Fusarium graminearum in Wheat-Management Strategies in Central Europe

The main aim of this study was to discuss and compare the threats associated with F. graminearum in wheat production in Poland and in other Central European countries. Wheat is one of the most widely cultivated crops in the world, and pathogens causing Fusarium head blight (FHB) pose the greatest threat to wheat production. Our knowledge of FHB has to be regularly expanded in order to explore the impacts of climate change, new wheat cultivars, and new fungicides on the prevalence of this disease. The pathogen's resistance to fungicides was analyzed in a global context due to the relative scarcity of studies examining this problem in Central Europe (excluding Germany). This is an interesting research perspective because, despite a relatively large number of Polish studies on FHB, F. graminearum genotypes and the pathogen's resistance to fungicides remain insufficiently investigated. The hemibiotrophic pathogen Fusarium graminearum causes particularly high losses in wheat cultivation due to its ability to produce mycotoxins that are dangerous to human health (mainly deoxynivalenol, DON), colonize plant residues in soil in the saprotrophic phase, and produce spores that infect the stem base and spikes throughout the growing season. The infection process is highly dynamic, and it is facilitated by DON. The synthesis of DON (trichothecene) is encoded by Tri genes located in four loci. In Poland, the F. graminearum population is mainly composed of the 15ADON genotype, and the spread of FHB cannot effectively be managed with fungicides during epidemic years. Dynamic gene flows in field populations enable the pathogen to rapidly adapt to environmental changes and overcome wheat resistance to FHB. The emergence of fungicide-resistant F. graminearum strains significantly compromises the quality of wheat crops, but the associated mechanisms have not been sufficiently investigated to date. In addition, although some biopreparations are promising and effective in small-scale field trials, very few have been commercialized. Extensive research into pathogen populations, the development of new resistant wheat varieties, and the use of effective fungicides and biopreparations are required to produce wheat grain that is free of mycotoxins.