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Yellowing of wheat after herbicide application

As the world’s population continues to grow, the need for efficient and effective crop management grows as well. Herbicides are commonly used in agriculture to control weeds and improve crop yields, but they may also cause unintended effects such as yellowing of wheat plants.

Yellowing of wheat after herbicide application is a common problem encountered by farmers. This phenomenon is commonly known as chlorosis, which is the yellowing or whitening of plant tissue due to the loss or reduction of chlorophyll, a pigment that is essential for photosynthesis.

Herbicides work by targeting specific enzymes or metabolic pathways in plants, disrupting their normal functions and eventually leading to their death. Some herbicides, such as sulfonylureas, inhibit the synthesis of branched chain amino acids (valine, leucine, and isoleucine) that are essential for plant growth. As a result, the plant is unable to produce enough chlorophyll, causing yellowing or whitening of the leaves.

Other herbicides, such as glyphosate, block the production of aromatic amino acids (phenylalanine, tyrosine, and tryptophan) that are also important for plant growth. This causes a buildup of toxic compounds in the plant, leading to chlorosis and other symptoms such as stunting, wilting, and necrosis.

The level of chlorosis and its duration depend on several factors, such as the herbicide type, application rate and timing, plant growth stage, environmental conditions, and wheat variety. Some wheat varieties may be more susceptible to chlorosis than others, and some environmental conditions, such as drought stress or low temperatures, may exacerbate the effect of herbicides.

Fortunately, there are several ways to mitigate the risk of chlorosis in wheat crops. One of the best ways is to choose the right herbicide and application method that is compatible with the wheat variety, growth stage, and environmental conditions. This may involve using herbicides with low application rates or using herbicide tank-mixtures that can reduce the risk of herbicide injury.

Another solution is to apply foliar fertilizer or iron products that can help restore chlorophyll production and alleviate the symptoms of chlorosis. These products may contain chelated iron, magnesium, or other nutrients that are important for plant growth and development.

In conclusion, the yellowing of wheat after herbicide application is a common problem that can be caused by several factors. Farmers can reduce the risk of chlorosis by selecting the proper herbicide, timing and rate of application, as well as the use of foliar fertilizers and other iron products. By using these methods and closely monitoring crop health, farmers can maintain healthy wheat crops and achieve optimal yields.

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