The effect of the bacteria causing wheat leaf blight, Pseudomonas syringae pv. syringae on the viability of Syrian wheat varieties under laboratory conditions
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Abo Bakr, A. M. Kassem, S. G. Kumari, F. Khatib, N. Husien, N. Asaad and A. Moukahel. 2025. the effect of the bacteria causing wheat leaf blight, Pseudomonas syringae pv. syringae, on the viability of Syrian wheat varieties under laboratory conditions. In: Abstracts book of 14th Arab Congress of Plant Protection, Algiers, Algeria, 3-7 November 2025. S. G. Kumari, K. Makkouk, H. Boureghda, M. Biche, A. Moukahel, N. Asaad, B. Khenfous-Djebari and S. Morsli (eds. ). Arab Journal of Plant Protection, 43(Special issue): E87-E88 (English) https://doi.org/10.22268/AJPP-043.S.E010152; A109 (Arabic) https://doi.org/10.22268/AJPP-43.S.A012188
Abstract
Bacterial leaf blight, caused by Pseudomonas syringae pv. syringae (Pss) is one of the most important seedborne wheat diseases currently affecting global wheat production, both quantitatively and qualitatively. The lack of specialized bacterial disinfectants increases the severity of this disease, and the bacteria reside in the grain layers, such as the aleurone and endosperm, and even accompany the embryo. This study aimed to assess the effect of 12 bacterial isolates of Pss, each individually, on the germination rate of the Moroccan variety and the pathogenicity of these isolates, and their effect combined on the germination rate of 22 wheat varieties approved in Syrian agriculture, in addition to the six-row barley variety “Furat 2”. This study was conducted in the Wheat Pathology Laboratory at the University of Aleppo, in 2023. The grains of the Moroccan variety were soaked for 24 hours in the bacterial suspension of each isolate separately at a concentration of 109 CFU/ml. As for the grains of the studied varieties, they were soaked in the mixture of isolates (Bulk), while the control grains were treated with sterile distilled water and incubated at a temperature of 22°C. The experiment was carried out according to a completely randomized design (RCB) with three replicates for each isolate. Germination rate readings were taken in addition to and the root length 7 days after incubation. The results obtained showed that the isolate PS8 was superior to the rest of the studied isolates, as it reduced germination by 64% compared to the control. On the other hand, the tested varieties showed varying susceptibility levels to the mixture of studied isolates. In general, barley “Furat 2” was the most affected by 54%, and durum wheats were more susceptible to infection than soft wheats. Within the same species, the variety “Sham 11” was the most tolerant to the bacteria, with an average reduction in germination rate of 13.3% compared to the varieties Sham 1, Sham 5, Douma 3 and Buhouth 5, which had a reduction rate ranged between 35.59 and 37.25%.
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Kumari, Safaa https://orcid.org/0000-0002-4492-6257
Moukahel, Abdulrahman https://orcid.org/0000-0003-4297-771X
Moukahel, Abdulrahman https://orcid.org/0000-0003-4297-771X