High Relative Humidity Affects Vitreousness of Durum Wheat [Triticum turgidum L. var. durum (Desf)]

被引：6
|
作者：
Sandhu, K. [1 ]
Manthey, F. A. [1 ]
Elias, E. M. [1 ]
机构：
[1] N Dakota State Univ, Dept Plant Sci, Fargo, ND 58105 USA
来源：
CEREAL RESEARCH COMMUNICATIONS | 2009年 / 37卷 / 02期
关键词：
durum wheat; (Triticum turgidum L. var. durum); vitreousness; relative humidity; PROTEIN;
D O I：
10.1556/CRC.37.2009.2.15
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Vitreousness is an important quality characteristic that affects the yield of semolina during milling of durum wheat. It has been observed that kernel vitreousness seems to be lower when durum is exposed to damp conditions just before harvest. The main objective of this research was to determine the effect of high relative humidity (RH) on kernel vitreousness of ten durum wheat cultivars. Spikes were exposed to 88% RH at room temperature for 1 and 3 days. This resulted in increased spike moisture, kernel moisture and kernel size. Vitreous kernel content (vitreousness) decreased 23.6% after spikes were exposed to high relative humidity for 3 days. Exposure to 88% RH caused the greatest decline in vitreousness with the cultivar 'Ben'.
引用
收藏
页码：269 / 275
页数：7
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