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Changes in Physicochemical Properties in Wheat Grains as Influenced by Average Temperature Rise during Ripening Stage

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한국국제농업개발학회지 (The Journal of the Korean Society of International Agriculture)
한국국제농업개발학회 (The Korean Society Of International Agriculture)
초록

We investigated the changes in the physicochemical properties of wheat grains during ripening stage to determine the effect of the rise in average temperature on that of wheat grains. The treated average temperatures were 18.3°C(control), 19.9°C(1.6°C increase), 21.5°C(3.2°C increase) in artificial climate room from heading time to harvest. Results showed that the ripening period from heading to maturity tended to be shorter during higher temperature treatment condition. The 1,000-grain weight, grain width, number of florets per spike, and number of grains per spike decreased as the ripening period was shortened. Gelatinization properties were affected by high temperature due to the reduction of starch and amylose contents. As the grain filling period was shortened by high temperature treatments, the crude protein content increased. As the grain filling period was shortened by 6 days, the starch and amylose contents decreased by 10.8% and 5.4%, respectively. However, the crude protein content increased by 1.7% in such a condition. Starch content showed positive correlations between amylose and breakdown. Meanwhile, it showed negative correlations between electric conductivity of leaching water from seeds, crude protein content, peak viscosity, trough viscosity, final viscosity, and setback.

저자
  • 안승현 | Seung-Hyun Ahn Corresponding author
  • 김대욱 | Dea-Wook Kim
  • 이현석 | Hyeon-Seok Lee
  • 정재혁 | Jae-Hyeok Jeong
  • 정한용 | Han-Yong Jeong
  • 황운하 | Woon-Ha Hwang
  • 백정선 | Jung-Sun Baek
  • 최경진 | Kyung-Jin Choi
  • 최인배 | In-Bea Choi
  • 박홍규 | Hong-Kyu Park
  • 윤종탁 | Jong-Tag Youn
  • 김근중 | Geun-Joong Kim Corresponding author