THE EFFECT OF LEAF RUST ON THE YIELD AND QUALITY OF WHEAT

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Abstract
In field experiments carried out at Winnipeg, heavy artificially-induced infection of leaf rust of wheat reduced the yield, bushel weight, kernel weight, number of kernels per head, and percentage of flour yield of the varieties Thatcher, Apex, Renown, and Regent. The infection increased the yellow pigment content of the flour of all these four varieties but, apart from a reduction in flour yield, had no other adverse effect on the milling and baking quality of the grain. In fact, the flour milled from the rusted samples was superior in baking strength to the flour milled from the non-rusted samples. Under field conditions, the rust had a variable effect on the percentage of protein of the grain. In one year it increased the percentage of protein of the seed, but in two other years it decreased the percentage of protein. Under greenhouse conditions, in two different years, leaf rust on Thatcher wheat reduced the yield of seed, number of kernels per head, number of fertile tillers, and yield of straw, but increased the protein content of the seed, leaves, and straw.

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