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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #340676

Research Project: Enhancement of Hard Spring Wheat, Durum, and Oat Quality

Location: Cereal Crops Research

Title: Effect of glyphosate on wheat quality characteristics

Author
item Malalgoda, Maneka - North Dakota State University
item Ohm, Jae-bom
item Ransom, Joel - North Dakota State University
item Simsek, Senay - North Dakota State University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/12/2017
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Glyphosate is the most widely used herbicide in the world. It is a non-selective, broad spectrum, post-emergence herbicide, and therefore controls a wide range of different species. Although glyphosate is effective in weed control, side effects of this herbicide on the crop itself, micro and macro organisms and plant diseases have been reported. In this context, the objective of this study was to determine the effect of glyphosate on wheat quality characteristics, ranging from kernel quality to baking quality. For this purpose, two wheat cultivars were grown in three locations, and glyphosate was applied at the recommended rate at different developmental stages, namely, at soft dough stage and ripe stage. Upon harvest, kernel quality and flour quality were determined using standard AACCI methods, and dough quality was studied using farinograph analysis. Additionally, baking quality was assessed using standard AACCI baking tests, and the pasting properties were studied using RVA. When glyphosate was applied at soft dough stage, kernel weight, wheat protein content and wet gluten content decreased significantly (P = 0.05), in comparison to the control and treatment at ripe stage; however, the gluten index significantly increased (P = 0.05). The treatment did not show any effect on flour ash content. As for dough quality, farinograph stability, and quality number were significantly (P = 0.05) higher when glyphosate was applied at soft dough stage, and absorption and mixing tolerance index were lower. As for baking quality, loaf volume and mix time were significantly (P = 0.05) higher in the treated samples in comparison to the untreated, and other baking quality characteristics did not show any significant difference. The pasting properties were also impacted when glyphosate was applied at soft dough stage, since peak viscosity, and final viscosity were significantly (P = 0.05) higher for this treatment. Overall, the results indicate that wheat quality characteristics were impacted to the greatest degree when glyphosate is applied at the soft dough stage.