THE QUALITY OF WHEAT VARIETIES FROM THE CENTRAL … · GENERAL CONCLUSIONS AND RECOMMENDATIONS........

XXVIII

UNIVERSITY OF AGRICULTURALSCIENCES AND VETERINARY MEDICINE

CLUJ-NAPOCADOCTORAL SCHOOL

FACULTY OF AGRICULTURE

Eng. Simona Maria AVRAM (MAN)

THE QUALITY OF WHEAT VARIETIES FROM

THE CENTRAL TRANSYLVANIA AND THE

IDENTIFICATION OF MYCOTOXINS

CONTAMINATION

(SUMMARY OF Ph.D. THESIS)

SCIENTIFIC COORDINATORProf.univ.Ph.D. Sevastiţa MUSTE

CLUJ - NAPOCA 2011

XXIX

CONTENT

INTRODUCTION................................................................................................................XXX

1. AIM AND OBJECTIVES............................................................................................... XXXI2. MATERIAL AND METHOD ....................................................................................... XXXII

2.1. EXPERIMENTAL FACTORS................................................................................ XXXII2.2. THE BIOLOGICAL MATERIAL..........................................................................XXXIV2.3. RESEARCH METHODS........................................................................................ XXXV

3. REZULTS AND DISCUSSIONS..................................................................................XXXV

3.1. RESULTS REGARDING THE INFLUENCE OF THE EXPERIMENTAL FACTORS ONTHE QUALITY OF WINTER WHEAT......................................................................... XXXV

3.1.1. The influence of climatic conditions on the quality of wheat .............................XXXV3.1.2. The influence of variety on the wheat quality ...................................................XXXVI3.1.3. The influence of fertilization on the wheat quality............................................XXXVI3.1.4. The influence of treatment on the wheat quality ............................................. XXXVII3.1.5. Interaction factors (years, , variety, agrofond and treatment) on quality parameters ofthe wheat ..................................................................................................................XXXIX3.2. RESULTS REGARDING QUALITY THE WHEAT VARIETIES CULTIVATED IN

TWO AREAS DIFFERENT CLIMATIC (TURDA AND TARGU MURES)................XXXIX3.2.1. The influence of culture area on the wheat quality...........................................XXXIX3.2.2. The influence of fertilization on wheat quality cultivated in two areas differentclimatic (Turda and Targu Mures)...................................................................................XL3.2.3. The influence of variety on wheat quality cultivated in two areas different climatic(Turda and Targu Mures) ................................................................................................XLI3.2.4. Interaction factors (the area of culture, agrofond and variety) on quality parameters ofthe wheat ...................................................................................................................... XLII

3.3. RESULTS ON THE IDENTIFICATION OF THE FACTORS STUDIEDPARTICIPATION RATES FOR THE INTERACTION TO ACHIEVE THE QUALITY OFTHE WINTER WHEAT ................................................................................................... XLII

3.4. CORRELATIONS BETWEEN QUALITY PARAMETERS OF THE WHEAT UNDERTHE INFLUENCE OF THE STUDY FACTORS ............................................................XLIV3.5. REGRESSION ANALYSIS POSITIVELY CORRELATED BETWEEN THE QUALITYPARAMETERS ............................................................................................................... XLV

3.5.1. The relationship between protein content and the wet gluten ...............................XLVI3.5.2. The relationship between protein content and the gluten index ............................XLVI3.5.3. The relationship between protein content and the Zeleny index ..........................XLVII3.5.4. The relationship between wet gluten and the gluten index ..................................XLVII3.5.5. The relationship between wet gluten and the Zeleny index ............................... XLVIII3.5.6. The relationship between gluten index and the Zeleny index ............................ XLVIII3.6. RESULTS OF TOTAL AFLATOXIN CONTAMINATION OF WHEAT APPLYING

HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY (HPLC)......................XLIX3.6.1. Qualitative determination of total aflatoxins (B1, B2, G1, G2) for winter wheat grownfrom to SCDA Turda and SCDCB Targu Mures...........................................................XLIX

4. GENERAL CONCLUSIONS AND RECOMMENDATIONS.............................................. LI

SELECTIVE BIBLIOGRAPHY.............................................................................................LIII

XXX

INTRODUCTION

The special value of the grains for food and diet resulting from advantages theyoffer over other raw materials of food industry.

The main topic of our research is focused on the wheat because of its greatimportance as food, providing a lot of carbohydrates and proteins necessary to humanand release more than half the calories consumed by mankind, being the main rawmaterial in bakery industry.

Knowing the biological features of wheat is an essential step both ingenetic and breedingstudies and in research related to cultivation technology and processing which aims toachieve quality standards to ensure quality by-products, but also safe for consumption.

The potential of the production hence the quality and safety by applying a culturetechnology which has the starting point for balanced fertilization, disease control (inparticular, which are transmitted by seed), keeping the clean chain of weeds, pest control,harvesting at full maturity and proper storage.

The clover grown in different climatic conditions, fertilization and treatment areimportant factors for achieving high yields, quality and safe for consumption, for whichreason we conducted research into the.

Experience has shown that the storage of grain, grist products and bakery mayoccur a microflora under certain conditions enhancing the growth and production ofmycotoxins.

The main mycotoxins that occur in cereals and cereal products, that are regulatedin European Community, are aflatoxins, ochratoxins, deoxynivalenol and zearalenone.

The recent European studies shown high levels of mycotoxins present in cerealsand cereal by-products. These results call requires vigilance and measures to protectconsumers and to increase confidence in the products that best exploits the nutritionpotential of the grains.

The results obtained during these studies can be useful for wheat production indetermining the optimal dose for basic fertilization and the ideal combination oftreatments applied during the season to obtain high-quality wheat crops.

Identification of mycotoxin contamination of wheat processors is importantbecause, although mycotoxins contamination occurs during the vegetation, their levelsmay increase substantially during storage and industrial processing.

STRUCTURE OF THE THESIS

The thesis is divided into two main parts, first part including the current state ofknowledge in the field, and the second part, own research results and discussion,conclusions and bibliography.

FIRST PART: CURRENT STATE OF KNOWLEDGE, has three chapters:Chapter 1. The concept of the wheat quality and its importance, describes the

history and importance of wheat, geographical distribution, chemical composition andnutritional value of its, and the importance of ecological, biological and technologicalfactorson the wheat quality.

XXXI

Chapter 2. The importance of microflora and mycotoxin xontamination ofgrain quality, describes sources of contamination and structure of microfloracontamination, conditions that favor development needs of microorganisms, preventionof mold contamination and inactivation of mycotoxins, and a description of the mainfungi producers of aflatoxins.

Chapter 3. Mycotoxins, food comtaminants that affect food safety, includesinformation on the incidence of mycotoxins in cereals, a general description of aflatoxins,as well as legislation issues related to cereals mycotoxins.

PART TWO: PERSONAL RESEARCH, is strictured in five chapters, andinclude: motovation, purpose and objectives, materials and methods, the study of pedo-climatic conditions during conducting research, results and discussions, conlusions andrecommendations.

Chapter 4. Thesis aim and main objetives, includes motivation and objectives ofthe research done.

Chapter 5. Materials and methods, in which experimental factors are presented,as well as biological material and research methods involved.

Chapter 6. Research about the pedo-climatic conditions in that study werecarried out, are presented in terms of geographical and pedo-climatic conditions in theregion that were taken into study.

Chapter 7. Rezults and discussions, describes the results and discussions arepresented to each objective.

The second part is ending with Chapter 8. Conclusions and recommendationsof the study and associated References.

1. AIM AND OBJECTIVES

The purpose of the research was the influence of ecological, biological andtechnological quality of wheat grown in central Transylvania and the identificationand assessment of aflatoxin contamination of raw materials used in bakery.

The research objectives are:· involvement of ecology, biology and technology factors and their interaction on

the quality of winter wheat;· comparative study on quality of wheat varieties, cultivated in two different pedo-

climatic areas (Turda and Targu Mures);· participation rates to identify the factors studied and their interaction to achieve

the quality indicators of winter wheat;· relationships between the parameters studied in order to know the degree of

association between them;· identification of aflatoxins in wheat, used as raw material to obtain flour and

bakery products.

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2. MATERIAL AND METHOD

2.1. EXPERIMENTAL FACTORS

To achieve the goal of involvement of ecology, biology and technology and theirinteraction on the quality of winter wheat in 2008, 2009, 2010, was organized at theAgricultural Research and Development Station Turda, an stationary polifactorial type ofexperience by the subdivided parcels method with four experimental factors in threerepetitions (experiment 1).

Experience 1: Influence of variety, agrofond and complextreatment with foliarfertilizers, fungicides and insecticides, on the quality of winter wheat in different climaticconditions, between following ranges:

Factor A: production year in terms of pedo-climatic conditions, betweenfollowing ranges:

A1 – 2007 – 2008 (Mt.)A2 – 2008 – 2009A3 – 2009 – 2010Factor B: variety, with the following ranges:B1 – Arieşan (Mt.)B2 – ApullumB3 – DumbravaFactor C: base fertilization, with following ranges:C1 – N40P40 kg/ha at sowing (Mt.)C2 – N40P40 kg/ha at sowing + N20P20 kg/ha at the resumption of vegetation in springFactor D: complex combination of treatments with foliar fertilizers, fungicides

and insecticides at four different phenological moments significant for vegetation withfollowing ranges (table 1).

Table 1Graduations factor D (vegetation treatments)

Graduation The resumntionof vegetation

Fenofaza end twin stepand herbicide step

Fenofaza ofbellows

Fenofaza offlowering

D1(Mt.) ÎF + IS ÎF ÎF+FG+IS ÎF+FG+ISD2 - ÎF + IS ÎF+FG+IS ÎF+FG+ISD3 - ÎF + IS - ÎF+FG+ISD4 ÎF + IS ÎF + IS - ÎF+FG+ISÎF – foliar fertilizers Polyfeed 19:19:19 + microelemente 5kg/ha IS-isecidices: Capypso 100 ml/ha in phenophase 1 and 2, Proteus 0,4 1/ha in phenophase 3 şi 4FG - fungicid Falcon 480 EC 0,6 1/ha in phenophase 3 and Prosaro 11/ha in phenophase 4

The combination of factors and graduations, for each variety result of experiencepolyfactoriala type 3 x 3 x 2 x 4, with 72 variants, like, presented in Table 2.

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Table 2Presenting of experimental’s variants in first experience

A1 (2007/2008)

B1 (ARIEŞAN) B2 (APULLUM) B3 (DUMBRAVA)

C1 (N40P40) C2 (N60P60) C1 (N40P40) C2 (N60P60) C1 (N40P40) C2 (N60P60)

D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4

A2 (2008/2009)




A3 (2009/2010)




Previous cropping was the soy beans. The experiments were made each yearaccording to the experimental design, taking into account the best times for cropping, interms of optimisation. Experimental plot area was of 3m x 7.5 m (22.5 m2) in threerepetitions.

Due to the experiment 1, complex treatments were carried out at importantmoments during the vegetation phonological wheat, aiming their influence on qualityindices to achieve the goal of identification of aflatoxins in wheat, raw material, to obtainflour and products bread is done in the experimental fields at SCDA Turda and Mures in2009/2010 a polyfactorial experiment following the subdivided parcels method in threerepetitions (experiment 2).

Experience 2: Influence of variety and agrofond contamination withmycotoxins on the quality of winter wheat in different climatic conditions, with thefollowing ranges:

Factorul A – the area of culture with the following ranges:A1 – Turda (Mt.)A2 – Targu MuresFactorul B – base fertilization, with the following ranges:B1 – unfertilized (Mt.)B2 – fertilized with N40P40Factorul C – variety, with the following ranges:C1 – Arieşan (Mt.)C2 – ApullumC3 – DumbravaC4 – Turda 2000C5 – ExoticC6 – FaurC7 – SerinaC8 – GlosaC9 – JosefC10 – Dropia

XXXIV

Experiments were placed in strict compliance with three repetitions of wheatcultivation technology for tracking the experimental factors.

Soil tillage consisted of stubble-turning with a disc harrow, followed by plowingat 20 cm and two works with disc harrow for seedbed formation, the previous plant usedbeing a spring plant.

The combination of factors and graduations, for each kind of results ofpolyfactorial experiments variants of 10 x 2 x 2, with 40 variants, alike, are shown in theTable 3.

Table 3Presenting of experimental’s variants in the second experience

A1 (TURDA) A2 (TÂRGU MUREŞ)B1 (N0P0) B2 (N40P40) B1 (N0P0) B2 (N40P40)

C1 (Arieşan) C1 (Arieşan) C1 (Arieşan) C1 (Arieşan)C2 (Apullum) C2 (Apullum) C2 (Apullum) C2 (Apullum)C3 (Dumbrava) C3 (Dumbrava) C3 (Dumbrava) C3 (Dumbrava)C4 (Turda 2000) C4 (Turda 2000) C4 (Turda 2000) C4 (Turda 2000)C5 (Exotic) C5 (Exotic) C5 (Exotic) C5 (Exotic)C6 (Faur) C6 (Faur) C6 (Faur) C6 (Faur)C7 (Serina) C7 (Serina) C7 (Serina) C7 (Serina)C8 (Glosa) C8 (Glosa) C8 (Glosa) C8 (Glosa)C9 (Josef) C9 (Josef) C9 (Josef) C9 (Josef)C10 (Dropia) C10 (Dropia) C10 (Dropia) C10 (Dropia)

Throughout the growing season has followed the influence of climatic factors onthe development of plant varieties resistancem to stressors with a particular emphasis onthe influence of technological factors on the qualitative characteristics, especially forbaking ones.

Samples were taken from SCDA Turda and SCDCB Mures, both units are locatedin the centre of Transylvania. Samples collection and training was conducted incompliance with existing standards SR ISO 13690/2001, replacing STAS 1068-75.

For each experience, at harvest, samples were chosen and retained of foreignbodies, being storage in paper bags at 20 C to determine the physicochemical andbacking characteristics. In the study were prepared samples to determine contaminationwith mycotoxins, which are stored at 3-4 C until the determination in the laboratory.

2.2. THE BIOLOGICAL MATERIAL

In order to study the influence of ecology, biology and technology on the qualityof bread wheat (one made in SCDA Turda experience, from 2007 to 2010) were usedthree winter wheat clovers, namely Ariesan, Apullum and Dumbrava. For experiement 2on comparative study of wheat quality and identification of aflatoxins contaminationwere taken into study ten winter wheat varieties domestic and imported, cultivated in thesame technological conditions of the same year (2009/2010), but in different areas atSCDA Turda and SCDCB Targu Mures.

XXXV

The studies involved following winter wheat clovers: Ariesan, Apullum,DUmbrava, Turda 2000, Exotic, Faur, Serina, Glosa, Josef and Dropia.

2.3. RESEARCH METHODS

In order to assess the quality of wheat clover we determined moisture by dryingmethod in the oven, hectolitre mass was assessed by the hectolitice balance, proteincontent was determined by Kjeldahl method, wet gluten content was assessed bywashing with sodium chloride solution with sodium chloride solution 2%, thedeformation index gluten was assessed by using the formula, Zeleny sedimentation index,based on particle sedimentation method of flour in the presence of lactic acid andBromophenol blue, followed by reading the volume of sediment and falling index withthe index Falling number equipment.

The identification of mycotoxins were done by the method of assessment of allaflatoxins of vegetable origin by high performance thin layer chromatography (HPTLC),based on a method of extraction from Camag with methanol and distilled water.

3. REZULTS AND DISCUSSIONS

3.1. RESULTS REGARDING THE INFLUENCES OF THE EXPERIMENTALFACTORS ON THE QUALITY OF WINTER WHEAT

3.1.1. The influence of climatic conditions on the quality of wheat

In 2008/2009, years characterized as thermally hot and dry excessively; all qualityparameters analyzed were favourable influenced by climatic conditions of the yearrecording significant positive differences compared to2007/2008, considered as control.

Protein content increased by 5.04% in 2008/2009 (from 9.31% to 14.35%) and to1.05% in 2009/2010 (from 9.31% to 10.36%) and wet gluten increased by 18.62% (from16.11% to 34.73%) in 2008/2009 and 2009/2010 increase to 4.11%.

In 2009/2010, a year characterized with normal temperature values, but excessiverain, only the protein content, wet gluten content and quality of gluten index (index ofdeformation and gluten index) showed significant positive differences towards thecontrol. Thus hectolitric mass increases from 75.94 kg /hl to 79.50kg /hl (+3.56), in2008/2009 and in 2009/2010 decreased to 72.15 kg /hl, accounting significantly negativedifferences (-3.78) compared to the control.

The deformation index registered a slight increase from 3.61mm to 4.67mm in2008/2009 to 5.11 mm in 2009/2010 while the gluten index registered a considerableincrease from 28.42% to 58.13% (+29.71), in 2008/2009 and from 28.42% to 39.71% in2009/2010.

In terms of sedimentation index and drop index we noted in 2008/2009, asignificant positive differences (+17.69 for sedimentation index and +16.90 for indexfall), while in 2009/2010, which was excessively rainy year is very significant negative (-5.71 and -172.13 for sedimentation index for index fall) differences. These values showthe importance of climatic conditions on the quality of protein and especially the amylaseactivity.

XXXVI

3.1.2. The influence of variety on the wheat quality

The variety is one of the most important factors in wheat culture technology.In terms of genetics, there are quite high differences between varieties of wheat

depending on the content of protein substances. For wheat the protein and gluten contentare two hereditary characteristics that are strongly influenced by the environmentalfactors and culture conditions.

The three studied, wheat varieties, Arieşan, Apullum and Grove, are clearlydifferent regarding thir quality for bread.

Thus, the variety Arieşan used as a blanck in the analyzed experiences is thelargest variety from the area production, being known for its high production potentialassociated with a good crop quality. For all the analyzed quality parameters, this varietyhas proven to have a better quality than the varieties Apullum and Dumbraba, with valuesof 74.55 kg / hl for hectolitrical weight, 11.80% for protein content, 25.45% for wetgluten content, 5.38 for deformation index, 43.46 % for falls index and 37.33 ml for theZeleny index. Apullum and Dumbrava wheat varieties have shown very significantnegative differeces for all the quality parameters, except the hectoliter weight, whichshowed very significant positive differences compared to the blanck, by increasing thehectoliter mass from 74.55 kg/hl to 78.20 kg/hl ( 3.65%) from the Apullum variety, andfrom 74.55 kg/hl to 74.85 kg/hl (0.30%) for the Dumbrava variety.

A decreased of the α-amylase activity was also noticed for the Dumbrava variety,that has shown very significant negative differences (-32.43) by raport to the Arieşanvariety, considered as blanck.

3.1.3. The influence of fertilization on the wheat quality

An important factor for wheat quality is the fertilization which by differentialamounts of nitrogen and phosphorus given to plants in various stages of vegetation canaffect the gluten proteins accumulation in the wheat grains, with repercussions on theirqualitative characteristics.

The fertilization variety for seeding N40P40 kg/ha, was chosen as blank in thethree-year experience achieved at ARDS Turda.

Significant positive values were noticed for all the analyzed parameters, except thedrop index which shown very significant negative values by report to the dose offertilization applied (-18.0).

Applying the nitrogen and phosphorus dose during seeding and in the spring,when the vegetation in the spring (N60P60) an increase of the quality parameter valueshas been noticed depending on the studied variety. The hectoliter weight increased by0.29 - 0.89 kg / hl (figure 1), the protein by 0.75 - 1.17% (figure 2), the wet gluten by3.67 - 4.09% (figure 3),the gluten index by 4.08 - 6.83% (figure 4) and the sedimentationindex by 4.28 - 6.67 ml (figure 5). Also it was noticed that all the quality parameters,regardless of fertilization applied, the Arieşan wheat variety has showed the highestvalues, except the hectoliter mass, which recorded the highest values regardless thefertilization applied for Apullum variety.

XXXVII

74.1174.99

77.9178.48

74.71

74.99

70 72 74 76 78 80

Masa hectolitrică/Weight test (kg/hl)

ARIEŞAN(+0.89)

APULLUM(+ 0.57)

DUMBRAVA(+0.29)

N60P60***N40P40(Mt.)

Fig. 1 The evolution of weight test depending on fertilization at winterwheat varieties (SCDA Turda)

11.53

12.27

10.63

11.79

10.4211.39

9 9.5 10 10.5 11 11.5 12 12.5

Conţinut de proteină/Protein content(%)

ARIEŞAN(+0.75)

APULLUM(+1.17)

DUMBRAVA(+0.97)

N60P60***N40P40(Mt.)

Fig. 2 The evolution of protein content depending on fertilization atwinter wheat varieties (SCDA Turda)

23.6127.28

21.35

25.33

20.22

24.31

10 15 20 25 30

Gluten umed/Wet gluten (%)

ARIEŞAN(+3.67)

APULLUM(+3.98)

DUMBRAVA(+4.09)

N60P60***N40P40(Mt.)

Fig. 3 The evolution of wet gluten depending on fertilization at winterwheat varieties (SCDA Turda)

41.42

45.5

39.3344.25

37.58

44.42

5 15 25 35 45 55

Indice glutenic/Gluten index (%)

ARIEŞAN(+4.08)

APULLUM(+4.92)

DUMBRAVA(+6.83)

N60P60***N40P40(Mt.)

Fig 4 The evolution of gluten index depending on fertilization atwinter wheat varieties (SCDA Turda)

35.1939.47

32.6938.25

32.1738.83

5 15 25 35 45

Indice Zeleny/Zeleny index (ml)

ARIEŞAN(+4.28)

APULLUM(+5.56)

DUMBRAVA(+6.67)

N60P60***N40P40(Mt.)

Fig. 5 The evolution of Zeleny index depending on fertilization at winterwheat varieties (SCDA Turda)

3.1.4. The influence of treatment on the wheat quality

The success of wheat crops is often conditioned by the appearance of differentdiseases and pests which by the realized attack helps to the production potential andvarieties quality decreasing below the provided agrotechnical conditions. During thegrowing season the wheat crop monitoring is necessary, by using in time the insecticidesand fungicides that are necessary to fight diseases and pests, and also by foliar fertilizerapplication when the vegetation is regained in order to get a better crop quality.

The graphical representation of the quality parameters evolution, for each studiedvariety was realized depending on the treatments applied during wheat growing season.The treatment variety D1, for which complex treatments have been applied to all fourmajor phenological moments, was considered as blank.

XXXVIII

For all the experimental variants by applying treatments in different stages ofvegetation, significant positive or negative differences was noticed for all the analyzedquality parameters except the deformation and failure index where insignificantdifferences were noticed in most variants.

Regarding the quality parameters: protein content (figure 7), wet gluten (figure 8),indicating gluten (figure 9) and Zeleny sedimentation index (figure 10), very significantnegative differences were observe compared to the blank for all the studied wheatvarieties. The treatment variety D1, for which were applied vegetation treatments in allfour major phenological times, the highest values of 11.33% - 12.41% for protein,23.38% - 25.86% for wet gluten, 43.33% - 46% for index gluten, 36.83 ml - 39.83 ml forsedimentation index have been recorded.

Concerning the hectoliter weight (figure 6), very significant positive differenceshave been noticed compared to the blank (D1) for all wheat varieties, for treatmentvariants D3 and D4, which suggest an increase of grains filling capacity by not applyingtreatments during skin phase.

74.5673.71

75.09 74.84

78.1978.1978.58 78.49

74.774.13

75.1875.39

71

72

73

74

75

76

77

78

79

Mas

a he

ctol

iotri

că/W

eigh

t tes

t(k

g/hl

)

Arieşan Apullum Dumbrava

D1 (Mt.)D2 (ooo)D3 (***)D4 (***)

Fig. 6 The evolution of weight test depending on treatment

25.8625.4824.12

26.3424.57

23.6122.09

23.08 23.3822.4721.16

22.06

0

5

10

15

20

25

30G

lute

n um

ed/W

et g

lute

n (%

)


D1 (Mt.)D2 (-)D3 (ooo)D4 (ooo)

Fig.8 The evolution of wet gluten depending on treatment

12.41

11.92

11.511.78

11.511.36

10.9111.08

11.33

10.91

10.49

10.88

9.5

10

10.5

11

11.5

12

12.5

Conţin

ut d

e pr

otei

nă/P

rote

inco

nten

t (%

)


D1 (Mt.)D2 (ooo)D3 (ooo)D4 (ooo)

Fig. 7 The evolution of protein content depending on treatment

46

43.17

41.17

43.5 43.5

42

39.17

42.543.33

41.67

38.67

40.33

34

36

38

40

42

44

46

Indi

ce g

lute

nic/

Glu

ten

inde

x (%

)



Fig. 9 The evolution of gluten index depending on treatment

39.83

37.56

34.83

37.11 37.56

35

33.67

35.67

36.8336

33.33

35.83

30

313233

343536373839

40

Indi

ce Z

elen

y/Ze

leny

inde

x (m

l)



Fig. 10 The evolution of Zeleny index depending on treatment

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3.1.5. Interaction factors (years, , variety, agrofond and treatment) on qualityparameters of the wheat

The complexity of wheat quality parameters is even more obvious if is taken intoaccount the interaction of these elements with the ecological, biological andtechnological factors, by improving the quality of the crops. The interaction between thestudied factors years, variety, agrofond and treatments on wheat quality parameters isdifferent depending on the analyzed parameter. Thus, the factors interaction wasstatistically analyzed by the polifactorial analysis of the variance in subdivided plots,with which combinations between variants and positive or negative significations wereobtained.

For the interaction between year and variety, regardless the cultivated variety, theachievement of the analyzed quality parameters is influenced by the climatic conditionsof the experimental years, with a specific reference to the index of fall whose values arestrongly influenced by the climatic conditions, especially by precipitations.

Regarding the interaction between agrofond and year, regardless of climaticconditions of the culture, the applied agrofondul favorably influence all the qualityparameters.

If treatment interactions with year, regardless of climatic conditions of culture,treatments can influence the quality parameters, especially the hectoliter weight by notapplying the treatments during the skin phase, but it cannot influence the index of fall,which is stronger influenced by the climatic conditions.

3.2. RESULTS REGARDING QUALITY THE WHEAT VARIETIESCULTIVATED IN TWO AREAS CLIMATIC DIFFERENT (TURDA AND TARGUMURES)

3.2.1. The influence of culture area on the wheat quality

The representative ecological factors, regarding the different pedo-climaticconditions of the culture areas can influence the accumulation of protein and gluten inwheat grain, and also their quality, by changes of temperature and precipitation,especially during grain filling.

The experience made at ARDS Turda and SCDCB Targu Mures, in the year2009/2010, considered as thermal normal, but excessive in rains in both culture areas, allthe quality parameters analyzed showed significant and significant positive values byraport to the culture area from Turda, considered as blank (table 4). This proves that withthe favorable influence of climatic conditions of the area can also interact otherecological factors which have’t been studied. Thus the protein content increased by0.36% (11.94% of the ARDS Turda, from 12.30% to SCDCBB Targu Mures), wet glutencontent increased by 1.26% (26.51% of the ARDS Turda, from 27.77% to SCDCB TarguMures ) and Zeleny sedimentation index increased from 35.75 ml in ARDS Turda, to37.78 ml (+2.03) in Targu Mures SCDCB.

XL

Table 4

The influence of the culture on the quality parameters of wheat, in 2009 – 2010

Area of the culture(A) Specification

Proteincontent,

%

Wetgluten,

%

Zelenyindex, ml

Characterizationthe year

TURDA (A1) – Mt. Value (Mt.) 11.94 26.51 35.75 Normal heatExcessive rain

Value 12.30 27.77 37.78% 103.0 104.8 105.7

Dif. ± +0.36 +1.26 +2.03TÂRGU MUREŞ (A2)

Semnif. * ** **

Normal heatExcessive rain

5% +0.22 +0.27 +0.571% +0.50 +0.62 +1.31DL

0.1% +1.59 +1.98 +4.16-

The significance of effect: NS not significant, * significant pozitive, ** significant distinct pozitive, *** very significant pozitive;0significant negative, 00 significant distinct negative, 000very significant negative;

3.2.2. The influence of fertilization on wheat quality cultivated in two areasclimatic different (Turda and Targu Mures)

An important factor on the quality of wheat is the agrofondul, which by itsdifferent amounts of nitrogen and phosphorus given to the plants can influence theaccumulation of gluten proteins from the wheat grains with repercussions on theirqualitative characteristics.

In the experiments realized at ARDS Turda and SCDCB Targu Mures in the years2009 – 2010, ten varieties of wheat have been cultivated on the fertilized and non-fertilized agrofond, with a dose of nitrogen and phosphorus N40P40 kg / ha. From thestatistical data analyze presented in Table 5 can be noticed very significant positivechanges for all the analyzed quality parameters. The presence of nitrogen and phosphorusdoses is strongly felt by the protein content which is increased from 11.01% to 13.23%(+2.22) and the wet gluten which increases from 23.29% to 30.98% (+7.69), and theZeleny sedimentation index which increases from 28.34 ml to 45.19 ml (+16.85).

Table 5

Influence of factor fertilization on the wheat quality parameters, in SCDA Turda and SCDCB TarguMures(2009/2010)

Dose of fertilizer(kg/ha) (B) Specification Protein

content, %Wet gluten,

% Zeleny index, ml

N0P0 (B1) – Mt. Value (Mt.) 11.01 23.29 28.34Value 13.23 30.98 45.19

% 120.2 133.0 159.4Dif. ± +2.22 +7.69 +16.85N40P40 (B2)

Semnif. *** *** ***5% +0.07 +0.09 +0.671% +0.11 +0.15 +1.11DL

0.1% +0.21 +0.29 +2.08The significance of effect: NS not significant, * significant pozitive, ** significant distinct pozitive, *** very significant pozitive;0significant negative, 00 significant distinct negative, 000very significant negative

XLI

3.2.3. The influence of variety on wheat quality cultivated in two areasclimatic different (Turda and Targu Mures)

The variety is one of the most important factors in wheat culture technology,because its quality depends in a relatively high genetic potential of each variety.

The wheat variety Arieşan was used as a blank in the analyzed experiences beingthe most cultivated variety in the research areas. The analyzed quality parameters valueswere 12.25% protein, 27.38% wet gluten and 36.59 ml index, sedimentation.

Based on the statistical data analysis was noticed that for the majority of wheatvarieties taken into study, significant negative or insignificant differences were noticedreported to Arieşan variety considered blank. An exception was made by Josef wheatvariety which shown very significant positive differences for all the analyzed qualitativeparameters, with an increase of +0.83% for protein content (figure 11), +3.60% for wetgluten content (figure 12) and +7.28 ml for Zeleny sedimentation index (figure 13).

Josef wheat variety was followed by Turda wheat variety in 2000, which showedsignificant differences in protein content (+0.11 compared to the blank) (figure 11), verysignificant positive differences in wet gluten content (+0.52% to of blank) (figure 12),and Zeleny sedimentation index (+1.85 ml compared to the blank) (figure 13).

11.65

12.28

12.05

11.9

12.38(+0.11)

12.13

11.22(-1.05)

11.95

13.1(+0.83)

12.57(+0.30)

10

10.5

11

11.5

12

12.5

13

13.5

Apullu

mº

Dumbrava

ººº

Turda 2

000 (N

S)

Exotic

ººº

Faur(N

S)

Serinaºº

º

Glosaººº

Jose

f***

Dropia**C

onţin

ut d

e pr

otei

nă/P

rote

in c

onte

nt (

%)

Fig.11 The variation of protein content to ten varieties of winter wheat(SCDA Turda, SCDCB Targu Mures, 2009/2010)

28.13(+0.75)

30.98(+3.60)

27.38

26.88

26.75

27.9(+0.52) 25.03

27.38

24.01(-3.37)

26.95

10

15

20

25

30

35

Apullumººº

Dumbravaººº

Turda 2000

***

Exotic

ººº

Faur(N

S)

Serinaºº

º

Glosaººº

Jose

f***

Dropia*

**

Glu

ten

umed

/Wet

glu

ten

(%)

Fig. 12 The variation of wet gluten to ten varieties of winter wheat(SCDA Turda, SCDCB Targu Mures, 2009/2010)

37.48(+0.55)

44.2(+7.28)

34.9

30.35(-6.57)

34.38

35.33

38.78(+1.85)

37.22

38.13

36.59

10

15

20

25

30

35

40

45

50

Apullum**

Dumbrava(N

S)

Turd

a 2000

***

Exotic

ººº

Faurººº

Serinaºº

º

Glosaººº

Jose

f***

Dropia(N

S)

Indi

cele

Zel

eny/

Zele

ny in

dex

(ml)

Fig. 13 The variation of Zeleny index to ten varieties of winter wheat (SCDA Turda, SCDCB Targu Mures, 2009/2010)

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3.2.4. Interaction factors (the area of culture, agrofond and variety) onquality parameters wheat

The interactions between the × agrofond culture area and the × variety culture areahas significantly influences the quality of wheat, although there were noticed alsoinsignificant values. It can be concluded that regardless of culture area, the agrofond byapplying nitrogen and phosphorus fertilizers and the cultivated variety, by its geneticpotential, can contribute to wheat quality parameters improvement.

3.3. RESULTS ON THE IDENTIFICATION OF THE FACTORS STUDIEDPARTICIPATION RATES AND THEIR INTERACTION TO ACHIEVE THEQUALITY OF WINTER WHEAT

The specific objectives pursued in our research were to: study the influence ofecological factors (temperature and precipitation years experience and areas of culture),the variety and fertilization with different doses of fertilizers and foliar fertilizer complextreatments, fungicides and insecticides on a seven specific parameters, the quality ofwheat grain and flour quality of bread made from wheat.

For this purpose we used statistical calculations namely variance analysis todetermine the cause variability of each factor on the technological characteristics ofwheat and wheat flour.

Of the statistical parameters that characterize the best variability of factors onquality indices such studies have been taken into account the sum of squares, degrees offreedom, and average square factor F.

For a more suggestive illustration of the influence of complex factors and theirinteraction on the quality parameters was analyzed using analysis of variance estimationpercentage share of each factor involved in the implementation characteristics of wheatbread.

The coefficient of participation of the climatic conditions of the three experimentalyears, the experience made in Turda polifactorială is very high for protein content, 88%(figure 15), wet gluten, 89% (figure 16), indicating gluten, 88% (figure 17),sedimentation index, 85% (figure 18) indicate a fall, 82% (figure 19) and mass perstorage volume, 71% (figure 14). Share in the climatic conditions in the year 2009 - 2010in Targu Mures Turda and influences but in a very small proportion of protein and wetgluten.

From the analysis participation rates of the factors to achieving quality parameters,that variety is the greatest contribution to the hectoliter weight, 22% (figure 14).

The action fertilizer for three years experience influenced both share similarprotein content, 4% (figure 15), wet gluten content, 5% (figure 16) and index gluten, 4%(figure 17) and index Zeleny sedimentation, 17% (figure 18), but the action of fertilizersfor agricultural year experience in hand, but in different areas of culture, influences alarge proportion of protein content, 78% (figure 20), wet gluten, 78% (figure 21) andsedimentation index, 82% (figure 23).

The complex treatments on vegetation, influenced in a small proportion ofqualitative parameters, respectively, 2%, mass per storage volume (figure 14), gluten

XLIII

index (figure 17), sedimentary index (figure 18), 1%, protein content (figure 15) and wetgluten (figure 16).

The share of interactions was higher if the index falls 11% (figure 19), interactioneffect on other quality parameters were much lower. Very significant for researchconducted in the climatic conditions of the years 2007 - 2010 in ARDS Turda is strikinginfluence on the quality of the harvest, followed by a variety of climatic conditions,respectively agrofond., And for research in two different areas in Turda and Targu Muresa high percentage had agrofondul, followed by variety and growing area.

Masa hectolitrică/Weight test (kg/hl)

71%

22%4% 2% 1%

A (ani)/ A(year)

B (soi)/ B(variety)

C (agrofond)/C(fertilization)D (tratamente)/D(crop tratament)I (interacţiuni)/I(interactions)

Fig.14 Participation rates of climatic conditions (A), variety (B),fertilization (C) and the crop treatments at weight test

Conţinut de proteină/Protein content (% )

88%

3%4%1%4%

A (ani)/ A(year)

B (soi)/ B(variety)

C (agrofond)/C(fertilization)

D (tratamente)/D(crop tratament)I (interacţiuni)/I(interactions)

Fig. 15 Participation rates of climatic conditions (A), variety (B),fertilization (C) and the crop treatments(D) at protein content


89%

2%5%1%3%

A (ani)/ A(year)

B (soi)/ B(variety)


Fig. 16 Participation rates of climatic conditions (A), variety (B),fertilization (C) and the crop treatments(D) at wet gluten

Indice glutenic/Gluten index (%)

88%

1%4%2%5%

A (ani)/ A(year)

B (soi)/ B(variety)

C (agrofond)/C(fertilization)D (tratamente)/ D(croptratament)I (interacţiuni)/I(interactions)

Fig. 17 Participation rates of climatic conditions (A), variety (B),fertilization (C) and the treatments at gluten index

Indice de sedimentetre Zeleny/Zeleny index (ml)

85%

1%7%2%5%

A (ani)/ A(year)

B (soi)/ B(variety)


Fig. 18 Participation rates of climatic conditions (A), variety (B),fertilization (C) and the treatments at Zeleny index

Indice de cădere/Falling number (sec)

82%

6%11% 1%0%

A (ani)/ A(year)

B (soi)/ B(variety)


Fig. 19 Participation rates of climatic conditions (A), variety (B),fertilization (C) and the treatments at Falling number

Conţinut de proteină/Protein content (%)

2%

78%

15%5%

A (zona de cultură) /A (area of the culture)

B (agrofond)/ B(fertilization)

C (soi)/ C (variety)

I (interacţiuni)/ I(interactions)

Fig. 20 Participation rates of area of the culture (A), fertilization (B)and variety (C) at protein content


2%

78%

16%4%


B (agrofond)/ B(fertilizarion)

C (soi)/ C (variety)


Fig. 21 Participation rates of city (A), fertilization (B)and variety (C) at wet gluten

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Indice de sedimentare Zeleny/Zeleny index(ml)

82%

13%4%1%


B (agrofond)/ B(fertilizarion)

C (soi)/ C(variety)


Fig. 22 Participation rates of city (A), fertilization (B)and variety (C) at Zeleny index

3.4. CORRELATIONS BETWEEN WHEAT QUALITY PARAMETERSUNDER THE FACTORS INFLUENCE STUDY

For the association value of quality parameters analysis from three wheat breedsharvested at SCDS Turda in the experimental years 2007 – 2010 and also for ten wheatbreeds harvested in the same conditions and in the same experimental year (2009-2010),but in different areas at SCDA Turda and at SCDCB Targu Mures, it was calculatedcorrelation coefficients ( r ). Studying the existent relationships between the analysedquality parameters has a great impact in mill and bakery products industry, by allowingthe selection of wheat breeds with several optimal quality parameters for bakery, but italso gain attention of how difficult it`s to accomplish this tasks.

The results regarding the correlation coefficients between studied qualityparameters from those three wheat breeds harvested at SCDA Turda in 2007 -2010 andfrom those ten autumn wheat breeds from SCDA Turda and SCDCB Targu Mures areillustrated in table 6 and 7.

It can be observe that gained correlation coefficients shows the existence of tightand significant links between the studied characteristics. From the experiment realized atSCDA Turda in the years 2007-2010 (table 46), the strong positive relationship betweenproteins and gluten content (r = 0.9947***) is stated, a natural correlation regarding thatmost of the proteins are represented by glutenic proteins, such as glyadine and glutenine,components fractions of gluten. Protein content is also positively correlated with glutenicindex (r = 0.9569***), which characterize the quality of gluten, it was also correlatedwith the sedimentation index (Zeleny index) (r = 0.8950***), which characterize thequality of protein. Hectolitric mass has been positively correlated with Zeleny index ( r =0.7534***), with falling index (r = 0.7130***), with protein (r = 0.5635***), with wetgluten (r = 0.5821***) and with glutenic index (r = 0.4833***), and it was not correlatedwith deformation index (r = -0.3274**). From the others positive correlations gainedbetween 2007 and 2010 at SCDA Turda, it`s shown the strong positively correlationbetween glutenic index and sedimentation index (r = 0.8147***), sedimentation indexand falling index ( r = 0.5675***) and the significant correlation between deformationindex and glutenic index (0.2723*).

From the insignificant correlation gained at SCDA Turda, we state the relationshipbetween deformation index and Zeleny sedimentation index (r = 0.0230NS) and therelationship between deformation index and falling index (r = -0.2396NS).

XLV

Table 6

The correlation coefficients between quality parameters at wheat varieties in polifactorial experiencewith 4 factors in 3 repetitions (2007 – 2010)

Quality parameters Weighttest, kg/hl

Proteincontent, %

Wetgluten, %

Deformationindex, mm

Glutenindex ,%

Zelenyindex, ml

Fallingnumber,

secWeight test, kg/hl 1Protein content, % 0.5635*** 1Wet gluten, % 0.5821*** 0.9947*** 1Deformation index,mm -0.3274** 0.3476*** 0.3188** 1

Gluten index ,% 0.4833*** 0.9569*** 0.9640*** 0.2723* 1Zeleny index, ml 0.7534*** 0.8950*** 0.8950*** 0.0236N.S. 0.8147*** 1Falling number, sec 0.7130*** 0.3169** 0.3236*** -0.2396 N.S. 0.1541N.S. 0.5675*** 1

r5% = 0.24r1% = 0.31

Results analysis shows that correlation coefficient between protein content andwet gluten from SCDA Turda and from SCDCB Targu Mures, gained a high positivevalue, r = 0.9937*** at SCDA Turda and r =0.9801*** at SCDCB Targu Mures. In thesame time it`s shown a high positive correlation between protein and sedimentation indexat SCDA Turda (r = 0,9574***) and (r = 0.9817***) at SCDCB Targu Mures, whichsuggest the importance of protein content on quality index, giving the possibility to usethe Zeleny sedimentation index as a selection criterion for wheat quality in identifyingthe breeds with very good qualities for bread manufacturing. The correlation betweensedimentation index and wet gluten is also worth to be stated here, (r = 0.9633***) atSCDA Turda and (r = 0.9432***) at SCDCB Târgu Mureş, which suggest once again theimportance of protein and its quality on wet gluten.

Table 7The correlation coefficients between quality parameters at 10 wheat varieties

grown in Turda and Targu Mures(2009/2010)

TURDA TARGU MURESQualityparameters Protein

content, %Wet gluten,

% Zeleny index, ml Protein, % Wet gluten,% Zeleny index, ml

Proteincontent % 1 1

Wet gluten,% 0.9937*** 1 0.9801*** 1

Zelenyindex, ml 0.9574*** 0.9633*** 1 0.9817*** 0.9432*** 1

r 5% = 0.44 r1% = 0.56

3.5. REGRESSION ANALYSIS POSITIVELY CORRELATED BETWEEN THEQUALITY PARAMETERS

For a more precise examination of correlations found in autumn wheat, betweenbread manufacturing quality parameters, regressions were made for the most importantattributes. For parameters analysed in different cities (Turda and Targu Mures) the

XLVI

regressions were illustrated on the same graph for an easier comparison of existentrelationship between quality parameters, in different haverst zones.

3.5.1. The relationship between protein content and the wet gluten

The association of protein content with wet gluten from the experiment realized atSCDA Turda in 2007-2010(figure 23) and at SCDCB Targu Mures in 2008/2009(figure24), it can be seen that for autumn wheat breeds the association is described by anregression line with a strong ascending slope (b=3.66) at SCDA Turda and (b=3.45) atSCDCB Targu Mures, which shows that the wet gluten is direct proportional with proteincontent.

The determination coefficient (R2) calculated show that the total variation of wetgluten content 98% (SCDA Turda, 2007 – 2010) and 96% (SCDA Turda and SCDCBTargu Mures, 2010) is determined by the variation of protein content

y = 3.6666x - 17.909r = 0.9947

R2 = 0.9896

10

15

20

25

30

35

40

45

7 9 11 13 15 17


Glu

ten

umed

/Wet

glu

ten

(%)

Fig. 23 The relationship between protein content and wet gluten atthree varieties of winter wheat (Turda, 2007 – 2010)

TURDA:y = 3.4824x - 15.092

r = 0.9937R2 = 0.9876

TARGU MURES:y = 3.4555x - 14.619

r = 0.9801R2 = 0.9607

15

20

25

30

35

40

9 10 11 12 13 14 15


Glu

ten

umed

/Wet

glu

ten

(%)

TURDA TARGU MURES Linear (TURDA) Linear (TARGU MURES)

Fig. 24 The relationship between protein content and wet gluten at tenvarieties of winter wheat (Turda and Targu Mures, 2009/2010)

3.5.2. The relationship between protein content and the gluten index

In figure 25 is graphically represented the relationship between protein contentand glutenic index for autumn wheat breeds from SCDA Turda between 2007 -2010.Correlation coefficient with a value of r = 0.9569*** indicates the existence of a verystrong positive relation, suggesting the importance of this indicator for qualityappreciation.

The determination coefficient (R2 = 0.9156) indicates that for analyzed breeds,from total variation of glutenic index only approximately 91% can be attributed to proteincontent variation.

XLVII

y = 5.3939x - 19.004r = 0.9569

R2 = 0.9156

10

20

30

40

50

60

70

80

7 9 11 13 15 17


Indi

ce g

lute

nic/

Glu

ten

inde

x (%

)

Fig. 25 The relationship between protein content and gluten index at three varietiesof winter wheat (Turda, 2007 – 2010)

3.5.3. The relationship between protein content and the Zeleny index

A very tight relationship between protein content and sedimentation index isdescribed by the regression line with a slope b = 4.15% (SCDA Turda. 2007-2010)(figure26), b=6.48 and b=8.18 ( SCDA Turda and SCDCB Targu Mures, 2010) (figure 27), anatural relationship stating that sedimentation index characterizing protein quality.

The determination coefficient R2 has high values, 0.8012 (SCDA Turda, 2007 –2010), 0.9167 and 0.9817 (SCDA Turda and SCDCB Târgu Mureş, 2010), which meansthat the sedimentation index variation is determined in proportion of 80%, 91% and 98%by the protein content variation.

y = 4.181x - 11.306r = 0.8950

R2 = 0.8012

10

20

30

40

50

60

70

7 9 11 13 15 17


Indi

ce Z

elen

y/Ze

leny

inde

x (m

l)

Fig. 26 The relationship between protein content and Zeleny index atthree varieties of winter wheat (Turda, 2007 – 2010)

TURDA:y = 6.4857x - 41.716

r = 0.9574R2 = 0.9167

TARGU MURES:y = 8.183x - 62.254

r = 0.9817R2 = 0.9637

1015202530354045505560

9 10 11 12 13 14 15


Indi

ce Z

elen

y/Ze

leny

inde

x(m

l)


Fig. 27 The relationship between protein content and Zeleny index atten varieties of winter wheat (Turda and Targu Mures, 2009/2010)

3.5.4. The relationship between wet gluten and the gluten index

The liniar relantionship between wet gluten content and glutenic index is showedin figure 28. Association of wet gluten content with glutenic index is described by aregression line with an ascendant slope b= 1.47, which suggest the tight link between andgluten quality, represented by glutenic index and gluten quantity. Determinationcoefficient R2 = 0.9294), shows that 92% of glutenic index variation is influenced by wetgluten content

XLVIII

y = 1.4744x + 7.2639r = 0.9640

R2 = 0.9294

10

20

30

40

50

60

70

80

10 15 20 25 30 35 40 45

Gluten umed/Wet gluten (%)In

dice

glu

teni

c/G

lute

n in

dex

(%)

Fig. 28 The relationship between wet gluten and gluten index at three varietiesof winter wheat (Turda, 2007 – 2010)

3.5.5. The relationship between wet gluten and the Zeleny index

In figures 29 and 30 are graphically represented the relationships between wetgluten content and Zeleny index for autumn wheat breeds from SCDA Turda in years of2007-2010 and from SCDA Turda and SCDCB Târgu Mureş from 2009/2010.

The determination coefficient (R2) calculated indicates that from total variation ofZeleby index 80% (SCDA Turda, 2007-2010), 92% and 88% (SCDA Turda and SCDCBTârgu Mureş, 2010) is determined by the variation of wet gluten content.

y = 1.1339x + 9.2663r = 0.8947

R2 = 0.8005

10

20

30

40

50

60

70

10 15 20 25 30 35 40 45

Gluten umed/Wet gluten (% )

Indi

ce Z

elen

y/Ze

leny

inde

x(m

l)

Fig. 29 The relationship between wet gluten and Zeleny index at threevarieties of winter wheat (Turda, 2007 – 2010)

TURDA:y = 1.8622x - 13.602

r = 0.9633R2 = 0.928

TARGU MURES:y = 2.3062x - 23.056

r = 0.9432R2 = 0.8897

15202530354045505560

15 20 25 30 35

Gluten umed/Wet gluten (% )

Indi

ce Z

elen

y/Ze

leny

inde

x(m

l)


Fig. 30 The relationship between wet gluten and Zeleny index at tenvarieties of winter wheat (Turda and Targu Mures, 2009/2010)

3.5.6. The relationship between gluten index and the Zeleny index

The relationship between glutenic index and Zeleny index is represented in figure31.

The linear regression equation shows that a relationship exist between thesequality indexes (b=0.67), but not as tight as in between protein and wet gluten, whichsuggest that besides the technologically factors applied in favor of quality and quantity ofproteins and of wet gluten, in a large part the climate condition of experimental yearinfluence the quality of protein and gluten.

The determination coefficient (R2 = 0.6639) indicates that, for analyzed breeds,from total variation of Zeleny index only 66% can be attributed to glutenic indexvariation.

XLIX

y = 0.6752x + 7.6326r =0.8147

R2 = 0.6639

10

20

30

40

50

60

70

10 20 30 40 50 60 70 80

Indice glutenic/Gluten index (%)In

dice

Zel

eny/

Zele

ny in

dex(

ml)

Fig. 31 The relationship between gluten index and Zeleny index at three varietiesof winter wheat (Turda, 2007 – 2010)

3.6. RESULTS FOR TOTAL AFLATOXIN CONTAMINATION OF WHEAT,BY THIN LAYER CHROMATOGRAPHY HIGH PERFORMANCE (HPLC)

3.6.1. Qualitative determination of total aflatoxins (B1, B2, G1, G2) of winterwheat grown from SCDA Turda and SCDCB Targu Mures

The mycotoxins followed in this study are: total aflatoxins (AFL B1, AFL B2, AFLG1, AFL G2), were chosen because of their massive presence in cereals

In table 8 are represented the results for 40 version, which consider the presence orabsence of aflatoxins

Table 8

Identifying the presence of aflatoxins in winter wheat varieties grown in Turda and Targu Mures

NOT FERTILIZED FERTILIZERArea ofthe

culture

Samplecode Variety of

wheatType of

aflatoxin

Samplecode

P1 Ariesan AFL B2 P11 Ariesan NDP2 Apullum ND P12 Apullum NDP3 Dumbrava ND P13 Dumbrava NDP4 Turda 2000 ND P14 Turda 2000 NDP5 Exotic ND P15 Exotic NDP6 Faur ND P16 Faur NDP7 Serina ND P17 Serina NDP8 Glosa ND P18 Glosa NDP9 Josef ND P19 Josef ND

TURDA

P10 Dropia ND P20 Dropia NDP21 Ariesan ND P31 Ariesan NDP22 Apullum ND P32 Apullum NDP23 Dumbrava ND P33 Dumbrava NDP24 Turda 2000 ND P34 Turda 2000 NDP25 Exotic AFL B1 P35 Exotic NDP26 Faur ND P36 Faur NDP27 Serina ND P37 Serina NDP28 Glosa ND P38 Glosa NDP29 Josef AFL B1 P39 Josef ND

TÂRGUMURES

P30 Dropia ND P40 Dropia NDND- unidentified

L

In table 52 it`s shown the presence of aflatoxins B1 and B2 , the positive samplesare: Ariesan breed harvested at SCDA Turda (AFL B2) and Exotic and Josef breedsharvested at SCDCB Târgu Mureş in not fertilized system (AFL B1). It can be said thatfertilization, besides that positively influence the quality of wheat breeds it`s also ameasure for mycotoxins contamination prevention, because aflatoxins have not beenidentified in samples (figure 32).

100

00

92.5

52.50

20

40

60

80

100

120

Probe AFL B1Samples AFL B1

Probe AFL B2Samples AFL B2

Probe negativeNegative samplesPr

ezenţa

afla

toxi

nelo

r/Pr

esen

ce o

faf

lato

xins

(%)

Probe fertilizate / Fertilized samplesProbe nefertilizate / Unfertilized samples

Fig. 32 Percentage distribution of samples contaminated with aflatoxins

For the presence of aflatoxins in samples from Turda şi Târgu Mureş a percentagedistribution of aflatoxins frequency in samples was made (figure 33).

5 %

95 %

10 %

90 %

02468

101214161820

Număr

pro

beSa

mpl

e nu

mbe

r

Turda Târgu Mureş

Probe negative /Negative samplesProbe pozitive /Positive samples

Fig. 33 The presence of aflatoxins in samples from SCDA Turda and SCDCB Targu Mures

By looking at the results regardind the idenfication of aflatoxins in wheatgleanings from Transilvania, it was notice that: in 92.5% of samples none of thedeterminate mycotoxins were found (figure 46);

· in 5% of samples AFL B1 were found;· in 2.5% of samples AFL B2 were found· regarding the harvested zone, at Turda 5% of samples were contaminated

with aflatoxins and at Targu Mures 10%.

LI

4. GENERAL CONCLUSIONS AND RECOMMENDATIONS

CONCLUSION

The result gained from the conducted researches with autumn wheat breeds, fromSCDA Turda between 2007-2010 and from SCDA Turda şi SCDCB Târgu Mureş in2009/2010, can be resumed by the following conclusions:

Harvesting some autumn wheat breeds in different climate conditions at SCDATurda, in 2007/2008, 2008/2009 and 2009/2010, also harvesting romanian and foreignautumn wheat breeds in different harvesting zones (Turda şi Târgu Mureş), showed thatquality parameters depend on climate conditions of experimental years and harvestingzones, on breed and on technological condition, especially fertilization and in a smallmeasure on treatments.

Wheat quality parameters are influenced by different climatic and technologicalfactors. Thus due to the conditions at SCDA Turda, in 2007 - 2010, climatic conditionsinfluence the hectolitric mass, protein content, wet gluten, gluten index, and Zelenysedimentation index and drop index, and for the SCDA Turda and SCDCB Targu Muresconditions within the agricultural year 2009/2010, agrofondul has a strong influence onquality parameters of wheat;

To assess the presence of mycotoxins in wheat samples a reliable method in termsof technique work and cost was used - thin layer chromatography – adapted after amethod of extraction from Camag with methanol and distilled water, qualitative analysiswas followed by HPTLC plates reading with a scanner Camag, 92.5% of the analyzedsamples were not contaminated with any of determined mycotoxins;

2008/2009 crop year, a favorable year in terms of thermal and precipitation duringgrain filling, also at harvest, was the most favorable for all quality parameters analyzed,gaining very good positive results from the witness year 2007/2008;

Given the years 2007 – 2010, at SCDA Turda, wheat variety Arieşan obtained thebest results in quality parameters, followed by the variety Apullum and finallyDumbrava;

In the given conditions at SCDA Turda and SCDCB Targu Mures in agriculturalyear 2009/2010, Josef wheat variety showed the highest values, followed by Turda 2000and Dropia wheat varieties, the lowest values were obtained from wheat variety Serine;

The fertilization is decisively influencing the percentage of protein, wet gluten,gluten and Zeleny sedimentation index. The quantity of nutrients given by wheat atdifferent stages of vegetation, contribute to the increasing percentage of gluten proteinsand to their quality, with good results on beakery quality.

The applied treatments have highlight little difference between varieties, the bestresults were obtained for D1variety of treatment, by foliar fertilizer application in all fourmajor phenological moments, insecticide at the beginning of vegetation in spring, skinand flowering phase, and fungicide in the skin and flowering phase.

From the varieties taken into study, only in the unfertilized samples were foundaflatoxins, the fertilized samples were not contaminated suggesting the possibility ofusing fertilization as measure to prevent the contamination with mycotoxins.

LII

RECOMMENDATIONCreating Romanian varieties acclimatized to the new climatic change from the

recent years.The extension of wheat crop in warm areas and precipitation within the potential

biological limits of culture and the use of equilibrated doses of nitrogen and phosphorusrecorded in the limits and agrochemicals principles.

The application of a suitable culture technologies, taking into account thephytosanitary requirements which is followed not only to obtain high yields, but also toensure superior health status of wheat grains.

The wheat harvesting at the optimal timing and storage conditions, which cannotensure the evolution of the microorganisms involved in infection and the qualitativedegradation of the wheat used in food processing.

Removal of the contaminated seed lots from the processing process and findingother destination than in animal feeding.

Diversification of mycotoxins methods for identifying with the purpose ofavoiding their use in bakery products.

ELEMENTS OF ORIGINALITYEstablishing the correlations, following the experimental factors influence on

wheat quality, used as raw material in bakeries, grown in the same technologicalconditions, but in different cultural areas.

Comparative data regarding the quality and safety of the local wheat varieties andthe wheat varieties imported in the growing and pedo-climatic conditions from thecentrum of Transylvania.

Evaluating the agrofond effect and cultural area on aflatoxine contamination

OPEN OUTLOOKSThe achievement of a study regarding the quality parameters and the identification

of mycotoxin contaminations from the wheat used for bread and other imported varieties.Monitoring the presence of mycotoxins during wheat storage, in the raw material

used for flour and bakery products obtaining.

LIII

SELECTIVE BIBLIOGRAPHY

1. ABDEL-HAD A., 2011, Molecular ecology of Aspergillus section flavi species:approaches to understand the role of aflatoxin genes in aflatoxin biosynthesis, PhDThesis Academic year: 2007-2011, CRANFIELD UNIVERSITY

2. APOSTU, S., ANCUŢA ROTAR, 2009, Boli transmisibile prin aliment, EdituraAcademicPres, Cluj-Napoca

3. AEDELEAN, M., R. SESTRAŞ, MIRELA CORDEA, 2007, Tehnică experimentalăhorticolă, Editura Academicpres, Cluj-Napoca

4. AVRAM MIHAELA, 2007, Cercetări privind micotoxinele din grâu şi porumb, rezumatTeză doctorat, Bucureşti

5. BANU IULIANA, 2010, Procesarea cerealelor în industria morăritului, Editura GalaţiUniversitypress

6. BANU IULIANA, IULIANA APRODU, ANCA NICOLAU, DANIELA BORDA,DANIELA DUMITRAŞCU, CORINA NEAGU, GEORGETA STOENESCU,VIOLETA SORINA IONESCU, 2011, Controlul procesului tehnologic de măciniş,Editura Galaţi University press

7. BORDEI DESPINA, GABRIELA BAHRIM, V. PÂSLARU, CARMEN GASPAROTTI,ALINA ELISEI, IULIANA BANU, LUMINIŢA IONESCU, GEORGIANA CODINĂ,2007, Controlul calităţii în industria panificaţiei, Editura Academica, Galaţi

8. KADAR ROZALIA, V. MOLDOVAN, MIHAELA TIANU, VIORICA MARCA, 1999,Cercatări privind calitatea de panificaţie a grâului de toamnă, Contribuţii ale cercetăriiştiinţifice la dezvoltarea agriculturii, VOL. VI, 25-43

9. KADAR ROZALIA, 2002, Studiul interacţiunii genotip-condiţii de cultură în realizareacalităţii de panificaţie la grâul de toamnă. Teza de doctorat. Biblioteca USAMV Cluj-Napoca

10. MAN SIMONA, SEVASTIŢA MUSTE, CONSTANŢA, MODORAN ANAMARIABIROU (POP), ANAMARIA POP, RODICA KADAR, 2009, Quality Studies o WheatRomanian Varieties from N-V of Transilvania, Bulletin UASVM, Agriculture, 66(2), p.358-363

11. MAN SIMONA, SEVASTIŢA MUSTE, MUREŞAN V., ANAMARIA BIROU (POP),CARMEN CHIRCU, RODICA KADAR, 2010, Influence of Genotype and Agrofond theQuality of Wheat Varieties from Transylvania, Bulletin UASVM, Agriculture, 67(2), pag.273-277

12.MĂRUŢOIU, C., S. PUIU, M.I. MOISE, L. SORAN, O.F. MĂRUŢOIU, L. BOBOŞ,2004, Optimization of the separation of some aflatoxins by thin-layer chromatography, J.Planar Chromatogr.17, 372-374

13. MĂRUŢOIU, C., MARIA TOFANĂ, 2001, Analiza micotoxinelor, Editura NapocaStar Cluj-Napoca

14. NAJMUS SAHAR, AHMED MUBARIK, PARVEEN ZAHIDA, ILYAS AMBER,BHUTTO ABBAS, 2009, Screening of mycotoxins in wheat, fruits and Vegetablesgrown in sindh, pakistan, Pak. J. Bot., 41(1), 337-341

15. SALEEMULLAH, IQBAL AMJAD, A. IQTIDAR, KHALIL, HAMIDULLAH SHAH,2006, Aflatoxin contents of stored and artificially inoculated cereals and nuts, FoodChemistry 98,699–703

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THE QUALITY OF WHEAT VARIETIES FROM THE CENTRAL … · GENERAL CONCLUSIONS AND RECOMMENDATIONS........

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