Regional crown rot management – Gilgandra 2016

Abstract

Key findings •• Yield loss from crown rot ranged from not significant in the variety DBA Lillaroi[PBR] and seven of the 13 bread wheat varieties, up to 32.9% in the durum variety Jandaroi[PBR]. •• Only the bread wheat variety Mitch[PBR] was higher yielding (0.41 t/ha) than the susceptible bread wheat variety EGA Gregory[PBR] in the presence of high levels of crown rot infection. •• Grain protein levels were low across the site and varied from 7.7% in Mitch[PBR] up to 10.1% in the durum line 190873. Crown rot infection did not affect protein levels in any entry. •• Crown rot infection caused a small (1–2%), but significant, increase in the level of screenings in the barley variety La Trobe[PBR], and 10 of the 13 bread wheat entries.