Journal of Cereal Science最新文献_第7页

Effect of noodle specifications on the quality characteristics of fermented hollow noodles

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104067

Hanrui Yang , Jiaying Shang , Chong Liu, Jiasheng Wang, Xuedong Li, Xiaomeng Ma, Jing Hong, Mei Liu, Ting Wang, Binghua Sun, Xueling Zheng

{"title":"Effect of noodle specifications on the quality characteristics of fermented hollow noodles","authors":"Hanrui Yang , Jiaying Shang , Chong Liu, Jiasheng Wang, Xuedong Li, Xiaomeng Ma, Jing Hong, Mei Liu, Ting Wang, Binghua Sun, Xueling Zheng","doi":"10.1016/j.jcs.2024.104067","DOIUrl":"10.1016/j.jcs.2024.104067","url":null,"abstract":"<div><div>The effect of noodle specifications (width, thickness, and shape) on the quality characteristics of fermented hollow noodles was investigated in this study. Results showed that the increase in width and thickness positively affected the cooking, tensile, and textural properties. Circular noodles exhibited lower adhesiveness due to the formation of a denser gluten network, which restricted amylose leaching. X-ray micro-computed tomography (Micro-CT) images showed that the noodles with smaller widths (≤1.5 mm) had almost no visible cavities. Based on the sensory and textural evaluations, the optimal production conditions for hollow noodles were found to be a width of 1.5–2 mm and a thickness of 1 mm. Correlation analyses showed that the cross-sectional area significantly correlated with expansion index, breaking strength, optimal cooking time, hardness, chewiness, and tensile strength, but negatively with flexibility, water absorption, adhesiveness, and tensile distance (<em>P</em> < 0.05). These insights aid noodle manufacturers in selecting optimal specifications for producing fermented hollow noodles.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104067"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The impact of essential oil applications on kernel quality of wheat grains infected with fusarium head blight

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104101

Serkan Tokgöz , Beyza Ciftci , İnanç Soylu , Mahmut Kaplan , Amitava Mitra

{"title":"The impact of essential oil applications on kernel quality of wheat grains infected with fusarium head blight","authors":"Serkan Tokgöz , Beyza Ciftci , İnanç Soylu , Mahmut Kaplan , Amitava Mitra","doi":"10.1016/j.jcs.2024.104101","DOIUrl":"10.1016/j.jcs.2024.104101","url":null,"abstract":"<div><div>It has been broadly demonstrated that essential oils possess antimicrobial properties and can effectively inhibit phytopathogenic fungi. Wheat production faces a major threat from fusarium head blight (FHB) due to the significant yield and quality losses it causes. This study aims to explore the effects of various essential oils and synthetic fungicides on the nutritional properties and yield of wheat infected by FHB.</div><div>Although FHB infection increased the levels of crude protein, ash, oil, total dietary fiber, phytic acid, and amylopectin in the grain, it led to a decrease in yield, resistance, non-resistant, and total starch contents. Samples infected with FHB had the highest mineral substance contents. FHB infection also caused changes in gluten structure, significantly reducing pasting properties, while it increased the levels of amino acids such as alanine, arginine, aspartic acid, glutamine, histidine, lysine, methionine, and proline.</div><div>The essential oils and synthetic fungicides tested in the experiment did not entirely suppress FHB. The study revealed that the nutritional properties of the wheat samples harvested from the applications of the synthetic fungicide Topguard® EQ and the essential oils thymol, carvone, and safraleine were close to the nutritional properties of the uninfected grains.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104101"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mechanism of protein component addition on digestive properties of starch in fermented barley

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104063

Jiayan Zhang, Xuefen Bian, Tao Liu, Yufeng He, Mengting Liu, Yansheng Zhao, Xiang Xiao

{"title":"Mechanism of protein component addition on digestive properties of starch in fermented barley","authors":"Jiayan Zhang, Xuefen Bian, Tao Liu, Yufeng He, Mengting Liu, Yansheng Zhao, Xiang Xiao","doi":"10.1016/j.jcs.2024.104063","DOIUrl":"10.1016/j.jcs.2024.104063","url":null,"abstract":"<div><div>Previous studies have found that removing protein from fermented barley flour promotes starch hydrolysis. In this paper, we investigate how the addition of fermented barley proteins to fermented starch affects starch digestive properties and explore the underlying mechanisms. The results show that the starch-protein complex (with a mass ratio of 1:0.35) forms larger protein aggregates during the co-gelatinization of starch and protein, which limits the swelling of starch and thus inhibits starch digestion. Analysis of the peak positions in the infrared spectrograms revealed that the absorption peaks of the starch-protein complexes shifted from 3313.65 cm<sup>−1</sup> to 3302.49 cm<sup>−1</sup>. The addition of sodium dodecyl sulfate (SDS) to some extent lowered the storage modulus (G′) and loss modulus (G″) of the mixed system. The proteins confer a stronger resistance to enzymatic hydrolysis on the starch through the formation of hydrogen bonds and participation in hydrophobic interactions. The protein inhibits the activity of <em>α</em>-amylase, with inhibition as high as 77.32% at a protein concentration of 80 mg/mL and a semi-inhibitory concentration of 35.22 mg/mL. Thus, the addition of protein attenuates starch digestion. These findings elucidate the mechanism of protein effects on starch digestion properties during fermented barley digestion and provide a theoretical basis for the subsequent preparation of low-glycemic starch foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104063"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143183540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of fermentation combined with pretreatment to enhance bioactive compounds content and antioxidant activity of wheat germ meal

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104084

Xiaofan Pan, Jinglei Song, Jiawei Pei, Yiling Tian, Runfang Guo

{"title":"Evaluation of fermentation combined with pretreatment to enhance bioactive compounds content and antioxidant activity of wheat germ meal","authors":"Xiaofan Pan, Jinglei Song, Jiawei Pei, Yiling Tian, Runfang Guo","doi":"10.1016/j.jcs.2024.104084","DOIUrl":"10.1016/j.jcs.2024.104084","url":null,"abstract":"<div><div>In this study, defatted wheat germ meal was processed with three pretreatment methods, including alkali extraction-acid precipitation, microwave treatment, and ultrasonic assisted enzymatic hydrolysis, and it was then fermented by <em>Bacillus subtilis</em> and Angel yeast. The analyses of fermentation products and antioxidant activity were utilized to screen an effective combination mode for germ meal. The contents of total sugars and reducing sugars decreased significantly following ultrasonic-assisted enzymatic hydrolysis. The fermentations of <em>B</em>. <em>subtilis</em> were much more effective. The contents of soluble proteins were 139.72% higher than that of blank group, the contents of polypeptides reached 0.37 mg/mL, the total contents of phenolics were 0.63 mg/mL, and the content of γ-aminobutyric acid increased by approximately 10-fold. Ultrasonic assisted enzymatic hydrolysis treatment enhanced antioxidant activity of the fermentation broth. The ultrasonic assisted enzymatic hydrolysis largely destroyed the surface structure of the germ meal, and the surface structure after fermentation with <em>B. subtilis</em> was multi-fault and deep cave-like. The ultrasonic-assisted enzymatic hydrolysis could destroy the structure of starch, facilitate the utilization of microorganisms in the fermentation process. It is apparent that the fermentation of <em>B</em>. <em>subtilis</em> after ultrasonic-assisted pretreatment plays an important role in the effective use of germ meal to produce functional nutritional factors and transform the byproducts into high value-added products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104084"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insight into the milling degree on the eating quality of rice porridge 碾米度对大米粥食用品质的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-17 DOI: 10.1016/j.jcs.2024.104062

Sixuan Li , Wenhui Zhang , Min Zhang , Lina Guan , Guodong Ye

{"title":"Insight into the milling degree on the eating quality of rice porridge","authors":"Sixuan Li , Wenhui Zhang , Min Zhang , Lina Guan , Guodong Ye","doi":"10.1016/j.jcs.2024.104062","DOIUrl":"10.1016/j.jcs.2024.104062","url":null,"abstract":"<div><div>Milling, as an important step in rice processing, has a critical impact on rice quality. This study aimed to explore the impact of the milling degree (MD) on the eating quality of rice porridge and its relation to the physicochemical properties of rice. As MD increased, there was a decrease in protein and lipid content, while amylose content increased. The change in composition content led to increased taste value, whiteness, and reduced yellowness. Milling facilitated the bound water and immobile water migrated like free water in rice porridge. Consequently, the removal of the rice bran layer improved the water absorption index (WA) and swelling power index (SP) of rice grains during cooking, allowing more starch molecules to leach out. This led to an increase in dry matter (DM), iodine blue value, and the pasting viscosity, resulting in lower hardness and higher stickiness values of rice porridge. Interestingly, when the milling time was 80 s, the overall sensory quality of the rice porridge was better. The findings of this study offer valuable insights into the scientific processing of rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104062"},"PeriodicalIF":3.9,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142699347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How G4-amylase and hexose oxidase synergistically improve the qualities and inhibit the retrogradation of steamed breads: A comprehensive study on molecular mechanisms and quality characteristics G4- 淀粉酶和己糖氧化酶如何协同改善馒头的品质并抑制逆变：分子机理与质量特性的综合研究

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104060

Yunlong Cui , Dengyue Sun , Li Guo , Bo Cui , Yu Zhu , Meng Yang , Jinpeng Wang , Chunrui Sun

{"title":"How G4-amylase and hexose oxidase synergistically improve the qualities and inhibit the retrogradation of steamed breads: A comprehensive study on molecular mechanisms and quality characteristics","authors":"Yunlong Cui , Dengyue Sun , Li Guo , Bo Cui , Yu Zhu , Meng Yang , Jinpeng Wang , Chunrui Sun","doi":"10.1016/j.jcs.2024.104060","DOIUrl":"10.1016/j.jcs.2024.104060","url":null,"abstract":"<div><div>The process of starch retrogradation is responsible for the deterioration of the quality of steamed breads. Wheat flour was modified using G4-amylase or/and hexose oxidase. A molecular model and a retrogradation model were established to study the effect of single/compound enzyme-modified flour on the texture of steamed breads stored for different periods. The results showed that G4-amylase could effectively bind with starch chains (−6.9 kcal/mol) and starch molecules with low polymerization degree produced to inhibit the self-assembly of starch, thus inhibiting the retrogradation of steamed breads. Hexose oxidase effectively oxidized the hydrolysate produced by G4-amylase (−7.4 kcal/mol) and H<sub>2</sub>O<sub>2</sub> released to increase the disulfide bond content. With the increase of G4-amylase (4–10 U/g) or hexose oxidase (10–40 U/g), the quality of steamed breads improved. Compared to the control sample (native steamed breads), G4-amylase of 8 U/g significantly reduced retrogradation rate (0.20) and hardening rate (0.42) of steamed breads, but the elasticity of steamed breads decreased by 5 %. The content of disulfide bonds increased by 24 % after hexose oxidase (30 U/g) treatment and the elasticity increased by 23.4 %. The qualities of steamed breads modified by the combination of G4 amylase (8 U/g) and hexose oxidase (30 U/g) were superior to that of G4-amylase or hexose oxidase alone under laboratory conditions.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104060"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142698759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Introducing new wheat milling passages to manage the ultra-fine flours of primary streams: Roles of granulation in starchy content 采用新的小麦制粉工艺来管理初加工的超细粉：颗粒化在淀粉含量中的作用

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104058

Saeed Moammaei , Amin Seyed Yagoubi , Sepideh Haghighat Kharazi , Fatemeh Kouhsari , Jafar Mohammadzadeh Milani

{"title":"Introducing new wheat milling passages to manage the ultra-fine flours of primary streams: Roles of granulation in starchy content","authors":"Saeed Moammaei , Amin Seyed Yagoubi , Sepideh Haghighat Kharazi , Fatemeh Kouhsari , Jafar Mohammadzadeh Milani","doi":"10.1016/j.jcs.2024.104058","DOIUrl":"10.1016/j.jcs.2024.104058","url":null,"abstract":"<div><div>The size distribution of ultra-fine flours (UFF) is crucial for determining the physicochemical properties of the final wheat milling product. To optimize the milling process, new passages with a stack of fine mesh sieves are used. The UFF extracted from both break and reduction passages exhibits a wide range of functionality and physicochemical characteristics, were incorporated into five reconstituted flour blends. By splitting of UFF fraction isolated from primary passages, the quality of baked bread can be modified manually without using any enzymes or chemical improvers. Substituting the default milling stream with 60% of primary UFF increases the availability of starch for gelatinization by shifting the peak temperature to a higher number. This creates stronger starch-gluten network exhibiting increased elasticity. Raised viscoelasticity and hence water absorption value result in higher loaf volume. The infrared spectroscopy analysis revealed a specific peak at 1659 cm<sup>−1</sup>, associated with water absorption in the amorphous region of starches, which was recorded as the highest intensity for UFF reduction samples. These results were in agreement with imposing a higher starch damage. Furthermore, structural amorphization was also observed based on a broader shallow XRD curve for samples incorporated with UFF of reduction passages due to higher grinding strength generated through the smooth rolls. The lowest polydispersity index content was calculated for break UFF samples and more uniformity in particle size distribution was found. This finding highlighted the effective role of corrugated rolls for producing the certain range of flour granulation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104058"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of germination and gamma irradiation on physico-chemical and cooking qualities of red Ahu rice landrace 发芽和伽马辐照对阿湖红米理化和烹饪品质的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104061

Madhuri Sinha , Ginisha Kalsi , Julena Saikia , Amita Beniwal , Debojit Sarma , Satyendra Gautam , Moloya Gogoi

{"title":"Effects of germination and gamma irradiation on physico-chemical and cooking qualities of red Ahu rice landrace","authors":"Madhuri Sinha , Ginisha Kalsi , Julena Saikia , Amita Beniwal , Debojit Sarma , Satyendra Gautam , Moloya Gogoi","doi":"10.1016/j.jcs.2024.104061","DOIUrl":"10.1016/j.jcs.2024.104061","url":null,"abstract":"<div><div>The rice quality is influenced by various post-harvest treatments, including germination and gamma irradiation. The study investigates the combined effects of germination and gamma irradiation on the physico-chemical and cooking qualities of <em>Ahu</em>, a red rice landrace. The samples were subjected to germination for 0, 24, 48 and 72 h and subsequently irradiated with gamma rays at doses of 0, 1, 2, 5 and 10 kGy. Post-treatment, samples were analyzed for proximate and mineral composition. Cooking quality parameters including cooking time, water absorption, and texture were also assessed. At a radiation dose of 2 kGy, both protein and carbohydrate content increased; however, they declined at higher doses. The ash content depicted a reduction with increased doses of radiation. Micronutrient composition remained largely unaffected by the irradiation process. Gamma irradiation also influenced cooking quality: water uptake ratio increased, while the optimum cooking time decreased at higher doses. Additionally, an upsurge of amylose content was demonstrated with increasing radiation levels, resulting in softer cooked rice. Thus, it can be attributed that dual processing of rice can effectively modify starch properties, rendering it a viable method for enhancing the textural and functional qualities.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104061"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels 通过对燕麦仁进行不同的热预处理（焯水和微波）获得的无添加燕麦奶的稳定性和风味比较研究

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104057

Lulu Cui , Jiani Zhao , Qiuju Jia , Jian Tang , Fang Zhong , Jing Lu , Sumei Zhou

{"title":"A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels","authors":"Lulu Cui , Jiani Zhao , Qiuju Jia , Jian Tang , Fang Zhong , Jing Lu , Sumei Zhou","doi":"10.1016/j.jcs.2024.104057","DOIUrl":"10.1016/j.jcs.2024.104057","url":null,"abstract":"<div><div>Heat pretreatment of oat kernels is necessary in flavor improvement, but its impact on the stability of so-called “clean label” oat milk has not yet been studied. Therefore, two heat pretreatments, including blanching (BC, 90 °C for 5 min) and microwave (MW, 400 W for 5 min), as well as their combination (BC + MW), were compared in this study. The results showed that after the three treatments, the lipase activity of oat kernels was reduced by 50% or more, and stability of oat milk was significantly improved compared to the control. Furthermore, oat milk with BC treatment exhibited the best stability, accompanied by smallest particle size, surface tension, and fluorescence intensity, as well as highest values of zeta potential, apparent viscosity, surface hydrophobicity, and the total content of α-helix and β-sheet, followed by MW and BC + MW. For the flavor compounds analysis results, BC treatment was sufficient to reduce off-flavor compounds (such as hexanal, nonanal, and 2-pentylfuran etc.) in oat milk, achieving the best sensory quality. This study first confirmed the positive effect of appropriate heat pretreatment (BC) of oat kernels on the stability and overall quality improvement of additive-free oat milk.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104057"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions 为半干旱雨养条件下面包小麦的谷物产量和技术质量开发早期估计归一化差异植被指数定标

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104053

Erdinç Savaşlı , Oğuz Önder , Yaşar Karaduman , Didem Özen , Ramis Dayıoğlu , Suat Özdemir , Özgür Ateş , Mümtaz Eki̇z , Sabit Erşahin

{"title":"Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions","authors":"Erdinç Savaşlı , Oğuz Önder , Yaşar Karaduman , Didem Özen , Ramis Dayıoğlu , Suat Özdemir , Özgür Ateş , Mümtaz Eki̇z , Sabit Erşahin","doi":"10.1016/j.jcs.2024.104053","DOIUrl":"10.1016/j.jcs.2024.104053","url":null,"abstract":"<div><div>In this study, the usability of in-season estimated yield (INSEY) and optical-read sensor Normalized Difference Vegetation Index (NDVI) at the Zadoks30 stage (Z 30) in rainfed conditions for predicting bread wheat grain yield and technological quality was evaluated. Data from nitrogen fertilizer application field trials conducted in eight consecutive years in 14 environments were used to develop regression equations to predict yield and some quality attributes in rainfed conditions. The trials were divided into two groups, low NDVI (LNE) and high NDVI (HNE), according to the magnitude of NDVI. Technological bread quality parameters and yield were higher in the HNE. The increase in grain protein content (GPC) and macro SDS (MSDS) sedimentation against nitrogen rates became significant beyond 60 kg N ha<sup>−1</sup> in the LNE and 30 kg N ha<sup>−1</sup> in the HNE. Linear relationships occurred between NDVI and observed values of grain yield (R<sup>2</sup> = 0.743, <em>p</em><<em>0.001</em>) and GPC (R<sup>2</sup> = 0.963, <em>p</em><<em>0.001</em>). The use of NDVI and INSEY values at Z 30 stage facilitated the development of equations capable of predicting grain yield, GPC, and gluten quality. The developed equations can be used in the nitrogen fertilization strategy during the tillering stage to achieve specific yield and protein.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104053"},"PeriodicalIF":3.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0