Abstract
The current work examines the physicochemical properties of wheat grains after 30, 60, 90, 120, and 150 days of storage. Storage time had a considerable influence on the quality of wheat, which remained stable for up to 90-120 days. Compared with freshly harvested wheat, increased storage time resulted in a decrease in catalase activity. However, damaged starch content, flour yield and gluten index increased during storage. The storage period of 60 days positively affected falling number, amylose content and wet gluten content except for reducing sugar content. Additionally, the three wheat varieties differed in terms of quality changes during storage. Results revealed that after-ripening had multiple effects on improving on three traits, which are particularly associated with wheat quality.
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Claims 7
Claim · model-written summary
Compared with freshly harvested wheat, increased storage time decreased catalase activity.
- Taxon
- wheat
Triticum aestivumt0 - Treatment
- storage timee1
- Outcome
- catalase activitye1
- Direction
- decreasee1
- Comparator
- freshly harvested wheate1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Physicochemical properties of wheat grains”
e1“Compared with freshly harvested wheat, increased storage time resulted in a decrease in catalase activity”
Claim · model-written summary
Damaged starch content, flour yield and gluten index increased during storage.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- storagee2
- Outcome
- damaged starch content, flour yield and gluten indexe2
- Direction
- increasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Physicochemical properties of wheat grains”
e2“However, damaged starch content, flour yield and gluten index increased during storage”
Claim · model-written summary
A storage period of 60 days positively affected falling number, amylose content and wet gluten content.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- storage period of 60 dayse3
- Outcome
- falling number, amylose content and wet gluten contente3
- Direction
- positively affectede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Physicochemical properties of wheat grains”
e3“The storage period of 60 days positively affected falling number, amylose content and wet gluten content except for reducing sugar content”
Claim · model-written summary
A storage period of 60 days did not positively affect reducing sugar content.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- storage period of 60 dayse3
- Outcome
- reducing sugar contente3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Physicochemical properties of wheat grains”
e3“The storage period of 60 days positively affected falling number, amylose content and wet gluten content except for reducing sugar content”
Claim · model-written summary
The three wheat varieties differed in quality changes during storage.
- Taxon
- wheatTriticum aestivumt0
- Material
- three wheat varietiese4
- Outcome
- quality changes during storagee4
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Physicochemical properties of wheat grains”
e4“Additionally, the three wheat varieties differed in terms of quality changes during storage”
Claim · model-written summary
Storage time had a considerable influence on the quality of wheat.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Storage timee0
- Outcome
- quality of wheate0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Physicochemical properties of wheat grains”
e0“Storage time had a considerable influence on the quality of wheat, which remained stable for up to 90-120 days”
Claim · model-written summary
Wheat quality remained stable for up to 90-120 days of storage.
- Taxon
- wheatTriticum aestivumt0
- Treatment
- Storage timee0
- Outcome
- quality of wheate0
- Direction
- no_changeinferrede0
- Qualifier
- up to 90-120 dayse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Physicochemical properties of wheat grains”
e0“Storage time had a considerable influence on the quality of wheat, which remained stable for up to 90-120 days”
The same questions in other papers
storage · quality: protein · Triticum aestivum (wheat)Positive and negative results
3 papers in the same direction as this paper · 6 in the opposite direction
- negative
- negative
- negative
6 papers more in this group
See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.