Wheat leaf rust Wheat leaf rust Wheat leaf rust is a fungal disease that affects wheat, barley and rye stems, leaves and grains. In temperate zones it is destructive on winter wheat because the pathogen overwinters. Infections can lead up to 20% yield loss, which is exacerbated by dying leaves, which fertilize the fungus. The pathogen is "Puccinia" rust fungus. "Puccinia triticina" causes "black rust", "P. recondita" causes "brown rust", and "P. striiformis" causes "yellow rust". It is the most prevalent of all the wheat rust diseases, occurring in most wheat growing regions. It causes serious epidemics in North America, Mexico and South
Rust Rust Rust is an iron oxide, a usually red oxide formed by the redox reaction of iron and oxygen in the presence of water or air moisture. Several forms of rust are distinguishable both visually and by spectroscopy, and form under different circumstances. Rust consists of hydrated iron(III) oxides FeO·"n"HO and iron(III) oxide-hydroxide (FeO(OH), Fe(OH)). Given sufficient time, oxygen, and water, any iron mass will eventually convert entirely to rust and disintegrate. Surface rust is flaky and friable, and it provides no protection to the underlying iron, unlike the formation of patina on copper surfaces. Rusting is the common term