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Keywords
(9)
Field Trial
Natural Variation
Partial Least Square Regression
Seasonality
Thermal Time
triticum aestivum l
Automatic Weather Station
Grain Filling Period
Wheat Gluten
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Effect of temperature variation during grain filling on wheat gluten resistance
Effect of temperature variation during grain filling on wheat gluten resistance,10.1016/j.jcs.2011.02.005,Journal of Cereal Science,Anette Moldestad,E
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Effect of temperature variation during grain filling on wheat gluten resistance
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Anette Moldestad
,
Ellen Mosleth Fergestad
,
Bernt Hoel
,
Arne Oddvar Skjelvåg
,
Anne Kjersti Uhlen
The objective was to investigate effects of
natural variation
in temperature during grain filling on wheat (Triticum aestivum L) gluten quality. Seventeen field trials with four different varieties were conducted during the years 2005–2008. Temperature records were obtained from automatic weather stations located near the
field trial
sites. The period from heading to yellow ripeness was divided into 20 sub-phases of equal
thermal time
units, and a last sub-phase comprising the seven days after yellow ripeness. Partial Least Squares Regression was used to relate the temperature records of the different sub-phases to gluten quality analysed by the Kieffer Extensibility test and the SDS sedimentation test.A large temperature variation during grain filling was recorded between different seasons, and between locations within season. The latter was mainly caused by variation in sowing time, giving different courses of temperature during grain filling. Major variation in gluten resistance was observed, ranging from Rmax of 0.13 to 1.12 N within a genotype. A higher mean temperature from heading to approximately midway in the
grain filling period
was positively related to gluten quality. A weaker gluten resistance was observed when the diurnal mean temperature in these periods dropped below 18 °C.
Journal:
Journal of Cereal Science - J CEREAL SCI
, vol. 53, no. 3, pp. 347-354, 2011
DOI:
10.1016/j.jcs.2011.02.005
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