Studying the Damage Caused by the Wheat Sunn Pest on Wheat Grains, Flour, and Bread

Abstract (in English)

The sunn pest (Eurygaster integriceps Puton) is one of the most important pests of cereal crops in warm and dry regions. This insect feeds on the milky and dough stages of developing grains, causing shriveling, hollowing, and weight loss of the kernels. Reduction in the thousand-grain weight and overall yield are considered the major quantitative damages, with yield losses ranging from 10 to 50 percent depending on pest population density. The qualitative damage results from the injection of proteolytic enzymes into the grain, which degrade gluten proteins. Consequently, flour obtained from infested kernels lacks sufficient elasticity and stickiness, and the dough prepared from it loses its gas-holding capacity. As a result, the bread baked from such flour has reduced volume, a dense and compact texture, is hard and brittle, and shows diminished sensory quality and shelf life. This article aims to describe the biology, mechanisms of damage, and factors influencing its severity (planting date, variety, seeding rate, and crop rotation) to facilitate further scientific research in the future.