Published on Wednesday, April 12, 2017
Much of the wheat throughout my territory is now between Feekes 10 (head in boot) and Feekes 10.1 (grain head visible). This means that within the next two weeks, it will be time to start making fungicide applications to protect our wheat against Fusarium head blight (head scab).
To be effective, this application needs to be made at Feekes 10.5.1, or when the wheat heads begin to pollinate. There are two predominate fungicides that can be used to control Fusarium. These include Caramba®, which should be applied at 10 to 17 oz./A. or Prosaro®, which should be applied at 6.5 to 8.2 oz./A. Do not use any oil-based adjuvants with these products or phytotoxicity may occur (MSO, COC, etc.). However, a non-ionic surfactant (NIS) at the lowest labeled rate (usually 0.25 percent volume/volume) can be added to increase efficacy. Also, do not use any fungicide that has a QOI strobilurin (Quadris®, Aproach®, Headline®) when the wheat is pollinating because it could increase the mycotoxin levels in the grain.
Together, The Ohio State University, Kansas State University and Penn State University developed a website that tracks and predicts how bad Fusarium head blight will be and if your crop is at high risk of infection. The photo below depicts our current conditions.
As you can see, our region is still at a low risk of infection at this point. If you have experienced frost damage and are considering skipping a head scab fungicide application to save on input costs, I would encourage you to take a look at this website first. You can access it here.
Please contact your local Beck’s representative with any questions.
Quadris® is a registered trademark of a Syngenta Group Company. Caramba® and Headline® are registered trademarks of BASF. Prosaro® is a registered trademark of Bayer. Aproach® is a registered trademark of DuPont Pioneer.
Author: Austin Scott
Categories: Agronomy, Kentucky, Tennessee
Tags: Agronomy, Wheat, Austin Scott, Kentucky Agronomy, Tennessee Agronomy, Head Scab, fungicide on wheat
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