Post-harvest assessment of wheat and barley kernel infections with fungi of the genus Fusarium using thermal analysis |
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| Affiliation: | 1. IRTA, Ctra. Cabrils km 2, E-08348, Cabrils, Barcelona, Spain;2. IRTA, Finca Camps i Armet, E-17121, Monells, Girona, Spain;1. Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469, Potsdam, Germany;2. Food Process Engineering, Technische Universität Berlin, Seestraße 13, 13353, Berlin, Germany;1. Department of Sustainable Agriculture and Biodiversity Ecosystem Management, School of Life Sciences and Bioengineering, The Nelson Mandela African Institution of Science and Technology (NM –AIST), P.O. Box 447, Arusha, Tanzania;2. Centre for Research, Agriculture Advancement, Teaching Excellence and Sustainability in Food and Nutrition Security (CREATES), Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Arusha, Tanzania;3. Tanzania Agricultural Research Institute (TARI –Ilonga), P.O.Box 33, Kilosa, Tanzania;1. Facultad de Agronomía de Azul, UNCPBA, Av. República de Italia #780, 7300, Azul, Buenos Aires, Argentina;2. Centro de Investigaciones Integradas sobre Sistemas Agronómicos Sustentables (CIISAS). Facultad de Agronomía, UNCPBA, Av. República de Italia #780, 7300, Azul, Buenos Aires, Argentina;3. Laboratorio de Biología Funcional y Biotecnología (BIOLAB)-INBIOTEC-CONICET-CICPBA, Facultad de Agronomía, UNCPBA, Av. República de Italia #780, 7300, Azul, Buenos Aires, Argentina |
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| Abstract: | ![]()
The aim of this study was to evaluate the applicability of differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) for discriminating wheat and barley kernels naturally infected with fungi of the genus Fusarium from healthy kernels. Differences in selected thermal parameters were observed between infected and healthy kernels. In infected wheat kernels, the 2nd endothermic peak occurred at 58.6–62.3 °C, the 3rd endothermic peak at 270.1–279.7 °C; the area under the DSC curve was determined at 1842–2246 J g−1, and mass loss at 76.26–80.39%. In healthy wheat kernels, the above parameters were determined at 77.0–78.9 °C, 292.6–311.0 °C, 1180–1432 J g−1, and 71.10–74.92%, respectively. In infected barley kernels, the 2nd endothermic peak occurred at 51.6–56.4 °C, the 3rd endothermic peak at 286.1–290.1 °C; the area under the DSC curve was determined at 1752–1998 J g−1, and mass loss at 78.65–81.22%. In healthy barley kernels, the investigated parameters were determined at 69.1–74.3 °C, 310.0–324.9 °C, 1187–1249 J g−1, and 72.18–74.09%, respectively. |
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| Keywords: | Wheat Barley Fungal infection Differential scanning calorimetry Thermogravimetric analysis |
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