Eng. Simona Maria AVRAM (MAN) - USAMV Cluj-Napoca

UNIVERSITY OF AGRICULTURAL
SCIENCES AND VETERINARY MEDICINE
CLUJ-NAPOCA
DOCTORAL SCHOOL
FACULTY OF AGRICULTURE
Eng. Simona Maria AVRAM (MAN)
THE QUALITY OF WHEAT VARIETIES FROM
THE CENTRAL TRANSYLVANIA AND THE
IDENTIFICATION OF MYCOTOXINS
CONTAMINATION
(SUMMARY OF Ph.D. THESIS)
CLUJ - NAPOCA
2011
XXVIII
SCIENTIFIC COORDINATOR
Prof.univ.Ph.D. Sevastiţa MUSTE

CONTENT
INTRODUCTION................................................................................................................XXX
1. AIM AND OBJECTIVES............................................................................................... XXXI
2. MATERIAL AND METHOD ....................................................................................... XXXII
2.1. EXPERIMENTAL FACTORS................................................................................ XXXII
2.2. THE BIOLOGICAL MATERIAL..........................................................................XXXIV
2.3. RESEARCH METHODS........................................................................................XXXV
3. REZULTS AND DISCUSSIONS..................................................................................XXXV
3.1. RESULTS REGARDING THE INFLUENCE OF THE EXPERIMENTAL FACTORS ON
THE QUALITY OF WINTER WHEAT.........................................................................XXXV
3.1.1. The influence of climatic conditions on the quality of wheat .............................XXXV
3.1.2. The influence of variety on the wheat quality...................................................XXXVI
3.1.3. The influence of fertilization on the wheat quality............................................XXXVI
3.1.4. The influence of treatment on the wheat quality ............................................. XXXVII
3.1.5. Interaction factors (years, , variety, agrofond and treatment) on quality parameters of
the wheat ..................................................................................................................XXXIX
3.2. RESULTS REGARDING QUALITY THE WHEAT VARIETIES CULTIVATED IN
TWO AREAS DIFFERENT CLIMATIC (TURDA AND TARGU MURES)................XXXIX
3.2.1. The influence of culture area on the wheat quality...........................................XXXIX
3.2.2. The influence of fertilization on wheat quality cultivated in two areas different
climatic (Turda and Targu Mures)...................................................................................XL
3.2.3. The influence of variety on wheat quality cultivated in two areas different climatic
(Turda and Targu Mures)................................................................................................XLI
3.2.4. Interaction factors (the area of culture, agrofond and variety) on quality parameters of
the wheat ...................................................................................................................... XLII
3.3. RESULTS ON THE IDENTIFICATION OF THE FACTORS STUDIED
PARTICIPATION RATES FOR THE INTERACTION TO ACHIEVE THE QUALITY OF
THE WINTER WHEAT ................................................................................................... XLII
3.4. CORRELATIONS BETWEEN QUALITY PARAMETERS OF THE WHEAT UNDER
THE INFLUENCE OF THE STUDY FACTORS ............................................................XLIV
3.5. REGRESSION ANALYSIS POSITIVELY CORRELATED BETWEEN THE QUALITY
PARAMETERS ............................................................................................................... XLV
3.5.1. The relationship between protein content and the wet gluten ...............................XLVI
3.5.2. The relationship between protein content and the gluten index ............................XLVI
3.5.3. The relationship between protein content and the Zeleny index ..........................XLVII
3.5.4. The relationship between wet gluten and the gluten index ..................................XLVII
3.5.5. The relationship between wet gluten and the Zeleny index ............................... XLVIII
3.5.6. The relationship between gluten index and the Zeleny index ............................ XLVIII
3.6. RESULTS OF TOTAL AFLATOXIN CONTAMINATION OF WHEAT APPLYING
HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY (HPLC)......................XLIX
3.6.1. Qualitative determination of total aflatoxins (B1, B2, G1, G2) for winter wheat grown
from to SCDA Turda and SCDCB Targu Mures...........................................................XLIX
4. GENERAL CONCLUSIONS AND RECOMMENDATIONS.............................................. LI
SELECTIVE BIBLIOGRAPHY.............................................................................................LIII
XXIX

INTRODUCTION
The special value of the grains for food and diet resulting from advantages they
offer over other raw materials of food industry.
The main topic of our research is focused on the wheat because of its great
importance as food, providing a lot of carbohydrates and proteins necessary to human
and release more than half the calories consumed by mankind, being the main raw
material in bakery industry.
Knowing the biological features of wheat is an essential step both ingenetic and breeding
studies and in research related to cultivation technology and processing which aims to
achieve quality standards to ensure quality by-products, but also safe for consumption.
The potential of the production hence the quality and safety by applying a culture
technology which has the starting point for balanced fertilization, disease control (in
particular, which are transmitted by seed), keeping the clean chain of weeds, pest control,
harvesting at full maturity and proper storage.
The clover grown in different climatic conditions, fertilization and treatment are
important factors for achieving high yields, quality and safe for consumption, for which
reason we conducted research into the.
Experience has shown that the storage of grain, grist products and bakery may
occur a microflora under certain conditions enhancing the growth and production of
mycotoxins.
The main mycotoxins that occur in cereals and cereal products, that are regulated
in European Community, are aflatoxins, ochratoxins, deoxynivalenol and zearalenone.
The recent European studies shown high levels of mycotoxins present in cereals
and cereal by-products. These results call requires vigilance and measures to protect
consumers and to increase confidence in the products that best exploits the nutrition
potential of the grains.
The results obtained during these studies can be useful for wheat production in
determining the optimal dose for basic fertilization and the ideal combination of
treatments applied during the season to obtain high-quality wheat crops.
Identification of mycotoxin contamination of wheat processors is important
because, although mycotoxins contamination occurs during the vegetation, their levels
may increase substantially during storage and industrial processing.
STRUCTURE OF THE THESIS
The thesis is divided into two main parts, first part including the current state of
knowledge in the field, and the second part, own research results and discussion,
conclusions and bibliography.
FIRST PART: CURRENT STATE OF KNOWLEDGE, has three chapters:
Chapter 1. The concept of the wheat quality and its importance, describes the
history and importance of wheat, geographical distribution, chemical composition and
nutritional value of its, and the importance of ecological, biological and technological
factorson the wheat quality.
XXX

Chapter 2. The importance of microflora and mycotoxin xontamination of
grain quality, describes sources of contamination and structure of microflora
contamination, conditions that favor development needs of microorganisms, prevention
of mold contamination and inactivation of mycotoxins, and a description of the main
fungi producers of aflatoxins.
Chapter 3. Mycotoxins, food comtaminants that affect food safety, includes
information on the incidence of mycotoxins in cereals, a general description of aflatoxins,
as well as legislation issues related to cereals mycotoxins.
PART TWO: PERSONAL RESEARCH, is strictured in five chapters, and
include: motovation, purpose and objectives, materials and methods, the study of pedoclimatic
conditions during conducting research, results and discussions, conlusions and
recommendations.
Chapter 4. Thesis aim and main objetives, includes motivation and objectives of
the research done.
Chapter 5. Materials and methods, in which experimental factors are presented,
as well as biological material and research methods involved.
Chapter 6. Research about the pedo-climatic conditions in that study were
carried out, are presented in terms of geographical and pedo-climatic conditions in the
region that were taken into study.
Chapter 7. Rezults and discussions, describes the results and discussions are
presented to each objective.
The second part is ending with Chapter 8. Conclusions and recommendations
of the study and associated References.
1. AIM AND OBJECTIVES
The purpose of the research was the influence of ecological, biological and
technological quality of wheat grown in central Transylvania and the identification
and assessment of aflatoxin contamination of raw materials used in bakery.
The research objectives are:
· involvement of ecology, biology and technology factors and their interaction on
the quality of winter wheat;
· comparative study on quality of wheat varieties, cultivated in two different pedoclimatic
areas (Turda and Targu Mures);
· participation rates to identify the factors studied and their interaction to achieve
the quality indicators of winter wheat;
· relationships between the parameters studied in order to know the degree of
association between them;
· identification of aflatoxins in wheat, used as raw material to obtain flour and
bakery products.
XXXI

2.1. EXPERIMENTAL FACTORS
2. MATERIAL AND METHOD
To achieve the goal of involvement of ecology, biology and technology and their
interaction on the quality of winter wheat in 2008, 2009, 2010, was organized at the
Agricultural Research and Development Station Turda, an stationary polifactorial type of
experience by the subdivided parcels method with four experimental factors in three
repetitions (experiment 1).
Experience 1: Influence of variety, agrofond and complextreatment with foliar
fertilizers, fungicides and insecticides, on the quality of winter wheat in different climatic
conditions, between following ranges:
Factor A: production year in terms of pedo-climatic conditions, between
following ranges:
A1 – 2007 – 2008 (Mt.)
A2 – 2008 – 2009
A3 – 2009 – 2010
Factor B: variety, with the following ranges:
B1 – Arieşan (Mt.)
B2 – Apullum
B3 – Dumbrava
Factor C: base fertilization, with following ranges:
C1 – N40P40 kg/ha at sowing (Mt.)
C2 – N40P40 kg/ha at sowing + N20P20 kg/ha at the resumption of vegetation in spring
Factor D: complex combination of treatments with foliar fertilizers, fungicides
and insecticides at four different phenological moments significant for vegetation with
following ranges (table 1).
Graduation
The resumntion
of vegetation
Graduations factor D (vegetation treatments)
Fenofaza end twin step
and herbicide step
XXXII
Fenofaza of
bellows
Table 1
Fenofaza of
flowering
D1(Mt.) ÎF + IS ÎF ÎF+FG+IS ÎF+FG+IS
D2 - ÎF + IS ÎF+FG+IS ÎF+FG+IS
D3 - ÎF + IS - ÎF+FG+IS
D4 ÎF + IS ÎF + IS - ÎF+FG+IS
ÎF – foliar fertilizers Polyfeed 19:19:19 + microelemente 5kg/ha
IS-isecidices: Capypso 100 ml/ha in phenophase 1 and 2, Proteus 0,4 1/ha in phenophase 3 şi 4
FG - fungicid Falcon 480 EC 0,6 1/ha in phenophase 3 and Prosaro 11/ha in phenophase 4
The combination of factors and graduations, for each variety result of experience
polyfactoriala type 3 x 3 x 2 x 4, with 72 variants, like, presented in Table 2.

Presenting of experimental’s variants in first experience
A1 (2007/2008)
B1 (ARIEŞAN) B2 (APULLUM) B3 (DUMBRAVA)
XXXIII
Table 2
C1 (N40P40) C2 (N60P60) C1 (N40P40) C2 (N60P60) C1 (N40P40) C2 (N60P60)
D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4
A2 (2008/2009)
B1 (ARIEŞAN) B2 (APULLUM) B3 (DUMBRAVA)
C1 (N40P40) C2 (N60P60) C1 (N40P40) C2 (N60P60) C1 (N40P40) C2 (N60P60)
D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4
A3 (2009/2010)
B1 (ARIEŞAN) B2 (APULLUM) B3 (DUMBRAVA)
C1 (N40P40) C2 (N60P60) C1 (N40P40) C2 (N60P60) C1 (N40P40) C2 (N60P60)
D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4 D1 D2 D3 D4
Previous cropping was the soy beans. The experiments were made each year
according to the experimental design, taking into account the best times for cropping, in
terms of optimisation. Experimental plot area was of 3m x 7.5 m (22.5 m 2 ) in three
repetitions.
Due to the experiment 1, complex treatments were carried out at important
moments during the vegetation phonological wheat, aiming their influence on quality
indices to achieve the goal of identification of aflatoxins in wheat, raw material, to obtain
flour and products bread is done in the experimental fields at SCDA Turda and Mures in
2009/2010 a polyfactorial experiment following the subdivided parcels method in three
repetitions (experiment 2).
Experience 2: Influence of variety and agrofond contamination with
mycotoxins on the quality of winter wheat in different climatic conditions, with the
following ranges:
Factorul A – the area of culture with the following ranges:
A1 – Turda (Mt.)
A2 – Targu Mures
Factorul B – base fertilization, with the following ranges:
B1 – unfertilized (Mt.)
B2 – fertilized with N40P40
Factorul C – variety, with the following ranges:
C1 – Arieşan (Mt.)
C2 – Apullum
C3 – Dumbrava
C4 – Turda 2000
C5 – Exotic
C6 – Faur
C7 – Serina
C8 – Glosa
C9 – Josef
C10 – Dropia

Experiments were placed in strict compliance with three repetitions of wheat
cultivation technology for tracking the experimental factors.
Soil tillage consisted of stubble-turning with a disc harrow, followed by plowing
at 20 cm and two works with disc harrow for seedbed formation, the previous plant used
being a spring plant.
The combination of factors and graduations, for each kind of results of
polyfactorial experiments variants of 10 x 2 x 2, with 40 variants, alike, are shown in the
Table 3.
Presenting of experimental’s variants in the second experience
A1 (TURDA) A2 (TÂRGU MUREŞ)
B1 (N0P0) B2 (N40P40) B1 (N0P0) B2 (N40P40)
C1 (Arieşan) C1 (Arieşan) C1 (Arieşan) C1 (Arieşan)
C2 (Apullum) C2 (Apullum) C2 (Apullum) C2 (Apullum)
C3 (Dumbrava) C3 (Dumbrava) C3 (Dumbrava) C3 (Dumbrava)
C4 (Turda 2000) C4 (Turda 2000) C4 (Turda 2000) C4 (Turda 2000)
C5 (Exotic) C5 (Exotic) C5 (Exotic) C5 (Exotic)
C6 (Faur) C6 (Faur) C6 (Faur) C6 (Faur)
C7 (Serina) C7 (Serina) C7 (Serina) C7 (Serina)
C8 (Glosa) C8 (Glosa) C8 (Glosa) C8 (Glosa)
C9 (Josef) C9 (Josef) C9 (Josef) C9 (Josef)
C10 (Dropia) C10 (Dropia) C10 (Dropia) C10 (Dropia)
XXXIV
Table 3
Throughout the growing season has followed the influence of climatic factors on
the development of plant varieties resistancem to stressors with a particular emphasis on
the influence of technological factors on the qualitative characteristics, especially for
baking ones.
Samples were taken from SCDA Turda and SCDCB Mures, both units are located
in the centre of Transylvania. Samples collection and training was conducted in
compliance with existing standards SR ISO 13690/2001, replacing STAS 1068-75.
For each experience, at harvest, samples were chosen and retained of foreign
bodies, being storage in paper bags at 20 C to determine the physicochemical and
backing characteristics. In the study were prepared samples to determine contamination
with mycotoxins, which are stored at 3-4 C until the determination in the laboratory.
2.2. THE BIOLOGICAL MATERIAL
In order to study the influence of ecology, biology and technology on the quality
of bread wheat (one made in SCDA Turda experience, from 2007 to 2010) were used
three winter wheat clovers, namely Ariesan, Apullum and Dumbrava. For experiement 2
on comparative study of wheat quality and identification of aflatoxins contamination
were taken into study ten winter wheat varieties domestic and imported, cultivated in the
same technological conditions of the same year (2009/2010), but in different areas at
SCDA Turda and SCDCB Targu Mures.

The studies involved following winter wheat clovers: Ariesan, Apullum,
DUmbrava, Turda 2000, Exotic, Faur, Serina, Glosa, Josef and Dropia.
2.3. RESEARCH METHODS
In order to assess the quality of wheat clover we determined moisture by drying
method in the oven, hectolitre mass was assessed by the hectolitice balance, protein
content was determined by Kjeldahl method, wet gluten content was assessed by
washing with sodium chloride solution with sodium chloride solution 2%, the
deformation index gluten was assessed by using the formula, Zeleny sedimentation index,
based on particle sedimentation method of flour in the presence of lactic acid and
Bromophenol blue, followed by reading the volume of sediment and falling index with
the index Falling number equipment.
The identification of mycotoxins were done by the method of assessment of all
aflatoxins of vegetable origin by high performance thin layer chromatography (HPTLC),
based on a method of extraction from Camag with methanol and distilled water.
3. REZULTS AND DISCUSSIONS
3.1. RESULTS REGARDING THE INFLUENCES OF THE EXPERIMENTAL
FACTORS ON THE QUALITY OF WINTER WHEAT
3.1.1. The influence of climatic conditions on the quality of wheat
In 2008/2009, years characterized as thermally hot and dry excessively; all quality
parameters analyzed were favourable influenced by climatic conditions of the year
recording significant positive differences compared to2007/2008, considered as control.
Protein content increased by 5.04% in 2008/2009 (from 9.31% to 14.35%) and to
1.05% in 2009/2010 (from 9.31% to 10.36%) and wet gluten increased by 18.62% (from
16.11% to 34.73%) in 2008/2009 and 2009/2010 increase to 4.11%.
In 2009/2010, a year characterized with normal temperature values, but excessive
rain, only the protein content, wet gluten content and quality of gluten index (index of
deformation and gluten index) showed significant positive differences towards the
control. Thus hectolitric mass increases from 75.94 kg /hl to 79.50kg /hl (+3.56), in
2008/2009 and in 2009/2010 decreased to 72.15 kg /hl, accounting significantly negative
differences (-3.78) compared to the control.
The deformation index registered a slight increase from 3.61mm to 4.67mm in
2008/2009 to 5.11 mm in 2009/2010 while the gluten index registered a considerable
increase from 28.42% to 58.13% (+29.71), in 2008/2009 and from 28.42% to 39.71% in
2009/2010.
In terms of sedimentation index and drop index we noted in 2008/2009, a
significant positive differences (+17.69 for sedimentation index and +16.90 for index
fall), while in 2009/2010, which was excessively rainy year is very significant negative (-
5.71 and -172.13 for sedimentation index for index fall) differences. These values show
the importance of climatic conditions on the quality of protein and especially the amylase
activity.
XXXV

3.1.2. The influence of variety on the wheat quality
The variety is one of the most important factors in wheat culture technology.
In terms of genetics, there are quite high differences between varieties of wheat
depending on the content of protein substances. For wheat the protein and gluten content
are two hereditary characteristics that are strongly influenced by the environmental
factors and culture conditions.
The three studied, wheat varieties, Arieşan, Apullum and Grove, are clearly
different regarding thir quality for bread.
Thus, the variety Arieşan used as a blanck in the analyzed experiences is the
largest variety from the area production, being known for its high production potential
associated with a good crop quality. For all the analyzed quality parameters, this variety
has proven to have a better quality than the varieties Apullum and Dumbraba, with values
of 74.55 kg / hl for hectolitrical weight, 11.80% for protein content, 25.45% for wet
gluten content, 5.38 for deformation index, 43.46 % for falls index and 37.33 ml for the
Zeleny index. Apullum and Dumbrava wheat varieties have shown very significant
negative differeces for all the quality parameters, except the hectoliter weight, which
showed very significant positive differences compared to the blanck, by increasing the
hectoliter mass from 74.55 kg/hl to 78.20 kg/hl ( 3.65%) from the Apullum variety, and
from 74.55 kg/hl to 74.85 kg/hl (0.30%) for the Dumbrava variety.
A decreased of the α-amylase activity was also noticed for the Dumbrava variety,
that has shown very significant negative differences (-32.43) by raport to the Arieşan
variety, considered as blanck.
3.1.3. The influence of fertilization on the wheat quality
An important factor for wheat quality is the fertilization which by differential
amounts of nitrogen and phosphorus given to plants in various stages of vegetation can
affect the gluten proteins accumulation in the wheat grains, with repercussions on their
qualitative characteristics.
The fertilization variety for seeding N40P40 kg/ha, was chosen as blank in the
three-year experience achieved at ARDS Turda.
Significant positive values were noticed for all the analyzed parameters, except the
drop index which shown very significant negative values by report to the dose of
fertilization applied (-18.0).
Applying the nitrogen and phosphorus dose during seeding and in the spring,
when the vegetation in the spring (N60P60) an increase of the quality parameter values
has been noticed depending on the studied variety. The hectoliter weight increased by
0.29 - 0.89 kg / hl (figure 1), the protein by 0.75 - 1.17% (figure 2), the wet gluten by
3.67 - 4.09% (figure 3),the gluten index by 4.08 - 6.83% (figure 4) and the sedimentation
index by 4.28 - 6.67 ml (figure 5). Also it was noticed that all the quality parameters,
regardless of fertilization applied, the Arieşan wheat variety has showed the highest
values, except the hectoliter mass, which recorded the highest values regardless the
fertilization applied for Apullum variety.
XXXVI

DUMBRAVA
(+0.29)
APULLUM
(+ 0.57)
ARIEŞAN
(+0.89)
74.71
74.11
74.99
74.99
78.48
77.91
70 72 74 76 78 80
Masa hectolitrică/Weight test (kg/hl)
N60P60***
N40P40(Mt.)
Fig. 1 The evolution of weight test depending on fertilization at winter
wheat varieties (SCDA Turda)
DUMBRAVA
(+4.09)
APULLUM
(+3.98)
ARIEŞAN
(+3.67)
20.22
21.35
23.61
24.31
25.33
27.28
10 15 20 25 30
Gluten umed/Wet gluten (%)
N60P60***
N40P40(Mt.)
Fig. 3 The evolution of wet gluten depending on fertilization at winter
wheat varieties (SCDA Turda)
DUMBRAVA
(+6.67)
APULLUM
(+5.56)
ARIEŞAN
(+4.28)
XXXVII
DUMBRAVA
(+0.97)
APULLUM
(+1.17)
ARIEŞAN
(+0.75)
10.42
10.63
11.39
11.79
11.53
9 9.5 10 10.5 11 11.5 12 12.5
Conţinut de proteină/Protein content
(%)
12.27
N60P60***
N40P40(Mt.)
Fig. 2 The evolution of protein content depending on fertilization at
winter wheat varieties (SCDA Turda)
DUMBRAVA
(+6.83)
APULLUM
(+4.92)
ARIEŞAN
(+4.08)
37.58
39.33
41.42
44.42
44.25
45.5
5 15 25 35 45 55
Indice glutenic/Gluten index (%)
N60P60***
N40P40(Mt.)
Fig 4 The evolution of gluten index depending on fertilization at
winter wheat varieties (SCDA Turda)
38.83
32.17
38.25
32.69
39.47
35.19
5 15 25 35 45
Indice Zeleny/Zeleny index (ml)
N60P60***
N40P40(Mt.)
Fig. 5 The evolution of Zeleny index depending on fertilization at winter
wheat varieties (SCDA Turda)
3.1.4. The influence of treatment on the wheat quality
The success of wheat crops is often conditioned by the appearance of different
diseases and pests which by the realized attack helps to the production potential and
varieties quality decreasing below the provided agrotechnical conditions. During the
growing season the wheat crop monitoring is necessary, by using in time the insecticides
and fungicides that are necessary to fight diseases and pests, and also by foliar fertilizer
application when the vegetation is regained in order to get a better crop quality.
The graphical representation of the quality parameters evolution, for each studied
variety was realized depending on the treatments applied during wheat growing season.
The treatment variety D1, for which complex treatments have been applied to all four
major phenological moments, was considered as blank.

For all the experimental variants by applying treatments in different stages of
vegetation, significant positive or negative differences was noticed for all the analyzed
quality parameters except the deformation and failure index where insignificant
differences were noticed in most variants.
Regarding the quality parameters: protein content (figure 7), wet gluten (figure 8),
indicating gluten (figure 9) and Zeleny sedimentation index (figure 10), very significant
negative differences were observe compared to the blank for all the studied wheat
varieties. The treatment variety D1, for which were applied vegetation treatments in all
four major phenological times, the highest values of 11.33% - 12.41% for protein,
23.38% - 25.86% for wet gluten, 43.33% - 46% for index gluten, 36.83 ml - 39.83 ml for
sedimentation index have been recorded.
Concerning the hectoliter weight (figure 6), very significant positive differences
have been noticed compared to the blank (D1) for all wheat varieties, for treatment
variants D3 and D4, which suggest an increase of grains filling capacity by not applying
treatments during skin phase.
Masa hectoliotrică/Weight test
(kg/hl)
79
78
77
76
75
74
73
72
71
75.09
74.84
74.56
73.71
78.19
78.58 78.49
78.19
75.39
75.18
74.7
74.13
Arieşan Apullum Dumbrava
D1 (Mt.)
D2 (ooo)
D3 (***)
D4 (***)
Fig. 6 The evolution of weight test depending on treatment
Conţinut de proteină/Protein
content (%)
12.5
12
11.5
11
10.5
10
9.5
12.41
11.92
11.78
11.5 11.5
11.36 11.33
11.08
10.91 10.9110.88
10.49
Arieşan Apullum Dumbrava
D1 (Mt.)
D2 (ooo)
D3 (ooo)
D4 (ooo)
Fig. 7 The evolution of protein content depending on treatment
Indice Zeleny/Zeleny index (ml)
40
39
38
37
36
35
34
33
32
31
30
39.83
37.56
37.11 37.56
34.83
35
33.67
35.67
Gluten umed/Wet gluten (%)
Indice glutenic/Gluten index (%)
30
25
20
15
10
5
0
XXXVIII
25.86 26.34
25.48
24.12 24.5723.61
23.08 23.38
22.09 22.4721.16 22.06
Arieşan Apullum Dumbrava
D1 (Mt.)
D2 (-)
D3 (ooo)
D4 (ooo)
Fig.8 The evolution of wet gluten depending on treatment
46
44
42
40
38
36
34
46
43.17
43.5 43.5
41.17
42
39.17
42.5
43.33
41.67
38.67
Arieşan Apullum Dumbrava
40.33
D1 (Mt.)
D2 (ooo)
D3 (ooo)
D4 (ooo)
Fig. 9 The evolution of gluten index depending on treatment
36.83
36
33.33
Arieşan Apullum Dumbrava
35.83
D1 (Mt.)
D2 (ooo)
D3 (ooo)
D4 (ooo)
Fig. 10 The evolution of Zeleny index depending on treatment

3.1.5. Interaction factors (years, , variety, agrofond and treatment) on quality
parameters of the wheat
The complexity of wheat quality parameters is even more obvious if is taken into
account the interaction of these elements with the ecological, biological and
technological factors, by improving the quality of the crops. The interaction between the
studied factors years, variety, agrofond and treatments on wheat quality parameters is
different depending on the analyzed parameter. Thus, the factors interaction was
statistically analyzed by the polifactorial analysis of the variance in subdivided plots,
with which combinations between variants and positive or negative significations were
obtained.
For the interaction between year and variety, regardless the cultivated variety, the
achievement of the analyzed quality parameters is influenced by the climatic conditions
of the experimental years, with a specific reference to the index of fall whose values are
strongly influenced by the climatic conditions, especially by precipitations.
Regarding the interaction between agrofond and year, regardless of climatic
conditions of the culture, the applied agrofondul favorably influence all the quality
parameters.
If treatment interactions with year, regardless of climatic conditions of culture,
treatments can influence the quality parameters, especially the hectoliter weight by not
applying the treatments during the skin phase, but it cannot influence the index of fall,
which is stronger influenced by the climatic conditions.
3.2. RESULTS REGARDING QUALITY THE WHEAT VARIETIES
CULTIVATED IN TWO AREAS CLIMATIC DIFFERENT (TURDA AND TARGU
MURES)
3.2.1. The influence of culture area on the wheat quality
The representative ecological factors, regarding the different pedo-climatic
conditions of the culture areas can influence the accumulation of protein and gluten in
wheat grain, and also their quality, by changes of temperature and precipitation,
especially during grain filling.
The experience made at ARDS Turda and SCDCB Targu Mures, in the year
2009/2010, considered as thermal normal, but excessive in rains in both culture areas, all
the quality parameters analyzed showed significant and significant positive values by
raport to the culture area from Turda, considered as blank (table 4). This proves that with
the favorable influence of climatic conditions of the area can also interact other
ecological factors which have’t been studied. Thus the protein content increased by
0.36% (11.94% of the ARDS Turda, from 12.30% to SCDCBB Targu Mures), wet gluten
content increased by 1.26% (26.51% of the ARDS Turda, from 27.77% to SCDCB Targu
Mures ) and Zeleny sedimentation index increased from 35.75 ml in ARDS Turda, to
37.78 ml (+2.03) in Targu Mures SCDCB.
XXXIX

The influence of the culture on the quality parameters of wheat, in 2009 – 2010
Area of the culture
(A)
Specification
Protein
content,
%
XL
Wet
gluten,
%
Zeleny
index, ml
TURDA (A1) – Mt. Value (Mt.) 11.94 26.51 35.75
TÂRGU MUREŞ (A2)
Value 12.30 27.77 37.78
% 103.0 104.8 105.7
Dif. ± +0.36 +1.26 +2.03
Semnif. * ** **
Table 4
Characterization
the year
Normal heat
Excessive rain
Normal heat
Excessive rain
5% +0.22 +0.27 +0.57
DL
1% +0.50 +0.62 +1.31
-
0.1% +1.59 +1.98 +4.16
The significance of effect: NS not significant, * significant pozitive, ** significant distinct pozitive, *** very significant pozitive;
0 00 000
significant negative, significant distinct negative, very significant negative;
3.2.2. The influence of fertilization on wheat quality cultivated in two areas
climatic different (Turda and Targu Mures)
An important factor on the quality of wheat is the agrofondul, which by its
different amounts of nitrogen and phosphorus given to the plants can influence the
accumulation of gluten proteins from the wheat grains with repercussions on their
qualitative characteristics.
In the experiments realized at ARDS Turda and SCDCB Targu Mures in the years
2009 – 2010, ten varieties of wheat have been cultivated on the fertilized and nonfertilized
agrofond, with a dose of nitrogen and phosphorus N40P40 kg / ha. From the
statistical data analyze presented in Table 5 can be noticed very significant positive
changes for all the analyzed quality parameters. The presence of nitrogen and phosphorus
doses is strongly felt by the protein content which is increased from 11.01% to 13.23%
(+2.22) and the wet gluten which increases from 23.29% to 30.98% (+7.69), and the
Zeleny sedimentation index which increases from 28.34 ml to 45.19 ml (+16.85).
Table 5
Influence of factor fertilization on the wheat quality parameters, in SCDA Turda and SCDCB Targu
Mures(2009/2010)
Dose of fertilizer
(kg/ha) (B)
Specification
Protein
content, %
Wet gluten,
%
Zeleny index, ml
N0P0 (B1) – Mt. Value (Mt.) 11.01 23.29 28.34
Value 13.23 30.98 45.19
N40P40 (B2)
%
Dif. ±
120.2
+2.22
133.0
+7.69
159.4
+16.85
Semnif. *** *** ***
DL
5% +0.07 +0.09 +0.67
1% +0.11 +0.15 +1.11
0.1% +0.21 +0.29 +2.08
The significance of effect: NS not significant, * significant pozitive, ** significant distinct pozitive, *** very significant pozitive;
0 significant negative, 00 significant distinct negative, 000 very significant negative

3.2.3. The influence of variety on wheat quality cultivated in two areas
climatic different (Turda and Targu Mures)
The variety is one of the most important factors in wheat culture technology,
because its quality depends in a relatively high genetic potential of each variety.
The wheat variety Arieşan was used as a blank in the analyzed experiences being
the most cultivated variety in the research areas. The analyzed quality parameters values
were 12.25% protein, 27.38% wet gluten and 36.59 ml index, sedimentation.
Based on the statistical data analysis was noticed that for the majority of wheat
varieties taken into study, significant negative or insignificant differences were noticed
reported to Arieşan variety considered blank. An exception was made by Josef wheat
variety which shown very significant positive differences for all the analyzed qualitative
parameters, with an increase of +0.83% for protein content (figure 11), +3.60% for wet
gluten content (figure 12) and +7.28 ml for Zeleny sedimentation index (figure 13).
Josef wheat variety was followed by Turda wheat variety in 2000, which showed
significant differences in protein content (+0.11 compared to the blank) (figure 11), very
significant positive differences in wet gluten content (+0.52% to of blank) (figure 12),
and Zeleny sedimentation index (+1.85 ml compared to the blank) (figure 13).
Conţinut de proteină/Protein content ( %)
13.5
13
12.5
12
11.5
11
10.5
10
12.28
Apullumº
12.05
Dumbravaººº
11.9
Turda 2000 (NS)
12.38
(+0.11)
Exoticººº
11.65
Faur(NS)
12.13
Serinaººº
11.95
11.22
(-1.05)
Glosaººº
Josef***
13.1
(+0.83)
12.57
(+0.30)
Dropia**
Fig.11 The variation of protein content to ten varieties of winter wheat
(SCDA Turda, SCDCB Targu Mures, 2009/2010)
Indicele Zeleny/Zeleny index (ml)
50
45
40
35
30
25
20
15
10
36.59
Apullum**
38.13
Dumbrava(NS)
37.22
Turda 2000***
38.78
(+1.85)
Exoticººº
XLI
Gluten umed/Wet gluten ( %)
35.33
35
30
25
20
15
10
27.38
Apullumººº
26.88
Dumbravaººº
26.75
27.9
(+0.52)
Turda 2000***
Exoticººº
25.03
Faur(NS)
27.38
Serinaººº
24.01
(-3.37)
Glosaººº
30.98
(+3.60)
26.95
Josef***
28.13
(+0.75)
Dropia***
Fig. 12 The variation of wet gluten to ten varieties of winter wheat
(SCDA Turda, SCDCB Targu Mures, 2009/2010)
34.38
Faurººº
Serinaººº
34.9
30.35
(-6.57)
Glosaººº
44.2
(+7.28)
Josef***
37.48
(+0.55)
Dropia(NS)
Fig. 13 The variation of Zeleny index to ten varieties of winter wheat
(SCDA Turda, SCDCB Targu Mures, 2009/2010)

3.2.4. Interaction factors (the area of culture, agrofond and variety) on
quality parameters wheat
The interactions between the × agrofond culture area and the × variety culture area
has significantly influences the quality of wheat, although there were noticed also
insignificant values. It can be concluded that regardless of culture area, the agrofond by
applying nitrogen and phosphorus fertilizers and the cultivated variety, by its genetic
potential, can contribute to wheat quality parameters improvement.
3.3. RESULTS ON THE IDENTIFICATION OF THE FACTORS STUDIED
PARTICIPATION RATES AND THEIR INTERACTION TO ACHIEVE THE
QUALITY OF WINTER WHEAT
The specific objectives pursued in our research were to: study the influence of
ecological factors (temperature and precipitation years experience and areas of culture),
the variety and fertilization with different doses of fertilizers and foliar fertilizer complex
treatments, fungicides and insecticides on a seven specific parameters, the quality of
wheat grain and flour quality of bread made from wheat.
For this purpose we used statistical calculations namely variance analysis to
determine the cause variability of each factor on the technological characteristics of
wheat and wheat flour.
Of the statistical parameters that characterize the best variability of factors on
quality indices such studies have been taken into account the sum of squares, degrees of
freedom, and average square factor F.
For a more suggestive illustration of the influence of complex factors and their
interaction on the quality parameters was analyzed using analysis of variance estimation
percentage share of each factor involved in the implementation characteristics of wheat
bread.
The coefficient of participation of the climatic conditions of the three experimental
years, the experience made in Turda polifactorială is very high for protein content, 88%
(figure 15), wet gluten, 89% (figure 16), indicating gluten, 88% (figure 17),
sedimentation index, 85% (figure 18) indicate a fall, 82% (figure 19) and mass per
storage volume, 71% (figure 14). Share in the climatic conditions in the year 2009 - 2010
in Targu Mures Turda and influences but in a very small proportion of protein and wet
gluten.
From the analysis participation rates of the factors to achieving quality parameters,
that variety is the greatest contribution to the hectoliter weight, 22% (figure 14).
The action fertilizer for three years experience influenced both share similar
protein content, 4% (figure 15), wet gluten content, 5% (figure 16) and index gluten, 4%
(figure 17) and index Zeleny sedimentation, 17% (figure 18), but the action of fertilizers
for agricultural year experience in hand, but in different areas of culture, influences a
large proportion of protein content, 78% (figure 20), wet gluten, 78% (figure 21) and
sedimentation index, 82% (figure 23).
The complex treatments on vegetation, influenced in a small proportion of
qualitative parameters, respectively, 2%, mass per storage volume (figure 14), gluten
XLII

index (figure 17), sedimentary index (figure 18), 1%, protein content (figure 15) and wet
gluten (figure 16).
The share of interactions was higher if the index falls 11% (figure 19), interaction
effect on other quality parameters were much lower. Very significant for research
conducted in the climatic conditions of the years 2007 - 2010 in ARDS Turda is striking
influence on the quality of the harvest, followed by a variety of climatic conditions,
respectively agrofond., And for research in two different areas in Turda and Targu Mures
a high percentage had agrofondul, followed by variety and growing area.
Masa hectolitrică/Weight test (kg/hl)
71%
4% 2% 1%
22%
A (ani)/ A(year)
B (soi)/ B(variety)
C (agrofond)/
C(fertilization)
D (tratamente)/
D(crop tratament)
I (interacţiuni)/
I(interactions)
Fig.14 Participation rates of climatic conditions (A), variety (B),
fertilization (C) and the crop treatments at weight test
Gluten umed/Wet gluten (%)
89%
3%
1% 5%
2%
A (ani)/ A(year)
B (soi)/ B(variety)
C (agrofond)/
C(fertilization)
D (tratamente)/
D(crop tratament)
I (interacţiuni)/
I(interactions)
Fig. 16 Participation rates of climatic conditions (A), variety (B),
fertilization (C) and the crop treatments(D) at wet gluten
Indice de sedimentetre Zeleny/Zeleny index (ml)
85%
5% 2%
1%
7%
A (ani)/ A(year)
B (soi)/ B(variety)
C (agrofond)/
C(fertilization)
D (tratamente)/
D(crop tratament)
I (interacţiuni)/
I(interactions)
Fig. 18 Participation rates of climatic conditions (A), variety (B),
fertilization (C) and the treatments at Zeleny index
Conţinut de proteină/Protein content (%)
78%
2% 5%
15%
A (zona de cultură) /
A (area of the culture)
B (agrofond)/ B
(fertilization)
C (soi)/ C (variety)
I (interacţiuni)/ I
(interactions)
Fig. 20 Participation rates of area of the culture (A), fertilization (B)
and variety (C) at protein content
XLIII
Conţinut de proteină/Protein content (% )
88%
4% 1% 4%
3%
A (ani)/ A(year)
B (soi)/ B(variety)
C (agrofond)/
C(fertilization)
D (tratamente)/
D(crop tratament)
I (interacţiuni)/
I(interactions)
Fig. 15 Participation rates of climatic conditions (A), variety (B),
fertilization (C) and the crop treatments(D) at protein content
Indice glutenic/Gluten index (%)
88%
5% 2% 4% 1%
A (ani)/ A(year)
B (soi)/ B(variety)
C (agrofond)/
C(fertilization)
D (tratamente)/ D(crop
tratament)
I (interacţiuni)/
I(interactions)
Fig. 17 Participation rates of climatic conditions (A), variety (B),
fertilization (C) and the treatments at gluten index
Indice de cădere/Falling number (sec)
82%
11%
6%
0%
1%
A (ani)/ A(year)
B (soi)/ B(variety)
C (agrofond)/
C(fertilization)
D (tratamente)/
D(crop tratament)
I (interacţiuni)/
I(interactions)
Fig. 19 Participation rates of climatic conditions (A), variety (B),
fertilization (C) and the treatments at Falling number
Gluten umed/Wet gluten (%)
78%
2% 4%
16%
A (zona de cultură) /
A (area of the culture)
B (agrofond)/ B
(fertilizarion)
C (soi)/ C (variety)
I (interacţiuni)/ I
(interactions)
Fig. 21 Participation rates of city (A), fertilization (B)
and variety (C) at wet gluten

Indice de sedimentare Zeleny/Zeleny index(ml)
82%
1%
4%
13%
XLIV
A (zona de cultură) /
A (area of the culture)
B (agrofond)/ B
(fertilizarion)
C (soi)/ C(variety)
I (interacţiuni)/ I
(interactions)
Fig. 22 Participation rates of city (A), fertilization (B)
and variety (C) at Zeleny index
3.4. CORRELATIONS BETWEEN WHEAT QUALITY PARAMETERS
UNDER THE FACTORS INFLUENCE STUDY
For the association value of quality parameters analysis from three wheat breeds
harvested at SCDS Turda in the experimental years 2007 – 2010 and also for ten wheat
breeds harvested in the same conditions and in the same experimental year (2009-2010),
but in different areas at SCDA Turda and at SCDCB Targu Mures, it was calculated
correlation coefficients ( r ). Studying the existent relationships between the analysed
quality parameters has a great impact in mill and bakery products industry, by allowing
the selection of wheat breeds with several optimal quality parameters for bakery, but it
also gain attention of how difficult it`s to accomplish this tasks.
The results regarding the correlation coefficients between studied quality
parameters from those three wheat breeds harvested at SCDA Turda in 2007 -2010 and
from those ten autumn wheat breeds from SCDA Turda and SCDCB Targu Mures are
illustrated in table 6 and 7.
It can be observe that gained correlation coefficients shows the existence of tight
and significant links between the studied characteristics. From the experiment realized at
SCDA Turda in the years 2007-2010 (table 46), the strong positive relationship between
proteins and gluten content (r = 0.9947***) is stated, a natural correlation regarding that
most of the proteins are represented by glutenic proteins, such as glyadine and glutenine,
components fractions of gluten. Protein content is also positively correlated with glutenic
index (r = 0.9569***), which characterize the quality of gluten, it was also correlated
with the sedimentation index (Zeleny index) (r = 0.8950***), which characterize the
quality of protein. Hectolitric mass has been positively correlated with Zeleny index ( r =
0.7534***), with falling index (r = 0.7130***), with protein (r = 0.5635***), with wet
gluten (r = 0.5821***) and with glutenic index (r = 0.4833***), and it was not correlated
with deformation index (r = -0.3274**). From the others positive correlations gained
between 2007 and 2010 at SCDA Turda, it`s shown the strong positively correlation
between glutenic index and sedimentation index (r = 0.8147***), sedimentation index
and falling index ( r = 0.5675***) and the significant correlation between deformation
index and glutenic index (0.2723*).
From the insignificant correlation gained at SCDA Turda, we state the relationship
between deformation index and Zeleny sedimentation index (r = 0.0230 NS ) and the
relationship between deformation index and falling index (r = -0.2396 NS ).

The correlation coefficients between quality parameters at wheat varieties in polifactorial experience
with 4 factors in 3 repetitions (2007 – 2010)
Quality parameters
Weight
test, kg/hl
Protein
content, %
Wet
gluten, %
XLV
Deformation
index, mm
Gluten
index ,%
Zeleny
index, ml
Weight test, kg/hl 1
Protein content, % 0.5635*** 1
Wet gluten, % 0.5821*** 0.9947*** 1
Deformation index,
mm
-0.3274** 0.3476*** 0.3188** 1
Gluten index ,% 0.4833*** 0.9569*** 0.9640*** 0.2723* 1
Zeleny index, ml 0.7534*** 0.8950*** 0.8950*** 0.0236 N.S.
0.8147*** 1
Falling number, sec 0.7130*** 0.3169** 0.3236*** -0.2396 N.S.
0.1541 N.S.
r5% = 0.24
r1% = 0.31
0.5675*** 1
Table 6
Falling
number,
sec
Results analysis shows that correlation coefficient between protein content and
wet gluten from SCDA Turda and from SCDCB Targu Mures, gained a high positive
value, r = 0.9937*** at SCDA Turda and r =0.9801*** at SCDCB Targu Mures. In the
same time it`s shown a high positive correlation between protein and sedimentation index
at SCDA Turda (r = 0,9574***) and (r = 0.9817***) at SCDCB Targu Mures, which
suggest the importance of protein content on quality index, giving the possibility to use
the Zeleny sedimentation index as a selection criterion for wheat quality in identifying
the breeds with very good qualities for bread manufacturing. The correlation between
sedimentation index and wet gluten is also worth to be stated here, (r = 0.9633***) at
SCDA Turda and (r = 0.9432***) at SCDCB Târgu Mureş, which suggest once again the
importance of protein and its quality on wet gluten.
Table 7
The correlation coefficients between quality parameters at 10 wheat varieties
grown in Turda and Targu Mures(2009/2010)
Quality
parameters
Protein
content %
Wet gluten,
%
Zeleny
index, ml
r 5% = 0.44
r1% = 0.56
Protein
content, %
TURDA TARGU MURES
Wet gluten,
%
Zeleny index, ml Protein, %
1 1
Wet gluten,
%
0.9937*** 1 0.9801*** 1
Zeleny index, ml
0.9574*** 0.9633*** 1 0.9817*** 0.9432*** 1
3.5. REGRESSION ANALYSIS POSITIVELY CORRELATED BETWEEN THE
QUALITY PARAMETERS
For a more precise examination of correlations found in autumn wheat, between
bread manufacturing quality parameters, regressions were made for the most important
attributes. For parameters analysed in different cities (Turda and Targu Mures) the

egressions were illustrated on the same graph for an easier comparison of existent
relationship between quality parameters, in different haverst zones.
3.5.1. The relationship between protein content and the wet gluten
The association of protein content with wet gluten from the experiment realized at
SCDA Turda in 2007-2010(figure 23) and at SCDCB Targu Mures in 2008/2009(figure
24), it can be seen that for autumn wheat breeds the association is described by an
regression line with a strong ascending slope (b=3.66) at SCDA Turda and (b=3.45) at
SCDCB Targu Mures, which shows that the wet gluten is direct proportional with protein
content.
The determination coefficient (R 2 ) calculated show that the total variation of wet
gluten content 98% (SCDA Turda, 2007 – 2010) and 96% (SCDA Turda and SCDCB
Targu Mures, 2010) is determined by the variation of protein content
Gluten umed/Wet gluten (%)
45
40
35
30
25
20
15
10
y = 3.6666x - 17.909
r = 0.9947
R 2 = 0.9896
7 9 11 13 15 17
Conţinut de proteină/Protein content (%)
Fig. 23 The relationship between protein content and wet gluten at
three varieties of winter wheat (Turda, 2007 – 2010)
Gluten umed/Wet gluten (%)
XLVI
40
35
30
25
20
15
TARGU MURES:
y = 3.4555x - 14.619
r = 0.9801
R 2 = 0.9607
TURDA:
y = 3.4824x - 15.092
r = 0.9937
R 2 = 0.9876
9 10 11 12 13 14 15
Conţinut de proteină/Protein content (%)
TURDA TARGU MURES Linear (TURDA) Linear (TARGU MURES)
Fig. 24 The relationship between protein content and wet gluten at ten
varieties of winter wheat (Turda and Targu Mures, 2009/2010)
3.5.2. The relationship between protein content and the gluten index
In figure 25 is graphically represented the relationship between protein content
and glutenic index for autumn wheat breeds from SCDA Turda between 2007 -2010.
Correlation coefficient with a value of r = 0.9569*** indicates the existence of a very
strong positive relation, suggesting the importance of this indicator for quality
appreciation.
The determination coefficient (R 2 = 0.9156) indicates that for analyzed breeds,
from total variation of glutenic index only approximately 91% can be attributed to protein
content variation.

Indice glutenic/Gluten index (%)
80
70
60
50
40
30
20
10
y = 5.3939x - 19.004
r = 0.9569
R 2 = 0.9156
7 9 11 13 15 17
Conţinut de proteină/Protein content (%)
Fig. 25 The relationship between protein content and gluten index at three varieties
of winter wheat (Turda, 2007 – 2010)
3.5.3. The relationship between protein content and the Zeleny index
A very tight relationship between protein content and sedimentation index is
described by the regression line with a slope b = 4.15% (SCDA Turda. 2007-2010)(figure
26), b=6.48 and b=8.18 ( SCDA Turda and SCDCB Targu Mures, 2010) (figure 27), a
natural relationship stating that sedimentation index characterizing protein quality.
The determination coefficient R 2 has high values, 0.8012 (SCDA Turda, 2007 –
2010), 0.9167 and 0.9817 (SCDA Turda and SCDCB Târgu Mureş, 2010), which means
that the sedimentation index variation is determined in proportion of 80%, 91% and 98%
by the protein content variation.
Indice Zeleny/Zeleny index (ml)
70
60
50
40
30
20
10
y = 4.181x - 11.306
r = 0.8950
R 2 = 0.8012
7 9 11 13 15 17
Conţinut de proteină/Protein content (%)
Fig. 26 The relationship between protein content and Zeleny index at
three varieties of winter wheat (Turda, 2007 – 2010)
XLVII
Indice Zeleny/Zeleny index
(ml)
60
55
50
45
40
35
30
25
20
15
10
TARGU MURES:
y = 8.183x - 62.254
r = 0.9817
R 2 = 0.9637
TURDA:
y = 6.4857x - 41.716
r = 0.9574
R 2 = 0.9167
9 10 11 12 13 14 15
Conţinut de proteină/Protein content (%)
TURDA TARGU MURES Linear (TURDA) Linear (TARGU MURES)
Fig. 27 The relationship between protein content and Zeleny index at
ten varieties of winter wheat (Turda and Targu Mures, 2009/2010)
3.5.4. The relationship between wet gluten and the gluten index
The liniar relantionship between wet gluten content and glutenic index is showed
in figure 28. Association of wet gluten content with glutenic index is described by a
regression line with an ascendant slope b= 1.47, which suggest the tight link between and
gluten quality, represented by glutenic index and gluten quantity. Determination
coefficient R 2 = 0.9294), shows that 92% of glutenic index variation is influenced by wet
gluten content

Indice glutenic/Gluten index (%)
80
70
60
50
40
30
20
10
y = 1.4744x + 7.2639
r = 0.9640
R 2 = 0.9294
10 15 20 25 30 35 40 45
Gluten umed/Wet gluten (%)
Fig. 28 The relationship between wet gluten and gluten index at three varieties
of winter wheat (Turda, 2007 – 2010)
3.5.5. The relationship between wet gluten and the Zeleny index
In figures 29 and 30 are graphically represented the relationships between wet
gluten content and Zeleny index for autumn wheat breeds from SCDA Turda in years of
2007-2010 and from SCDA Turda and SCDCB Târgu Mureş from 2009/2010.
The determination coefficient (R 2 ) calculated indicates that from total variation of
Zeleby index 80% (SCDA Turda, 2007-2010), 92% and 88% (SCDA Turda and SCDCB
Târgu Mureş, 2010) is determined by the variation of wet gluten content.
Indice Zeleny/Zeleny index(ml)
70
60
50
40
30
20
10
y = 1.1339x + 9.2663
r = 0.8947
R 2 = 0.8005
10 15 20 25 30 35 40 45
Gluten umed/Wet gluten (% )
Fig. 29 The relationship between wet gluten and Zeleny index at three
varieties of winter wheat (Turda, 2007 – 2010)
Indice Zeleny/Zeleny index
(ml)
XLVIII
60
55
50
45
40
35
30
25
20
15
TARGU MURES:
y = 2.3062x - 23.056
r = 0.9432
R 2 = 0.8897
TURDA:
y = 1.8622x - 13.602
r = 0.9633
R 2 = 0.928
15 20 25 30 35
Gluten umed/Wet gluten (% )
TURDA TARGU MURES Linear (TURDA) Linear (TARGU MURES)
Fig. 30 The relationship between wet gluten and Zeleny index at ten
varieties of winter wheat (Turda and Targu Mures, 2009/2010)
3.5.6. The relationship between gluten index and the Zeleny index
The relationship between glutenic index and Zeleny index is represented in figure
31.
The linear regression equation shows that a relationship exist between these
quality indexes (b=0.67), but not as tight as in between protein and wet gluten, which
suggest that besides the technologically factors applied in favor of quality and quantity of
proteins and of wet gluten, in a large part the climate condition of experimental year
influence the quality of protein and gluten.
The determination coefficient (R 2 = 0.6639) indicates that, for analyzed breeds,
from total variation of Zeleny index only 66% can be attributed to glutenic index
variation.

Indice Zeleny/Zeleny index(ml)
70
60
50
40
30
20
10
y = 0.6752x + 7.6326
r =0.8147
R 2 = 0.6639
10 20 30 40 50 60 70 80
Indice glutenic/Gluten index (%)
Fig. 31 The relationship between gluten index and Zeleny index at three varieties
of winter wheat (Turda, 2007 – 2010)
3.6. RESULTS FOR TOTAL AFLATOXIN CONTAMINATION OF WHEAT,
BY THIN LAYER CHROMATOGRAPHY HIGH PERFORMANCE (HPLC)
3.6.1. Qualitative determination of total aflatoxins (B1, B2, G1, G2) of winter
wheat grown from SCDA Turda and SCDCB Targu Mures
The mycotoxins followed in this study are: total aflatoxins (AFL B1, AFL B2, AFL
G1, AFL G2), were chosen because of their massive presence in cereals
In table 8 are represented the results for 40 version, which consider the presence or
absence of aflatoxins
Table 8
Area of
the
culture
TURDA
TÂRGU
MURES
Identifying the presence of aflatoxins in winter wheat varieties grown in Turda and Targu Mures
Sample
code
NOT FERTILIZED FERTILIZER
Sample
Variety of Type of
code
wheat aflatoxin
P1 Ariesan AFL B2 P11 Ariesan ND
P2 Apullum ND P12 Apullum ND
P3 Dumbrava ND P13 Dumbrava ND
P4 Turda 2000 ND P14 Turda 2000 ND
P5 Exotic ND P15 Exotic ND
P6 Faur ND P16 Faur ND
P7 Serina ND P17 Serina ND
P8 Glosa ND P18 Glosa ND
P9 Josef ND P19 Josef ND
P10 Dropia ND P20 Dropia ND
P21 Ariesan ND P31 Ariesan ND
P22 Apullum ND P32 Apullum ND
P23 Dumbrava ND P33 Dumbrava ND
P24 Turda 2000 ND P34 Turda 2000 ND
P25 Exotic AFL B1 P35 Exotic ND
P26 Faur ND P36 Faur ND
P27 Serina ND P37 Serina ND
P28 Glosa ND P38 Glosa ND
P29 Josef AFL B1 P39 Josef ND
P30 Dropia ND P40 Dropia ND
ND- unidentified
XLIX

In table 52 it`s shown the presence of aflatoxins B1 and B2 , the positive samples
are: Ariesan breed harvested at SCDA Turda (AFL B2) and Exotic and Josef breeds
harvested at SCDCB Târgu Mureş in not fertilized system (AFL B1). It can be said that
fertilization, besides that positively influence the quality of wheat breeds it`s also a
measure for mycotoxins contamination prevention, because aflatoxins have not been
identified in samples (figure 32).
Prezenţa aflatoxinelor/Presence of
aflatoxins (%)
120
100
80
60
40
20
0
2.5
0
Probe AFL B1
Samples AFL B1
L
5
0
Probe AFL B2
Samples AFL B2
Probe fertilizate / Fertilized samples
100
92.5
Probe negative
Negative samples
Probe nefertilizate / Unfertilized samples
Fig. 32 Percentage distribution of samples contaminated with aflatoxins
For the presence of aflatoxins in samples from Turda şi Târgu Mureş a percentage
distribution of aflatoxins frequency in samples was made (figure 33).
Număr probe
Sample number
20
18
16
14
12
10
8
6
4
2
0
95 %
5 %
90 %
10 %
Turda Târgu Mureş
Probe negative /
Negative samples
Probe pozitive /
Positive samples
Fig. 33 The presence of aflatoxins in samples from SCDA Turda and SCDCB Targu Mures
By looking at the results regardind the idenfication of aflatoxins in wheat
gleanings from Transilvania, it was notice that: in 92.5% of samples none of the
determinate mycotoxins were found (figure 46);
· in 5% of samples AFL B1 were found;
· in 2.5% of samples AFL B2 were found
· regarding the harvested zone, at Turda 5% of samples were contaminated
with aflatoxins and at Targu Mures 10%.

4. GENERAL CONCLUSIONS AND RECOMMENDATIONS
CONCLUSION
The result gained from the conducted researches with autumn wheat breeds, from
SCDA Turda between 2007-2010 and from SCDA Turda şi SCDCB Târgu Mureş in
2009/2010, can be resumed by the following conclusions:
Harvesting some autumn wheat breeds in different climate conditions at SCDA
Turda, in 2007/2008, 2008/2009 and 2009/2010, also harvesting romanian and foreign
autumn wheat breeds in different harvesting zones (Turda şi Târgu Mureş), showed that
quality parameters depend on climate conditions of experimental years and harvesting
zones, on breed and on technological condition, especially fertilization and in a small
measure on treatments.
Wheat quality parameters are influenced by different climatic and technological
factors. Thus due to the conditions at SCDA Turda, in 2007 - 2010, climatic conditions
influence the hectolitric mass, protein content, wet gluten, gluten index, and Zeleny
sedimentation index and drop index, and for the SCDA Turda and SCDCB Targu Mures
conditions within the agricultural year 2009/2010, agrofondul has a strong influence on
quality parameters of wheat;
To assess the presence of mycotoxins in wheat samples a reliable method in terms
of technique work and cost was used - thin layer chromatography – adapted after a
method of extraction from Camag with methanol and distilled water, qualitative analysis
was followed by HPTLC plates reading with a scanner Camag, 92.5% of the analyzed
samples were not contaminated with any of determined mycotoxins;
2008/2009 crop year, a favorable year in terms of thermal and precipitation during
grain filling, also at harvest, was the most favorable for all quality parameters analyzed,
gaining very good positive results from the witness year 2007/2008;
Given the years 2007 – 2010, at SCDA Turda, wheat variety Arieşan obtained the
best results in quality parameters, followed by the variety Apullum and finally
Dumbrava;
In the given conditions at SCDA Turda and SCDCB Targu Mures in agricultural
year 2009/2010, Josef wheat variety showed the highest values, followed by Turda 2000
and Dropia wheat varieties, the lowest values were obtained from wheat variety Serine;
The fertilization is decisively influencing the percentage of protein, wet gluten,
gluten and Zeleny sedimentation index. The quantity of nutrients given by wheat at
different stages of vegetation, contribute to the increasing percentage of gluten proteins
and to their quality, with good results on beakery quality.
The applied treatments have highlight little difference between varieties, the best
results were obtained for D1variety of treatment, by foliar fertilizer application in all four
major phenological moments, insecticide at the beginning of vegetation in spring, skin
and flowering phase, and fungicide in the skin and flowering phase.
From the varieties taken into study, only in the unfertilized samples were found
aflatoxins, the fertilized samples were not contaminated suggesting the possibility of
using fertilization as measure to prevent the contamination with mycotoxins.
LI

RECOMMENDATION
Creating Romanian varieties acclimatized to the new climatic change from the
recent years.
The extension of wheat crop in warm areas and precipitation within the potential
biological limits of culture and the use of equilibrated doses of nitrogen and phosphorus
recorded in the limits and agrochemicals principles.
The application of a suitable culture technologies, taking into account the
phytosanitary requirements which is followed not only to obtain high yields, but also to
ensure superior health status of wheat grains.
The wheat harvesting at the optimal timing and storage conditions, which cannot
ensure the evolution of the microorganisms involved in infection and the qualitative
degradation of the wheat used in food processing.
Removal of the contaminated seed lots from the processing process and finding
other destination than in animal feeding.
Diversification of mycotoxins methods for identifying with the purpose of
avoiding their use in bakery products.
ELEMENTS OF ORIGINALITY
Establishing the correlations, following the experimental factors influence on
wheat quality, used as raw material in bakeries, grown in the same technological
conditions, but in different cultural areas.
Comparative data regarding the quality and safety of the local wheat varieties and
the wheat varieties imported in the growing and pedo-climatic conditions from the
centrum of Transylvania.
Evaluating the agrofond effect and cultural area on aflatoxine contamination
OPEN OUTLOOKS
The achievement of a study regarding the quality parameters and the identification
of mycotoxin contaminations from the wheat used for bread and other imported varieties.
Monitoring the presence of mycotoxins during wheat storage, in the raw material
used for flour and bakery products obtaining.
LII

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