Specific conclusions on wheat quality can be drawn from sedimentation value (SV) obtained by Zeleny test (mL). A shortcoming of this method is a reduction of SV during postharvest wheat storage. We studied the dynamics of SV reduction in 15 NS wheat cultivars differing in technological quality. A series of experiments was performed to establish changes in SV depending on the length of wheat storage at room temperature in laboratory. Wheat samples, taken at one-month intervals, were tested for SV (Zeleny test) for one year. The average SV ranged from 20 to 40 mL. The samples with high initial SV generally had a high intensity of SV decline, especially during the last three months of storage. Linear regression showed a significant linear decrease in SV of 0.7 mL per month during the one-year storage period.
Keywords:
Sedimentation value / Storage / Wheat / Zeleny test
Source:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 399-402
TY - CONF
AU - Đurić, Veselinka
AU - Mladenov, Novica
AU - Hristov, Nikola
AU - Kondić-Špika, Ankica
AU - Mangova, M.
PY - 2012
UR - http://fiver.ifvcns.rs/handle/123456789/1180
AB - Specific conclusions on wheat quality can be drawn from sedimentation value (SV) obtained by Zeleny test (mL). A shortcoming of this method is a reduction of SV during postharvest wheat storage. We studied the dynamics of SV reduction in 15 NS wheat cultivars differing in technological quality. A series of experiments was performed to establish changes in SV depending on the length of wheat storage at room temperature in laboratory. Wheat samples, taken at one-month intervals, were tested for SV (Zeleny test) for one year. The average SV ranged from 20 to 40 mL. The samples with high initial SV generally had a high intensity of SV decline, especially during the last three months of storage. Linear regression showed a significant linear decrease in SV of 0.7 mL per month during the one-year storage period.
PB - University of Novi Sad, Faculty of Technology
C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1 - Effect of storage period on sedimentation value (Zeleny test) in wheat
EP - 402
SP - 399
UR - conv_3033
ER -
@conference{
author = "Đurić, Veselinka and Mladenov, Novica and Hristov, Nikola and Kondić-Špika, Ankica and Mangova, M.",
year = "2012",
abstract = "Specific conclusions on wheat quality can be drawn from sedimentation value (SV) obtained by Zeleny test (mL). A shortcoming of this method is a reduction of SV during postharvest wheat storage. We studied the dynamics of SV reduction in 15 NS wheat cultivars differing in technological quality. A series of experiments was performed to establish changes in SV depending on the length of wheat storage at room temperature in laboratory. Wheat samples, taken at one-month intervals, were tested for SV (Zeleny test) for one year. The average SV ranged from 20 to 40 mL. The samples with high initial SV generally had a high intensity of SV decline, especially during the last three months of storage. Linear regression showed a significant linear decrease in SV of 0.7 mL per month during the one-year storage period.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Effect of storage period on sedimentation value (Zeleny test) in wheat",
pages = "402-399",
url = "conv_3033"
}
Đurić, V., Mladenov, N., Hristov, N., Kondić-Špika, A.,& Mangova, M.. (2012). Effect of storage period on sedimentation value (Zeleny test) in wheat. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 399-402.
conv_3033
Đurić V, Mladenov N, Hristov N, Kondić-Špika A, Mangova M. Effect of storage period on sedimentation value (Zeleny test) in wheat. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:399-402.
conv_3033 .
Đurić, Veselinka, Mladenov, Novica, Hristov, Nikola, Kondić-Špika, Ankica, Mangova, M., "Effect of storage period on sedimentation value (Zeleny test) in wheat" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):399-402,
conv_3033 .
