| To determine wheat quality at different harvest time, three varieties (Jimai 17, Jimai 20 and Jimai 22) were used as materials, and harvested separately on May 31, June 5, June 9, June 12 and June 15. Dough rheological properties of wheat grains were evaluated through principal component analysis and factor analysis. The results indicated that qualities of wheat were infected by harvest time at a certain extent. The best quality of Jimai 17, Jimai 20, Jimai 22 was harvested on June 12, June 15, May 31, respectively. With the postponing of harvest time, the quality development of Jimai 17 appeared “bad good bad” trend, but it was the contrast trend for Jimai 22. The quality of Jimai 20 increased with the harvest time postponing. By harvested earlier, the best quality of medium gluten wheat (Jimai 22) may reach that of strong gluten wheat (Jimai 17). |
基本信息
