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26 September 2019 | Story Leonie Bolleurs | Photo Leonie Bolleurs
Read More Prof Wijnand Swart PSHB
A small 2 mm beetle, known as the Polyphagous shothole borer (PSHB) kills and infects trees. South Africa is the largest geographical area in the world to be infested with this tree killer. Pictured here is Prof Wijnand Swart who is working with two neighbourhood associations in Bloemfontein to monitor the occurrence of the beetle in the city.

Ornamental trees are dying all over South Africa, and it is feared that certain fruit and nut trees are also in danger. This is cause for great concern, not only among ecologists, farmers, foresters, and landscapers, but for homeowners as well. In private gardens and on streets throughout the country, trees that are afflicted include English oak, Chinese and Japanese maples, boxelder, and sweetgum.
 
The cause of all this havoc is a small 2-mm beetle, known as the Polyphgous shothole borer (PSHB; Euwallacea fornicatus) that originates from Southeast Asia.

Working to find a solution

"Based on damage seen in the USA and Israel, there is significant danger of losing many of our ornamental trees as well as fruit and certain nut trees in South Africa,” says Prof Wijnand Swart, Professor of Plant Pathology and Discipline Head in the Department of Plant Pathology at the University of the Free State (UFS).

Cases of afflicted trees were reported from all provinces in South Africa, except for Mpumalanga. Countries such as Israel and the USA have also suffered great losses as a result of this beetle.  

Research is being conducted on the beetle and its associated fungus, Fusarium euwallaceae, in order to understand their relationship and hopefully find a solution to stop, or at least manage, the invasion of trees. To investigate the largest geographical outbreak of this beetle in the world, academics from seven universities in South Africa are working together with the Forestry and Agricultural Biotechnology Institute (FABI) at the University of Pretoria through a multi-institutional and multi-disciplinary research network. UFS researchers are part of this network.
 
Senior Lecturer in the UFS Department of Plant Sciences, Dr Gert Marais, is conducting research on the PSHB and its associated fungi, with the focus on pecan trees, in conjunction with the South African Pecan Nut Producers' Association. Cases of infected pecan-nut trees were reported in the Northern Cape as well as in Nelspruit. 
 
Prof Swart is working with entomologists in the UFS Department of Zoology and Entomology to find a biological control agent to parasitise the beetle. “I have already found one instance of a parasitic wasp associated with the beetle and will continue to search for more specimens during the coming summer,” he commented. 
 
Understanding the beetle

The first cases of infected trees were discovered in 2017 when Dr Trudi Paap, associated with FABI and the South African National Biodiversity Institute, conducted a survey of pests and diseases in and around National Botanical Gardens in South Africa. 
 
FABI has been studying the tree killer intensively to find out more about its life cycle. The term ‘polyphagous’ refers to the ability of the PSHB to infest many different tree species.

On their website, FABI states that an important distinction is being made between different types of infestations. “Reproductive host trees are trees that are infested by the beetle and where it successfully establishes a breeding gallery in which the fungus grows, where eggs are laid, and larvae develop into mature adults, thus completing its life cycle. The majority of reproductive hosts eventually succumb to the disease symptoms caused by the fungus.”
 
“Non-reproductive host trees are trees where the beetle attacks, penetrates, and inoculates the fungus, which then starts to grow in the sapwood. However, the beetle either leaves or dies without reproducing in these trees. The fungus can eventually kill or damage reproductive hosts, but many of the tree species on this list seem to be unaffected.”
 
Involving the community

The situation also provides an opportunity for communities to directly benefit from research conducted by tertiary institutions. Prof Swart is working together with two neighbourhood associations in Bloemfontein to monitor the occurrence of the beetle in the city and surrounding areas. 

He urges residents in the Mangaung Metro who find instances of infected trees, to report it to Duart Hugo (duarthugo99@gmail.com ), who is compiling a database of infected trees in the area. 
 
FABI advises homeowners to cut down heavily infested reproductive host trees. Should you decide to burn the wood, note that beetles will fly away when the wood becomes hot or when smoke appears. Do not burn infested trees in uninfected areas.

Other interesting material

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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