Fusarium Head Blight Infestation in Relation to Winter Wheat End-Use Quality—A Three-Year Study

• 出版年: Agronomy
• 主要な著者: Valentina Spanic, Kresimir Dvojkovic, Jurislav Babic, Georg Drezner, Zvonimir Zdunic
• フォーマット: 論文
• 言語: 英語
• 出版事項: MDPI AG 2021-08-01
• 主題: extensograph; farinograph; Fusarium; technological quality; wheat
• オンライン･アクセス: https://www.mdpi.com/2073-4395/11/8/1648

Fusarium head blight (FHB) is one of the major threats for wheat production worldwide. It reduces yield, quality, and feeding value of wheat grains. In addition, mycotoxins produced by <i>Fusarium</i> pathogens can have a negative effect on livestock and human health. The aim of this study was to assess changes in technological quality traits and end-use quality of winter wheat varieties after artificial inoculation with <i>Fusarium</i> spp. over three years. Differences in dough development duration and extensibility were measured as the means of relative reductions due to different environments and varieties’ characteristics. Differences in dough softening during kneading were determined as the means of relative increases due to FHB inoculation. In addition, dough had reduced strength, was stickier, and therefore was more difficult to handle, due to a decrease of the average energy value and resistance to extension in FHB-inoculated wheat, compared to naturally infected plants. Dough development time, stability, and resistance usually varied in a similar way, with FHB-resistant varieties showing a good response to FHB inoculation and maintaining good quality. Increasing the level of <i>Fusarium</i> spp. contamination in more FHB-susceptible wheat varieties worsened their technological quality, primarily, the sedimentation value and the gluten index, and hence had a negative effect on the rheological properties.