抽穗至收获期气象条件对春小麦面筋品质的影响——2005-2022年历史数据研究

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2025-01-01 DOI:10.1016/j.jcs.2024.104095

Margit Oami Kollstrøm , Ulrike Böcker , Anne Kjersti Uhlen , Annbjørg Øverli Kristoffersen , Jon Arne Dieseth , Erik Tengstrand , Shiori Koga

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引用次数: 0

摘要

面筋粘弹性特性对面包质量至关重要，并受到基因型和环境（如天气条件）的影响。然而，目前尚不清楚天气条件是如何引起谷蛋白质量的变化的，以及在谷物灌浆的哪个阶段它们是至关重要的。研究了灌浆过程中天气参数与面筋粘弹性的关系。采用Kieffer可扩展性试验装置，分析了17个季节生长的春小麦品种在70种不同环境下的面筋含量。面筋粘弹性的变化主要受环境因素的影响，其次是基因型，而基因型与环境的交互作用较小。结果还表明，天气条件对面筋品质的影响在抽穗前后和生理成熟期最为关键。我们的研究结果还揭示了除天气条件外的其他因素对谷蛋白质量的变化负有责任。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The effect of weather conditions from heading to harvest on gluten quality of spring wheat – A study of historical data 2005–2022

查看原文本刊更多论文

The effect of weather conditions from heading to harvest on gluten quality of spring wheat – A study of historical data 2005–2022

The gluten-viscoelastic properties are essential for breadmaking quality and are affected by both genotypes and environments, such as weather conditions. However, it is still not clear how weather conditions cause variation in gluten quality and at which stage of the grain filling they are critical. The aim of the study was to explore the relationship between weather parameters during grain filling and the viscoelastic properties of gluten.

The gluten of spring wheat varieties grown over 17 seasons, resulting in a total of 70 different environments, was analyzed with the Kieffer extensibility rig. The variation in viscoelastic properties of gluten was mainly explained by environment, followed by genotype, while the genotype∗environment interaction was small. The results also indicated that the periods around heading and physical maturity were the most critical when weather conditions affected the gluten quality. Our results also revealed that factors other than weather conditions are responsible for the variation in gluten quality.

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.