Evaluation of Wheat Germp!asm Against Yellow Rust and Powdery Mildew of Wheat at Keylong

Abstract

The eroding genetic base of the cultivated wheats has been of much concern in
recent years. Wheat being a staple food for 35 per cent of the world population,
the International Board for Plant Genetic Resources (IBPGR) has set high priority
for the collection, evaluation, documentation and utilization of wheat genetic
resources (Crostan and Williams, 1981). Although a reasonably good level of
rust resistance in our present day wheat cultivars has been obtained, resistance
to powdery mildew is very rare. Sources of resistance to yellow rust (Puccinia
striiformis West.) and powdery mildew (Er)'siphe graminis f. sp. tritici) of wheat,
which are known to reduce wheat yields, have to be identified and utilized to
avoid losses