scholarly journals Bakery properties of spelt wheat grain depending on fertilization and storage period

2021 ◽  
pp. 75-84
Author(s):  
V. Lubich ◽  
V. Zhelyezna
Keyword(s):  
Moisture Content ◽  
Grain Quality ◽  
Wheat Variety ◽  
Storage Period ◽  
Nitrogen Fertilizers ◽  
Wheat Grain ◽  
Spelt Wheat ◽  
Gluten Content ◽  
Study Results ◽  
And Storage

The article presents the study results of spelt wheat grain baking properties depending on fertilization and storage period. Europe (huskless) winter spelt wheat variety obtained by hybridization of Triticum aestivum L./Triticum spelta L. was studied. For fertilization, ammonium nitrate, ammonium sulfate, granular superphosphate, potassium chloride were used. Spelt wheat grain was stored for a year without air access at an unregulated temperature regime dry (moisture content during storage – 13.0–13.5 %) in airtight polyethylene sleeves in the conditions of usual storage. It was found that spelt wheat has a high response to the application of nitrogen fertilizers. The protein content increased from 18.6 to 22.8 % in P60K60 + N120 variant. The spelt wheat grain quality varied depending on the storage period. Thus, before storage, the gluten content was 41.1–50.4 % depending on the fertilizer variant. The lowest indicator was in the control variant and for P60K60 introduction – 41.1–41.2 %. In other fertilizer variants, the gluten content was at the level of 49.1–49.9 %. The largest was in P60K60 + N60S70 + N60 –50.4 % variant or 9 % compared to the control. Storage had a positive effect on the gluten content in spelt wheat grain as its content increased signifcantly. It can be explained by the post-harvest grain ripening, in the process of which the protein-proteinase complex changes due to the oxidizing action, oxygen, in particular. Thus, after storage for 30 days, this indicator was 41.8–52.1 % depending on the experiment variant. It was the largest when N60S70 + N60 was applied – 52.1 %, and the smallest in the variant with no fertilizers and with phosphorus-potassium (P60K60) fertilizer – 41.8–42.3 %. These indicators exceeded the gluten content before storage by an average of 1.2 abs. %. The content of protein and gluten-forming fractions is the highest after storage for 90 days. These indicators almost did not change after 180–270 days of storage. After 360 days they decreased to the grain quality indicators before storage. The gluten deformation index increased to 105–108 units of GSI instrument or by 4–8 % depending on the fertilization compared to fresh grain. Gluten moisture content decreased after 30 days of grain storage, and then increased to 68.0–69.8 % after 360 days, depending on the experiment variant. The grain acidity also increased from 3.0 to 4.0–4.1 degrees. Key words: spelt wheat, fertilization, storage, protein, gluten, dynamics, moisture content, acidity.

scholarly journals Quality of winter wheat grain with different systems of main tillage in crop rotations of the Southern Steppe of Ukraine

2021 ◽  
Author(s):  
V. D. Orekhivskyi ◽  
◽  
A. I. Kryvenko ◽  
S. V. Pochkolina ◽  
◽  
...  
Keyword(s):  
Winter Wheat ◽  
Protein Content ◽  
Grain Quality ◽  
Crop Rotations ◽  
Wheat Grain ◽  
Tillage Systems ◽  
Genetic Characteristics ◽  
Quality Class ◽  
Gluten Content

The article investigates the influence of the application of different systems of basic tillage on the quality of winter wheat grain in short crop rotations of the Southern Steppe of Ukraine. It is established that the grain quality of winter wheat in the Southern Steppe of Ukraine is mainly determined by the genetic characteristics of the variety, but also largely depends on the conditions and technologies of cultivation. In winter wheat grain, which is used for food purposes, reserve proteins are important, which in winter wheat determine the baking properties of flour. In drought conditions, when the yield of winter wheat decreases, the protein content in its grain tends to increase. In wet years, on the contrary, there is a reverse pattern. According to experimental studies, wheat varieties have a negative correlation between grain protein content and yield. It is established that during 2016–2020 research shows almost the same pattern of action of different predecessors and systems of basic tillage on the formation of grain quality of winter wheat in arid conditions. It was found that, on average, according to all variants of research, only with the use of the system of tillage-free tillage received grain of winter wheat with a protein content of 12,5%, which met the requirements of the 2nd class. It is recorded that on average over five years of research on all tillage systems, grain of winter wheat with gluten content was obtained, the quality of which corresponded to the 3rd class. Different tillage systems caused a slight impact on the gluten content, which ranged from 20,6% to 21,1%. It is determined that the precursors have a certain effect on the protein content in the grain of winter wheat. The analysis of qualitative indicators showed that on average in five years of research, when growing winter wheat after a pair of black and a pair of green wheat with winter vetch, grain was formed, which in terms of protein content corresponded to the 2nd quality class. More protein was accumulated in winter wheat grain after a pair of black, which was 12,9%. After peas for grain, as well as a pair of green with a mixture of white mustard and peas, received a grain of winter wheat, which was the 3rd quality class. It was found that on average in five years of research, all variants of winter wheat were grown with gluten content, which met the requirements of the 3rd class. Black vapor and green vapor with winter veneer caused the accumulation of gluten at almost the same level with a small increase in the version with winter vetch up to 21,8%. The lowest level of gluten was obtained in the grain of winter wheat after peas per grain, which was 19,7%. In all variants of the experiment, sidereal steam with winter tillage and the use of tillage-free tillage had the best effect on the growth of winter wheat grain quality indicators. The grain of winter wheat was mainly formed in terms of quality, which allows it to be used for food purposes – mainly in the flour-milling and baking industries, as well as for export. It is established that it is important to further study the quality of winter wheat grain and other cereals in short crop rotations of the arid Southern Steppe of Ukraine, especially in climate change.

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

scholarly journals Some characters of the pollen of spring and summer flowering common oak (Quercus robur L.)

2012 ◽  
Vol 64 (1) ◽  
pp. 85-95 ◽  
Author(s):  
Branislava Batos ◽  
Danijela Miljkovic ◽  
M. Bobinac
Keyword(s):  
Sucrose Solution ◽  
Storage Period ◽  
Germination Percentage ◽  
Large Area ◽  
Pollen Characters ◽  
Growing Medium ◽  
Study Results ◽  
Control Tree ◽  
Common Oak ◽  
And Storage

Summer flowering of the common oak is a natural rarity, considering the large area of the species natural distribution. This phenomenon can be classified as an ancestral (atavistic) property. Pollen morphological and physiological characters from spring flowering male inflorescences collected over the period 2004 - 2007 and summer flowering male inflorescences collected in 1999 were compared. The analysis included the pollen of a tree with frequent summer flowering and a control tree with spring flowering only. The size and form of summer pollen differed from the spring flowering pollen. The germination percentage and germination energy depended on the pollen growing medium (0, 5, 10, 15, 20, 25% sucrose solution), year of collection (2004 - 2007), temperature (+5?C and -20?C) and storage period (1 to 24 months). The study results are significant for the explanation of common oak phylogenetic development, and they contribute to the knowledge of pollen characters under the effects of different factors.

scholarly journals THE STUDY RESULTS OF PRODUCTIVITY AND GRAIN QUALITY OF THE BREEDING LINES OF WINTER SOFT WHEAT IN THE COMPETITIVE VARIETY-TESTING

2019 ◽  
pp. 32-37 ◽  
Author(s):  
О. А. Nekrasova ◽  
S. V. Podgorny ◽  
O. V. Skripka ◽  
A. P. Samofalov ◽  
S. N. Gromova ◽  
...  
Keyword(s):  
Grain Quality ◽  
Agricultural Research ◽  
Wheat Variety ◽  
Soft Wheat ◽  
Breeding Lines ◽  
Protein Percentage ◽  
Study Results ◽  
High Yields ◽  
Wheat Lines ◽  
Variety Testing

The article presents the study results of winter soft wheat lines in competitive variety testing according to productivity and grain quality indicators. The study was conducted at the experimental plot of the laboratory of the breeding and seed-growing of winter soft wheat of intensive type in the FSBSI “Agricultural Research Center “Donskoy” in 2016–2018. 47 winter soft wheat samples of competitive variety testing were used as the studied material. The winter soft wheat variety “Ermak” was used as a standard. Over the years of study 23 lines exceeded productivity of the standard variety “Ermak”, the increase ranged from 0.49 to 1.66 t / ha on average. The maximum protein percentage in grain was formed by the samples “1992/16” (13.5%), “1221/16” (13.5%), “1914/16” (13.6%), “1788/16” (13.9%), “2030/16” (14.0%). The lines “1854/16” and “1990/16” combining high yields (11.17–11.30 t/ha) with protein percentage of 12.9–13.2% are of great interest for breeding. The highest content of gluten in the grain (29.3–30.0%) was identified in the samples “1992/16”, “1914/16”, “2030/16”, “1221/16” and “1093/16”. There were identified the lines “1385/16”, “1533/16” and “1862/16”, combining high yields (11.20–11.59 t/ha) and 27.9–29.1% of gluten in grain. The highest value of SDS-sedimentation (66–70 ml) was found in the samples “1093/16”, “1990/16”, “2079/16”, “1533/16” and “1987/16”. The lines “1547/16”, “1385/16”, “1854/16” combined high yields (11.10–11.31 t/ha) with high value of SDS-sedimentation (62–65 ml). The breeding material identified during the research was used for further study and has been involved in hybridization to increase productivity and grain quality.

scholarly journals Impact of Pretreatment of Wheat Grain Using Infrared Radiation on Flour Falling Number

2016 ◽  
Vol 20 (4) ◽  
pp. 77-84
Author(s):  
Mariusz Kania ◽  
Agnieszka Sagan ◽  
Agata Blicharz-Kania ◽  
Agnieszka Starek ◽  
Beata Ślaska-Grzywna ◽  
...  
Keyword(s):  
Moisture Content ◽  
Infrared Radiation ◽  
Wheat Variety ◽  
Falling Number ◽  
Wheat Grain ◽  
Radiation Heating ◽  
Wheat Grains ◽  
Prepared Material ◽  
Duration Of Heating ◽  
Heated Material

Abstract The aim of the research was to determine how time of infrared radiation heating of grains influences the falling number of flour gained from wheat variety Waluta and spelled wheat variety Schwabenkorn. Moisture content was determined in the first stage of the study and it was 12% ± 1%. Then grain was moisturized to the moisture of: 14, 16 and 18%. Prepared material was subjected to infrared radiation heating at the temperature of 150°C for 30, 60, 90 and 120 seconds. The heated material was sent to milling, and the falling number was determined. It has been found that the infrared radiation heating of wheat grains prior to milling significantly affects the falling number of flour, which increases with the duration of heating grain.

Abundance of Fungal Flora in Relation to Moisture Content and Storage Period in Different Types of Poultry Feed Ingredients

2001 ◽  
Vol 4 (10) ◽  
pp. 1194-1197 ◽  
Author(s):  
M. Shahidul Alam . ◽  
M.S. Alam . ◽  
M. Rafiqul Islam . ◽  
Most. Ferdousi Begum . ◽  
Montaz Ali Sarkar . ◽  
...  
Keyword(s):  
Moisture Content ◽  
Storage Period ◽  
Poultry Feed ◽  
Fungal Flora ◽  
Feed Ingredients ◽  
Different Types ◽  
And Storage

scholarly journals Effect of Cigarette Packaging Sealing on Cigarette Moisture Content

2018 ◽  
Vol 53 ◽  
pp. 01023
Author(s):  
Jianbo Zhan ◽  
Han Zheng ◽  
Hao Wang ◽  
Jun Jiao ◽  
Ying Zhang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Flow Rate ◽  
Air Flow ◽  
Storage Period ◽  
Air Flow Rate ◽  
Cigarette Tobacco ◽  
Temperature And Humidity ◽  
Improvement Measures ◽  
And Storage ◽  
Humidity Environment

The moisture content of cigarette tobacco directly affects the smoking quality and storage period of cigarettes. The influence of the sealing property of cigarette packets on the moisture of the cigarette was studied, and a solution to improve the sealing property of the small package was provided. At the same time, the standard boundary for judging the packaging tightness of cigarette packets is calculated. Under different temperature and humidity environment, the air flow rate of the same packing box is higher than that of the 30-40mL/min interval. Improvement measures were applied to determine the packing seal value index of soft package cigarettes under certain conditions

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