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dc.contributor.author
Castro, Ana Carolina
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dc.contributor.author
Simon, Maria Rosa
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dc.date.available
2018-06-21T16:45:18Z
dc.date.issued
2017-09
dc.identifier.citation
Castro, Ana Carolina; Simon, Maria Rosa; The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 77; 9-2017; 259-265
dc.identifier.issn
0733-5210
dc.identifier.uri
http://hdl.handle.net/11336/49555
dc.description.abstract
Septoria tritici blotch (STB), caused by Zymoseptoria tritici 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 Zymoseptoria tritici, 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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Ltd - Elsevier Science Ltd
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Bread Making Quality
dc.subject
Rheological Properties
dc.subject
Septoria Tritici Blotch
dc.subject
Wheat
dc.subject.classification
Agricultura
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dc.subject.classification
Agricultura, Silvicultura y Pesca
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dc.subject.classification
CIENCIAS AGRÍCOLAS
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dc.title
The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-21T14:20:35Z
dc.journal.volume
77
dc.journal.pagination
259-265
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
Nueva York
dc.description.fil
Fil: Castro, Ana Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
dc.description.fil
Fil: Simon, Maria Rosa. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
dc.journal.title
Journal of Cereal Science
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jcs.2017.08.020
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0733521017302941
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