Weather conditions effect on fresh and stored winter wheat grain gluten quantity and quality
2015
Linina, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Inst. of Agrobiotechnology | Ruza, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Inst. of Agrobiotechnology
Gluten quantity and quality are important indices for technological processing of wheat. The objective of this study was to determine weather conditions effects for two different winter wheat cultivars on fresh and stored grain (60, 120 and 360 days) on wet gluten and quality. Field experiments with winter wheat (Triticum aestivum L.) cultivars ‘Bussard’ and ‘Zentos’ using nitrogen top – dressing rates (N60-N150) were carried out at the Study and Research farm “Peterlauki” of Latvia University of Agriculture, in 2009/2010, 2010/2011 and 2011/2012. Highly significant (is less than 0.05) effect of weather conditions were detected on the wheat wet gluten and quality. For the grain stored for 60-360 days, the content of wet gluten declined and the quality of gluten improved. The grain of cultivar ‘Bussard’ had significant higher wet gluten content and quality, compared to ‘Zentos’ (t is less than 0.05). Average data from the three experimental years suggested that gluten content in ‘Bussard’ grain was 284 g kgE-1, during grain storage 360 days it decrease by 25 g kgE-1 while in ‘Zentos’ grain respectively 237 g kgE-1 and 20 g kgE-1. Average gluten index in ‘Bussard’ grain was 80 units, during grain storage 360 days it increase by 8 units, while in ‘Zentos’ grain respectively 63 units and 9 units. The data averaged over three years show that gluten index correlation with wet gluten was strong inverse only for cultivar ‘Zentos’ r= – 0.765** while for ‘Bussard’ r= – 0.485. When both cultivars had highest gluten content (in 2010 and 2011), the relationship between these indicators was from r= – 0.120 to r= – 0.667. If the weather conditions for gluten accumulation were less favourable (in 2012) relationship between gluten content and gluten index for cultivar ‘Zentos’ grain was strong r= – 0.978**, while for ‘Bussard’ it was weaken r= – 0.921.
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