جستجوی مقالات مرتبط با کلیدواژه "رسوب زلنی" در نشریات گروه "زراعت"

The effects of salinity stress on grain quality traits of wheat were investigated using 180 lines of F5 generation in two environments (normal and salinity stress). A randomized complete block designs with three replications was used in each of the environments at the Research Farm of the Agricultural and Natural Resources Research Station of Isfahan in 2019-2020 cropping season. Grain yield, protein yield, grain moisture content, grain hardness, volume of Zeleny sediment, protein content, bread volume, wet gluten percentage, and gluten index were evaluated. Analysis of variance showed that there were significant differences among the lines for all traits studied in two environmental conditions. Moreover, the results showed that the quality in bread wheat was improved under salinity stress conditions due to increment in protein content and grain hardness. Grain protein yield in both environments had a significant and negative correlation with grain moisture as well as bread volume. In the other hand, grain hardness showed a significant and positive correlation with the Zeleny sedimentation and water absorption in both environmental conditions. The results showed that the identification of favorable quality characteristics in normal and stressed conditions were possible and the lines with high grain quality can be used in breeding programs for improving baking quality. Although salinity caused the decrease in grain yield, the content of protein and the Zeleny sedimentation volume increased in this condition.

Management of storage conditions can affect bread wheat grain quality that may lead to improvement of flour qualityand balancing rheological properties of dough. Therefore, controlling the storage conditions as well as the storage duration of bread wheat grain has a significant role in the flour quality and rheological properties of dough. The aim of this study was to investigate the effect of storage temperature (25 °C and 45 °C) and post-harvest storage duration (0, 30, 60 and 90 days after harvest), on flour quality characteristics, enzymatic and rheological properties of e dough of five bread wheat cultivars (Mehregan, Chamran2, Sirvan, Sardari and Azar2). The experiment was conducted as factorial arrangements in completely randomized design with three replications at the Seed and Plant Improvement Institute, Kraj, Iran, in 2018. The results showed that flour protein content and pH decreased with increasing storage temperature and duration, while acidity and falling number increased. On the other hand, by increasing storage duration up to 60 days after harvest at 25 °C and storage duration up to 30 days at 45 °C, wet gluten, Zeleny sedimentation volume and SDS sedimentation height increased in all bread wheat cultivars, and then decreased. The results of evaluation of farinographic properties of dough of bread wheat cultivars showed thatwater absorption increased with increasing storage temperature and duration. Also at 45 and 25 °C the development time, stability time and valorimetric value of dough increased over time up to 30 and 60 days, respectively, and then the value of parameters decreased. Whereas the degree of dough softening decreased at 25 °C and 45°C over the storage duration until the 30 and 60 days after harvest, and then increased. In conclusion, considering the results of this experiment, for optimizing flour quality and rhological properties of dough produced from grains of the five studied bread wheat cultivars, it is recommended that grain is stored at at 45 °C for 30 days and at at 25 °C for 60 days after harvest..

In some regions of Iran, drought stress generally reduces yield at the final stages of wheat growth. This experiment was performed to investigate the effects of vermicompost and zinc foliar application on yield, yield components and quality traits of bread wheat (Chamran 2) under terminal moisture limitation stress, during 2018-19 in the research farm of the faculty of Agriculture of Lorestan University. The experiment was carried out as split-factorial based on a Randomized Complete Block Design with eight treatments and three replications. The main factor was moisture limitation stress (full irrigation until the end of the growing season and cessation of irrigation from the beginning of grain filling) and sub-factors were vermicompost (no application, and application of vermicompost 5 t ha-1) and foliar application of zinc (distilled water and zinc sulfate solution 3/1000 (w/v) equals to 0.36 g zinc sulfate m-2). The results showed that moisture limitation stress significantly reduced the 1000-grain weight, grain yield, harvest index, and Falling number. Interaction of moisture limitation × vermicompost × zinc was significant for grain protein and Zeleny sedimentation. Application of vermicompost increased grain yield, biological yield, harvest index, grain protein and Zeleny sedimentation thereby improved quantity and quality of wheat grain particularly under non-moisture limitation condition. Zinc foliar application also significantly increased the grain yield, biological yield, grain zinc content, protein percentage and Zeleny sedimentation. Combined and separate application of vermicompost and zinc foliar application reduced the damage of moisture limitation stress on the quantitative and qualitative yield of wheat. Therefore, use of them is recommended as a crop management practice in Khorramabad climatic condition particularly where terminal moisture limitation stress is usually occur.

To study drought stress effect on grain quality properties of wheat, an experiment was conductedusing 169 recombinant inbreed lines (RILS) under water stress and non-stress condition and with two separated lattice designs. Grain yield, protein yield, protein content, volume of Zeleny sediment, grain hardness, water absorption, grain moisture content and grain dry matter were evaluated. Analysis of variance showed that there were significant differences among the lines for all traits. Moreover, comparison between two lines in two environmental conditions showed, the quality in bread wheat under drought stress conditions due to increment of protein yield is improved. Protein yield in both irrigation regimes has a significant and negative correlation with grain moisture and in the other hand, significant and positive correlation with the grain hardiness dry matter, Zeleny sedimentation and water intake in both conditions. The results showed that the identification of favorable quality characteristics in optimum and stressed conditions were possible and the lines with high grain quality can be used in breeding programs for improving of baking quality. Although some drought sensitive genotypes possessed a favorable baking quality but their grain yield was low.