Selection against sprouting damage in wheat I. Germination of unthreshed grain, with a standard wetting procedure

Gordon, I. L.; Derera, N. F.; Balaam, L. N.

doi:10.1071/ar9770583

Cited by 6 publications

(11 citation statements)

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“…Highly significant correlations were observed between preharvest sprouting resistance and α-amylase activity (P < 0.01). A significant positive correlation between values for sprouting of kernels in intact spikes and α-amylase activity in the kernels has also been reported by Derera et al (1977), Gordon et al (1977), Bhatt et al (1981), Soper et al (1989) and DePauw et al (1990). The moderate correlation that was found, is typical of complex inherited traits.…”

Section: Phenotypic Correlationssupporting

confidence: 58%

Genetic variability of preharvest sprouting – the South African situation

Deventer

Maartens

2005

Euphytica

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Preharvest sprouting resistance is a major breeding criterion in many regions. Screening for preharvest sprouting tolerance is difficult owing to the low heritability of the trait and its tendency to be expressed as a quantitatively inherited character. The screening procedure used currently at the ARC-Small Grain Institute is designed to assess variation of sprouting in intact heads. Five winter wheat cultivars were crossed in a complete diallel fashion. The objectives of the study were to determine the genetic variability of sprouting resistance in the progeny of five winter wheat cultivars, including Elands, a cultivar with excellent sprouting resistance. The preharvest sprouting response and α-amylase activity of these cultivars and their ensuing progeny were compared. Elands was identified as contributing positively towards preharvest sprouting tolerance in various combinations. Elands also had the best overall combining ability for the improvement of sprouting tolerance.

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Section: Phenotypic Correlationssupporting

confidence: 58%

Genetic variability of preharvest sprouting – the South African situation

Deventer

Maartens

2005

Euphytica

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“…A alfa-amilase dos grãos que degrada o amido existente no endosperma é sintetizada em larga escala no final do processo de germinação, em geral após a emergência da radícula segundo Johansson (1976) e Gordon et al (1977); esses autores sugeriram que a avaliação da ocorrência da germinação na espiga, com base na degradação do endosperma, fosse determinada pelo Falling Numberou núme-ro de queda de Hagberg (1960).…”

Section: Introductionunclassified

Rendimento e processo germinativo do grão na espiga de genótipos de trigo

Felício

Camargo

Germani

et al. 2002

Pesq. agropec. bras.

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Resumo O objetivo deste trabalho foi estudar o processo germinativo dos grãos na espiga, o rendimento de grãos, a adaptabilidade e a estabilidade em genótipos de trigo (Triticum aestivum L.) sensíveis às variações ambientais. Os experimentos foram instalados no Núcleo Experimental do Instituto Agronô-mico, em Campinas, SP, no período de 1996 a 1998. A germinação na espiga foi avaliada pelo método do Falling Number, que consiste em determinar o nível de atividade da alfa-amilase nos grãos. A segunda e a terceira colheitas foram realizadas ao sete e quatorze dias após a primeira colheita. O atraso da colheita determinou redução no rendimento, notadamente na terceira colheita; os teores de alfaamilase foram maiores também na terceira colheita, em virtude da degradação dos grãos expostos ao tempo. O genótipo IAC 289 apresentou adaptabilidade a ambientes favoráveis, mas apresentou suscetibilidade à ocorrência de germinação dos grãos na espiga. Os genótipos IAC 24, Mochis, IAC 370 e IAC 351 foram os mais resistentes à germinação dos grãos na espiga, apresentando baixa atividade de alfa-amilase.Termos para indexação: Triticum aestivum, germinabilidade, alfa-amilase, época de semeadura. Grain yield and sprouting process within the head of wheat genotypesAbstract The objective of this paper was to study the germinative process (sprouting) of the grains in the head, the grain yield, the adaptability and stability in responsive wheat (Triticum aestivum L.) genotypes to environmental variations. The experiments were carried out at the Núcleo Experimental, Instituto Agronômico, in Campinas, SP, Brazil, in the period 1996-98. The germination of grains in the head was evaluated by the Falling Number method, which consists in establishing the alpha-amylase levels of activity in the grains. The second and third harvest times occurred at seven and fourteen days after the first harvest time. Harvest delay showed grain yield reduction mainly at the third harvest time; the alpha-amylase levels were also higher at the third harvest time, due to degradation of the exposed grains to the weather. The IAC 289 genotype presented adaptability to favorable environment, but susceptibility to the occurrence of the sprouting process. The genotypes IAC 24, Mochis, IAC 370 and IAC 351 were the most resistant to sprouting, showing low alpha-amylase activity.Index terms: Triticum aestivum, germinability, alpha-amylase, sowing date.(1) Aceito para publicação em 9 de julho de 2001. IntroduçãoA ocorrência do processo germinativo do grão de trigo na espiga, antes da colheita, aparece em cultivares que possuem grãos com período de dormência extremamente curto, ou inexistente, em locais onde as condições climáticas favoreçam o fenômeno. A ocorrência de chuvas no período de colheita pode favorecer o surgimento de grãos germinados na espiga (Reis, 1986).Em São Paulo, quando o trigo é semeado em abril, em meados de agosto a início de setembro, está com sua maturação completa, em condições de ser colhido (Felicio et al., 1988(Felicio et al., ,1991. A colh...

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“…Water absorption rate of the spike exceeds the water imbibition rate of grain (Gordon et al, 1977). On a dry basis, spike water concentration of an Australian white wheat increased linearily at about 115 g kg-1 h-I the first 10 h, and about 30 g kg-1 h-1 the second 10 h. Grain water concentration increased linearity at about 19 g kg-1 h -I over the range of 140 to 1000 g kg-1 • Grain water imbibition rate of 10 soft white winter wheats was 40 to 50 g kg-1 h-1 over a 10-h period, from an initial 100 g kg-1 water concentration (Ching and Foote, 1961 ).…”

mentioning

confidence: 98%

“…S PROUTING in harvest ready wheat (Triticum aestivum L.) degrades grain proteins and starches, and therefore reduces flour quality (Gordon et al, 1977), grain grade and marketability, and net return to the producer. The sprouting problem is most prevalent in soft white wheats (Ciha, 1981 ), in part because white-grained wheats seem to be less sprout resistant than red-grained.…”

mentioning

confidence: 99%

“…Sprout damage results from rain-induced germination in harvest ripe grain, but it does not always occur when a mature crop is wetted by rain (Wellington and Durham, 1958). Enough water must be imbibed by the grain (Derera, 1980) to synthesize or activate the nee-1016 essary enzymes (Gordon et al, 1977) to initiate germination. The minimum grain water concentration required by wheat, class unspecified, for this process is in the range of 350 to 400 g kg-1 (Peterson, 1965).…”

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confidence: 99%

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Sprouting in Intact Mature Spikes of Hard Red Spring Wheat¹

Bauer¹,

Black²

1983

Agronomy Journal

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The water factor's role in sprouting was defined for intact mature hard red spring wheat (Triticum aestivum L.) spikes in laboratory experiments as a prelude to developing a sprouting model. Grain and spike water concentration are essentially synonymous at harvest ripeness. Spike water concentration increased linearily by 10 g kg−1 min−1, dry wt at 69°C, when continuously misted at 19 mm h−1, while water imbibition by grain in once wetted intact spikes increased curvilinearily, varying with spike water concentration and equilibration time. Maximum imbibition rate of grain was 17 g kg−1 h−1 with wheat spike water concentration at 1450 g kg−1. Water evaporation from wetted spikes was slower at high than low relative humidity, and slower after equilibration (time for imbibition) than if drying was initiated immediately after wetting. Minimum equilibrated spike water concentration inducing sprouting was about 450 to 490 g kg−1. Sprouting was not induced by wetting field‐growing wheat during primary dehydration until the water concentration had declined to about 120 g kg−1 for at least 2 days. When cut at Feekes stage 11.3, the number of drying days required before any sprouting could be induced varied with cultivars, ranging from about 4 to more than 15 days. Sprouting potential was enhanced by wetting‐drying cycles in which the wetted interval was too brief to permit sufficient imbibition to initiate sprouting. Ninety percent of the kernels in 300 mature spikes sprouted within 8 days after misting to saturation (about 1500 g kg−1 water concentration) and maintained at a minimum of 750 g kg−1; 20% of the kernels sprouted within 28 h of initiation of wetting.

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Selection against sprouting damage in wheat I. Germination of unthreshed grain, with a standard wetting procedure

Cited by 6 publications

References 0 publications

Genetic variability of preharvest sprouting – the South African situation

Genetic variability of preharvest sprouting – the South African situation

Rendimento e processo germinativo do grão na espiga de genótipos de trigo

Sprouting in Intact Mature Spikes of Hard Red Spring Wheat¹

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Selection against sprouting damage in wheat I. Germination of unthreshed grain, with a standard wetting procedure

Cited by 6 publications

References 0 publications

Genetic variability of preharvest sprouting – the South African situation

Genetic variability of preharvest sprouting – the South African situation

Rendimento e processo germinativo do grão na espiga de genótipos de trigo

Sprouting in Intact Mature Spikes of Hard Red Spring Wheat1

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Sprouting in Intact Mature Spikes of Hard Red Spring Wheat¹