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Cereal Research Communications

, Volume 33, Issue 4, pp 801–808 | Cite as

Effects of herbicides and crop years on the quality of winter wheat varieties

  • L. Tanács
  • J. Matuz
  • L. Gerő
  • I. M. Petróczi
Open Access
Article

Abstract

The wet gluten content, gluten spreading, baking value, technological water-absorbing ability and falling number of 4 wheat varieties were studied in 1 year with an average rainfall (2001) and 2 dry years (2002 and 2003). The canopies of the wheat varieties were treated with different herbicides (Granstar, Duplosan DP, Lintur, Mecaphar and Mustang). The effects of variety and crop year and the variety x. crop year interaction were significant on all the studied characters. The variety x herbicide x crop year interaction was significant too, with the exception of the technological water-absorbing ability.

The 5 herbicide treatments did not give rise to any significant difference in the bread-making quality of the 4 tested wheat varieties in any of the 3 years. The variety x herbicide and herbicide x crop year interactions either were not significant.

The characters of the bread-making quality of the varieties differed considerably with the crop year and the herbicide Within the bread-making quality of one variety significant differences were observed only in some cases as a function of the crop year or the herbicide treatment.

Key words

wheat gluten baking quality falling number crop year herbicide 

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Copyright information

© Akadémiai Kiadó, Budapest 2005

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • L. Tanács
    • 1
  • J. Matuz
    • 2
  • L. Gerő
    • 1
  • I. M. Petróczi
    • 2
  1. 1.Dept. of Food Sciences, Faculty of Food IndustryUniversity of SzegedSzegedHungary
  2. 2.Cereal Research Non-Profit CompanySzegedHungary

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