Composição química, qualidade industrial e fisiológica de sementes de trigo cultivadas em diferentes ambientes

Abstract

Wheat stands out for being one of the most cultivated and consumed cereals worldwide. In order to meet the demand for works that seek to improve seed quality aiming at high yields and nutritional wealth, research is constantly developing. In this context, the present study aimed to evaluate the chemical composition, industrial and physiological quality of wheat seeds produced in different environments in Rio Grande do Sul. The experiment was carried out in the municipalities of Cachoeira do Sul, Vacaria, Santo Augusto, São Gabriel and Cruz Alta with cultivars Tbio Sinuelo, Tbio Mirante, ORS 1403 and LG Oro. The design was in randomized blocks, organized in a 5 x 4 factorial scheme (cultivation sites x cultivars), arranged in three replications. Chapter I included the following chemical composition analyzes: moisture, protein, lipids, crude fiber, ash and starch carried out before and after a 24-month storage period and analyzes to assess the physiological quality of the seeds: germination, first germination count , accelerated aging, emergency in the field, electrical conductivity, mass of a thousand seeds and hectolitre weight. Chapter II consisted of analyzing the industrial quality through the chromaticity variables a* and b*, luminosity, falling number, gluten strength, toughness / extensibility ratio, extensibility, wet gluten, gluten index, water absorption, mass stability, mixture tolerance index and time of mass development. In chapter I the chemical composition varied according to the cultivar used and the place of cultivation, being possible to select the characters of interest for a given industrial purpose. The seeds of the cultivar Tbio Mirante produced in Vacaria have superior physiological quality, showing greater vigor by the tests carried out, but a higher content of starch in its chemical composition when produced in São Gabriel. In chapter II, the cultivars studied in the five environments fell into the bread and breeder classes, with emphasis on the Vacaria environment, since the cultivars produced in this one showed whiter flour color, being preferable for the final consumer.