The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars

Septoria tritici blotch (STB), caused by <i>Zymoseptoria tritici</i> is a relevant foliar wheat disease worldwide. Several reports show the importance of STB on grain yield, their components and grain protein while little is known about its effect on the rheological properties of the whe...

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Autores principales: Castro, Ana Carolina, Simón, María Rosa
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Ciencias Agrarias
wheat
Septoria tritici blotch
bread making quality
rheological properties
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/107494
https://www.sciencedirect.com/science/article/abs/pii/S0733521017302941
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-107494
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Agrarias
wheat
Septoria tritici blotch
bread making quality
rheological properties
spellingShingle Ciencias Agrarias
wheat
Septoria tritici blotch
bread making quality
rheological properties
Castro, Ana Carolina
Simón, María Rosa
The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
topic_facet Ciencias Agrarias
wheat
Septoria tritici blotch
bread making quality
rheological properties
description Septoria tritici blotch (STB), caused by <i>Zymoseptoria tritici</i> is a relevant foliar wheat disease worldwide. Several reports show the importance of STB on grain yield, their components and grain protein while little is known about its effect on the rheological properties of the wheat flour. The scarce literature found, only mentions the effect of the complex of foliar diseases on wheat quality, without individualizing the effect of the different pathogens separately. This study analyze the influence of increasing doses of inoculum of <i>Zymoseptoria tritici</i>, on the bread making quality of ten Argentinean wheat cultivars and its possible variation according to their quality group. The increase of inoculum concentration augmented the area under disease progress curve, decreased green flag leaf area duration and green leaf area duration. Cultivars K. Flecha and B.75 Aniversario had the lowest green flag leaf area duration causing higher reduction in grain filling period and higher reductions in P, indicating a lower gliadin/glutenin ratio. STB decreased P/L and E while L, W, D, SV and bread volume increased. Cultivars differed in rheological parameters according to their quality group. Gluten/protein relationship was significant in quality group 1 and non-significant in cultivars belonging to quality group 2 and 3.
format Articulo
Articulo
author Castro, Ana Carolina
Simón, María Rosa
author_facet Castro, Ana Carolina
Simón, María Rosa
author_sort Castro, Ana Carolina
title The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
title_short The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
title_full The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
title_fullStr The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
title_full_unstemmed The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
title_sort impact of septoria tritici blotch in bread making quality among argentinean wheat cultivars
publishDate 2017
url http://sedici.unlp.edu.ar/handle/10915/107494
https://www.sciencedirect.com/science/article/abs/pii/S0733521017302941
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AT castroanacarolina impactofseptoriatriticiblotchinbreadmakingqualityamongargentineanwheatcultivars
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