with Sandovit

- Spraying is recommended if good crop isthreatened

- 1stspray when pustules are seen @ 375 lts solutionper ha

- 2ndspray after 10 days @ 750 lts solution per ha

- 3rd& 4thspray at the interval of 14 days @ 1000 and1250 lts soln per ha, respectively

Other diseases:


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Other diseases:

Loose smutsmut fungus,

Ustilago nuda tritici

Distinguishable after heading from

healthy plants

Production of black powder in

place of grains in the ears -everyear is converted into black

powder

Is a mass of olive-green

microscopic sporesblown,germinate on the female organ,

stigma leading to infection of

developing seed.


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Control:

- resistant variety, Vitavax

- uproot the infected plant(cover the black spores)

and burn it.

Alternaria leaf blight


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g

- Fungus,Alternaria triticina

- Lowermost leaves show

the sign of infection firstand spread to upperleaves

- Small, oval, discolouredlesions, irregularlyscattered spots on leaves

become dark brown andirregular - Death of entireleaf

Control

Vitavax and spraying Zinebor Dithane M-45

Powdery Mildew:


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Powdery Mildew:

- Fungus, Erysiphe graministritici

- Characterized by formationof white, powdery growth ofthe fungus (spores) on theupper surfaces of leaves

- Leaf sheaths, stems andearheads may also beaffected when severe

Control

resistant variety

burn crop residues after

harvest


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Documents

Wheat Crop