Abstract:
The effect of stripe rust on the processing quality of Australian wheat varieties was examined over a four year period. Each year in field experiments, stripe rust was allowed to develop naturally on one half of each plot block while the other was kept disease free using three weekly applications of fungicide. Changes in grain quality were observed with susceptible varieties when subjected to an epiphytotic of the disease. Stripe rust caused kernels to be shrivelled, which resulted in reduced test weight and flour milling yield and increased grain protein content. Dough properties were also affected. Dough development time was shorter, mixing tolerance deteriorated and extensograph maximum resistance was lower for susceptible varieties affected by the disease.