september 24 st 2015 screening wheat genotypes for whole grain flour milling juliano luiz de almeida...

September 24ST 2015

SCREENING WHEAT GENOTYPES FOR WHOLE GRAIN FLOUR MILLING

Juliano Luiz De Almeida =,°Bram Pareyt =,*Lien R. Gerits =,+

Jan A. Delcour=

°FAPA / Cooperativa Agrária Agroindustrial, Guarapuava, Brazil* Currently at Puratos, Groot-Bijgaarden, Belgium+ Currently at Genzyme, Geel, Belgium= Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium

INTRODUCTION

Scientists: Juliano Luiz de Almeida, Bram Pareyt, Lien R. Gerits and Jan A. Delcour

• Main benefits of whole grain flour (WGF) consumption. • Rich in wheat bran dietary fiber, antioxidants, vitamins EFSA approved claims

Wheat bran increases fecal bulk (intestinal problems) Wheat bran reduces intestinal transit time (increases satiety feeling)

Epidemiological evidence for reduced risk of welfare diseases: type-2 diabetes, cardiovascular disease, obesity, intestinal cancers.

• Technological drawbacks• Decreased loaf volume (Campbell et al., 2008)

• Modified organoleptic properties (taste, texture, colour, …).• Increases risk of mycotoxin contamination (De Almeida et al.,

2015 in press)

• Negative impact on shelf life (Tait and Galliard., 1988)

15% bran 7,5% bran 0% bran

INTRODUCTION


• Technological drawbacks – shelf life

Doblado-Maldonado et al., (2012) Journal of Cereal Science 56: 119-126

• Lipids of WGF degrade first by hydrolytic rancidity (diglycerides, monoglycerides and non-esterified fatty acids), which can be followed by oxidative rancidity (hydroperoxides).

• Wheat lipase is mostly located in the bran fraction.

• Wheat lipoxygenase is located in the germ and bran fractions.

INTRODUCTION


• Whole grain milling and food industries face challenges to implement WGF in their products, one of the main reasons being a much shorter shelf life of such flour than that of white (patent) flour. – US:

• Shelf life of patent flour: 9-15 months• Shelf life of WGF: 3-9 months

– Tropical countries or countries under climate change scenarios:

• Even more difficulties in producing stable WGF due to high storage temperatures and long travel distances from mill to food manufacturing plants, which favors lipid degradation.

• e.g.: in Brazil, shelf life generally ranges from 3 months for WGF to 6 months for patent flour.

INTRODUCTION


• To increase WGF shelf life, one may exploit differences in lipolytic activity among wheat cultivars.– Cultivars with less lipolytic activity can be

prioritized to produce WGF of adequate shelf life.

• Objective: find wheat cultivars with less lipolytic activity in order to increase WGF shelf life.

Hypothesis - Objective

MATERIAL AND METHODS - BRAZIL


• Experimental design was a split-plot design with three blocks:– Site as a main plot (3).– Small grain cultivar as a sub-plot (20).

Murakami

Pinhao

Guarapuava

• Small grain field trials were established at three sites in the State of Paraná (Brazil) during the 2011 growing season.

• Wheat genotypes were evaluated without Fusarium graminearum inoculation. As this was a field trial, uninoculated plots were likely exposed to natural inoculum.

MATERIAL AND METHODS - BRAZIL


• Quality determinations of patent (white) and WGF were held at the Coop Agrária Central Laboratory.– Falling number, Alveograph, Farinograph, Gluten content

and Minolta colour.

• Deoxynivalenol determinations were performed in an UltraPerformance Liquid Chromatography - UPLC equipment, with mass spectrometry detection at the Coop Agrária Central Laboratory.

MATERIAL AND METHODS - BELGIUM


Murakami

Pinhao

• Grains were milled to WGF using a laboratory mill with water cooling – IKA A10 Basic

• WGF moisture content determination– AACC-I Approved Method 44.19-01 (1999)

• WGF lipase activity determination (De Almeida, et al., 2012)

– WGF (1.0 g) lipase extraction• 2.5 ml deionized water• Shaking (30 min, 150 rpm, room temperature) • Centrifugation (10 min, 550 g, 21ºC)

– Lipase activity - UV spectrophotometer• Colorimetrically at 30ºC• p-nitrophenyl palmitate = substrate

MATERIAL AND METHODS - BELGIUM


p-nitrophenyl palmitate p-nitrophenol + palmitic acid(substrate) (reaction products)

Lipase

p-ni

trop

heno

l (µ

mol

/ml)

Time (minutes)

De Almeida, et al., (2012) Cereal Chemistry 91(4): 321-326

RESULTS

Scientists: Juliano Luiz de Almeida, Bram Pareyt, Lien R. Gerits and Jan A. Delcour Plot of LIPASE1*DONWGF. Legend: A = 1 obs, B = 2 obs, etc. LIPASE1 ‚ 80 ˆ ‚ ‚ A ‚ ‚ 70 ˆ A ‚ ‚ ‚ ‚ 60 ˆ ‚ ‚ ‚ A ‚ 50 ˆ B ‚ A A ‚ A ‚ A A ‚ AA A A 40 ˆ A ‚ A A A ‚ A ‚ AB A ‚ A A A A A 30 ˆ A B A ‚ A B A ‚ A A A AAA ‚ A AAAAAA AAA ‚ B B AB A 20 ˆ A AA CAAB A A ‚ A A BDAAA A A ‚ A A CADAA BB ‚ AADBDBABBAA ‚ A ABAB ABAA 10 ˆ BCBBBDBA A ‚ ABEBAAA A ‚ ACB A A ‚ A B A A ‚ 0 ˆ Šƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒ 0 2000 4000 6000 8000 10,000 12,000 14,000 16,000 DONWGF

LIPASE Spearman correlation

coefficient DON WGF 0.78** (n=216)

Figure. Correlation among deoxynivalenol in WGF and lipase activity in field experiments conducted at three sites in Brazil, 2011.

RESULTS

Scientists: Juliano Luiz de Almeida, Bram Pareyt, Lien R. Gerits and Jan A. Delcour Plot of LIPASE1*DONWGF. Legend: A = 1 obs, B = 2 obs, etc. LIPASE1 ‚ 80 ˆ ‚ ‚ A ‚ ‚ 70 ˆ A ‚ ‚ ‚ ‚ 60 ˆ ‚ ‚ ‚ A ‚ 50 ˆ B ‚ A A ‚ A ‚ A A ‚ AA A A 40 ˆ A ‚ A A A ‚ A ‚ AB A ‚ A A A A A 30 ˆ A B A ‚ A B A ‚ A A A AAA ‚ A AAAAAA AAA ‚ B B AB A 20 ˆ A AA CAAB A A ‚ A A BDAAA A A ‚ A A CADAA BB ‚ AADBDBABBAA ‚ A ABAB ABAA 10 ˆ BCBBBDBA A ‚ ABEBAAA A ‚ ACB A A ‚ A B A A ‚ 0 ˆ Šƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒƒƒƒƒƒƒƒˆƒƒ 0 2000 4000 6000 8000 10,000 12,000 14,000 16,000 DONWGF

LIPASE Spearman correlation

coefficient DON WGF 0.78** (n=216)

Figure. Correlation among deoxynivalenol in WGF and lipase activity in field experiments conducted at three sites in Brazil, 2011.

Among 40 field and quality variables, the strongest correlation was between lipase activity and DON content in WGF!

RESULTS


Table. Lipase activity of WGF from wheat genotypes at three sites in Brazil during the 2011 crop season.

Cereal Cultivar Lipase activity (U*10000)

Entre Rios Murakami Pinhão Mean

Cookie wheat CAMPEIRO 12.23 abB 7.72 abAB 4.70 aA 8.22

Cookie wheat BRS UMBU 9.05 aA 5.88 aA 10.69 bcdeA 8.54

Bread wheat BRS GUAMIRIM 18.91 abcdeA 8.37 abcA 6.35 abA 11.21

Bread wheat TBIO IGUAÇU 18.96 abcdA 9.43 abcA 6.87 abcA 11.75

Non-specific use QUARTZO 17.79 abcA 10.79 abcdA 10.03 bcdA 12.87

Bread wheat AMETISTA 20.30 abcdeC 8.42 abcA 13.71 defgB 14.14

Improver wheat IPR CATUARA 19.76 abcdeB 9.19 abcA 14.28 defgAB 14.41

Cookie wheat CD 121 26.69 bcdefgB 12.53 abcdeA 12.06 cdefA 17.09

Bread wheat TBIO MESTRE 19.78 abcdeA 16.85 cdeA 16.34 defghA 17.66

Bread wheat TOPAZIO 24.41 abcdefA 15.74 bcdeA 12.86 defA 17.67

Non-specific use ORL 080368 15.45 abcA 14.08 bcdeA 23.59 ghiA 17.71

Bread wheat TBIO ALVORADA 20.10 abcdeA 14.70 bcdeA 19.77 fghA 18.19

Bread wheat MARFIM 30.80 cdefgB 12.63 abcdeA 12.65 defA 18.69

Improver wheat CD 150 29.18 bcdefgB 17.75 cdefAB 11.45 cdefA 19.46

Cookie wheat CD 120 32.54 cdefgA 23.13 efA 18.87 efghA 24.85

Improver wheat BRS GUABIJÚ 41.43 defgC 13.07 bcdeA 24.02 ghiB 26.17

Cookie wheat CD 105 50.10 fgB 14.41 bcdeA 19.80 fghA 28.10

Bread wheat SAFIRA 26.02 bcdefgAB 19.77 defA 40.51 iB 28.77

Bread wheat BRS TANGARÁ 48.72 efgA 22.93 efA 27.99 hiA 33.22

Bread wheat BRS GRALHA AZUL 56.59 gB 36.23 fA 37.49 iA 43.44

F test 8.0** 9.6** 26.63** 29.3**

Experiment C.V.(%) 9.2 9.5 7.1 8.8

Overall Mean 26.94 14.68 17.20 19.61

RESULTS





Cookie wheat CAMPEIRO 12.23 abB 7.72 abAB 4.70 aA 8.22

Cookie wheat BRS UMBU 9.05 aA 5.88 aA 10.69 bcdeA 8.54

Bread wheat BRS GUAMIRIM 18.91 abcdeA 8.37 abcA 6.35 abA 11.21

Bread wheat TBIO IGUAÇU 18.96 abcdA 9.43 abcA 6.87 abcA 11.75

Non-specific use QUARTZO 17.79 abcA 10.79 abcdA 10.03 bcdA 12.87

Bread wheat AMETISTA 20.30 abcdeC 8.42 abcA 13.71 defgB 14.14

Improver wheat IPR CATUARA 19.76 abcdeB 9.19 abcA 14.28 defgAB 14.41

Cookie wheat CD 121 26.69 bcdefgB 12.53 abcdeA 12.06 cdefA 17.09

Bread wheat TBIO MESTRE 19.78 abcdeA 16.85 cdeA 16.34 defghA 17.66

Bread wheat TOPAZIO 24.41 abcdefA 15.74 bcdeA 12.86 defA 17.67

Non-specific use ORL 080368 15.45 abcA 14.08 bcdeA 23.59 ghiA 17.71

Bread wheat TBIO ALVORADA 20.10 abcdeA 14.70 bcdeA 19.77 fghA 18.19

Bread wheat MARFIM 30.80 cdefgB 12.63 abcdeA 12.65 defA 18.69

Improver wheat CD 150 29.18 bcdefgB 17.75 cdefAB 11.45 cdefA 19.46

Cookie wheat CD 120 32.54 cdefgA 23.13 efA 18.87 efghA 24.85

Improver wheat BRS GUABIJÚ 41.43 defgC 13.07 bcdeA 24.02 ghiB 26.17

Cookie wheat CD 105 50.10 fgB 14.41 bcdeA 19.80 fghA 28.10

Bread wheat SAFIRA 26.02 bcdefgAB 19.77 defA 40.51 iB 28.77

Bread wheat BRS TANGARÁ 48.72 efgA 22.93 efA 27.99 hiA 33.22

Bread wheat BRS GRALHA AZUL 56.59 gB 36.23 fA 37.49 iA 43.44

F test 8.0** 9.6** 26.63** 29.3**

Experiment C.V.(%) 9.2 9.5 7.1 8.8

Overall Mean 26.94 14.68 17.20 19.61

A significant interaction between the main plot “site” and sub-plot“cultivar” was found with regard to WGF lipase activity.

RESULTS





Cookie wheat CAMPEIRO 12.23 7.72 4.70 8.22

Cookie wheat BRS UMBU 9.05 5.88 10.69 8.54

Bread wheat BRS GUAMIRIM 18.91 8.37 6.35 11.21

Bread wheat TBIO IGUAÇU 18.96 9.43 6.87 11.75

Non-specific use QUARTZO 17.79 10.79 10.03 12.87

Bread wheat AMETISTA 20.30 8.42 13.71 14.14

Improver wheat IPR CATUARA 19.76 9.19 14.28 14.41

Cookie wheat CD 121 26.69 12.53 12.06 17.09

Bread wheat TBIO MESTRE 19.78 16.85 16.34 17.66

Bread wheat TOPAZIO 24.41 15.74 12.86 17.67

Non-specific use ORL 080368 15.45 14.08 23.59 17.71

Bread wheat TBIO ALVORADA 20.10 14.70 19.77 18.19

Bread wheat MARFIM 30.80 12.63 12.65 18.69

Improver wheat CD 150 29.18 17.75 11.45 19.46

Cookie wheat CD 120 32.54 23.13 18.87 24.85

Improver wheat BRS GUABIJÚ 41.43 13.07 24.02 26.17

Cookie wheat CD 105 50.10 14.41 19.80 28.10

Bread wheat SAFIRA 26.02 19.77 40.51 28.77

Bread wheat BRS TANGARÁ 48.72 22.93 27.99 33.22

Bread wheat BRS GRALHA AZUL 56.59 36.23 37.49 43.44

F test 8.0** 9.6** 26.63** 29.3**

Experiment C.V.(%) 9.2 9.5 7.1 8.8

Overall Mean 26.94 14.68 17.20 19.61

6-fold 6-fold 9-fold

RESULTS


Table. Deoxynivalenol accumulation in WGF from wheat genotypes at three sites in Brazil during the 2011 crop season.

Cereal Cultivar DON WGF (μg/kg)

Guarapava - Entre Rios

Guarapava - Murakami

Pinhão Mean

Cookie wheat BRS UMBU 1027 aA 621 aA 538 aA 728 Cookie wheat CAMPEIRO 2053 abcdA 678 aA 752 abA 1161 Bread wheat AMETISTA 1511 abA 908 abcA 1706 abcdeA 1375 Bread wheat TBIO IGUAÇU 1695 abcA 1013 abcdA 1484 abcdA 1397

Improver wheat IPR CATUARA 2530 bcdefghB 844 abA 1381 abcA 1585 Bread wheat TBIO ALVORADA 2417 bcdefA 1217 abcdA 2073 bcdefA 1903 Bread wheat BRS GUAMIRIM 4337 efghiB 1099 abcdA 473 aA 1970 Bread wheat TOPAZIO 2333 abcdeA 2002 abcdefgA 1961 abcdeA 2099

Non-specific use QUARTZO 2858 cdefghiA 1752 abcdeA 2007 abcdeA 2206 Non-specific use ORL 080368 3002 defghiB 1480 abcdA 2287 cdefgAB 2256

Bread wheat TBIO MESTRE 2417 bcdefgA 2391 cdefgA 2622 cdefgA 2477 Improver wheat CD 150 4383 fghiB 1848 abcdeAB 1661 abcdeA 2631

Bread wheat MARFIM 4032 fghiA 2247 bcdefgA 2349 cdefgA 2876 Bread wheat SAFIRA 3568 efghiB 1931 abcdefA 3201 efgB 2900 Cookie wheat CD 105 4647 ghiA 2275 defgA 2626 cdefgA 3182 Cookie wheat CD 121 5565 hiB 2066 abcdefgA 1937 abcdeA 3189 Cookie wheat CD 120 3829 efghiA 3112 efgA 3068 cdefgA 3337

Improver wheat BRS GUABIJU 8024 iC 1662 abcdeA 3060 defgB 4249 Bread wheat BRS GRALHA AZUL 9431 iC 3544 fgA 4909 gB 5961 Bread wheat BRS TANGARA 11586 iB 4213 gA 4447 fgAB 6749

F test 15.3** 9.6** 10.2** 27.9** Experiment C.V.(%) 16.3 34.1 29.0 24.6

Overall Mean 4062 1845 2227 2711

A significant interaction between the main plot “site” and sub-plot“cultivar” was found with regard to WGF DON accumulation.

RESULTS







Pinhão Mean

Cookie wheat BRS UMBU 1027 621 538 728 Cookie wheat CAMPEIRO 2053 678 752 1161 Bread wheat AMETISTA 1511 908 1706 1375 Bread wheat TBIO IGUAÇU 1695 1013 1484 1397

Improver wheat IPR CATUARA 2530 844 1381 1585 Bread wheat TBIO ALVORADA 2417 1217 2073 1903 Bread wheat BRS GUAMIRIM 4337 1099 473 1970 Bread wheat TOPAZIO 2333 2002 1961 2099

Non-specific use QUARTZO 2858 1752 2007 2206 Non-specific use ORL 080368 3002 1480 2287 2256

Bread wheat TBIO MESTRE 2417 2391 2622 2477 Improver wheat CD 150 4383 1848 1661 2631

Bread wheat MARFIM 4032 2247 2349 2876 Bread wheat SAFIRA 3568 1931 3201 2900 Cookie wheat CD 105 4647 2275 2626 3182 Cookie wheat CD 121 5565 2066 1937 3189 Cookie wheat CD 120 3829 3112 3068 3337

Improver wheat BRS GUABIJU 8024 1662 3060 4249 Bread wheat BRS GRALHA AZUL 9431 3544 4909 5961 Bread wheat BRS TANGARA 11586 4213 4447 6749


Overall Mean 4062 1845 2227 2711

11-fold 7-fold 10-fold

RESULTS







Pinhão Mean

Cookie wheat BRS UMBU 1027 621 538 728 Cookie wheat CAMPEIRO 2053 678 752 1161 Bread wheat AMETISTA 1511 908 1706 1375 Bread wheat TBIO IGUAÇU 1695 1013 1484 1397

Improver wheat IPR CATUARA 2530 844 1381 1585 Bread wheat TBIO ALVORADA 2417 1217 2073 1903 Bread wheat BRS GUAMIRIM 4337 1099 473 1970 Bread wheat TOPAZIO 2333 2002 1961 2099

Non-specific use QUARTZO 2858 1752 2007 2206 Non-specific use ORL 080368 3002 1480 2287 2256

Bread wheat TBIO MESTRE 2417 2391 2622 2477 Improver wheat CD 150 4383 1848 1661 2631

Bread wheat MARFIM 4032 2247 2349 2876 Bread wheat SAFIRA 3568 1931 3201 2900 Cookie wheat CD 105 4647 2275 2626 3182 Cookie wheat CD 121 5565 2066 1937 3189 Cookie wheat CD 120 3829 3112 3068 3337

Improver wheat BRS GUABIJU 8024 1662 3060 4249 Bread wheat BRS GRALHA AZUL 9431 3544 4909 5961 Bread wheat BRS TANGARA 11586 4213 4447 6749


Overall Mean 4062 1845 2227 2711

Wheat cultivars with low levels of DON are almost the same cultivars which have lower lipase activity, irrespective of

the location. The opposite is also true.

DISCUSSION

• They found that the wild type F. graminearum produces lipase enzyme FGL1 during spikelets infection releasing polyunsaturated fatty acids (linoleic and α-linoleic acid) which inhibit callose formation, making spike tissue susceptible to Fusarium Head Blight (FHB).

• Callose formation is part of the plant defense mechanism in response to F. graminearum attack.

• However they have not yet identified the lipid source in wheat from which the polyunsaturated fatty acids are released in the pathosystem wheat - Fusarium graminearum.

DISCUSSION

• One can infer that there are differences among wheat genotypes about composition and quantity of lipids in the grain (although wheat does not produce lipase). Thus, wheat lipids would be the raw material used by the fungus, through lipase, for polyunsaturated fatty acids production (which inhibit callose formation).

• Probably differences of composition and quantity of lipids among wheat genotypes can cause different responses of lipase enzyme activity, resulting in different levels of infection and DON production.

DISCUSSION


• Thus, considering the importance of lipase enzyme activity, which is probably related to the composition and amount of lipids in wheat, and also considering DON presence in WGF of different wheat genotypes, we propose :

– Cluster analysis of wheat genotypes based on LIPASE and DONWGF variables using PROC CLUSTER of SAS software;

– Principal component analysis of wheat genotypes based on LIPASE and DONWGF variables using PROC PRINCOMP SAS software;

DISCUSSION


• Cluster analysis was made to group the cultivars using two variables, LIPASE and DONWGF through the PROC CLUSTER procedure.

Internal correlation level between variables

Higher LIPASE and DONWGF

Lower LIPASE e DONWGF

DISCUSSION

• Principal component analysis (more robust) to confirm cluster analysis results using PROC PRINCOMP procedure.

Higher LIPASE and DONWGFLower LIPASE and DONWGF

Principal component analysis confirms cluster analysis becausecultivars were grouped as much the same way.

CONCLUSIONS

• Most of the entries that showed low lipase activity and low DON content, originated WGF with potential for long shelf life compared to entries with increased lipase activity and high DON contents.

• Therefore we propose to consider the use of lipase activity along with DON content, as new parameters (traits) to screen wheat genotypes aiming WGF for extended shelf life.

• Also based on the high correlation between lipase activity and DON content, we conclude that this finding could open a new gate to better understand plant resistance to Fusarium graminearum and DON contamination.

ACKNOWLEDGEMENTS

• J.L. De Almeida acknowledges the National Council for Scientific and Technological Development - CNPq – Brazil for financial support and FAPA/Cooperativa Agrária Agroindustrial (Guarapuava, Brazil) for the sabbatical leave as a post doc.

• B. Pareyt was active as a post doc fellow of the FWO-Vlaanderen (Brussels, Belgium).

• J.A. Delcour is WK Kellogg Chair in Cereal Science and Nutrition at KU Leuven.

• This research was also part of the Methusalem Program “Food for the Future” (2007-2014) of the KU Leuven.

44

With her abundant gifts agriculture nourishes all industries.

[email protected]

Sour

PRE-HARVEST MYCOTOXIN REDUCTION STRATEGIES - GENETIC STRATEGY

Genótipo Inc_Espi Sev_Espi Sev_Espi_Doentes GCG IG_TE IG_ED Produtividade Pms

DON Farinha Integral

DON Farinha Branca

(%) (%) (%) (%) Index Index (kg/ha) (kg/hl) (μg/kg) (μg/kg)

CAMPEIRO 79.6 ab 13.0 bcd 15.6 b 16.1 abc 11.0 abc 13.0 bcd 5101 abc 78.1 abcd A 1133 n B 968 l

BRS_UMBU 36.8 ab 7.1 d 18.3 ab 7.6 c 3.5 c 7.1 d 5340 ab 76.8 abcdef A 1505 m B 1312 k

AMETISTA 57.6 b 13.0 bcd 20.2 ab 14.3 bc 9.0 bc 13.0 bcd 4818 abcd 79.8 a A 2069 l B 1407 k

TBIO_ALVORADA 81.6 ab 22.0 abc 27.0 ab 12.3 bc 18.0 ab 22.0 abc 4669 abcde 79.0 abc A 1924 l B 1755 j

QUARTZO 62.3 ab 14.4 abcd 23.2 ab 31.5 abc 9.2 bc 14.4 abcd 4930 abcd 75.3 cdefg A 2346 k B 1859 i

JADEITE_11 49.6 b 8.2 cd 17.3 ab 14.2 bc 4.5 bc 8.2 cd 4899 abcd 75.7 abcdefg A 2616 ij B 1917 i

TBIO_IGUAÇU 59.5 b 12.0 bcd 20.4 ab 25.2 abc 7.5 bc 12.0 bcd 4506 bcde 77.9 abcde A 2023 l B 1990 i

TOPAZIO 59.3 b 12.7 bcd 22.2 ab 19.4 abc 8.0 bc 12.7 bcd 5483 a 79.6 ab A 2761 jk B 2064 i

ORL_080368 60.6 ab 12.8 bcd 21.3 ab 19.8 abc 8.4 bc 12.8 bcd 5242 ab 75.8 abcdefg A 2889 i B 2160 h

ORS_VINTECINCO 81.8 ab 18.4 abcd 22.3 ab 16.9 abc 15.4 abc 18.4 abcd 5336 ab 76.0 abcdefg A 3241 h B 2253 h

BRS_GUABIJU 61.7 b 12.3 bcd 20.4 ab 10.8 bc 7.6 bc 12.3 bcd 4251 cde 76.3 abcdefg A 3815 g B 2301 gh

SAFIRA 82.9 ab 22.3 abc 26.4 ab 20.7 abc 18.8 ab 22.3 abc 4595 abcde 76.4 abcdefg A 2560 ij B 2304 g

CD_0964 61.7 b 14.3 abcd 23.1 ab 25.3 abc 9.0 bc 14.3 abcd 4665 abcde 76.3 abcdefg A 4000 g B 2404 gh

ORL_070215 57.9 b 10.0 bcd 17.4 ab 16.0 bc 5.9 bc 10.0 bcd 4620 abcde 75.6 bcdefg A 3262 h B 2492 gh

TBIO_MESTRE 76.0 ab 25.3 ab 32.3 ab 22.1 abc 20.1 ab 25.3 ab 5039 abcd 73.9 efg A 3780 g B 2890 f

CD_120 63.6 ab 13.8 abcd 21.6 ab 20.7 abc 8.8 bc 13.8 abcd 4405 bcde 76.1 abcdefg A 4008 g A 3733 d

CD_0968 73.7 ab 21.4 abcd 27.8 ab 29.5 ab 17.0 abc 21.4 abcd 3851 e 75.0 cdefg A 4495 f B 3750 e

CD_105 69.6 ab 15.8 abcd 23.0 ab 52.5 a 11.0 abc 15.8 abcd 4810 abcd 72.8 fg A 5142 d B 4196 c

IPR_CATUARA 97.5 a 32.7 a 33.6 a 29.0 abc 31.9 a 32.7 a 4131 de 76.3 abcdefg A 4659 e B 4461 c

BRS_GUAMIRIM 78.2 ab 16.3 abcd 20.5 ab 15.2 bc 13.3 abc 16.3 abcd 4591 abcde 76.6 abcdefg A 6411 b B 4518 c

CD_150 80.4 ab 23.1 abc 29.7 ab 23.2 abc 18.2 ab 23.1 abc 4192 cde 76.2 abcdefg A 6297 c B 4885 c

BRS_GRALHA_AZUL 72.9 ab 17.2 abcd 23.4 ab 23.0 abc 12.9 abc 17.2 abcd 4474 bcde 74.2 defg A 6138 c B 5691 b

BRS_TANGARA 80.6 ab 22.1 abc 27.5 ab 31.7 abc 17.8 ab 22.1 abc 4230 cde 72.6 g A 11791 a B 8968 a

F test 3.4** 4.2** 2.1* 3.4** 4.5** 4.2** 6.8** 6.8** 1420.3** 1465.1**

Experiment C.V. 37.8 18.2 8.6 14.3 25.4 18.2 7.0 1.9 1.2 1.2

Overall Mean 68.9 16.5 23.2 21.6 12.5 16.5 4703 76.2 A 3850 B 3069

Table 1. Resistance to FHB and DON accumulation in whole grain flour and patent flour in different wheat genotypes during the 2011 and 2012 growing seasons in the field experiments conducted in Guarapuava, Paraná, Brazil.

De Almeida, et al., submitted

september 24 st 2015 screening wheat genotypes for whole grain flour milling juliano luiz de almeida...

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