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Corelation between the sunn pest attack and the black point and their effect on the bread making quality of wheat

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dc.contributor.author Grădinaru, Crina–Liana
dc.contributor.author Ulea, Eugen
dc.contributor.author Lipșa, Florin-Daniel
dc.contributor.author Florea, Andreea Mihaela
dc.date.accessioned 2021-04-15T07:03:50Z
dc.date.available 2021-04-15T07:03:50Z
dc.date.issued 2017
dc.identifier.citation Grădinaru, Crina–Liana, Eugen Ulea, Florin-Daniel Lipșa, Andreea Mihaela Florea. 2017. "Corelation between the sunn pest attack and the black point and their effect on the bread making quality of wheat". Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie 60(2): 257-262.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/823
dc.description.abstract The main problem with the 2016’s harvest relates to the high proteolytic activity as a consequence of the sunn pest attack and the presence of the Black Point. The scientific name of the sunn pest is Eurygaster integriceps. The sunn pest is an oligophagous insect thriving on wheat cultures and attacking both the cultivated grains as well as the spontaneous grasses. The damage produced by this pest is both in terms of quality and quantity. According to other scientific research, the Black Point is a disease affecting the wheat and is a result of the attack caused by some pathogenic agents. It can be easily observed since it manifests itself by giving the grain a darker colour especially around the embryo. Few studies were conducted regarding this disease and the existing ones underline the fact that the Black Point could not affect the grain’s quality. The research carried out on the harvested wheat in 2016 shows a strong presence of the Black Point corresponding with a colour change to a greyish tint in the resulting flour. Studies have shown that the stronger the attack on the wheat is, the stronger the tint in the resulting flour. As a follow-up of these studies, a strong connection between the sunn pest’s attack and the presence of the Black Point was found. If the sunn pest damage is of high percentage then the black point is more likely to appear, determining a decrease in the bread making quality of the resulting milled flour. To improve the bread-making quality solutions were found, but the grey tint of the attacked flour could not be corrected, this tint being present in the bread’s core as well. en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi en_US
dc.subject Black Point en_US
dc.subject sunn pest of the wheat en_US
dc.subject pests en_US
dc.title Corelation between the sunn pest attack and the black point and their effect on the bread making quality of wheat en_US
dc.type Article en_US
dc.author.affiliation Crina–Liana Grădinaru, Eugen Ulea, Florin-Daniel Lipșa, Andreea Mihaela Florea, “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine. Iaşi
dc.publicationName Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie
dc.volume 60
dc.issue 2
dc.publicationDate 2017
dc.startingPage 257
dc.endingPage 262
dc.identifier.eissn 2069-6727


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