Chemical Desiccation Experiments with Hard Red Spring Wheat, Triticum aestivum L.<sup>1</sup>

McNeal, F. H.; Hodgson, J. M.; McGuire, C. F.; Berg, M. A.

doi:10.2134/agronj1973.00021962006500030028x

Cited by 12 publications

(7 citation statements)

References 4 publications

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“…Glyphosate treatment may not have detrimental effect during grain processing, as observed in prior studies done on wheat end product quality specifically certain factors measured during wheat milling, and baking quality—loaf volume was not affected by glyphosate treatments. This is similar to the data in the current study where glyphosate application did not influence negatively oat flake thickness or water absorption (Manthey et al., 2004; McNeal et al., 1973).…”

Section: Resultssupporting

confidence: 92%

Impact of glyphosate applied preharvest on oat kernel quality

et al. 2021

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Background and objectives Preharvest glyphosate is applied to oats for weed control and as a desiccant. The effect of glyphosate applied at various stages of oat physiological maturity on oat end product quality has not been reported previously. In this study, the effects of glyphosate application at two separate stages of physiological maturity on oat groat quality and rolled oats quality were determined. Findings Oat was grown at two locations. Glyphosate was applied at the soft dough, physiological maturity stages, or not applied. Effect of preharvest glyphosate application at the oat soft dough stage on groat hardness, groat percentage (0.7%–3.7% decrease by cultivar), and percent plump groats (0.3%–6.1% decrease by cultivar), when compared to untreated oats, was noticeable. However, glyphosate applied at physiological maturity (manufacturer's recommendation) did not detrimentally affect groat starch (average 60.3%) or end product quality. Conclusions Therefore, from an end‐user perspective, applying glyphosate preharvest at oat physiological maturity does not impact oat quality. Significance and novelty Glyphosate when applied preharvest to oats can control weed and facilitate harvest, a boon to farmers. Final oat quality, a decisive factor for commercial processor use, was not detrimentally affected when glyphosate was applied at oat physiological maturity.

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Section: Resultssupporting

confidence: 92%

Impact of glyphosate applied preharvest on oat kernel quality

et al. 2021

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“…Information is limited concerning the effects of preharvest application of herbicides on grain and end‐use quality. McNeal et al 8 evaluated eight chemical desiccants and found that the desiccants had little or no effect on grain or breadmaking quality of hard red spring wheat when applied at either 470 or 330 g kg −1 kernel moisture. However, they reported that windrowing wheat at 470 g kg −1 kernel moisture had a negative effect on protein content, loaf volume and grain and texture scores.…”

Section: Introductionmentioning

confidence: 99%

Effect of preharvest applied herbicides on breadmaking quality of hard red spring wheat

et al. 2004

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Certain herbicides can be applied prior to harvest for weed control in wheat. Research was conducted to determine the effect of preharvest applications of glyphosate, paraquat and metsulfuron + 2,4-D on grain, flour and the breadmaking quality of hard red spring wheat. Herbicides were applied at soft dough (SD), ∼500 g kg −1 kernel moisture and hard dough (HD), ∼350 g kg −1 kernel moisture stages of 'Parshall' hard red spring wheat. Test weight was reduced 1.3 and 2.3 kg hl −1 , 1000 kernel weight was reduced 3.5 and 4.5 g, and large kernel content was reduced 230 and 280 g kg −1 by glyphosate and paraquat respectively when applied at SD. Metsulfuron + 2,4-D did not affect physical grain quality. Glyphosate and paraquat applied at SD and HD increased gluten index two to eight units. Metsulfuron + 2,4-D reduced the gluten index four units when applied at SD. Dough mixing stability was increased 1.7 min by glyphosate applied at SD or HD, and by paraquat applied at SD. Dough mixing time during bread making was 0.5 min longer with flour from wheat treated with glyphosate and was 0.4 min shorter with flour from wheat treated with Metsulfuron + 2,4-D at SD. Loaf volume, symmetry and crumb score were not affected by herbicide treatments.

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“…[14] reported that pre-harvest herbicide treatments did not affect loaf volume. McNeal et al [13] also reported that harvest aids do not affect the milling and baking quality of hard red spring wheat. Significant differences that were observed in loaf volume can also be attributed to the differences observed in gluten index, (where gluten index was highest when applied at the soft dough stage), since loaf volume is directly related to the quality and composition of wheat gluten proteins [60].…”

Section: Effect Of Glyphosate On Baking Qualitymentioning

confidence: 99%

“…Additionally, Krenchinski et al [12] studied the effects of several herbicides used for desiccation and found that glyphosate, paraquat, glufosinate-ammonium, diquat and clethodium caused decreases in grain yield, while herbicides such as paraquat and clethodium caused reductions in seedling length and vigor in seeds from treated plants, respectively. McNeal et al [13] studied eight harvest aids and found that harvest aid application did not have a profound effect on the end-product quality of hard red spring wheat. However, applying harvest aids at higher moisture levels showed negative effects on wheat protein content, loaf volume and bread texture scores.…”

Section: Introductionmentioning

confidence: 99%

Effects of Pre-Harvest Glyphosate Application on Spring Wheat Quality Characteristics

et al. 2020

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This study was conducted 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 the soft dough stage (early application) and the ripe stage (recommended application time). When glyphosate was applied at the 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 the soft dough stage, and absorption and the 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 control, 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 earlier than recommended at the soft dough stage, as opposed to the recommended application at the ripe stage of physiological development.

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Chemical Desiccation Experiments with Hard Red Spring Wheat, Triticum aestivum L.¹

Cited by 12 publications

References 4 publications

Impact of glyphosate applied preharvest on oat kernel quality

Impact of glyphosate applied preharvest on oat kernel quality

Effect of preharvest applied herbicides on breadmaking quality of hard red spring wheat

Effects of Pre-Harvest Glyphosate Application on Spring Wheat Quality Characteristics

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Chemical Desiccation Experiments with Hard Red Spring Wheat, Triticum aestivum L.1

Cited by 12 publications

References 4 publications

Impact of glyphosate applied preharvest on oat kernel quality

Impact of glyphosate applied preharvest on oat kernel quality

Effect of preharvest applied herbicides on breadmaking quality of hard red spring wheat

Effects of Pre-Harvest Glyphosate Application on Spring Wheat Quality Characteristics

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Chemical Desiccation Experiments with Hard Red Spring Wheat, Triticum aestivum L.¹