The glossy varieties (A14 and Jing 2001) and glaucous varieties (Fanmai 5 and Shanken 99) of wheat (Triticum aestivum L.) were selected for evaluation of developmental changes in the composition and morphology of cuticular waxes on leaves and spikes. The results provide us with two different wax development patterns between leaf and spike. The general accumulation trend of the total wax load on...

Wheat (Triticum aestivum L.) ranks first among cereal crops cultivated in Russia and Russia is one of the major wheat producers in the world. Though there is a great demand for Russian wheat varieties with resistance to diseases and other environmental stress, there is a limitation at transferring resistance to crop plants by the complexity of stress tolerance traits, as most of these are quant...

We used an indirect immunofluorescence technique, using rabbit antisera against cereal protein extracts, to determine which cereal proteins bind to reticulin in tissue sections and which do not. Wheat albumin extracts and globulins and gliadin extracts from a range of different wheat varieties, and prolamine extracts of barley and rye each bound to reticulin in vitro, while prolamine extracts o...

BACKGROUND Steamed wheat bread have previously been shown to induce comparatively high postprandial plasma glucose responses, on the contrary, buckwheat products induced lower postprandial plasma glucose. The present study was to assess the effects of micronutrient enriched bread wheat variety Jizi439 and buckwheat on postprandial plasma glucose in healthy and diabetic subjects comparing with b...

Glutenins from II varIetIes of wheat representing the five different classes commonly grown in the United States were compared in terms of protein composition and sensitivity to salt precipitation. Gluten obtained from the different wheats varied from 8 to 10.5 % for soft wheats to about 9 to 11 % for hard wheats and 17 % for durums. Gliadinglutenin ratios were similar in all varieties investig...

Arabinoxylans (AX) represent the most abundant components of non-starch polysaccharides in wheat, constituting about 70% of cell wall polysaccharides. An important property of AX is their ability to form highly viscous water solutions; this peculiarity has a significant impact on the technological characteristics of wheat and determines the physiologically positive influence in consumption. Dur...

one of the most important forms of preharvest damage to wheat is caused by sunn pests. the insects insert their mouth parts into the immature grain and while injecting their saliva suck the milky juices. flour from damaged wheat results in low baking performance due to the bug proteolytic enzymes’ injected which cause the breakdown of gluten structure in the dough. in the present study three wh...

Since the first introduction of genetically engineered (GE) plants, one of the major concerns has been their potential effects on non-target organisms and ecosystem services. We focused in this study on the earthworm species Lumbricus terrestris as important ecosystem engineer and studied its performance when feeding on GE antifungal wheat. We compared litter consumption, weight change and mort...

This article investigates the effects of wheat genetic diversity and land degradation on risk and agricultural productivity in less favoured production environments of a developing agricultural economy. Drawing production data from household and plot surveys conducted in the highlands of Ethiopia, we estimate a stochastic production function to evaluate the effects of variety richness, land deg...