Wang Jinhua, Pawelzik Elke, Weinert Joachim, Zhao Qinghua, Wolf Gerhard A
Institute of Agricultural Chemistry, University of Göttingen, Carl-Sprengel-Weg 1, D-37075 Göttingen, Germany.
J Agric Food Chem. 2004 Dec 15;52(25):7593-600. doi: 10.1021/jf0402779.
Fungicides are applied to crop plants to ensure disease protection and improve growth. To assess the effects of five commercial foliar and spike fungicides in four different combinations on wheat (Triticum aestivum L.), various quality parameters and flour processing properties, including baking quality, were determined. Three commonly used wheat cultivars with different quality classes (E, B, and C) were tested. Falling number, crude protein content, water absorption ability, protease activity, viscosity, and the free amino acid content were mainly lower in the fungicide-treated grains than in the untreated grains. None of the fungicides caused any significant changes in the wet gluten content, dough properties, the mono- and oligosaccharide content, or the breadmaking quality. In general, the commercial fungicide treatments did not cause any statistically significant differences between the treated and the untreated samples with respect to the quality parameters analyzed, although there were indeed significant differences between the three cultivars themselves.
杀菌剂被施用于农作物以确保病害防护并促进生长。为评估五种市售叶面和穗部杀菌剂以四种不同组合施用于小麦（普通小麦）时的效果，测定了包括烘焙品质在内的各种品质参数和面粉加工特性。对三个不同品质等级（E、B和C）的常用小麦品种进行了测试。与未处理的籽粒相比，经杀菌剂处理的籽粒中降落数值、粗蛋白含量、吸水能力、蛋白酶活性、粘度和游离氨基酸含量大多较低。没有一种杀菌剂使湿面筋含量、面团特性、单糖和寡糖含量或面包制作品质发生任何显著变化。总体而言，尽管三个品种本身之间确实存在显著差异，但就所分析的品质参数而言，市售杀菌剂处理在处理样品和未处理样品之间未造成任何统计学上的显著差异。
