Abstract
Fungicides are applied to crop plants to ensure disease protection and improve growth. To assess the effects of five commercial foliar and spike fungicides in four different combinations on wheat (Triticum aestivum L.), various quality parameters and flour processing properties, including baking quality, were determined. Three commonly used wheat cultivars with different quality classes (E, B, and C) were tested. Falling number, crude protein content, water absorption ability, protease activity, viscosity, and the free amino acid content were mainly lower in the fungicide-treated grains than in the untreated grains. None of the fungicides caused any significant changes in the wet gluten content, dough properties, the mono- and oligosaccharide content, or the breadmaking quality. In general, the commercial fungicide treatments did not cause any statistically significant differences between the treated and the untreated samples with respect to the quality parameters analyzed, although there were indeed significant differences between the three cultivars themselves.
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Claims 5
Claim · model-written summary
Falling number, crude protein content and water absorption ability were mainly lower in fungicide-treated wheat grains than in untreated grains.
- Taxon
- Wheat
Triticum aestivumt0 - Treatment
- fungicide-treatede0
- Outcome
- Falling number, crude protein content, water absorption abilitye0
- Direction
- lowere0
- Qualifier
- mainlye0
- Comparator
- untreated grainse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Wheat”
e0“Falling number, crude protein content, water absorption ability, protease activity, viscosity, and the free amino acid content were mainly lower in the fungicide-treated grains than in the untreated grains”
Claim · model-written summary
Protease activity, viscosity and free amino acid content were mainly lower in fungicide-treated wheat grains than in untreated grains.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- fungicide-treatede0
- Outcome
- protease activity, viscosity, and the free amino acid contente0
- Direction
- lowere0
- Qualifier
- mainlye0
- Comparator
- untreated grainse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Wheat”
e0“Falling number, crude protein content, water absorption ability, protease activity, viscosity, and the free amino acid content were mainly lower in the fungicide-treated grains than in the untreated grains”
Claim · model-written summary
None of the fungicides caused significant changes in wet gluten content or dough properties.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- fungicidese0
- Outcome
- wet gluten content, dough propertiese0
- Direction
- no_changeinferrede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Wheat”
e0“None of the fungicides caused any significant changes in the wet gluten content, dough properties, the mono- and oligosaccharide content, or the breadmaking quality”
Claim · model-written summary
None of the fungicides caused significant changes in mono- and oligosaccharide content or breadmaking quality.
- Taxon
- WheatTriticum aestivumt0
- Treatment
- fungicidese0
- Outcome
- the mono- and oligosaccharide content, or the breadmaking qualitye0
- Direction
- no_changeinferrede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Wheat”
e0“None of the fungicides caused any significant changes in the wet gluten content, dough properties, the mono- and oligosaccharide content, or the breadmaking quality”
Claim · model-written summary
There were significant differences in the analyzed quality parameters between the three wheat cultivars.
- Taxon
- WheatTriticum aestivumt0
- Outcome
- significant differences between the three cultivarse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Wheat”
e0“there were indeed significant differences between the three cultivars themselves”
The same questions in other papers
fungicide · quality: protein · Triticum aestivum (wheat)Results differ
9 papers in the same direction as this paper · 13 in the opposite direction
- positive
- no effect
- no effect
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See all 23 papers →fungicide · quality: general · Triticum aestivum (wheat)Positive and negative results
6 papers in the same direction as this paper · 7 in the opposite direction
- positive
- positive
- positive
10 papers more in this group
See all 14 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.