Take-all

Take-all

Take-all is a plant disease caused by the fungus Gaeumannomyces graminis var. tritici. It primarily affects cereal crops, particularly wheat and barley, leading to significant yield losses. The disease is characterized by the blackening of the roots, crown, and lower stem of the plant, which can result in stunted growth and premature death.

Symptoms

The symptoms of take-all include:

• Blackened roots and crowns
• Stunted growth
• Premature ripening
• Whiteheads in affected plants
• Reduced tillering

Pathogen

Gaeumannomyces graminis var. tritici is a soil-borne fungus that infects the roots of cereal crops. It thrives in cool, moist conditions and can persist in the soil for several years, making crop rotation an important management strategy.

Life Cycle

The life cycle of Gaeumannomyces graminis var. tritici involves:

• Survival in soil and plant debris
• Infection of roots during the growing season
• Production of ascospores and conidia that spread the disease

Management

Effective management of take-all includes:

• Crop rotation with non-host crops such as legumes
• Use of resistant cultivars
• Application of appropriate fungicides
• Maintaining balanced soil fertility

Economic Impact

Take-all can cause significant economic losses in cereal production due to reduced yields and lower grain quality. The disease is particularly problematic in regions with intensive wheat and barley cultivation.

Research

Ongoing research aims to develop more resistant crop varieties and improve understanding of the disease's epidemiology to enhance management practices.

See Also

• Plant pathology
• Cereal diseases
• Soil-borne diseases