| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,005 |
| تعداد مقالات | 33,631 |
| تعداد مشاهده مقاله | 44,480,399 |
| تعداد دریافت فایل اصل مقاله | 30,167,727 |
کیفیت دانه گندم نان آبی تولیدی کشاورزان در اقلیم گرم و خشک جنوب ایران در سالهای زراعی 1400-1397 | ||
| نهال و بذر | ||
| دوره 38، شماره 1، فروردین 1401، صفحه 1-31 اصل مقاله (2.23 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/spj.2022.359946.1273 | ||
| نویسندگان | ||
| فریبا نقی پور* ؛ محسن اسماعیل زاده مقدم؛ سارا سنجانی؛ گودرز نجفیان؛ توحید نجفی میرک؛ سید شهریار جاسمی | ||
| مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران. | ||
| چکیده | ||
| کیفیت دانه گندم نه تنها میزان بازدهی و تولید آرد را تحت تأثیر قرار میدهد بلکه سبب تولید فرآورده هایی با خصوصیات تکنولوژیکی و حسی مطلوبتر و ماندگاری بالاتر میشود و موجب کاهش ضایعات و افزایش بهرهوری، بهبود کارایی زنجیره فرایند تولید از مزرعه تا سفره می گردد. پژوهش حاضر به منظور ارزیابی وضعیت کیفیت دانه گندمهای آبی تولیدی زارعین در اقلیم گرم و خشک جنوب کشور در سالهای زراعی 1400-1397 اجرا شد. بدین منظور تعداد 642 نمونه دانه گندم از ده استان واقع در این اقلیم جمعآوری و خصوصیات فیزیکی دانه و ویژگیهای کیفیت فیزیکی و شیمیایی آرد حاصل برای هر رقم در هر استان مورد ارزیابی قرار گرفت. نتایج نشان داد که استان فارس با 4/2±1/43 گرم و استان کهگیلویه و بویراحمد با 5/3±1/36 گرم بهترتیب بیشترین و کمترین وزن هزار دانه را به خود اختصاص دادند. رقم چمران 2 در استان فارس با 1/2±5/45 گرم بیشترین و در استان کهگیلویه و بویراحمد با 8/3±5/35 گرم کمترین وزن هزار دانه را داشت. علاوه بر این نمونههای گندم تولیدی در استان های این اقلیم از نظر وزن هکتولیتر در گروه بسیار سنگین (میانگین 8/0±2/80 کیلوگرم بر هکتولیتر) قرار گرفتند. از سوی دیگر بیشترین میزان پروتئین دانه در نمونههای گندم دو استان خوزستان و بوشهر (4/12 درصد) مشاهده شد و میانگین میزان پروتئین نمونههای گندم در استان های این اقلیم در سه سال زراعی 3/0±1/12 درصد بود. استان فارس از بیشترین میزان گلوتن مرطوب با 4/1±0/27 درصد نیز برخوردار بود. با ارزیابی سختی دانه نیز مشخص گردیدکه رقم مهرگان در استان بوشهر با 4/4±8/52 از بیشترین و در استان لرستان با 4/1±0/49 از کمترین شاخص سختی دانه برخوردار بود. بیشترین و کمترین شاخص سختی دانه، شاخص گلوتن و حجم رسوب زلنی و ارتفاع رسوب SDS نیز بهترتیب در نمونههای گندم استان خوزستان و کهگیلویه و بویراحمد مشاهده شد. درنهایت با توجه به کیفیت متنوع ارقام گندم نان آبی در کشور، که بسیار متأثر از تنوع آب و هوایی و مدیریت مزرعه میباشد، پیشنهاد می شود با توزیع یکنواخت و متعادل دانه گندم نان آبی با کیفیت بالای تولیدی در استان های اقلیم گرم و خشک جنوب، از کیفیت مطلوب محصول این استان ها برای بهبود فراوردههای حاصل از گندم نان در سایر استانهای کشور نیز بهره جست. | ||
| کلیدواژه‌ها | ||
| گندم آبی؛ وزن هزار دانه؛ درصد پروتئین دانه؛ شاخص سختی دانه؛ نقشه کیفیت گندم | ||
| عنوان مقاله [English] | ||
| Grain Quality of Irrigated Bread Wheat Produced by Farmers in the Southern Warm and Dry Agro-climatic Zone of Iran in 2018-2021 Cropping Seasons | ||
| نویسندگان [English] | ||
| F. Naghipour؛ M. Esmaeilzadeh Moghaddam؛ S. Sanjani؛ G. Najafian؛ T. Najafimirak؛ Sh. Jasemi | ||
| Seed and Plant Improvement Institute, Agricultural Research, Education and Extension Organization. Karaj, Iran. | ||
| چکیده [English] | ||
| The quality of bread wheat grain not only affects the efficiency and production of flour, but it also contributes to the production of a product with more favorable technological and sensory characteristics and longer shelf life which by reducing waste and increasing productivity ensures the improvement of production chain efficiency from farm to table. Therefore, the current research was carried out to evaluate grain quality of irrigated bread wheat produced by farmers in the southern warm and dry agro-climatic zone provinces in 2018-2021. For this purpose, 642 irrigated bread wheat grain samples were collected from 10 provinces in the southern warm and dry agro-climatic zone of Iran, and the physical properties of the grain and the physico-chemical characteristics of flour for each cultivar in each province were evaluated. The results showed that Fars province with 43.1±2.4 g and Kohgiluyeh & Boyer-Ahmad province with 36.1±3.5 g had the highest and lowest 1000 grain weight, respectively. Cv. Chamran 2 had the highest (45.5±2.1 g) 1000 grain weight in Fars and the lowest (35.5±3.8 g) in Kohgiluyeh & Boyer-Ahmad. Also, the wheat grain samples produced in this agro-climatic zone were identified as “very heavy grain” considering average hectoliter weight (80.2±0.8 kg/hL). On the other hand, the highest protein content was observed in Khuzestan (12.4%) and Bushehr (12.1±0.3%) provinces, respectively. Fars province had the highest (27.0±1.4%) wet gluten content. By evaluating the grain hardness, it was revealed that cv. Mehregan had the highest (52.8±4.4) grain hardness index in Bushehr province and the lowest (49.0±1.4) in Lorestan. The highest and lowest grain hardness index, gluten index, zeleny sedimentation volume and SDS sedimentation height were observed in grain samples from Khuzestan and Kohgiluyeh & Boyer-Ahmad provinces, respectively. Finally, considering the observed variation in quality properties of grain samples of irrigated bread wheat cultivars in Iran which is affected by the differences in agro-climatic and field management practices, it is suggested that wheat grains produced, with high quality, in the southern warm and dry agro-climatic zone be used to improve the quality of end-use products of grains with lower quality produced in some other provinces in Iran. | ||
| کلیدواژه‌ها [English] | ||
| Irrigated bread wheat, 1000-grain weight, grain protein content, grain hardness index, wheat quality map | ||
| مراجع | ||
|
AACC. 2000. Approved methods of the American Association of Cereal Chemists. 10th edition. Volume 2. American Association of Cereal Chemists, St. Paul, Minnesota. USA. 877 pp.
Ames, N. P., Clarke, J. M., Marchylo, B. A., Dexter, J. E., and Woods, S. M. 1999. Effect of environment and genotype on durum wheat gluten strength and pasta viscoelasticity. Cereal Chemistry 76: 582–586.
Anonymous. 1998. Determination of protein by Near Infrared Reflectance (NIR) spectroscopy. Standard method. No. 159. 5 pp.
Anonymous. 2012. Cereal and cereal products–Wheat-specification and test methods. Iranian National Standard No. 104. 18 pp. (in Persian).
Anonymous. 2018. Wheat flour- specification and test methods. Iranian National Standard No. 103. 27 pp. (in Persian).
Axford, D. W. E., McDermott, E. E., and Redman, D. G. 1979. Note on the sodium dodecyl sulfate test of bread making quality: comparison with Pelshenke and Zeleny test. Cereal Chemistry 56 (6): 582-584.
Balla, K., Rakszegi, M., Bencze, S., Karsai, I., and Veisz, O. 2010. Effect of high-temperature and drought on the composition of gluten proteins in Martonvasar wheat varieties. Acta Agronomica Hungarica 58: 343–353.
Carter, B. P., Morris, C. F., and Anderson, J. A. 1999. Optimizing the SDS sedimentation test for end-use quality selection in a soft white and club wheat breeding program. Cereal Chemistry 76 (6): 907-911.
Denčić, S., Mladenov, N., and Kobiljski, B. 2011. Effects of genotype and environment on breadmaking quality in wheat. International Journal Plant Production 5 (1): 1735-8043.
Esmaeilzadeh Moghaddam, M., Ghiyafeh Davoodi, M., Naghipour, F., Mortazagholi, M., Babaei, E., Moslehi, E., Shafipour Shahrbabaki, M. T. 2021. Branding Iranian wheat bread varieties based on bakery qualities. Final Report. No. 59481 dated 24 April 2021. Seed and Plant Improvement Institute, Karaj, Iran (in Persian). 54 pp.
FAO. 2020. FAO Statistical Yearbook. Agricultural Production. Food and Agriculture Organization of the United Nations. http://faostat3.fao, org.
Farahani, H., Esmaeilzadeh Moghaddam, M., Mohammadi, A., Zaynali Nezhad, Kh., and Naghipour, F. 2021. Grouping some of irrigated bread wheat (Triticum aestvum L.) commercial cultivars in Iran based on grain quality properties. Seed and Plant Journal 37 (2): 225-241 (in Persian).
Gallagher, E., Gormleya, T. R., and Arendtbm, E. K. 2004. Recent advances in the formulation of gluten free cereal based. Food Science and Technology 15: 143-152.
Guzman, C., Crossa, J., Mondal, S., Govindan, V., Huerta, J., Crespo-Herrera, L., Vargas, M., Singh, R. P., and Itria Ibba, M. 2022. Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines. Field Crops Research 284: 1-12.
Han, Q. X., Guo, T. C., Wang, H. C., Wang, Y. H., and Yan, L. Y. 2007. Effects of soil texture on flag-leaf nitrogen content and grain protein content in winter wheat. Journal of Triticeae Crops 27: 677-681.
Jalal Kamali, M. R., Najafi Mirak., T., and Asadi, H. 2012. Wheat: Research and Development Strategies in Iran. Nashr-e-Amozesh Keshavarzi. Agricultural Research and Education Organization (in Persian). 227 pp.
Jasemi, Sh., Naghipour, F., Sanjani, S., Esfandyaripour, E., Khorsandi, H., and Najafian, G. 2017. Evaluation of quality properties of four bread wheat (Triticum aestivum L.) cultivars in wheat producing provinces of Iran. Iranian Journal of Crop Sciences 19 (2): 102-115 (in Persian).
Kamali-Roosta, L., Seyedian Ardebili, M., Hasan Asadi, G., Ghiassi Tarzi, B., and Azizinejad, R. 2016. Evaluation and comparison of the qualitative properties of lavash bread types during storage by different techniques. Nutrition and Food Sciences Research 3 (1): 57-70.
Labuschagne, M. T., Moloi, J., and Van Biljon, A., 2016. Abiotic stress induced changes in protein quality and quantity of two bread wheat cultivars. Journal of Cereal Science 69: 259–263.
Larsen, J., Brun, L., Enz, J., and Cox, D. 1988. Predicting soil temperatures to indicate winter wheat mortality. Soil Science Society of America Journal 52 (3): 776-780.
Mosanaei, H., Ajamnorozi, H., Dadashi. M. R., Faraji, A., and Pessarakli, M. 2017. Improvement effect of nitrogen fertilizer and plant density on wheat (Triticum aestivum L.) seed deterioration and yield. Emirates Journal of Food and Agriculture 29(11): 899-910.
Naghipour, F., Najafian, G., Esmaeilzadeh Moghadam, M., Najafi Mirak, T., Sanjani, S., and Jasemi, Sh. 2021. Qualitative evaluation of wheat cultivars produced by farmers in Khuzestan province in 2018-19. pp. 1-9. In: Proceedings of the 27th National Food Science and Technology Congress of Iran (in Persian).
Najafian, G., Jasemi, Sh., Naghipour, F., Sanjani, S., Esfandiaripour, E., Kaboli, M.M., Karimzadeh, Kh., Khorsandi, H., Pour Payghambar H. A., Morteza-Gholi, M., Bababie Goli, B., Shafiepour, M. T., and Moslehi, E. S. 2021. Quality properties mapping and evaluation of farmers’ field produced wheat of different regions of Iran at provincial and district levels. Agricultural Education Publication. Tehran. 191 pp. (in Persian).
Olckers, A. L., Osthoff, G., Guzman, C, Wentzel, B., van Biljon, A., and Labuschagne, M. 2022. Drought and heat stress effects on gluten protein composition and its relation to bread-making quality in wheat. Journal of Cereal Science 108: 1-9.
Peighambardoust, S. H. 2017. Rheology test methods: wheat, flour and dough: Amidi Publications. Tabriz. 67 pp. (in Persian). Sanchez-Garcia, M., Álvaro, F., Peremarti, A., and Martín-Sánchez, A. J. 2015. Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20th century. European Journal of Agronomy 63: 79–88.
Surma, M., Adamski, T., Banaszak, Z., Kaczmarek, Z., Kuczyn ́ska, A., Majcher, M., Ługowska, B., Obuchowski, B., Salmanowicz, B., and Krystkowiak, K. 2012. Effect of genotype, environment and their interaction on quality parameters of wheat breeding lines of diverse grain hardness. Plant Production Science 15(3): 192―203.
Zhu, J., and Khan, K. 2001. Effects of genotype and environment on glutenin polymers and breadmaking quality. Cereal Chemistry 78 (2):125–130.
| ||
|
آمار تعداد مشاهده مقاله: 369 تعداد دریافت فایل اصل مقاله: 344 |
||