From the Guidelines
The soy fungal infection is commonly known as Asian soybean rust, caused by the fungus Phakopsora pachyrhizi. This fungal pathogen affects soybeans and can cause significant crop damage, with annual yield losses reaching 10-30% in Asia, where the disease is endemic 1. The infection typically manifests as rust-colored lesions on soybean leaves, and can spread through wind-borne spores. Management of this disease involves using fungicide treatments, cultural practices such as crop rotation, and planting resistant soybean varieties. Key factors in controlling the spread of Asian soybean rust include early detection, sanitation practices like removing infected plant material, and the development of long-term strategies for disease management 1. It is essential to note that the fungus can overwinter on alternative hosts, such as kudzu, in warmer regions, allowing it to spread annually from these sources 1. Proper field drainage and the use of advisories and rapid response cascades can also help prevent infection and minimize yield losses from this common soybean pathogen. The economic impact of Asian soybean rust can be significant, with potential losses to U.S. producers and consumers averaging between $240 million and $2.4 billion per year in the next 3-5 years 1.
From the Research
Soy Fungal Infection
- The soy fungal infection is caused by the fungus Aspergillus flavus, which produces aflatoxins, a type of mycotoxin 2, 3, 4.
- Aspergillus flavus is a common soil fungus that can infect a wide range of crops, including soybeans, maize, peanuts, and cottonseed 2, 3.
- The infection can occur in the field or during storage, and can be controlled by maintaining proper storage conditions and using resistant crop varieties 2.
- Aflatoxins produced by Aspergillus flavus are highly toxic and carcinogenic, and can cause a range of health problems in humans and animals 5, 4, 6.
- The specific name of the soy fungal infection is not explicitly stated in the provided studies, but it is associated with Aspergillus flavus and aflatoxin production 2, 3, 4.