Vitreousness is an important quality characteristic that affects the yield of semolina during milling of durum wheat. It has been observed that kernel vitreousness seems to be lower when durum is exposed to damp conditions just before harvest. The main objective of this research was to determine the effect of high relative humidity (RH) on kernel vitreousness of ten durum wheat cultivars. Spikes were exposed to 88% RH at room temperature for 1 and 3 days. This resulted in increased spike moisture, kernel moisture and kernel size. Vitreous kernel content (vitreousness) decreased 23.6% after spikes were exposed to high relative humidity for 3 days. Exposure to 88% RH caused the greatest decline in vitreousness with the cultivar ‘Ben’.
Authors:J. Gelin, E. Elias, F. Manthey, and L. Grant
Sprout damage in durum wheat (
) is caused by pre-harvest sprouting. It reduces seed quality and causes a loss of starch gel viscosity, which negatively affects the pasta industry. The objectives of this research were to study the relationship between sprouting score and sprout damage in two durum wheat populations grown at Langdon, and Prosper, ND, to test the sensitivity of the stirring number test compared with the falling number test for estimating sprout damage, and to evaluate the effect of cutting date on sprout damage. A negative correlation between sprouting and sprout damage was detected in both populations. The stirring number test was more sensitive than the falling number method, but the two tests were positively correlated when sprouted and sound seeds were used. Cutting date did not significantly affect sprouting score. There was no significant cutting date × genotype interaction. Viscosity loss due to sprouting was complete in the two populations.