Zhang Huanhuan, Zhang Bo, He Huagang, Zhang Lulu, Hu Xinkang, Wu Chundu
School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China.
School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods. 2025 Apr 1;14(7):1236. doi: 10.3390/foods14071236.
Wheat plays a crucial role in global food security; however, in recent years, Fusarium Head Blight (FHB) has severely impacted both wheat yield and quality. Strong oxidative free radicals, with high oxidation potential and rapid reaction rates, offer an effective approach for pollutant degradation and microbial inactivation. In this study, the control effect of strong oxidizing radicals on FHB was evaluated by comparing the untreated control group (JM23), which was infected with FHB, to the experimental group (FG06), which was treated with strong oxidizing radicals following FHB infection. The results show that FG06 achieved a control effectiveness of 87.87%. The study also assessed grain characteristics and milling quality. Statistical analysis revealed that FG06 had a slightly lower flour extraction rate (71.24%) compared to the control wheat (JM23), but it exhibited competitive flour whiteness (81.30) and a gluten index of 85.50%. The dough stability at 10 min was 27.00 FE, while several gelatinization parameters were significantly lower than JM23. However, FG06 had higher protein content (10.94%), flour protein content (10.70%), ash content (0.58%), wet gluten content (28.70%), dry gluten content (9.40%), and sedimentation value (73.00 mL), all significantly higher than those of JM23. Additionally, FG06 had a gelatinization temperature of 68.61 °C, similar to JM23. Overall, Strong oxidizing radicals as an alternative to conventional pesticides not only effectively controls FHB but also maintains or even enhances wheat milling and processing quality, promoting more sustainable agricultural practices.
小麦在全球粮食安全中发挥着关键作用；然而，近年来，小麦赤霉病严重影响了小麦的产量和品质。具有高氧化电位和快速反应速率的强氧化自由基为污染物降解和微生物灭活提供了一种有效方法。在本研究中，通过将未处理的感染小麦赤霉病的对照组（JM23）与感染小麦赤霉病后用强氧化自由基处理的实验组（FG06）进行比较，评估了强氧化自由基对小麦赤霉病的防治效果。结果表明，FG06的防治效果达到了87.87%。该研究还评估了籽粒特性和制粉品质。统计分析表明，与对照小麦（JM23）相比，FG06的出粉率略低（71.24%），但其面粉白度（81.30）和面筋指数为85.50%，具有竞争力。10分钟时面团稳定性为27.00 FE，而几个糊化参数显著低于JM23。然而，FG06的蛋白质含量（10.94%）、面粉蛋白质含量（10.70%）、灰分含量（0.58%）、湿面筋含量（28.70%）、干面筋含量（9.40%）和沉降值（73.00 mL）均显著高于JM23。此外，FG06的糊化温度为68.61℃，与JM23相似。总体而言，强氧化自由基作为传统农药的替代品，不仅能有效防治小麦赤霉病，还能维持甚至提高小麦制粉和加工品质，促进更可持续的农业实践。
