Sprout damage in durum wheat (Triticum turgidum L. var. durum) is caused by pre-harvest sprouting. It reduces seed quality and causes a loss of starch gel viscosity, which negatively affects the pasta industry. The objectives of this research were to study the relationship between sprouting score and sprout damage in two durum wheat populations grown at Langdon, and Prosper, ND, to test the sensitivity of the stirring number test compared with the falling number test for estimating sprout damage, and to evaluate the effect of cutting date on sprout damage. A negative correlation between sprouting and sprout damage was detected in both populations. The stirring number test was more sensitive than the falling number method, but the two tests were positively correlated when sprouted and sound seeds were used. Cutting date did not significantly affect sprouting score. There was no significant cutting date × genotype interaction. Viscosity loss due to sprouting was complete in the two populations.
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Gelin, J.R., Elias, E.M., Manthey, F.A. et al. Study of the Relationship Between Sprouting Score and Sprout Damage in Durum Wheat (Triticum turgidum L. var.durum). CEREAL RESEARCH COMMUNICATIONS 35, 53–61 (2007). https://doi.org/10.1556/CRC.35.2007.1.7
- durum wheat
- pre-harvest sprouting
- sprout damage
- falling number
- stirring number