Characterisation of kernel resistance against <Emphasis Type="Italic">Fusarium</Emphasis> infection in spring wheat by baking quality and mycotoxin assessments

Fusarium head blight (FHB) of wheat heads by Fusarium culmorum causes serious yield losses and compromises the end-use quality by accumulation of mycotoxins and alteration of baking characteristics. The most promising control strategies against the disease combine adequate cropping techniques (i.e. crop rotation avoiding maize as a preceding crop) with the use of resistant varieties. Different types of resistance against this disease have been described such as the resistance to primary infection of the spikelets and the reduction of spread of the infection in other parts of the ear. In recent years, the ability of the kernels to prevent penetration of the fungus and mycotoxin accumulation has received increasing attention. Yet, the detection of kernel resistance for breeding purposes is rather difficult, as the corresponding resistance mechanisms are not fully understood. The aim of the present work is to compare different aspects of kernel resistance in order to define the most significant criteria for breeding purposes. The experimental set up included eight modern Swiss spring wheat varieties grown on small irrigated yield plots (3 × 1.5 m) inoculated at anthesis with a mixture of Fusarium culmorum isolates. Disease ratings from 7 to 28 days post-inoculation were completed with post-harvest analyses for the accumulation of the mycotoxin deoxynivalenol and different baking quality parameters. Results indicate that the accumulation of the mycotoxin deoxynivalenol in the kernels is correlated with visible symptoms on the ear before harvest. In terms of baking quality parameters, water absorption, dough softening and dough resistance are impaired in susceptible varieties after FHB infection, while resistant varieties are not affected. The results obtained here indicate that kernel resistance can be defined by low deoxynivalenol accumulation in the kernels and by stability of several baking quality parameters under conditions of high FHB infection pressure.