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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 #364963

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

Location: Cereal Crops Research

Title: Effects of pre-harvest glyphosate application on spring wheat quality characteristics

Author
item MALALGODA, MANEKA - NORTH DAKOTA STATE UNIVERSITY
item Ohm, Jae-Bom
item RANSOM, JOEL - NORTH DAKOTA STATE UNIVERSITY
item HOWATT, KIRK - NORTH DAKOTA STATE UNIVERSITY
item SIMSEK, SENAY - NORTH DAKOTA STATE UNIVERSITY

Submitted to: Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/25/2020
Publication Date: 4/4/2020
Citation: Malalgoda, M., Ohm, J., Ransom, J.K., Howatt, K., Simsek, S. 2020. Effects of pre-harvest glyphosate application on spring wheat quality characteristics. Agriculture. 10(4):1-16.
DOI: https://doi.org/10.3390/agriculture10040111

Interpretive Summary: During wheat cultivation, harvest aids which are recommended to be applied about a week prior to harvest, are used to enhance uniform crop maturation. The effect of the application time of such harvest aids on wheat quality has not been examined thoroughly, and this work highlights the importance of timely application to avoid negative effects on wheat quality. These findings are valuable in terms of highlighting the effects of harvest aids on wheat quality and the importance of timely application.

Technical Abstract: The objective of this study was to determine the effect of pre-harvest glyphosate application on spring wheat quality characteristics, ranging from kernel quality to baking quality. Two wheat cultivars were grown in three locations, and glyphosate was applied at the recommended rate at soft dough stage (early application) and ripe stage (commercial standard). Upon harvest, kernel, flour, dough and baking qualities were assessed using standard AACCI methods. When glyphosate was applied at soft dough stage, kernel weight, wheat protein and wet gluten decreased significantly (P = 0.05), however, gluten index significantly increased (P = 0.05). 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. Overall, the results indicate that spring wheat quality characteristics are impacted to the greatest degree when glyphosate is applied at soft dough stage as opposed to the commercial standard of applying at ripe stage.