scholarly journals Fusarioses of certain wheat grain categories and their mycotoxicological infection

2005 ◽  
pp. 43-50 ◽  
Author(s):  
Tatjana Stojanovic ◽  
Marija Skrinjar ◽  
Djordje Psodorov
Keyword(s):  
Wheat Grain ◽  
Degree Of Contamination ◽  
Wheat Sample ◽  
Wheat Varieties ◽  
Genus Fusarium

Certain climatological conditions favor the infection of wheat by field moulds, and influence very much the yield, the overall quality and the hygienic properties of the wheat. The investigations included 6 wheat varieties from the first locality and 5 varieties from the second locality. The investigated samples were most often contaminated by fungi of the genus Fusarium. Each wheat sample was classified with respect to the degree of contamination by these fungi as slightly fusarious contaminated and very fusarious contaminated grain. The mycotoxins, their metabolites, were isolated from the greatest number of contaminated grains.

Australian Wheat Varieties

1983 ◽  
Author(s):  
RW Fitzsimmons ◽  
RH Martin ◽  
CW Wrigley
Keyword(s):  
Seed Production ◽  
Growth Stages ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Broad Audience ◽  
Grain Trade ◽  
Australian Wheat

This handbook provides a practical description of wheat grain, heads and plants at several growth stages. It is designed to assist in distinguishing varieties currently grown throughout Australia, in the regions where each is usually grown. It is directed at a broad audience, including those involved with the grain trade at all stages, from seed production, through growing and harvesting, to receival and segregation, sales and utilization. Although Australia-wide in its overall approach, it is hoped that the handbook will form a basis to meet specialised local needs. Thus smaller sets of sheets, relating to local groups of varieties, might be selected and additional comments added, in the space provided, relating to the particular locality and season. In such a case, the characters that show the greatest differences between the particular varieties should be selected for identification.

scholarly journals Deoxynivalenol content in wheat dust versus wheat grain: a comparative study

2014 ◽  
Vol 7 (3) ◽  
pp. 285-290 ◽  
Author(s):  
M. Sanders ◽  
S. Landschoot ◽  
K. Audenaert ◽  
G. Haesaert ◽  
M. Eeckhout ◽  
...  
Keyword(s):  
Block Design ◽  
Wheat Variety ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Promising Alternative ◽  
Previous Season ◽  
Set Up ◽  
Tillage Method ◽  
Moderately Resistant ◽  
The Impact

The present study, set up in the growing season 2011-2012, was designed to obtain quantitative data on the occurrence of deoxynivalenol in wheat grain and the corresponding wheat dust. The field experiment consisted of a complete randomised block design with five wheat varieties sown on a field on which maize was grown in the previous season. The impact of the tillage method and the influence of the wheat variety resistance on the deoxynivalenol content of wheat and wheat dust were investigated. The accumulation of deoxynivalenol in wheat dust was confirmed and a sigmoidal relationship between the deoxynivalenol content in wheat dust versus wheat grain was determined. Deoxynivalenol reduction was obtained by ploughing and by sowing moderately resistant wheat varieties. As wheat dust provides equal results and solves the problem of heterogeneity during sampling of conventional wheat matrix, the sampling of wheat dust can be considered as a promising alternative.

scholarly journals VARIETAL COMPOSITION AND FREQUENCY OF FUSARIUM PRESENCE ON WINTER WHEAT VARIETIES IN THE TAMBOV REGION

2019 ◽  
pp. 74-76
Author(s):  
G. N. Buchneva ◽  
I. V. Gusev ◽  
O. I. Korabelskaya ◽  
N. N. Dubrovskaya ◽  
V. V. Chekmarev
Keyword(s):  
Winter Wheat ◽  
Spring Wheat ◽  
Climatic Conditions ◽  
Fusarium Sporotrichioides ◽  
Wheat Grain ◽  
Fusarium Spp ◽  
Wheat Varieties ◽  
Dominant Position ◽  
Leading Position ◽  
Wheat Seeds

In the climatic conditions of the Central Black-earth region, the infection of wheat grain with Fusarium fungi is of latent nature and can only be detected by mycological analysis. For this reason, the varietal composition of the pathogenic complex of fungi Fusarium on winter and spring wheat has not been thoroughly studied yet. Working with the problem in the conditions of the Tambov region, it was found that the grain of these varieties was infected with various species of Fusarium. The most infected spring wheat varieties were “Nik” (69%), “Biora” (45%) and “Prokhorovka” (30%). The varieties “Saratovskaya 29” (4%) and “Tulaikovskaya 100” (5%) were less infected than the other. Nine species of fungus Fusarium spp. found on spring wheat seeds were F. acuminatum Ellis, an Everhart (1895), a Wollenweber (1917), F. avenaceum (Corda ex Fries) Saccardo (1886), F. culmorum (WG Smith) Saccardo  (1895), F. equiseti (Corda) Saccardo (1886), F. poae (Peck) Wollenweber in Lewis (1913), F. sambucinum Fuckel (1869), F. semitectum Berkeley and Ravenel in Berkeley (1875), F. sporotrichioides Sherbakoff (1915) and F. tricinctum (Corda) Saccardo (1886). The leading position was occupied by the species Fusarium sporotrichioides and F. avenaceum. The frequency of their occurrence on spring wheat seeds was 56.6 and 20.9%, respectively. The contamination of winter wheat with a Fusarium fungus was lower than the infection of spring wheat (1–8%). Four species of Fusarium spp. were identified on the seeds of winter wheat, they are F. avenaceum (Corda ex Fries) Saccardo (1886), F. graminearum Schwabe (1838), F. poae (Peck) Wollenweber in Lewis (1913) and F. sporotrichioides Sherbakoff (1915). The dominant position belonged to the species Fusarium poae and F. sporotrichioides (41.7 and 37.5%). It has been shown that the level of infection of wheat seeds by Fusarium fungi depends on the variety resistance to the infection.

scholarly journals Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour

2021 ◽  
Vol 117 (1) ◽  
pp. 1
Author(s):  
Bernard RWUBATSE ◽  
Michael Wandayi OKOTH ◽  
Angela Adhiambo ANDAGO ◽  
Sophia NGALA ◽  
Anastase KIMONYO ◽  
...  
Keyword(s):  
Development Time ◽  
Wheat Variety ◽  
Physicochemical Characteristics ◽  
Extraction Yield ◽  
Absorption Capacity ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Total Dietary Fiber ◽  
Whole Wheat ◽  
Dough Development Time

<p>The present study aimed to evaluate the effect of the wheat varieties newly introduced in Rwanda on the physicochemical characteristics of their whole wheat grains in order to know their potentials for processing. Gihundo wheat grain variety had the highest values for extraction yield (99.20 %), contents of ash (1.47 %) and total dietary fiber (15.97 %), water absorption capacity (89.00 %), dough development time (7.62 min) and brightness (84.67 %). For the same physicochemical characteristics, whole flour from Nyaruka wheat variety showed the lowest values for extraction yield (96.20%), water absorption capacity (80.00 %), dough development time (6.33 min) and brightness (80.33), while whole flour from Reberaho wheat variety exhibited the lowest values for the contents of ash (0.98 %) and total dietary fiber (12.44 %). The protein content ranged between 10.00 % and 10.85 % for whole flours from all wheat varieties. The results showed that whole flour from Gihundo wheat grain variety exhibited high values for most of the physicochemical characteristics determined in comparison to the other three varieties. It is important to select grains or flour from these wheat varieties newly introduced in Rwanda based on the individual cultivar because their derivative products could have a more desired quality.</p>

scholarly journals Biochemical composition of emmer wheat (Triticum Dicoccum (Schrank) Schuebl) grain depending on the variety

2020 ◽  
pp. 111-119
Author(s):  
N. Osokina ◽  
V. Lubich ◽  
V. Novikov ◽  
I. Leshchenko
Keyword(s):  
Protein Content ◽  
Biochemical Composition ◽  
Chemical Elements ◽  
Starch Content ◽  
Ash Content ◽  
Emmer Wheat ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
New Varieties ◽  
Biochemical Components

The article presents the research results of the biochemical composition of grain – the content of protein, starch, ash, chemical elements in wheat grains (emmer, soft). The sedimentation index according to Zelen test, and the proportion of chemical elements in the grain ash were determined. It is known that the grain of diff erent wheat varieties diff er in size and content of anatomical components, which aff ects its biochemical composition. Modern wheat varieties can form grain with the protein content of about 20 %. Emmer is of high value as a raw material for dietary food. Biochemical components of emmer wheat grain, especially of new varieties, are poorly investigated. Therefore, studies on the biochemical composition of emmer wheat grain new varieties and lines are relevant. The aim of the study was to investigate the issue of then emmer wheat biochemical components, depending on the genotype. To properly evaluate the crop, the tasks of the study were performed – the protein and starch content, number of falls, ash content, trace element content, sedimentation index according to Zelen test were determined. The studies were conducted during 2017–2019 with Holikovska emmer wheat variety and LP 1152 line, grown under the Right-bank forest steppe. It was found that the biochemical composition of wheat grain (emmer, soft) signifi cantly depends on the varietal characteristics, agri-technical and weather conditions. The highest protein content and sedimentation index according to the Zelen test had the LP 1152 wheat line – 16.2 % and 53.9 cm3, respectively. In Holikovska emmer variety, these indicators were at the level of soft wheat Odessa Epoch variety – 13.8 % and 45.8 cm3 respectively. Protein content has greatly varied over the years of research. In emmer wheat grain – from 15.2 to 17.3 %, and in Holikovska variety – from 11.7 to 15.3 %. There is a strong correlation between protein content in grain and sedimentation index according to Zelen test. The starch content varied from 48.5 to 69.1 % in Holikovska variety grain and from 50.0 to 61.7 % in LP 1152 line grain. The alpha amylase activity of wheat varieties has been low throughout the research years. The average ash content of Holikovska wheat grain was 1.81 %, the LP 1152 line was 1.95 %, which is 19–22 % higher compared to the standard varieties, respectively, the variety Akratos and Age of Odessa. Emmer wheat grain has a signifi cantly higher content of phosphorus, potassium, sulfur, magnesium, calcium, iron, zinc and copper. Key words: wheat, emmer, variety, biochemical composition, protein, starch, chemical elements, sedimentation.

scholarly journals Zinc Biofortification in the Grains of Two Wheat (Triticum aestivum L.) Varieties Through Fertilization

2020 ◽  
Vol 73 (1) ◽  
Author(s):  
Shilpi Das ◽  
M. Jahiruddin ◽  
M. Rafiqul Islam ◽  
Abdullah Al Mahmud ◽  
Akbar Hossain ◽  
...  
Keyword(s):  
Grain Yield ◽  
Triticum Aestivum L ◽  
Application Rate ◽  
Control Treatment ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Wheat Grains ◽  
Crop Varieties ◽  
Application Rates ◽  
Zn Concentration

We examined the effects of zinc (Zn) fertilization on wheat, focusing on yield and biofortification in the grains of two wheat varieties. Five Zn rates, i.e., 0, 1.5, 3.0, 4.5, and 6.0 kg ha<sup>−1</sup> applied as ZnSO<sub>4</sub>·7H<sub>2</sub>O (23% Zn), and two wheat varieties, i.e., ‘BARI Gom-25’ and ‘BARI Gom-26,’ were used in the study. All plant characteristics, except 1,000-grain weight and plant height, i.e., tillers plant<sup>−1</sup>, spikes m<sup>−2</sup>, spike length, spikelets spike<sup>−1</sup>, and grains spike<sup>−1</sup>, were significantly influenced by Zn fertilization. Treatment with 3.0 kg Zn ha<sup>−1</sup> (Zn<sub>3.0</sub>) produced the highest grain yield (3.90 t ha<sup>−1</sup>), which was statistically similar to Zn<sub>4.5</sub> and Zn<sub>6.0</sub> treatments. The control treatment (Zn<sub>0</sub>) produced the lowest grain yield (2.99 t ha<sup>−1</sup>). The concentrations of N, Zn, and Fe were significantly and positively influenced by Zn treatment. The crop varieties did not differ significantly in terms of N and Zn concentrations. However, the grain Fe concentration was remarkably higher in ‘BARI Gom-26’ than in ‘BARI Gom-25.’ The grain N and protein concentrations increased linearly with the Zn application rate. The grain Zn concentration increased with Zn application rates in a quadratic line, indicating that the concentration of Zn in wheat grain increased with Zn fertilization; however, it attained a maximum value in the Zn<sub>4.5</sub> treatment, after which it declined with higher rate of Zn application. The application of Zn at the rate of 4.5 kg ha<sup>−1</sup> resulted in the highest Zn fortification (39.7 µg g<sup>−1</sup>) in wheat grains, which was 17.1% higher than in the control treatment. The response curve showed that 4.62 kg ha<sup>−1</sup> for ‘BARI Gom-25’ and 3.94 kg ha<sup>−1</sup> for ‘BARI Gom-26’ were the optimum Zn rates for achieving higher wheat grain yield. However, 5.5 kg ha<sup>−1</sup> was the optimum Zn rate for obtaining higher Zn fortification in wheat grains.

scholarly journals Influence of Genotype and Agrofond on the Quality of Wheat Varieties from Transylvania

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Simona MAN ◽  
Sevastita MUSTE ◽  
Anamaria POP(BIROU) ◽  
Carmen CHIRCU ◽  
Vlad MURESAN ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Organic Fertilizers ◽  
Quality Indices ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Technological Factors ◽  
Baking Quality ◽  
Different Doses

The paper presents and analyzes the baking quality indices of indigenous wheat varieties (Arieşan, Apullum and Dumbrava) grown at S.C.D.A. Turda during 2008-2009 crop year, under agrofond influence. Results showed that the genetics and technological factors contribute to change in fairly wide limits of chemical composition of wheat grain. Experiencing the three wheat varieties different doses of organic fertilizers (N50P50K50 kg/ha şi N50P50K50 + N50P30 kg/ha), crude protein values range between 13,73% (N50P50K50 kg/ha ) and 15,78% (N50P50K50 + N50P30 kg/ha) in Arieşan variety, between 12,71% (N50P50K50 kg/ha ) şi 15,13% (N50P50K50 + N50P30 kg/ha) in Apullum variety and between 12,95 (N50P50K50 kg/ha ) şi 15,05% (N50P50K50 + N50P30 kg/ha) in Dumbrava variety. Also the values of wet gluten content varies between 32,55% influenced by N50P50K50 kg/ha and between 37,65% - 39,05% influenced by N50P50K50 + N50P30 kg/ha.

scholarly journals Phytopathogenic complex of the genus Fusarium in wheat varieties grown in Siberia

2021 ◽  
Vol 848 (1) ◽  
pp. 012163
Author(s):  
Y A Litovka ◽  
P V Makolova ◽  
A A Leonenko ◽  
A A Vasilieva ◽  
A N Kokorin ◽  
...  
Keyword(s):  
Wheat Varieties ◽  
Genus Fusarium

scholarly journals Effects of Boron Fertilization and Sowing Date on the Grain Protein Content of Wheat Varieties

2015 ◽  
Vol 6 (1) ◽  
pp. 41-45 ◽  
Author(s):  
JN Ferdoush ◽  
MM Rahman
Keyword(s):  
Protein Content ◽  
Cereal Crop ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Total N ◽  
Wheat Grains ◽  
Land Preparation ◽  
Sowing Dates ◽  
The World ◽  
Boron Fertilization

Wheat is the most important cereal crop and staple food of about two billion people around the world and contributes more calories and proteins to the world diet than any other cereal crop. Wheat grain quality is a function of grain composition, principally in proteins, which depends on the genotype and the environment. Protein content is a key quality factor that determines the suitability of wheat for a particular type of product as it affects other factors including mixing tolerance, loaf volume and water absorption capacity. The experiment was conducted at the Bangladesh Agricultural University farm during 2007 to 2010 to study the effects of boron fertilization and sowing dates on the Black point disease of wheat genotypes. The soil was silty loam in texture having pH 6.7, cation exchange capacity 12.6 me/100g soil, organic matter 1.9%, total N 0.09%, available P 7.3 ppm, exchangeable K 0.09 cmol kg-1, available S 12.4 ppm, available Zn 0.8 ppm and available B 0.19 ppm. The wheat varieties used in the experiment were Prodip, Shatabdi and Sourav. Boron was applied @ 0 and 1 kg ha-1 and sowing dates were 18 November, 28 November, 08 December and 18 December. The experiment was laid out in a split-split plot design with a distribution of sowing dates to the main plots, varieties to the sub-plots and boron treatment to the sub-sub plots. All the factors were replicated three times. The total amount TSP, MoP, gypsum and zinc oxide were applied during final land preparation. Nitrogen was applied @ 120 kg ha-1 from urea (46 % N), P @ 20 kg ha-1 from TSP (20 % P), K @ 60 kg ha-1 from MoP (50 % K), S @ 10 kg ha-1 from gypsum (18 % S) and Zn @ 1.5 kg ha-1 from ZnO (78 % Zn). Urea was applied in three equal splits - final land preparation and 30 and 45 days after sowing. Boric acid (17%B) was applied to the B treatment plots prior to sowing. The crop was irrigated 2 times- 21 days (crown root initiation) and 47 days (heading stage) of sowing. Soil samples were analyzed for texture, pH, OM, total N and available P, K, S, Zn, S and B contents. The data were analyzed statistically (Gomez and Gomez, 1984). Boron application exerted a significant increasing effect on the protein content of wheat grain. A. significant variation in the N and protein content of wheat grains was observed among the wheat varieties in both the years. The 28 November sowing recorded the maximum protein content in wheat grains while the minimum value was noted with the 18 December sowing in both the years.DOI: http://dx.doi.org/10.3329/jesnr.v6i1.22038 J. Environ. Sci. & Natural Resources, 6(1): 41-45 2013

Influence of some digestive processes on the digestion by cattle of cereal grain fed whole

1978 ◽  
Vol 18 (90) ◽  
pp. 29 ◽  
Author(s):  
PC Toland
Keyword(s):  
Particle Size ◽  
Cereal Grains ◽  
Lower Percentage ◽  
Whole Grain ◽  
Wheat Grain ◽  
Wheat Varieties ◽  
Hard Wheat ◽  
Cereal Grain ◽  
Size Index

Pen studies were conducted with cattle in which the digestibility, rate of fermentation, site of digestion and grain loss in faeces were measured in diets comprising 4.8 kg of one or other of four cereal grains together with 2.4 kg of pasture hay. The cereals were Avon oats, Swan oats, Olympic wheat and Emblem wheat with natural weights of 48.3, 60.5, 81.3 and 78.8 kg hl-1 and particle size index 24, 35, 31 and 14, respectively. The apparent in vivo digestibility of Avon and Swan oats of 71.9 and 74.6 did not differ significantly (P > 0.05). However, there was significantly less grain cracked during initial mastication (12.5 vs. 19.2 per cent and a lower percentage of grain voided in faeces (4.3 vs. 9.3) for Avon compared with Swan oats (P < 0.05). The in vivo digestibility of wheat grain was significantly higher for Olympic than for Emblem (77.5 vs. 72.6 per cent) ;these performances were accompanied by lower percentages of grain cracked during initial mastication (17.0 vs. 22.3) and less whole grain DM voided in faeces (14.6 vs. 18.4 per cent) for Olympic compared with Emblem (P < 0.05). The major difference in the digestion of oat and wheat varieties was that rumination accounted for a high proportion of the breakdown of oat grain whereas the wheat varieties were digested by rumen fermentation with only a small proportion of grains broken down by rumination. The breakdown of whole grain in rumination was important for all rations. For the light oats, heavy oats, soft wheat and hard wheat, rumination accounted for 66 per cent, 44 per cent, 27 per cent and 17 per cent of the total breakdown respectively.

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