Technological Quality of Dual-purpose Wheat Stored

Defoliation may interfere in the sink-source relationship and influence the technological quality of wheat flour. This study aimed to confirm the effects of plant cutting heights and number of cuttings on the technological wheat flour quality of BRS Umbu and BRS Tarumã cultivars after six months of storage. A completely randomized design was used and treatments consisted of a combination of cutting heights (20 and 30 cm) and number of cuttings (no cutting, 1, 2 and 3 cuttings), resulting in the following treatments: 20/1, 20/2, 20/3 30/1, 30/2, 30/3 and controls with no cuttings. Grain moisture, crude protein, hectoliter weight, gluten strength, falling number and wet gluten were determined. It was observed the behavior for both cultivars and number of cuts was similar, and it was found that the defoliation height of 30 cm resulted in greater decreases in PH and W values of 2.5 and 25.5% respectively. The results indicate that defoliation does not lead to the evolution of the stored wheat evaluated technological properties and with storage, properties such as W and WG of both cultivars showed a reduction.