Temperature and pH of the nutrient solution on wheat primary root growth

Camargo, Carlos Eduardo de Oliveira; Filho, Antônio Wilson Penteado Ferreira; Salomon, Marcus Vinicius

doi:10.1590/s0103-90162004000300013

Cited by 9 publications

(7 citation statements)

References 12 publications

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“…Wheat is one of the first domesticated species to man and is also the first agricultural product used in food processing showing fundamental role in the human food base (Silva et al 2014). The wheat grain has important role in the economic and nutritional aspects of food because their flour is widely used in food industry for the production of flour especially in bread and pasta (Camargo et al 2004). Sprouting grains for human consumption has been used for centuries in Egypt and Asian counties to improve food value (Resh, 2001 andAbdallah, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of Soaking and Sprouting Using Saline Water on Chemical Composition of Wheat Grains

Hussein

El-Shafea

El-Behairy

et al. 2019

Arab Universities Journal of Agricultural Sciences

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In the current research, wheat grains were used to study the effect of grain soaking and sprouting using tap water and saline water (NaCl solution) on sprout growth, proximate analysis, minerals content, anti-nutritional and antioxidant compounds of sterilized grains (soaked for 0.33h) and soaked grains for imbibition (12h) and sprouted grain for 24h old. Results revealed that the longest radical of 24h old wheat sprout was observed at 2000 ppm NaCl, and shortest was observed at 4000 ppm NaCl. Soaked wheat grains (12h) for imbibition recorded the highest moisture content (10.2 to 10.9%) while soaked for 20 min (0.33h) in calcium hypochlorite for sterilization recorded medium content (8.8 to 9.9%) and the lowest one recorded in 24h old wheat sprouts (6.9 to 7.2%). The low moisture content the high total carbohydrate, total fats and energy and vice versa. Soaked grains for sterilization period (0.33 h) and imbibition (12h) increased zinc (Zn), manganese (Mn) and calcium (Ca) while non-sterilized only potassium (K). Tap water increased sprout magnesium (Mg), and manganese (Mn) content while saline water increased sprout magnesium (Mg), and calcium (Ca) content. Grain sprouting was effective in reducing phytic acid, oxalate and alkaloids anti-nutrient in wheat sprouts especially when using sterilized grains. Soaking non sterilized grains for imbibition (12h) in saline water contained higher total phenol, flavonoids and total antioxidant. Etiolated wheat sprouts contained lower total flavonoids and antioxidant compared with soaked grains in saline water.

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Section: Introductionmentioning

confidence: 99%

Effect of Soaking and Sprouting Using Saline Water on Chemical Composition of Wheat Grains

Hussein

El-Shafea

El-Behairy

et al. 2019

Arab Universities Journal of Agricultural Sciences

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“…Por ser uma cultura predominantemente de inverno, o trigo é mais cultivado na região sul do Brasil, principalmente nos Estados do Paraná e do Rio Grande do Sul, embora também seja cultivado em outros estados como São Paulo, Minas Gerais e Mato Grosso do Sul. Muitas vezes, o trigo é utilizado como cultura de rotação, principalmente com a soja, devido ao fato da soja ser uma cultura de verão e o trigo uma cultura de inverno (CAMARGO; FERREIRA-FILHO;SALOMON, 2004).…”

Section: Introductionunclassified

“…Paralelamente, tem ocorrido uma maior importação de trigo por esses países, já que a sua produção interna não atende a demanda de consumo (CAMARGO; FERREIRA-FILHO; SALOMON, 2004;MIRANDA, 2002). Devido ao fato do Brasil não ser auto-suficiente no abastecimento de trigo, o país necessita de trigo importado para atender às suas necessidades internas.…”

Section: Introductionunclassified

Qualidade tecnológica de grãos e farinhas de trigo nacionais e importados

Costa¹,

Souza²,

Stamford³

et al. 2008

Ciênc. Tecnol. Aliment.

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O trigo como matéria-prima pode ser considerado como responsável pela qualidade da sua farinha, considerando-se a diversidade das variedades de grãos existentes, bem como as condições de clima e solo de cada região. O trigo possui importante papel no aspecto econômico e nutricional da alimentação humana, pois a sua farinha é largamente utilizada na indús-tria alimentícia (FERREIRA, 2003; GIEKO;DUBKOVSKY;.A qualidade do grão de trigo é o resultado da interação das condições de cultivo (interferência do solo, clima, pragas, manejo da cultura e da cultivar), em soma à interferência das operações de colheita, secagem e armazenamento, fatores estes AbstractWheat flour has a wide range of applications in the food industry, with an important economic and nutritional role in the human diet. It is known that the nutritional and technological aspects of wheat flour depend on the cultivation, harvesting, drying and storage conditions of the wheat grains used as raw material. This research aimed at analyzing the technological quality of samples of national and imported wheat grains, as well as of flour samples obtained from them. For this, physical-chemical (moisture, wet gluten, mineral content, falling number, hectoliter weight) and farinographic (water absorption, development time, stability) analyses were carried out. Physical-chemical analyses showed significant differences (p < 0.05) in the mineral content, wet gluten and falling number of the imported and national grain samples, and also among the flour samples obtained from them. Moisture was the only physical-chemical parameter that did not present a significant difference (p < 0.05) among the national and imported samples. Imported wheat grains and their flours presented higher values for wet gluten (28.0-33.4 %) and falling number (322.33-428.33 seconds), when compared to the national samples. Farinographic analyses showed a significant difference (p < 0.05) in water absorption, development time and stability among the national and imported wheat flour samples. Moreover, the farinographic analyses presented noteworthy values for water absorption (54.43-59.30 %) and stability (10.0-24.75 minutes) for the imported wheat flours. These results showed a lower technological quality of the national wheat grains and flours studied, when compared to the imported samples, with a negative interference in their industrial use and economic value. Keywords: wheat; wheat flour; technological quality. ResumoA farinha de trigo possui variadas aplicações na indústria de alimentos, apresentando um importante papel no aspecto econômico e nutricional da alimentação humana. Sabe-se, que as características nutricionais e tecnológicas da farinha de trigo sofrem interferência direta das condições de cultivo, colheita, secagem e armazenamento dos grãos de trigo utilizados como matéria-prima. Este estudo objetivou avaliar a qualidade tecnológica de amostras de grãos de trigo nacionais e importados, bem como de amostras de farinhas produzidas a partir destes grãos, através da análise de par...

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“…When grown in sand, L. angustifolius develops shorter and a higher proportion of thick roots in pH 7.5 [51]. Another study using pH 4-6 found that genotypic differences among wheat lines are larger than root growth difference in different pH levels [52]. Contrastingly, soil-grown durum wheat roots were shown to increase their rhizosphere pH to ~8.0 [42].…”

Section: P-form Complexity Within Algae Biomass Offers Potential For ...mentioning

confidence: 98%

Root Growth and Architecture of Wheat and Brachypodium Vary in Response to Algal Fertilizer in Soil and Solution

et al. 2022

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Alternative, recycled sources for mined phosphorus (P) fertilizers are needed to sustain future crop growth. Quantification of phenotypic adaptations and performance of plants with a recycled nutrient source is required to identify breeding targets and agronomy practices for new fertilization strategies. In this study, we tested the phenotypic responses of wheat (Triticum aestivum) and its genetic model, Brachypodium (Brachypodium distachyon), to dried algal biomass (with algae or high or low mineral P) under three growing conditions (fabricated ecosystems (EcoFABs), hydroponics, and sand). For both species, algal-grown plants had similar shoot biomass to mineral-grown plants, taking up more P than the low mineral P plants. Root phenotypes however were strongly influenced by nutrient form, especially in soilless conditions. Algae promoted the development of shorter and thicker roots, notably first and second order lateral roots. Root hairs were 21% shorter in Brachypodium, but 24% longer in wheat with algae compared to mineral high P. Our results are encouraging to new recycled fertilization strategies, showing algae is a nutrient source to wheat and Brachypodium. Variation in root phenotypes showed algal biomass is sensed by roots and is taken up at a higher amount per root length than mineral P. These phenotypes can be selected and further adapted in phenotype-based breeding for future renewal agriculture systems.

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Temperature and pH of the nutrient solution on wheat primary root growth

Cited by 9 publications

References 12 publications

Effect of Soaking and Sprouting Using Saline Water on Chemical Composition of Wheat Grains

Effect of Soaking and Sprouting Using Saline Water on Chemical Composition of Wheat Grains

Qualidade tecnológica de grãos e farinhas de trigo nacionais e importados

Root Growth and Architecture of Wheat and Brachypodium Vary in Response to Algal Fertilizer in Soil and Solution

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