Chemical characterization of wheat kernels naturally contaminated by deoxynivalenol-DON when cultivated under nitrogen management strategies

Souza, Thiago Montagner; Prando, André Mateus; Takabayashi-Yamashita, Cassia Reika; Zucareli, Claudemir; Hirooka, Elisa Yoko

doi:10.5935/1806-6690.20190077

Cited by 2 publications

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“…In this context, well-nourished plants -particularly in relation to N -produce grains with better nutritional and morphological quality (i.e. grains with all structures well-developed and with suitable protein content) that are adequate for the consumer market and bakery industry (Pataco et al, 2015;Souza et al, 2019a;Lollato et al, 2021). Guerrini et al (2020), studying the effects of N fertilization in Italian wheat genotypes, verified that N fertilizer rates increased the grain protein concentration and dough gluten strength.…”

Section: Introductionmentioning

confidence: 87%

“…Among the nutrients supplied through fertilization, nitrogen (N) is emphasized as an element required in larger amounts by crops, especially by plants of the Poaceae family such as wheat (Bazzo et al, 2016;Souza et al, 2021;Marinho et al, 2022a). The importance of N for wheat crops is consensual, considering that N deficit results in smaller plants with fewer fertile tillers and lower N utilization efficiency, which leads to lower grain yield (Ferreira et al, 2021;Souza et al, 2021;Ferreira et al, 2022) and usually reduced grain protein concentration (Souza et al, 2019a;Xue et al, 2019;Lollato et al, 2021). In this context, well-nourished plants -particularly in relation to N -produce grains with better nutritional and morphological quality (i.e.…”

Section: Introductionmentioning

confidence: 99%

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Technological quality of wheat grains and flour as affected by nitrogen fertilization and weather condition

2023

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The quality of grains and flour can be influenced by genetics, crop management, and environment. The objective of this study was to evaluate the technological quality of wheat grains and flour influenced by the interaction among genotype, nitrogen (N) fertilization and weather conditions in different regions of wheat crop adaptation in southern Brazil, aiming to support farmers and the bakery industry sector in their decision-making processes. The experiment was carried out in three environments (Londrina in rainfed and irrigated conditions; and Ponta Grossa in rainfed) in a randomized block design with a 10 × 2 factorial scheme. Ten wheat genotypes (BRS Sanhaço, BRS Graúna, BRS Gaivota, BRS Gralha-Azul, TBIO Sinuelo, TBIO Mestre, TBIO Sossego, TBIO Sintonia, TBIO Toruk, and Quartzo) and two N rates (40 and 120 kg ha-1) were assessed. The following technological quality analyses were performed in grains or flour: hectoliter weight, thousand-kernel weight, falling number, grain protein concentration, experimental flour extraction (i.e. flour yield), wet gluten concentration, and alveography. Increasing N rates from 40 to 120 kg ha-1 enhanced the concentrations of grain protein and wet gluten. However, it did not influence dough gluten strength and the commercial classification of the flour. Nitrogen fertilization also influenced the flour yield, dough tenacity and elasticity index, depending on the genotype × environment interaction. Environments with higher temperatures favored the flour yield and wet gluten concentration, while lower temperatures increased thousand-kernel weight and falling number. Water deficit increased the dough extensibility and grain protein concentration, whereas higher water availability favored the falling number, dough tenacity, and tenacity/extensibility ratio. Therefore, these outcomes are important drivers for farmers when choosing specific wheat genotypes for the environmental conditions of their farms, when they intend to meet the industrial requirements of mills and food companies that use wheat flour.

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Section: Introductionmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Technological quality of wheat grains and flour as affected by nitrogen fertilization and weather condition

2023

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Contaminação por fungos e micotoxinas em grãos de trigo do Paraná e importado do Paraguai

Kolling

Nozaki

Corrêia

et al. 2020

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O trigo (Triticun aestivum L.) é um dos cereais mais produzidos no mundo. Há limitações como o excesso de chuvas e altas temperaturas que facilitam a incidência de doenças, e no armazenamento de grãos, cria-se um microclima ideal, podendo ocasionar a produção de micotoxinas. Portanto esse trabalho teve como objetivo avaliar a qualidade fitossanitária em grãos de trigo do Oeste do Paraná e de importação do Paraguai. As amostras de trigo foram coletadas de cooperativas agrícolas, sendo 4 lotes do Paraguai e 4 lotes do Oeste do Paraná. A análise de micotoxinas foi realizada através de um laboratório de análise de rações e a análise de contaminação fúngica foi realizada na PUCPR campus Toledo, pelo método do papel filtro (Blotter test), pela incubação dos grãos em caixas gerbox, com 50 sementes. Após 7 dias foi analisado os gêneros de fungos e a percentagem de incidência de cada. Os dados foram submetidos a análise de Kruskal – Wallis para comparação das médias ao nível de 5% de significância. As micotoxinas contaminantes nos lotes de trigo do Oeste do Paraná e Paraguai não foram necessariamente relevantes para a segurança alimentar de acordo com as normativas e o índice de Zearalenona foi superior para um dos lotes oriundo do Paraguai. Para a incidência de fungos um lote do Oeste do Paraná teve maior contaminação de Colletotrichum spp. e Fusarium spp., enquanto que de importação do Paraguai, foi para Rhizopus spp. e Bipolaris spp.

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Chemical characterization of wheat kernels naturally contaminated by deoxynivalenol-DON when cultivated under nitrogen management strategies

Cited by 2 publications

References 2 publications

Technological quality of wheat grains and flour as affected by nitrogen fertilization and weather condition

Technological quality of wheat grains and flour as affected by nitrogen fertilization and weather condition

Contaminação por fungos e micotoxinas em grãos de trigo do Paraná e importado do Paraguai

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