Effect of black point disease on quality of wheat grain

Authors

  • PK Malaker Principal Scientific Officer, Wheat Research Centre, BARI, Dinjpur
  • IH Mian Professor, BSMRAU, Gazipur
  • KA Bhuiyan Professor, BSMRAU, Gazipur
  • MMA Reza Senior Scientific Officer, Wheat Research Centre, BARI, Dinajpur
  • MA Mannan 5Senior Scientific Officer, Farm Division, BARI, Gazipur

DOI:

https://doi.org/10.3329/bjar.v34i2.5789

Keywords:

Black point, Bipolaris sorokiniana, grain quality, wheat

Abstract

An experiment was conducted to determine the effect of different levels of black point infection caused by Bipolaris sorokiniana and other fungal pathogens on some quality characters of wheat grain. Wheat grains were graded on a 0-5 scale based on levels of black point infection. Quality characters of grain viz., protein, fat, dry matter, ash and mineral contents under different grades were determined following standard methods. The dry matter and ash contents of grain decreased while the contents of protein and fat increased with the increasing severity of black point infection. The observations on macro and micro nutrient contents of grain indicated that the amount of nitrogen, phosphorus, calcium, magnesium, sulphur, and boron increased, whereas the contents of potassium, iron, zinc, copper and sodium decreased with the increase of black point infection. However, the reductions in copper content of black point affected grains under different grades of infection were not significant as compared to apparently healthy grains.

Key Words:
Black point; Bipolaris sorokiniana; grain quality; wheat.

DOI: 10.3329/bjar.v34i2.5789

Bangladesh J. Agril. Res.
34(2) : 181-187, June 2009

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How to Cite

Malaker, P., Mian, I., Bhuiyan, K., Reza, M., & Mannan, M. (2010). Effect of black point disease on quality of wheat grain. Bangladesh Journal of Agricultural Research, 34(2), 181–187. https://doi.org/10.3329/bjar.v34i2.5789

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