Prediction of grain protein content and gluten quality of bread wheat in the early vegetation period by optical sensors

Savaşlı E., KARADUMAN Y., Önder O., Ateş Ö.

Journal of Cereal Science, cilt.102, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 102
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.jcs.2021.103354
  • Dergi Adı: Journal of Cereal Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Estimating protein content, Gluten quality, Optical sensors, GlutoPeak, Bread wheat, FLOUR, GROWTH, TESTER, IMPACT
  • Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdEstimation of the end-use quality characteristics of bread wheat in the early phenological period and before harvest is critically important for the flour industry. This study investigated the usability of the Normalized Difference Vegetation Index (NDVI) and Chlorophyll Meter (CM) values obtained by GreenSeeker and Chlorophyll Meter for prediction of protein content and gluten quality in the early growth stage of bread wheat. The results demonstrated that protein content was positively correlated with NDVI and CM values of the optical sensors, which can be predicted by using the equation developed with NDVI Zadoks (ZD)3.1 period values (R2 = 0.92, p < 0.01). Compared to the NDVI values, higher correlated equations were obtained with the CM for the sedimentation volumes. Both sensor readings showed strong correlation with the GlutoPeak GSI (Gluten Strength Index) and GRI (Gluten Rheological Index) values in the ZD3.1 period. Also, while Cu, Fe and Mn contents of the grain tended to increase with increasing nitrogen doses according to both optical sensor readings, Zn content was inversely proportional to the NDVI and CM readings. The results of this study reveal that the grain protein content and gluten quality of bread wheat can be estimated successfully in the ZD3.1 period.