Effects of Wheat Bug (<i>Eurygaster</i>spp. and<i>Aelia</i>spp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition

Torbica, Aleksandra; Mastilović, Jasna; Pojić, Milica; Kevrešan, Žarko

doi:10.1155/2014/148025

Cited by 9 publications

(10 citation statements)

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“…It can be observed that undamaged samples exhibited similar protein profile after 0, 2, and 6 h of incubation. (Sivri et al 1998;Aja et al 2004;Torbica et al 2014). Damaged wheat showed a similar pattern to that of undamaged wheat when considering no incubation time (0 h).…”

Section: Resultsmentioning

confidence: 66%

“…In general, damaged samples showed reduced protein content, the reduction degree depending on wheat cultivar. Torbica et al (2014) also found a decrease in GI for bug-damaged wheats, this reduction being around 20%. For wet gluten, reduction was not significant for ACA 304, Biointa 3005, and Buck Taita cultivars, whereas Baguette 31 and Biointa 2004 were the most affected (53 and 62% reduction, respectively); average reduction was 26.1%.…”

Section: Resultsmentioning

confidence: 73%

“…On average, GI was reduced 55.7% after bug damage, Biointa 3004 being the most affected flour, with almost no gluten remaining after centrifugation, whereas Buck Charrua showed only 13% diminution (Table I). Torbica et al (2014) also found a decrease in GI for bug-damaged wheats, this reduction being around 20%. It must be pointed out that damaged and undamaged samples were grown in different plots, so differences between sound and damaged grains could also be owing to soil differences.…”

Section: Resultsmentioning

confidence: 73%

“…Evidence of proteolysis has also been found in SDS-PAGE for N. huttoni (Every et al 1989), Aelia spp., and Eurygaster spp. Torbica et al (2014) found differences in dough viscoelastic properties (as measured with a farinograph, extensigraph, and alveograph) after attack by wheat bugs (Eurygaster spp. Table III presents the rheological parameters for dough obtained from different samples.…”

Section: Resultsmentioning

confidence: 97%

“…Evidence of proteolysis has also been found in SDS-PAGE for N. huttoni (Every et al 1989), Aelia spp., and Eurygaster spp. (Sivri et al 1998;Aja et al 2004;Torbica et al 2014). Table III presents the rheological parameters for dough obtained from different samples.…”

Section: Resultsmentioning

confidence: 99%

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Baking Quality of Bread Wheat Cultivars Damaged by Nysius simulans

et al. 2017

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Cereal Chem. 94(4):670-676Wheat grain may be attacked by different insect species. Among them, some Heteroptera species (e.g., Aelia spp. and Eurygaster spp.) reduce wheat breadmaking quality; others, such as Nysius simulans, commonly extract water and nutrients from soy plants. The aim of this study was to assess the effect of N. simulans infestation on breadmaking quality of different bread wheat cultivars. Twelve wheat cultivars (damaged and undamaged by N. simulans) were studied. Infested grain percentage varied between 51 and 78%, depending on cultivar. Protein and gluten quantity and quality were significantly reduced in damaged flours, as shown by gluten index, solvent retention capacity, and SDS sedimentation index. SDS-PAGE from water-extractable proteins evidenced an important proteolytic activity in damaged samples. Dough rheological properties showed a reduced dough viscoelasticity in damaged samples. Microbread specific volume changed from 3.26 cm 3 /g for samples made with undamaged flour to 2.77 cm 3 /g for bread made with damaged flour. No evidence for modification in starch properties was found. The infestation by N. simulans reduced wheat breadmaking quality in all cultivars studied, as a result of proteolytic activity occurring after dough hydration. Results suggest that the presence of N. simulans should be considered as a factor affecting wheat crops, mainly those located next to soy crop areas, which is the usual host for this insect. † Corresponding

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Section: Resultsmentioning

confidence: 66%

Section: Resultsmentioning

confidence: 73%

Section: Resultsmentioning

confidence: 73%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

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Baking Quality of Bread Wheat Cultivars Damaged by Nysius simulans

et al. 2017

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Population growth of stored product insects on wheat containing wheat bugs

Sakka

Athanassiou

2022

J Plant Dis Prot

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In the present study we examined the effect of the presence of wheat bugs (Eurygaster spp. and Aelia spp.) on wheat on the mortality, progeny production and infestation patterns of three stored product insects, Trogoderma granarium Everts, Sitophilus oryzae (L.) and Rhyzopertha dominica (F.). The bioassays were carried out under laboratory conditions (25 ± 1 °C, 60 ± 5% relative humidity (r.h.) and continuous darkness), and 20 adults of each stored product insect species were placed in plastic vials (3 cm in diameter, 8 cm in height) with wheat that contained different numbers of wheat bugs (1, 2, 3 or 5 adults). In general, stored product insect mortality was not affected by the presence of wheat bugs, in most of the combinations examined. In most of the cases, mortality of T. granarium was higher on wheat which contained Eurygaster that wheat containing Aelia, while progeny production of S. oryzae was also affected by the presence of wheat bugs. Frass production for all combinations was similar, but greater frass production occurred by all combinations of R. dominica with Aelia. Overall, the presence of wheat bugs could affect the survival and the progeny production of both S. oryzae and R. dominica. In general, our results showed that beetle longevity and fecundity can be affected by the presence of wheat bugs that are likely to be present in stored grains after harvest. Graphical abstract

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