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Grain and Flour Quality Factors of Spring Wheat Treated with Dicamba and RH 539 1
Author(s) -
McGuire Charles F.,
Lebsock Kenneth L.
Publication year - 1972
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1972.0011183x001200040017x
Subject(s) - dicamba , cultivar , endosperm , biology , agronomy , wheat flour , horticulture , food science , chemistry , botany , weed control
Quality analyses were made on grain and flour from two hard red spring ( Tritirum aestivum L. em Thell.) and two durum ( Triticum durum Desf.) wheat cultivars treated in the field with 3,6‐dichloro‐o‐anisic acid (dicamba) and a coordination product of zinc ion and manganese ethylene bisdithiocarbamate‐plus anhydrous nickel sulphate (RH 539). Dicamba treatments caused the following changes. Protein percentage of wheat and flour increased by as much as 17% over the mean of untreated checks. Sulfhydral (—SH) concentration increased up 13.8% over the checks and in proportion to the increased protein content. Diastatic activity of whole wheat increased markedly (28.5% higher than the checks) from treatments, but endosperm tissue represented by flour and semolina was not affected. Mixogram scores of samples from treated wheat were significantly lower than check sample scores. Neither baking quality ratings of the hard red spring wheats nor macaroni performance scores of the durums were changed. Grain from treated plots averaged lower in flour yield than grain from untreated plots. Interactions between varieties and treatments were found for protein percentage, diastatic activity, and mixogram score. RH 539 did not significantly alter product quality, milling, dough‐mixing properties, or other quality factors evaluated.