To the top

Page Manager: Webmaster
Last update: 9/11/2012 3:13 PM

Tell a friend about this page
Print version

Ozone effects on wheat gr… - University of Gothenburg, Sweden Till startsida
Sitemap
To content Read more about how we use cookies on gu.se

Ozone effects on wheat grain quality - A summary

Journal article
Authors Malin Broberg
Zhaozhong Feng
Yue Xin
Håkan Pleijel
Published in Environmental Pollution
Volume 197
Pages 203-213
ISSN 0269-7491
Publication year 2015
Published at Department of Biological and Environmental Sciences
Pages 203-213
Language en
Links dx.doi.org/10.1016/j.envpol.2014.12...
Keywords Baking quality, Mineral, Ozone, Protein, Quality, Starch, 1000-Grain weight, Volume weight, Wheat
Subject categories Environmental Sciences related to Agriculture and Land-use, Botany, Other Earth and Related Environmental Sciences

Abstract

We synthesized the effects of ozone on wheat quality based on 42 experiments performed in Asia, Europe and North America. Data were analysed using meta-analysis and by deriving response functions between observed effects and daytime ozone concentration. There was a strong negative effect on 1000- grain weight and weaker but significant negative effects on starch concentration and volume weight. For protein and several nutritionally important minerals (K, Mg, Ca, P, Zn, Mn, Cu) concentration was significantly increased, but yields were significantly decreased by ozone. For other minerals (Fe, S, Na) effects were not significant or results inconclusive. The concentration and yield of potentially toxic Cd were negatively affected by ozone. Some baking properties (Zeleny value, Hagberg falling number) were positively influenced by ozone. Effects were similar in different exposure systems and for spring and winter wheat. Ozone effects on quality should be considered in future assessments of food security/ safety.

Page Manager: Webmaster|Last update: 9/11/2012
Share:

The University of Gothenburg uses cookies to provide you with the best possible user experience. By continuing on this website, you approve of our use of cookies.  What are cookies?