Pre-harvest glyphosate application and effects on wheat starch chemistry: Analysis from application to harvest.
glyphosate
pre-harvest
starch
wheat
Journal
Journal of food biochemistry
ISSN: 1745-4514
Titre abrégé: J Food Biochem
Pays: United States
ID NLM: 7706045
Informations de publication
Date de publication:
08 2020
08 2020
Historique:
received:
02
02
2020
revised:
04
05
2020
accepted:
21
05
2020
pubmed:
20
6
2020
medline:
22
6
2021
entrez:
20
6
2020
Statut:
ppublish
Résumé
The objective of this study was to determine if the pre-harvest glyphosate application time affects the chemistry of wheat starch. Glyphosate was sprayed at the ripe stage (recommended) and the soft dough stage (early application) of hard red spring wheat. Wheat kernel samples were collected before application and every 3 days until harvest, after which different starch characteristics were analyzed. The results indicate that glyphosate timing does not impact the spatial distribution or morphology of starch granules, as well as the percentage or molecular weight of amylose and amylopectin. However, thermal characteristics of wheat starch, especially when glyphosate was applied at the soft dough stage, showed significant differences. A decrease in the average amylopectin chain length and differences in the proportion of short-, medium-, and long-chain amylopectin was also observed. Overall, this study shows that the pre-harvest application of glyphosate can affect wheat starch chemistry, especially if applied earlier than recommended. PRACTICAL APPLICATIONS: Glyphosate is the most commonly used herbicide in the world, and it is sometimes used pre-harvest during wheat cultivation. The recommended time of application is 7 days prior to harvest when the crops are in the ripe stage of physiological maturity. However, some crops may not be at this stage during application due to non-uniform maturation in the field. The goal of this work was to determine the effect of glyphosate application time (recommended/ripe stage vs. early/soft dough stage) on wheat starch chemistry. The results show that the starch chain length characteristics and thermal behavior are impacted, especially if applied early. Thus, this study shows the importance of timely application to avoid effects on starch chemical properties, which in return could impact starch functionality in food systems. This information is critical in the field of agriculture and to our knowledge this study is one of the first in this area.
Substances chimiques
Starch
9005-25-8
Amylopectin
9037-22-3
Glycine
TE7660XO1C
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
e13330Informations de copyright
© 2020 The Authors. Journal of Food Biochemistry published by Wiley Periodicals LLC.
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