EFFECT OF SALICYLIC ACID AND OXALIC ACID ON THE RESISTANCE TO WHEAT RUST DISEASE (BASIDIOMYCETES, UREDINALES, PUCCINIA)

Abstract

Wheat rust pathogens belong to genus Puccinia, family Pucciniaceae, order Uredinales and class Basidiomycetes. During epiphytosis, the fungus causes significant damage to crops, disrupts assimilation processes in plants and reduces photosynthesis. Spring soft wheat Arai variety was tested for rust resistance. In this study, we used different concentrations of salicylic acid and oxalic acid. We treated the wheat seeds and seedlings with different concentrated acids. In the context of the artificial epidemic, during the rooting, dulling and germination stages of wheat development, we were infected with spores of yellow rust (Puccinia striiformis f.sp. tritici), brown rust (Ruccinia tritici Erikss) and stem rust (Puccinia graminis Pers. F. Sp. Tritici). We tested the effect of different concentrations of salicylic acid and oxalic acid on wheat rust disease.. The results of the study showed that the seeds were found to be moderately resistant to yellow rust of wheat treated with concentrated acid 0.25 mM SA + 0.1 mM OA (1) and 0.25 mM SA + 0.2 mM OA (3). 0.5 mM SA + 0.2 mM OA (2) was immunocompromised to brown rust when treated with concentrated acid spray. In organic agriculture, the chemical control of deafness in wheat leads to environmental pollution, in addition is not economically viable and a realistic way to combat it. Therefore, we need to look for effective ways for disease control. The data obtained in the study allow to fight against yellow rust and brown rust of wheat.