Editorial: Fungal Wheat Diseases: Etiology, Breeding, and Integrated Management

Abstract

Agriculture in 2050 will need to produce about 50% more food because of the increase in the world population and the change in diets (FAO, 2017). Wheat production should increase, as it is one of the main staple crops in the world, providing 20% of calories and proteins for human nutrition (Tilman et al., 2011); this growth will be mainly based on yield increases, as there is strong competition for scarce productive arable land from other sectors in society (FAOSTAT, 2020). Future demand will need to be achieved through sustainable growth combining integrated management of diseases and pests, adaptation to warmer climates and increased frequency of abiotic stresses, and reduced use of water and other resources. Among the biotic constraints, Savary et al. (2019) estimated that 21.5% of current yield losses are due to pests and diseases. Of the 31 pest and pathogens reported in wheat, fungal diseases as leaf rust, Fusarium head blight, Septoria leaf blotch, stripe rust, spot blotch, tan spot, and powdery mildew cause the most serious losses. Wheat diseases also cause alterations in chemical properties and quality (Gaju et al., 2014).