The Influence of Fusarium culmorum on the Technological Value of Winter Wheat Cultivars

Edyta Aleksandrowicz, Krzysztof Dziedzic, Anna Szafrańska () and Grażyna Podolska ()
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Edyta Aleksandrowicz: Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Puławy, Poland
Krzysztof Dziedzic: Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
Anna Szafrańska: Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
Grażyna Podolska: Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Puławy, Poland

Agriculture, 2025, vol. 15, issue 6, 1-23

Abstract: The research hypothesis assumes that Fusarium culmorum infection affects the baking value of wheat. The aim of the research was to determine the effect of the cultivar on the rheological properties of wheat dough in response to Fusarium culmorum infection of wheat. A two-factor experiment conducted during the 2018–2020 growing seasons in Osiny, Poland, was set up using the completely randomized block design with three replications. The first factor was winter wheat cultivars (six cultivars), while the second factor was inoculation (two levels— Fusarium culmorum and distilled water—control). The immunoenzymatic ELISA method was used to determine the content of deoxynivalenol (DON) in grain. The DON content in the grain varied between cultivars. Fusarium culmorum inoculation resulted in an increase in protein, ash content, and flour water absorption, changes in dough rheological properties, and a decrease in the sedimentation index. Inoculation also caused negative changes in starch properties. The observed interaction between Fusarium culmorum inoculation and cultivars in shaping the qualitative parameters and rheological properties of the dough indicates that there are wheat cultivars less susceptible to Fusarium infection, which do not show any significant changes as a result of infection.

Keywords: artificial inoculation; food safety; Fusarium culmorum; grain quality; deoxynivalenol; rheological properties; wheat (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: 2025
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