Molecular Microbiology Research 2024, Vol.14, No.4, 162-170 http://microbescipublisher.com/index.php/mmr 162 Review Article Open Access Fungal and Bacterial Diseases in Rye: Historical Contexts and Modern Solutions Qiuxia Sun , Guoliang Wang Modern Agricultural Research Center of Cuixi Academy of Biotechology, Zhuji, 311800, Zhejiang, China Corresponding author: qiuxia.sun@cuixi.org Molecular Microbiology Research, 2024, Vol.14, No.4 doi: 10.5376/mmr.2024.14.0018 Received: 08 May, 2024 Accepted: 24 Jun., 2024 Published: 10 Jul., 2024 Copyright © 2024 Sun and Wang, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Sun Q.X., and Wang G.L., 2024, Fungal and bacterial diseases in rye: historical contexts and modern solutions, Molecular Microbiology Research, 14(4): 162-170 (doi: 10.5376/mmr.2024.14.0018) Abstract Rye (Secale cereale L.), as an important cereal crop, has historically suffered from severe fungal and bacterial diseases. This study explores the historical context, modern management methods, and future directions for controlling these diseases. By examining major fungal diseases such as ergot, rusts, and smuts, as well as bacterial diseases like bacterial blight and black chaff, it reviews the impact of disease outbreaks on rye production and the evolution of disease resistance. Modern disease management strategies include the use of fungicides and antibiotics, the introduction of biological control agents, breeding for disease resistance, and integrated disease management practices. With the challenges posed by climate change, the control of rye diseases has become increasingly complex. This study integrates historical successes and modern technologies, emphasizing the importance of crop rotation, cultural practices, and biotechnology in future disease management to enhance rye’s disease resistance, ensure food security, and promote the sustainable development of agricultural ecosystems. Keywords Rye cultivation; Fungal diseases; Bacterial diseases; Disease resistance; Integrated disease management 1 Introduction Rye (Secale cereale L.) is a versatile cereal crop known for its resilience to harsh environmental conditions and its ability to thrive in poor soils where other cereals might fail. It is widely cultivated in temperate regions and is used for a variety of purposes, including food production, animal feed, and as a cover crop to improve soil health and prevent erosion (Frost et al., 2019). Despite its hardiness, rye is susceptible to several fungal and bacterial diseases that can significantly impact yield and quality. Historically, fungal diseases have posed a significant threat to rye cultivation. One of the most notorious diseases is ergot, caused by Claviceps purpurea, which has been a problem since the early Middle Ages in Europe. Ergot contamination not only reduces yield but also produces toxic alkaloids that can cause severe health issues in humans and animals (Miedaner and Geiger, 2015; Pitt and Miller, 2017). Another major disease is snow mold, caused by Microdochium nivale, which thrives under snow cover and can devastate winter rye crops (Gorshkov et al., 2020; Ponomareva et al., 2022). The historical context of these diseases highlights the ongoing challenge of managing fungal pathogens in rye cultivation. This study will provide a comprehensive overview of the fungal and bacterial diseases that affect rye, with a focus on their historical impact and the modern solutions being developed, including studying the biology and genetics of major pathogens, the effectiveness of current disease management strategies, and the potential for cultivating disease resistant rye varieties. It will explore the challenges and solutions currently available to address their impacts, with the aim of providing insights for future rye cultivation and conservation strategies. 2 Historical Context of Fungal and Bacterial Diseases in Rye 2.1 Major outbreaks and their consequences Rye (Secale cereale L.) has historically been susceptible to a variety of fungal and bacterial diseases, which have had significant impacts on crop yields and food security. One of the most notable fungal pathogens affecting rye is Microdochium nivale, which causes severe damage and has been poorly characterized at the molecular level until
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