Factors causing alpha-amylase activation and low falling number in winter wheat [Triticum aestivum] variety kitanokaori
2007
Nakatsu,S.(Hokkaido. Tokachi Agricultural Experiment Station, Memuro (Japan)) | Sato, K. | Sato, H. | Jinno, H.
Amylograph viscosity, an important index of wheat quality, is sometimes lowered by high alpha -amylase activity in grain caused by pre-harvest sprouting. In a new winter wheat variety, Kitanokaori, the percentage of pre-harvest sprouting, alpha-amylase activity and falling-number were investigated in the grains sampled at the maturing stage at 52 sites in Hokkaido from 2001 to 2005. Seven samples of wheat in the 2003 samples showed high alpha-amylase activity and low falling-number without pre-harvest sprouting. These phenomena were not observed in the major winter wheat variety, Hokusin. In Kitanokaori, falling-number at the maturing stage was not significantly correlated with precipitation and sunshine hours before the maturing stage, but significantly correlated with the mean temperature before the maturing stage, r=0.635 (p0.01, n
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