Response of the flag leaf for Moroccan bread wheat varieties in the field, highlighting its biochemical composition in its resistance mechanism against yellow rust

Abstract

This investigation aimed to assess the responsiveness of fourteen Moroccan bread wheat varieties to yellow rust induced by Puccinia striiformis tritici (Pst) in comparison with a susceptible variety ‘Amal’ through natural inoculation in the field, employing a Randomized Complete Block Design (RCBD). A comprehensive evaluation, encompassing 20 variables related to epidemiological, phenological, morphological, and physicochemical parameters, was conducted. In elucidating the role of the leaf in wheat resistance to stripe rust, the mineral and organic composition was scrutinized using sophisticated molecular detection techniques—Fourier Transform Infrared Spectroscopy (FTIR) and Atomic Absorption Spectroscopy (AAS). These two methodologies, recognized for their efficacy, facilitated the measurement of varying concentrations of lipids and carboxylic esters in the epicuticular wax on the adaxial flag leaf. Additionally, the quantity of essential minerals was determined. The outcomes revealed distinct responses among bread wheat varieties to stripe rust, with ‘Faiza’, ‘Bandera’, and ‘Resulton’ demonstrating heightened resistance, manifesting severity values below 15%. Conversely, ‘Amal’ exhibited the lowest level of resistance. Furthermore, lipid concentration reached its pinnacle in ‘Faiza’, ‘Bandera’ and ‘Resulton’ while ‘Amal’ displayed the lowest lipid levels. Severity exhibited a very weak correlation with Zn, weak correlations with Cu, and moderate correlations with Ca and K (p<0.05). This study provides valuable insights guiding future research endeavours aimed at enhancing the genetic traits of these elite cultivars for integration into Morocco’s cereals program.

Keywords

• AAS spectroscopy
• bread wheat varieties
• chemical composition
• FTIR-ATR spectroscopy
• natural field inoculation
• stripe rust