コムギ登熟期の気象条件と粉のアミログラム最高粘度

DOI 日本農学文献記事索引 Web Site Web Site 被引用文献5件 参考文献14件

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  • Changes in Maximum Viscosity of Wheat Flour and the Relationship to Climatic Conditions during Ripening.
  • コムギ トウジュクキ ノ キショウ ジョウケン ト コナ ノ アミログラム サ

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In order to study the relationship between climatic conditions and maximum viscosity (MV) in wheat flour, changes in MV and α-amylase activity by calendar day were investigated. Two winter and two spring wheat cultivars were harvested at 3-day intervals in 1992 and 1993. Spring cultivars flowered about two weeks later than winter cultivars, but MV of these cultivars decreased to below 300 B.U. at almost the same day in each year. MV decreased to below 300 B.U. from August 11 to 17 in 1992, and from July 21 to 27 in 1993. α-Amylase activity increased over 10 Abs/g during the same periods. In 1992, about 60 mm precipitation was recorded from August 8 to 10, and MV probably decreased due to this precipitation. However, the precipitation from July 18 to 26 in 1993 was 3 mm, and MV probably decreased to below 300 B.U. due to other climatic conditions. During the period when MV decreased in 1993, there were low temperatures and little sunshine. These conditions probably reduced MV by inhibiting grain desiccation. In 1993, MV was maintained at a high level in precipitation cut-off treatment. This suggested that a little rain or dew at night, which were not recorded as precipitation, affected MV. The following tendencies were observed with the decrease of MV in 1993: the maximum α-amylase activity was low, MV and α-amylase activity depended on cultivars, and other flour traits did not worsen. The climatic conditions when MV decreased to below 300 B.U. in 1993, were similar to that in 1988. From the results, it was suggested that the decrease in MV through lack of rainfall is not an exceptional phenomenon in the Tokachi district, and MV may decrease with lack of rainfall.

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