The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars

Autores
Castro, Ana Carolina; Simón, María Rosa
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Facultad de Ciencias Agrarias y Forestales
Materia
Ciencias Agrarias
wheat
Septoria tritici blotch
bread making quality
rheological properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/107494
Acceder
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network_name_str SEDICI (UNLP)
spelling The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivarsCastro, Ana CarolinaSimón, María RosaCiencias AgrariaswheatSeptoria tritici blotchbread making qualityrheological propertiesSeptoria tritici blotch (STB), caused by <i>Zymoseptoria tritici</i> 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 <i>Zymoseptoria tritici</i>, 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.Facultad de Ciencias Agrarias y Forestales2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf259-265http://sedici.unlp.edu.ar/handle/10915/107494enginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0733521017302941info:eu-repo/semantics/altIdentifier/issn/0733-5210info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jcs.2017.08.020info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:15:56Zoai:sedici.unlp.edu.ar:10915/107494Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:15:56.732SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
title The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
spellingShingle The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
Castro, Ana Carolina
Ciencias Agrarias
wheat
Septoria tritici blotch
bread making quality
rheological properties
title_short The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
title_full The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
title_fullStr The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
title_full_unstemmed The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
title_sort The impact of Septoria tritici blotch in bread making quality among argentinean wheat cultivars
dc.creator.none.fl_str_mv Castro, Ana Carolina
Simón, María Rosa
author Castro, Ana Carolina
author_facet Castro, Ana Carolina
Simón, María Rosa
author_role author
author2 Simón, María Rosa
author2_role author
dc.subject.none.fl_str_mv Ciencias Agrarias
wheat
Septoria tritici blotch
bread making quality
rheological properties
topic Ciencias Agrarias
wheat
Septoria tritici blotch
bread making quality
rheological properties
dc.description.none.fl_txt_mv Septoria tritici blotch (STB), caused by <i>Zymoseptoria tritici</i> 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 <i>Zymoseptoria tritici</i>, 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.
Facultad de Ciencias Agrarias y Forestales
description Septoria tritici blotch (STB), caused by <i>Zymoseptoria tritici</i> 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 <i>Zymoseptoria tritici</i>, 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.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/107494
url http://sedici.unlp.edu.ar/handle/10915/107494
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0733521017302941
info:eu-repo/semantics/altIdentifier/issn/0733-5210
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jcs.2017.08.020
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
259-265
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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