Contribution no. 11-262-J from the Kansas Agricultural Experiment Station.
Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality†
Article first published online: 3 OCT 2011
Copyright © 2011 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 92, Issue 4, pages 772–775, 15 March 2012
How to Cite
Miller, R. A., Martin, T. J. and Seifers, D. L. (2012), Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality. J. Sci. Food Agric., 92: 772–775. doi: 10.1002/jsfa.4641
- Issue published online: 6 FEB 2012
- Article first published online: 3 OCT 2011
- Manuscript Accepted: 1 AUG 2011
- Manuscript Revised: 12 JUL 2011
- Manuscript Received: 24 FEB 2011
- hard wheat;
- Triticum mosaic virus;
- milling quality;
- baking quality
BACKGROUND:Triticum mosaic virus (TriMV) is a newly discovered wheat virus. Information regarding the effect of wheat viruses on milling and baking quality is limited. The objective of this study was to determine the impact of TriMV infection on the kernel characteristics, milling yield and bread baking quality of wheat. Commercial hard winter varieties evaluated included RonL, Danby and Jagalene. The TriMV resistance of RonL is low, while that of Danby and Jagalene is unknown. KS96HW10-3, a germplasm with high TriMV resistance, was included as a control. Plots of each variety were inoculated with TriMV at the two- to three-leaf stage. Trials were conducted at two locations in two crop years.
RESULTS: TriMV infection had no effect on the kernel characteristics, flour yield or baking properties of KS96HW10-3. The effect of TriMV on the kernel characteristics of RonL, Danby and Jagalene was not consistent between crop years and presumably an environmental effect. The flour milling and bread baking properties of these three varieties were not significantly affected by TriMV infection.
CONCLUSION: TriMV infection of wheat plants did not affect harvested wheat kernel characteristics, flour milling properties or white pan bread baking quality. Copyright © 2011 Society of Chemical Industry