Società Italiana di Agronomia
Atti del XLVIII Convegno Nazionale
Società Italiana di Agronomia
Proceedings of the XLVIII
Conference of the Italian Society for Agronomy
University of Perugia
Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Borgo XX giugno, 74
Perugia
18-20 September 2019
Società Italiana di Agronomia
A cura di Edit by
Giovanna Seddaiu Paolo Benincasa
Comitato Scientifico Scientific Committee
Carlo Grignani Michele Pisante Giovanni Argenti Paolo Benincasa Raffaele Casa Marcello Donatelli Marcella Giuliani Andrea Monti Giovanna Seddaiu
Società Italiana di Agronomia www.siagr.it
ISBN 978-88-99407-01-8
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A Comparison of Methods to Calculate N Fertilization Requirements ... 193
Michela Battisti, Andrea Ricciardelli, Carlo Grignani, Laura Zavattaro ... 193
Fertilization Strategy of Maize in Dairy Farms in Piemonte ... 195
Michela Battisti, Andrea Ricciardelli, Carlo Grignani, Laura Zavattaro ... 195
Weed Control Efficacy of Cover Crop as Green Mulching in Rice Cultivation ... 197
Silvia Fogliatto, Fernando De Palo, Marco Milan, Lorenzo Patrucco, Francesco Vidotto ... 197
Effect of Drip Irrigation and Fertigation on Maize Resource-Use Efficiency, Yield and Quality ... 199
Massimo Blandino, Eleonora Cordero, Francesca Vanara, Amedeo Reyneri ... 199
Effect of Durum Wheat Cultivar and Environment Conditions on the Content of Modified and Emerging Mycotoxins ... 201
Valentina Scarpino, Andrea Borio, Amedeo Reyneri, Massimo Blandino ... 201
Durum Wheat Ideotypes Characteristics for the Mediterranean Basin under Future Climate Conditions... 203
Gloria Padovan, Pierre Martre, Mikhail A. Semenov, Marco Bindi, Roberto Ferrise . 203 Integration of Remote Sensing and Crop Modelling for the Assessment of Tomato Water Requirements ... 205
Anna Dalla Marta, Giovanni Battista Chirico, Salvatore Falanga Bolognesi, Simone , Carlo De Michele, Marco Mancini, Filiberto Altobelli ... 205
Effect of Slow Release Fertilizers on Wheat Protein Composition in Relation to Biscuit- Making Quality ... 207
Michele Andrea De Santis, Marcella Michela Giuliani, Zina Flagella, Amedeo Reyneri, Massimo Blandino ... 207
Natural Herbicides: Weeds as a Biodiversity Resource? ... 209
Stefano Benvenuti and Marco Mazzoncini ... 209
Durum Wheat Supply Chain in Mediterranean Area: The Effects of Genotype and Low Nitrogen Level on Grain Yield and Technological Quality ... 211
Federica Carucci, Anna Gagliardi, Giuseppe Gatta, Zina Flagella, Marcella Michela Giuliani ... 211
Biodegradable Transparent Mulching for Vegetable Crops ... 213
Eugenio Cozzolino, Ida Di Mola, Lucia Ottaiano, Luisa del Piano, Mauro Mori ... 213
Agricultural-based Risk Management of an Industrial Polluted Site: a Case Study from Southern Italy ... 215
Nunzio Fiorentino, Donato Visconti, Diana Agrelli, Antonio G. Caporale, Paola
Adamo, Massimo Fagnano ... 215
207
Effect of Slow Release Fertilizers on Wheat Protein Composition in Relation to Biscuit-Making Quality
Michele Andrea De Santis1, Marcella Michela Giuliani1, Zina Flagella1, Amedeo Reyneri2, Massimo Blandino2*
1 Dip. di Scienze Agrarie, degli Alimenti e , Univ. Foggia, IT, michele.desantis@unifg,it
2 Dipartimento di Scienze Agrarie, Forestali e Alimentari, Univ. Torino, IT, [email protected] Introduction
The requirement of food industry for homogeneous wheat batches is increasing because of the progressive qualitative specialization of cereal production for the food market. Grain protein content (GPC) is one of the main quality parameters for its role in technological properties and the market classes of this cereal throughout the world. A low GPC (<10.5%) is desirable for wheat used for biscuits instead of high GPC required for bread-making. Technological requirements for biscuit-making quality of wheat are defined in terms of a soft kernel texture, a low protein content, a weak gluten strength (W) and low ratio between tenacity and extensibility (P/L) (Foca et al., 2007). Not only GPC, but protein composition has a key role in determining dough quality. Storage proteins account for about 70-80% of total GPC and are classified on the basis of their electrophoretic mobility, in monomeric -, - and -type gliadins and polymeric HMW and LMW glutenin subunits. HMW-GSs are encoded by Glu-A1, Glu-B1 and Glu-D1 genes, characterized by a known polymorphism associated with rheological differences in the final quality. Differences in terms of sub-unit expression have also a role in influencing dough properties.
Nitrogen (N) fertilisation also influences the content of grain storage proteins and rheological quality. In addition, recent studies showed how N source can influence gluten composition and quality (Xue et al., 2017), as for sulphur (S), in association with N fertilization, has an effect on both crop development and grain protein quality. The aim of this study was to gain insight into the effect of N and S fertilization strategies on grain yield (GY) and quality, with a special focus on the changes in gluten protein composition and its relationship with dough quality for the biscuit supply-chain.
Materials and Methods
Field trials were conducted in Cigliano, in the North-
237 m asl), over three growing seasons (2013/14, 2014/15 and 2015/16). The experiment was performed in a sandy silt loam soil (Typic Hapludalfs according to the USDA classification). A completely randomized block design was used with three replications and the following factorial combinations:
two red soft wheat cultivars, Artico and SY Alteo, indicated for the biscuit supply chain;
seven different N fertilization strategies. Total N rate was of 130 kg ha-1 in all treatments, with different S rate: three split fertilization treatments, applied as ammonium nitrate at tillering (GS 23) and ammonium nitrate (AN), ammonium sulfate (AS) or urea (U) at stem elongation (GS 32), were compared with four slow release (SR) fertiliser treatments with different chemical and physical mechanisms of action: ammonium nitrate with nitrification inhibitors (SR-NI), ammonium sulphate- nitrate with nitrification inhibitors (SR-NIS), ammonium sulphate-nitrate with double semipermeable coatings (SR-DC) and organic-mineral fertilisers (SR-OM) applied only at tillering (GS 23, 130 kg N ha-1). One unfertilized control with 0 kg ha-1 of N was also included.
The plot size was 7 x 1.5 m. The plots were seeded after an autumn ploughing (30 cm) and disk harrowing to prepare a suitable seedbed at a seeding rate of 450 seeds m-2. Nitrogen agronomic efficiency (NAE, kg kg-1), was determined as the ratio between (GY at Nx GY at N0) to N rate applied (130 kg ha-1).
Grain protein content (GPC) was determined according to AACC 39-10 (AACC, 2000). The rheological properties of the flours (W, P/L) were evaluated using a Chopin alveograph. Storage protein composition was assessed according to De Santis et al. (2017). Differences were evaluated in terms of percentage
208
changes between mean of SR and standard N fertilization treatments and between mean of different Srate (S65 kg ha-1 vs 0 kg ha-1 -Test.
Results
The two cultivars were characterized by a comparable agronomic response to N fertilization in relation to GPC, but showed a different P/L, higher in SY Alteo. The use of slow release (SR) fertilizers did not significantly influence GY and nitrogen use efficiency (NAE). As for the effects on grain quality, SR led to a favorable slight reduction in GPC and W with an increase in gliadin to glutenin ratio (glia/glut) (Fig.
1). On the other hand, the effect of S supply resulted in an increase of NAE and W and a significant decrease in P/L and HMW-GS/LMW-GS ratio (H/L). These modifications on gluten composition were favorable for biscuit-making only for SY Alteo which got advantage for the P/L reduction (-33%, data not shown).
Figure 5.
Percent change due to the effect of sulphur (S) application at stem elongation stage and to the slow release N fertilization strategies (SR) on nitrogen agronomic efficiency (NAE), protein content and composition and rheological properties of soft wheat for biscuit-making.-test; ns = not significant.
Conclusions
Agronomic practices, such as the use of slow release N fertilisers, can be recommended for biscuit making to achieve better qualitative requirements, without compromising the grain yield. In addition, sulphur supply might be suggested to modulate glutenin expression, especially for the C-type LMW-GS, and dough extensibility, in order to satisfy the specific supply chain requirements only for cultivar with high P/L, such as SY Alteo.
References
Foca et al., 2007. Reproducibility of the Italian ISQ method for quality classification of bread wheats: An evaluation by expert assessors. J. Sci. Food Agric. 87:839 846
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De Santis et al., 2017. Differences in gluten protein composition between old and modern durum wheat genotypes in relation to 20th century breeding in Italy. Eur. J. Agron. 87, 19 29.
Xue et al., 2017. Split nitrogen application improves wheat baking quality by influencing protein composition rather than concentration. Front Plant Sci. 738 (7):1-11.
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NAE GPC W P/L glia/glut H/L
SR v standard S65 vs S0
