The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars. (September 2017)

• Record Type: Journal Article
• Authors: Castro, Ana Carolina; Simón, María Rosa
• Is Part Of: Journal of cereal science. Volume 77(2017)
• Page Start: 259
• Page End: 265
• Publication Date: 2017-09
• Subjects: Wheat -- Septoria tritici blotch -- Bread making quality -- Rheological properties; STB Septoria tritici blotch -- GY grain yield -- GPC grain protein concentration -- GS growth stage -- G1 group 1 -- G2 group 2 -- G3 group 3 -- AUDPC area under disease progress curve -- GLAD green leaf area duration -- GFLAD green flag leaf area duration -- BV bread volume -- BW bread weight -- SV specific volume -- NI non-inoculated -- LIC low inoculum concentration -- HIC high inoculum concentration; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2017.08.020
• Languages: English
• ISSNs: 0733-5210

Abstract

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. Highlights: STB decreased P/L and E while L, W, D, specific volume and bread volume increased. Cultivars with the lowest green flag leaf area duration showed higher reductions in P. Cultivars differed in rheological properties according to their quality group. Cultivars belonging to quality group 1 showed significant gluten/protein relationship. Cultivars belonging to quality group 2 and 3 showed non-significant gluten/protein relationship.