Abstract
This study aimed to evaluate the yield performance, physiological and nutritional quality of wheat seeds and grains subjected to times of application of a physiological ripening agent in pre-harvest. The experiment was arranged in a randomized block design and the treatments were six times of application of the physiological process of ripening in three replications. The applications were carried out at the ealy milk stage, milk stage, early dough stage, soft dough stage, hard dough stage and a control with no application. Yield, nutritional characteristics and the physiological quality of the seeds were evaluated. Analysis of variance and the Skott Knott test were performed at 5% probability. Linear correlation coefficients between pairs of traits were calculated. The application of the physiological process of ripening from the soft dough stage did not affect wheat grain yield. Wheat seed germination was not impacted when the physiological process of ripening was applied from the hard dough stage. The use of the ripening agent reduced the vigor of wheat seeds, regardless of the time of application. The presence of protein in grains was not influenced by the application of the physiological ripening agent. Starch had the greatest expression when the physiological process of ripening was applied between the milk stage and the early dough stage.
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Claims 5
Claim · model-written summary
Ripening from soft dough stage did not affect grain yield.
- Taxon
- wheat
Triticum aestivume0 - Organ / stage
- soft dough stagee0
- Treatment
- physiological process of ripeninge0
- Outcome
- grain yielde0
- Direction
- did not affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The application of the physiological process of ripening from the soft dough stage did not affect wheat grain yield.”
Claim · model-written summary
Ripening from hard dough stage did not affect germination.
- Taxon
- WheatTriticum aestivume0
- Organ / stage
- hard dough stagee0
- Treatment
- physiological process of ripeninge0
- Outcome
- seed germinatione0
- Direction
- not impactede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Wheat seed germination was not impacted when the physiological process of ripening was applied from the hard dough stage.”
Claim · model-written summary
Ripening agent reduced seed vigor at all application times.
- Taxon
- wheatTriticum aestivume0
- Treatment
- ripening agente0
- Outcome
- vigor of wheat seedse0
- Direction
- reducede0
- Qualifier
- regardless of the time of applicatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The use of the ripening agent reduced the vigor of wheat seeds, regardless of the time of application.”
Claim · model-written summary
Ripening agent did not influence grain protein.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- physiological ripening agente0
- Outcome
- protein in grainse0
- Direction
- not influencede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“wheat”
e0“The presence of protein in grains was not influenced by the application of the physiological ripening agent.”
Claim · model-written summary
Starch was greatest with ripening applied between milk and early dough stages.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- physiological process of ripeninge0
- Outcome
- Starche0
- Direction
- greateste0
- Qualifier
- between the milk stage and the early dough stagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“wheat”
e0“Starch had the greatest expression when the physiological process of ripening was applied between the milk stage and the early dough stage.”
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