Genetic resistance battle against Fusarium
Fusarium, a fungal pathogen of many crops is a threat to both agricultural concerns and human health. It can cause widespread damage to wheat including wilt in seedlings and infection of the heads of the cereal. Wheat grains contaminated with the fungus and its mycotoxin can be especially harmful and can cause distressing symptoms if ingested. In severe cases, casualties can occur. Unfortunately for vast areas of Europe, damp, warm weather conditions prevail during the growing season when the fungus can proliferate. The objective of the European project FUCOMYR was to research and accelerate the development of genetic resistance to this pathogen. The project team of researchers at IFA-Tulln in Austria specifically studied QTLs (quantitative trait loci) for resistance in over 20 different strains of a spring wheat. QTLs are phenotypes that are controlled by multiple genes. Two lines of genetic artillery against the disease were studied - one against spreading and the other against invasion. In a two-plot replicated trial following inoculation with Fusarium, variables measured included toxin contamination, mass of 1000 grains, seed number per head and ergosterol content. Ergosterol is a component of fungal membranes and therefore a good indicator of infection. It was found that the phenotypes most effectively dealt with by the trait loci under study were damaged kernels, head blight and toxin contamination. Data collected from the trials indicated a lot of potential for incorporation of these QTLs into breeding programmes. Most interesting for the team was the fact that the possession of both QTLs yielded a synergistic effect. Secondly, there was no difference when different species of Fusarium were used meaning that the QTLs are not species specific. Furthermore, there appeared to be no environmental difference between the two plots therefore indicating that the genes would be effective in very different environments. The results from this research seem very promising indeed in the battle against Fusarium infection. Incorporation of resistance will lead to an increasingly competitive wheat industry for Europe and a healthy risk free consumption of cereal products for the consumer.
