Characteristics Of Wheat Grain Research Articles

Construction of an Accurate Wheat-Grain Model Based on X-ray Tomography and Bonding Parameters by Discrete Element

There will be great damage in the process of harvesting, transporting, and storing after grain matures. The injury rate is as high as 8% to 12%. After damage, the germination rate of the grain becomes lower, the quality decreases, and it is easily infected with pests and molds. This study of the grain-crushing characteristics is of great significance to ensure grain quality, and an accurate crushing model is a prerequisite for effectively simulating crushing characteristics. This paper studies the shattering characteristics of wheat grains. Two-dimensional slices of wheat grain were obtained using X-ray tomography technology. Then, an accurate three-dimensional outer contour model of the wheat particle was constructed using image filtering and segmentation algorithms. The particle filling process was conducted using EDEM 2018 software to establish a wheat particle simulation model based on the Hertz–Mindlin with a Bonding contact model. Using the DOE experimental design method, single-factor experiments, Plackett–Burman experiments, steepest-climb experiments, and Box–Behnken were designed to study the fragmentation characteristics of wheat particles combined with parameter calibration and physical experiments. The test results show that the normal stiffness per unit area is 7.392 × 1010 N/m3, critical normal stress is 5.293 × 106 Pa, critical tangential stress is 5.001 × 106 Pa, and the relative error about 3%, which verifies the reliability of the simulation parameters in the discrete-element crushing model of wheat grain. This study focuses on two essential aspects: 1. establishing an accurate wheat-grain contour model; and 2. calibrating the bonding parameters of the discrete-element simulation model of wheat grain. The wheat grain discrete-element crushing model and the calibration of its bonding parameters are constructed to provide a foundation for the study of wheat-grain crushing characteristics. It is of great significance to study the situation of wheat grains and where cracks are produced. In this paper, an accurate model of the wheat-grain contour is established, and the bonding parameters of the discrete-element simulation model of the wheat grain are calibrated. The calibration of the model of the discrete elements of wheat-grain fragmentation and its bonding parameters will provide a basis for studying the crushing characteristics of wheat grain. Understanding the condition of wheat grains and the causes of cracks carries significant academic significance.

Seed dressing with M451 promotes seedling growth in wheat and reduces root phytopathogenic fungi without affecting endophytes.

Fungal plant infections result in substantial losses to the agricultural sector. A range of fungicide seed dressings are available to control seed-borne fungal diseases; however, they lack sufficient efficacy because of intrinsic tolerance and acquired resistance. Moreover, many fungicide seed dressings can also penetrate plants, negatively affecting plant growth owing to their toxic effects on endophytes, as well as contributing to the spread of antibiotic resistance. Here, we evaluated the efficacy of M451, a member of a new class of antimicrobial agents that are not relevant to human healthcare. As a seed dressing for wheat seeds, M451 exhibited significant antifungal activity against one of the most devastating plant fungal pathogens, Fusarium spp. Furthermore, M451 was more active than the commercially used fungicide Maxim XL against both seed-borne and soil-borne F. oxysporum infection. Importantly, and unlike other antifungals, M451 seed dressing did not inhibit any of the major characteristics of wheat grains and seedlings, such as germination percentage, germination time, grain vigor, shoot- and root weight and length, but rather improved some of these parameters. The results also demonstrated that M451 had no negative impacts on endophytes and did not accumulate in grains. Thus, M451 may have potential applications as an antifungal agent in wheat cultivation.

Gene expression differences related to pre-harvest sprouting uncovered in related wheat varieties by RNAseq analysis

Damage from pre-harvest sprouting leads to lower quality and prices or rejection of wheat grain by reducing Falling Number. In previous studies, the changes in physical and chemical characteristics of wheat grain by pre-harvest sprouting is well studied where few genes controlling it have been identified. To explore their interaction, more genes must be identified. RNAseq analysis was performed on two varieties of soft red winter wheat sharing 82% of 1978 markers with significantly different Falling Numbers. Here, RNAseq analysis revealed 48 genes from eight families with a likely function related to pre-harvest sprouting. Few genes may be a part of the regulatory pathway controlling seed germination while others appear to be downstream germination-related genes. Gene under study, MFT, was previously associated with pre-harvest sprouting in wheat. Whereas FLC, potentially part of the regulatory pathway, was upregulated only in the resistant line (Scotty) at 35 days after anthesis under conditions favoring pre-harvest sprouting. Three other gene families totaling 11 genes had a similar expression pattern.

THE EFFECT OF THE ELECTROMAGNETIC FIELD OF EXTREMELY LOW FREQUENCIES ON THE QUALITY OF WHEAT GRAIN

The paper presents the results of studies of how the electromagnetic field (EMF) of extremely low frequencies (ELF), magnetic induction of the EMF, and the duration of processing and storage affect the quality characteristics of wheat grain of the cultivar Shestopalivka harvested in the Odesa Region in 2018, 2019, and 2020. Treatment of grain with the EMF of the frequencies 20 and 30 Hz and with magnetic induction of 5 and 10 mT for 2–20 min reduces the germination capacity of wheat, as compared with the control, by 1–12%. As an exception, in several experiments, the germination capacity increased. The biggest increase (by 14%) was observed when the duration of treatment was 12 minutes, the frequency 30 Hz, and the magnetic induction 5 mT. Treatment of grain for 6 min with the EMF at the frequencies 10–28 Hz and with magnetic induction showed that at 10, 18–24 Hz, the germination capacity increased by 1–5%, but after 15 days, at the frequency 12–26 Hz, the germination power increased by 1–9%. A month later, with the frequency 18, 20, and 28 Hz, the germination power exceeded the control by only 2–7%, and after 10 months of storage, only the experiment with the frequency of treatment 24 Hz was at the control level. With all other frequencies, there was a significant decrease in grain germination. It has been established that treating grain 15 days prior to sowing at 14–22 Hz increases the germination capacity by 7–9%, and it reaches the values 92–94%. In the grain treated with the EMF at 10–30 Hz and stored for 14 months at the controlled air temperature 9–23°C and the relative humidity 33–82.5%, the protein content on a dry basis did not change compared with the control (16.5%). Storage of grain treated for 6 minutes with an EMF at 10–30 Hz, the magnetic induction being 10 mT, allows increasing the gluten content by 1.07–1.21 times, as compared with the control. The biggest increase in the amount of gluten is achieved at the frequency 16 Hz. Even under unfavourable conditions, at the temperature 23°C and relative air humidity 82.5%, the gluten quality goes up by 27.65 conditional units of the device VDK (1.49 times) and becomes as high as the gluten quality of grain that was preserved under far better conditions, at 9°C and the humidity 33 %. When grain is EMF-treated for 6 min at 10–30 Hz, with the magnetic induction being 10 mT, under different storage conditions, this most often affects the content of stearic and gondoic acids. The biggest changes in them were noted during storage at 9°C and the relative air humidity 82%: gondoic acid increased by 12.5–18.7%, and stearic acid decreased by 15.5–25.0%. Under any other conditions of EMF treatment and storage of wheat grain, changes in fatty acids are within the allowable error.

FERTILISATION SOURCE AND DOSE OPTIMISATION BOOST YIELD OF DURUM WHEAT IN MEDITERRANEAN CLIMATIC CONDITIONS

Climate change, global warming, environmental pollution, greenhouse gas emissions from agricultural fields, stagnant wheat yields and reduced farm economic returns require optimisation of sources and doses of plant nutrients. A field study was conducted to evaluate wheat response to different forms of fertilisers and nitrogen (N) doses under Mediterranean conditions. The field trial was comprised of fertiliser sources, including chemical fertilisers, compost and leonardite, while different nitrogen levels (0, 80, 160, 240 kg ha-1) were also tested. The experimental variables included yield attributes (height of the, length of the spike, spikelets number per spike, thousand-grain weight and grain yield). In addition, nutritional quality attributes like protein and starch contents were studied along with NDVI values of wheat under different fertilisation regimes. The trial was executed using a randomised complete block (factorial) design using four replications. The results revealed that fertiliser forms and N doses remained ineffective for boosting yield attributes of wheat. For nutritional characteristics of wheat grains, a higher N dose remained instrumental in boosting protein, starch and wet gluten contents. Thus, 240 kg ha-1 of N dose might be recommended for general adoption under Mediterranean conditions; however, study findings are limited in scope and further in-depth studies are needed by testing organic manures from plant and animal origins.

Characterization of various wheat types and processing methods using in vitro ruminal batch cultures

This study investigated the effect of kernel hardness, processing method, and their interaction on particle size, dry matter (DM) disappearance (DMD), and fermentation characteristics of wheat grain in batch cultures. The study was a completely randomized design with 3 wheat classifications (soft, medium, hard) × 3 processing methods (grinding, dry- and temper-rolling). Fifty-five wheat samples were characterized for chemical traits and classified for kernel hardness. Samples were either ground through 1-mm screen, dry-rolled or temper-rolled to a constant processing index (PI) of 0.80. In vitro gas production (GP) kinetics, fermentation characteristics and DMD at 6, 24 and 48 h of incubation were measured. Crude protein (CP) (g/kg) was lower and starch (g/kg) was higher for soft than medium and hard wheat. The PSD of rolled wheat was affected (P < 0.01) by a wheat hardness × processing interaction. With dry-rolling, soft wheat had more particles retained on the 2.36-mm sieve and less on the 1.18-mm sieve, while, with temper-rolling, soft wheat had more particles retained on the 3.35-mm sieve and less on the 2.36-mm sieve than those for dry- or temper-rolled medium and hard wheat. Kernel hardness × processing was observed (P < 0.01) for DMD and CPD after 24 h and 48 h of incubation; the DMD and CPD were higher (P < 0.01) with dry- than temper-rolled hard or medium wheat, but no differences in DMD and CPD were observed between dry- and temper-rolled soft wheat. A kernel hardness × processing interaction was also noted for total VFA production and molar proportions of propionate after 24 h of incubation (P < 0.05). Dry-rolled soft wheat had a higher (P = 0.04) total VFA concentration and molar proportion of propionate after 24 h of incubation as compared to dry-rolled hard wheat. Compared to grinding, VFA concentrations and proportion of propionate were all reduced by both dry- and temper rolling with the magnitude of these differences generally being greater for soft as compared to medium and hard wheat. In conclusion, regardless of kernel hardness, PSD of dry- and temper-rolled wheat had a significant impact on DMD. Tempering was more effective at reducing the generation of fine particles than dry-rolling, particularly with hard wheat, a factor that may reduce the risk of digestive disturbances in ruminants fed wheat.

ВЛИЯНИЕ ФУНГИЦИДНОЙ ОБРАБОТКИ НА УРОЖАЙНОСТЬ И КАЧЕСТВО ЗЕРНА ОЗИМОЙ ПШЕНИЦЫ

In 2017-2019, studies were carried out in the Republic of Tatarstan to study the effect of fungicidal treatment on the yield and grain quality of new varieties of winter wheat. The experiment scheme provided for the study of the following options: variety (factor A) - Darina, Nadezhda, Universiade; fungicidal treatment with Titul Duo at a dose of 0.25 l / ha in the heading phase (factor B), years (factor C). The predecessor is pure steam. The soil in the experiment was gray forest, medium loamy. Content in the arable layer: humus (according to Tyurin) - 3.1-3.4%; pHsal. - 5.2-5.5; K2O (according to Kirsanov) - 122-145 mg / kg of soil, P2O5 (according to Kirsanov) - 262-271 mg / kg of soil. Plot area - 25 m2. The yield and quality of grain largely depend on the phytosanitary state of winter wheat crops, in particular, on the development of diseases. The prevalence and harmfulness of leaf-stem diseases in wheat largely depends on the temperature conditions during the growing season of the crop and on the moisture conditions. As a result of the development of diseases, there is a significant decrease not only in yield, but also a deterioration in the quality characteristics of wheat grain. The highest percentage of prevalence (85%) and intensity of development (45.7%) of powdery mildew was observed in the Universiade variety. Evaluation of plants showed a low lesion of the leaf surface by leaf rust: from 18.6% in the Nadezhda variety to 24.6% in the Universiade variety. The biological effectiveness of protective measures in winter wheat crops when treated with a fungicide has been calculated. On average for varieties for three years, the biological effectiveness of the use of the drug Title Duo was more than 90%. The fungicide treatment increased the yield on average for the studied varieties by 0.55 t / ha. The maximum increase in grain yield was obtained for the Universiade variety - 0.68 t / ha. Indicators of technological quality of grain with an average for varieties increased after treatment with fungicide sowing: weight of 1000 grains per 2.2 grams; grain nature by 5.4 g / l; glassiness by 2.6%; evenness by 1.4%; the wet gluten content is 1.6%. According to the results of analysis of variance, a significant influence of the conditions of the year on the indicators of the technological quality of grain was established: on the nature of the grain (56.8%), the total glassiness of the grain (51.43%), the mass of 1000 grains (51.4%) and the gluten deformation index (52.37%). To a lesser extent, environmental conditions influenced the evenness of the grain (22.0%) and the mass fraction of gluten in the grain (21.66%). At the same time, the contribution of the fungicide to the formation of indicators of the technological quality of grain varied from 7.69% (grain evenness) to 32.43% (gluten content). The grain nature by 14.99% was determined by the fungicidal treatment of crops and only by 10.61% depended on the genotype

Development of a non-destructive method for wheat physico-chemical analysis by chemometric comparison of discrete light based near infrared and Fourier transform near infrared spectroscopy

Rapid and non-destructive spectroscopic methods were developed using discrete light based near infrared (NIR) and Fourier transform near infrared (FTNIR) spectroscopy and compared for efficient determination of physico-chemical characteristics of wheat grain. The FTNIR spectra were analyzed using partial least squares regression with various preprocessing techniques. The best model for moisture, protein, ash, fat, thousand kernel weight and hardness with lowest RMSECV values 0.60, 0.17, 0.03, 0.02, 0.7, 1.2 and maximum correlation coefficient (R2) 0.97, 0.95,0.87,0.90,0.95 and 0.82 respectively were obtained. The discrete light based NIR spectral data were analyzed using multiple linear regression. The best model for moisture, protein, ash, fat, thousand kernel weight and hardness with lowest RMSECV values 0.94, 0.34, 0.04, 0.05, 1.09, 1.35 and maximum correlation coefficient (R2) 0.96, 0.90, 0.87, 0.75, 0.97 and 0.88 respectively were obtained. Comparing both the methods, FTNIR with lower relative error percentage was found to be useful for routine analysis in wheat processing industries.

Experimental Studies and Mathematical Modeling of Drying Wheat in Fluidized Bed Dryer

Objective: This paper presents a comparative study on the mathematical modeling of the drying characteristics of wheat grains and to estimate the suitable mathematical model of the drying behavior of the wheat at different operating parameters. Methods/Statistical Analysis: The drying experiments were performed in cylindrical fluidized bed dryer. Drying experiments were carried out with different operating parameters such as inlet air temperature (55, 60 and 65°C), air velocity (2.2, 2.4 and 2.6 m/sec) and initial moisture content of wheat (27.5, 30 and 32.5%) of total solid weight. Findings: The result of moisture content observed for various drying air temperature, velocity, and initial moisture content converted to the moisture ratio countenance with drying time at a corresponding time during their drying process. Thirteen mathematical models are compared based on their correlation coefficients, rootmean square error, mean bias error and reduced -square to estimate the drying curves with the help of the experimental data. Among different model considered, the logarithmic model presented a better agreement with the data attained from the experiments. Application/ Improvements: It is used for agricultural and pharmaceutical drying process.

Physicochemical characteristics of wheat treated with diatomaceous earth and conventionally stored

Studies show the efficacy of the use of diatomaceous earth for insect control, however, lack studies on the effects of physical and chemical properties of wheat flour added diatomaceous earth. The aim of this study was to assess the physicochemical characteristics of wheat grains treated with increasingly higher dosages of diatomaceous earth and conventionally stored for a 180-day period. Samples containing 10 kg of wheat grains were treated with 0.0, 2.0 and 4.0 g kg-1 of diatomaceous earth and then conventionally stored. Analyses of grain hectoliter mass and ash content, as well as flour gluten content, flour color, alveography and farinography were performed at 0, 60, 120 and 180 days of storage. The experiment was carried out in a totally randomized design. The grain ash content and intensity of color component L* of wheat flour increase proportionally to the application of increasing doses of diatomaceous earth and longer storage periods. The grain hectoliter mass and values of +b* chromaticity coordinate, wet gluten content and gluten content in wheat flour diminish with the application of increasing doses of diatomaceous earth and longer storage periods. The gluten strength and dough stability of flour obtained from wheat grains without addition of diatomaceous earth increase with the storage period; this behavior was not observed in treatments with the application of 2.0 and 4.0 g kg-1 diatomaceous earth. The application of increasing doses of diatomaceous earth changes the physical and chemical characteristics of wheat grains stored, with consequent reduction of the flour technological quality.

Influence of Genotype on Three Qualitative Winter Wheat Varieties Grown at S.C.D.A. Turda

Wheat quality is a notion difficult to define, because its uses are multiple and each use requires specific technological characteristics of wheat grain. Wheat quality in Romania is regulated by a multitude of national standards aligned internatinonale standards, based on which parameters for wheat milling and bakery chain place restrictions on receiving grain from farmers. Wheat quality is determined by the variety grown in climatic and technology conditions. Choosing a variety of wheat to ensure a better alignment of resources as the area's climatic and biological features of the variety is a prerequisite for obtaining a large production, stable quality and have a potentially quality corresponding of milling and bakery needs. Genotype influence on grain quality has been achieved in three varieties of winter wheat: Ariesan, Apullum and Dumbrava planted in the year crop 2008-2009 at S.C.D.A. Turda. In Tab. 1 values (mean repetitions) track quality indices studied on wheat varieties, which are compared by mean values. Tab.1 The quality indices studied on wheat varieties

PHYSICAL CHARACTERISTICS OF WHEAT GRAINS

Physical characteristics of wheat grains of three varieties, Giza-168, Sakha-93 (white wheat) and Banisuife-1 (durum) at different levels of moisture contents (% w.b) were investigated. Physical characteristics included dimensions, spherisity, weight of one thousand grains, particle and bulk density, porosity, angle of repose and static coefficient of friction on four different surfaces (plywood, galvanized iron, stainless-steel and rubber-sheet) at four different levels of moisture content ranged from (9 to 18% w.b). Each of major dimensions, spherisity, weight of one thousand grains, dynamic angle of repose and static coefficient of friction appeared a linear increasing with increasing the moisture content, while both bulk and particle densities decreased linearly in the studied range. As for porosity of wheat grains of Giza-168 and Banisuife-1, it increased linearly with increasing grains moisture content while the porosity of Sakha-93 variety showed a negative relationship.

The effect of addition of different amounts and types of organic materials on soil physical properties and yield of wheat

A field experiment was conducted to investigate the influences of 0, 5, 10, 15 Mg ha−1 of wheat (Triticum aestivum) straw, composted sugarcane bagasse residue and farmyard manure on soil physical properties and yield of winter wheat. The experimental design was a split plot with four replicates. The considered physical properties, 1 year after organic matter addition, included aggregate stability, infiltration rate, water retention curve and dry bulk density. Wheat yield and chemical characteristics of wheat grains were measured. Application of organic materials significantly increased wheat yield and increased aggregate stability, infiltration rate, water retained at less than −100 kPa, and decreased soil bulk density. The effectiveness of different organic materials, farmyard manure, composted bagasse and wheat straw, on improving the soil physical properties was similar. Wheat grain and stubble yield progressively increased as the rate of the organic materials increased. The effectiveness of composted bagasse, farmyard manure and wheat straw on improving wheat grain yield was 22, 14 and 3%, and wheat stubble yield was 26, 17 and 4% over the control.

Description of a Micromill with Instrumentation for Measuring Grinding Characteristics of Wheat Grain

ABSTRACTA new method for characterizing the grinding characteristics of wheat grain is described. A micromill was designed for this purpose and equipped with on‐line torque transducers to obtain accurate measurements of mechanical energy consumption during milling. This micromill can be used for testing the milling performance of small quantities of grain (100 g). It can distinguish between different types of wheat grain (soft wheat, hard wheat, durum wheat) on the basis of total specific energy during milling. Wheat characterization can be enhanced by taking particle sizes of the milled products into account. A milling index based on energy consumption and particle size reduction was developed to characterize wheat behavior during milling. This index had a high discriminatory potential, ranging from 100 kJ/kg for soft wheat flour to 600 kJ/kg for durum wheat flour. This micromill directly measures the grinding resistance of wheat kernels as a function of both the kernel hardness and vitreousness, contrary to standard kernel hardness measurements obtained by particle size index and near‐infrared reflectance analysis techniques that only reflect the fracture mode (fine particle reduction potential).