Alteration of Carbohydrate Metabolism in Fusarium Infected Wheat Kernels Treated with Fungicides and Its Relation to Baking Technological Parameters and Deoxynivalenol Contamination

Katalin Acs, Monika Varga, Andras Szekeres, Andras Salgo, Csaba Lantos, Ferenc Bekes, Janos Pauk and Akos Mesterhazy ()
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Katalin Acs: Cereal Quality and Food Innovation Research Group, Cereal Research Nonprofit Ltd., 6726 Szeged, Hungary
Monika Varga: Department of Microbiology, Faculty of Science and Informatics, University of Szeged, 6726 Szeged, Hungary
Andras Szekeres: Department of Microbiology, Faculty of Science and Informatics, University of Szeged, 6726 Szeged, Hungary
Andras Salgo: Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, 1111 Budapest, Hungary
Csaba Lantos: Cereal Quality and Food Innovation Research Group, Cereal Research Nonprofit Ltd., 6726 Szeged, Hungary
Ferenc Bekes: FBFD PTY Ltd., Beecroft, NSW 2119, Australia
Janos Pauk: Cereal Quality and Food Innovation Research Group, Cereal Research Nonprofit Ltd., 6726 Szeged, Hungary
Akos Mesterhazy: Cereal Quality and Food Innovation Research Group, Cereal Research Nonprofit Ltd., 6726 Szeged, Hungary

Agriculture, 2023, vol. 13, issue 4, 1-15

Abstract: Changes of water-soluble carbohydrate (WSC) content such as fructose, glucose, sucrose, maltose, nystose, raffinose, stachyose and fructan were analyzed in wheat kernels in Fusarium epidemic and non-epidemic seasons. In both season types, eight commercial fungicides were applied and three wheat varieties with differing Fusarium resistance were tested. In the epidemic year, the average total amount of WSC was above 1.6% which was 2 times higher than in the non-epidemic year (0.7%). Sucrose, maltose, raffinose and fructan components determined the increased WSC value, but the most substantial change was observed in maltose content where its average amount was 28 times higher in the epidemic year. Fungicide application also significantly increased all the carbohydrate components except maltose, where significant reduction was observed. WSC components had strong correlation with several farinograph or extensograph parameters, but only the maltose content showed positive strong correlation (r = 0.9) with deoxynivalenol (DON) toxin that was highly affected by the applied fungicide. The changes of WSC indicate altered carbohydrate synthesis along with abnormal degradation processes and thus have impaction on the baking features. It seems that the sugar metabolism interacts with DON synthesis and the results give important additional information to the altered metabolism of the attacked plant.

Keywords: water soluble carbohydrates; Fusarium infection; maltose; fungicide; quality; deoxynivalenol (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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