Search Results (203)

Grain moisture content is a key variable for safe storage, drying control, and quality management. Microwave sensing is attractive because water strongly modulates the complex relative permittivity ($\epsilon *={\epsilon }^{\prime }-j{\epsilon }^{″}$) of granular agricultural products, thereby shaping broadband scattering-parameter spectra. This study presents a meter-referenced feasibility evaluation of an interpretable S-parameter–permittivity–moisture chain using a vector network analyzer over 2–18 GHz. Wheat, maize, and mung bean were prepared at six moisture levels, and the moisture values were referenced to two commercial grain moisture meters (MC_ref) to represent rapid on-site benchmarking rather than absolute gravimetric moisture determination. Therefore, the reported errors should be interpreted as commercial-meter-referenced calibration indicators rather than absolute gravimetric moisture prediction accuracy. Two free-space configurations were compared on the same platform: a two-horn transmission setup under controlled packing and a metal-backed double-pass reflection setup intended to represent single-sided access under loose bulk packing. After SOLT calibration and empty-holder background normalization, ${\epsilon }^{\prime }$ and ${\epsilon }^{″}$ were retrieved via complex-domain nonlinear least-squares fitting of physics-based slab models to measured S21 spectra. The results show that moisture-dependent dielectric responses were grain- and configuration-dependent. In particular, ${\epsilon }^{″}$ generally provided a more robust moisture-sensitive feature in the free-space transmission configuration, whereas the optimal single-parameter predictor in the metal-backed configuration differed among grains. A mid-band frequency window of approximately 8–16 GHz provided more stable inversion by avoiding low-frequency coupling artefacts and high-frequency signal-to-noise degradation. The metal-backed configuration preserved moisture trends but yielded lower effective ${\epsilon }^{\prime }$ values, likely due to increased air fraction under loose packing. These results indicate that packing state, grain type, and frequency-window selection are critical factors for transferring microwave moisture calibration from laboratory measurements to practical grain-handling scenarios. Full article

The aim of this study was to evaluate the possibility of using rapeseed protein–fiber concentrate (RPFC) as a functional ingredient for wheat pasta fortification, with emphasis on dough rheology, gel-like network formation, microstructure, and cooking quality. For this purpose, five formulations of rigatoni pasta were produced by partially substituting wheat flour with 0, 5, 10, 15, and 20% RPFC. Dough rheological behavior was assessed by frequency sweep and creep–recovery tests, while mixing and pasting behavior was evaluated using the Mixolab device. Microstructure was analyzed by scanning electron microscopy (SEM), and pasta technological and chemical parameters were determined using standard methods. All dough systems exhibited viscoelastic, gel-like behavior characterized by the dominance of the storage modulus (G’) over the loss modulus (G”), confirming the formation of a structured gluten-based network. Moderate RPFC incorporation (5–15%) enhanced G′, indicating reinforcement of the continuous protein–starch gel matrix and improved structural integrity and deformation resistance. Mixolab results showed a significant increase in water absorption and dough stability with RPFC addition, reflecting improved hydration and strengthening of the gel-forming protein network. SEM observations confirmed the development of a more compact and continuous starch–protein gel system, associated with reduced stickiness and improved structural cohesion. However, higher RPFC levels (15–20%) disrupted the continuity of the gel network, leading to increased cooking losses (8.8–10.4%), higher fracturability, and reduced firmness of cooked pasta. According to the data obtained, RPFC represents a promising functional protein ingredient for gel-like food systems such as cereal-based products, particularly pasta. These findings offer feasible formulation strategies and support its use as a sustainable, high-quality plant protein ingredient in pasta production. Full article

Wheat is a major staple crop, and storage mold growth poses a severe threat to grain safety and quality stability. Natural mold development in stored wheat exhibits subtle, localized, and highly heterogeneous characteristics. Existing unimodal methods and global fusion approaches generally suffer from insufficient local feature sensitivity, hindering fine-grained mold severity grading. To address this limitation, we propose a Mask-Guided Fine-Grained Fusion Network, a weakly supervised framework based on local RGB–HSI fusion. This framework employs a dynamic parallel A/B experimental design to construct time-matched proxy labels via weakly supervised learning. A standardized preprocessing pipeline including single-kernel extraction, foreground segmentation, and cross-modal registration is established to resolve RGB–HSI spatial misalignment, ensuring physical-level spatial consistency of multimodal features. The model incorporates a Foreground-Aware Spectral Recalibration (FASR) module to suppress background noise, a Mask-Guided Dilated Cross-modal Local Attention (MDCLA) mechanism to establish fine-grained local mappings between RGB visual phenotypes and hyperspectral responses, and a sample-level adaptive fusion strategy to dynamically weight features by modal reliability, enhancing representation of complex samples across all mold stages. Experiments show that the Mask-Guided Fine-Grained Fusion Network achieves 0.9689 classification accuracy, 0.9698 Macro-F1 score, and 0.0593 Mean Absolute Error (MAE), significantly outperforming state-of-the-art unimodal deep models and global attention fusion baselines. This work provides a proof-of-principle framework for fine-grained non-destructive mold risk assessment in stored wheat. Full article

Mediterranean agricultural systems are highly vulnerable to increased climatic variability, which threatens soil water availability and the functionality of the soil carbon (C) cycle. Soil management practices strongly influence water dynamics and C-substrate quality, thus potentially affecting the temperature sensitivity of soil respiration. We evaluated the combined effects of tillage (traditional tillage, TT; reduced tillage, RT), fertilization (mineral, MF; addition of biosolid compost, BC), and rainfall inputs (ambient conditions, C; reduction of 30% rainfall inputs, EX) on soil water content (SWC) and storage (SWS), and in situ soil respiration (Resp) dynamics over three agricultural seasons in a Mediterranean legume–wheat rotation, using a factorial field experiment. We also evaluated how the sensitivity of soil respiration to temperature could be affected by tillage and fertilization types in a complementary laboratory experiment under controlled moisture and temperature conditions. RT was effective in improving SWS and mitigating surface desiccation, although this advantage was attenuated in wet years due to homogenization of moisture along the soil profile. Soil Resp was primarily controlled by SWC. BC stimulated soil respiration mainly during the first crop season, with a residual non-significant trend in the third season. This effect appeared constrained under dry periods, although no significant fertilization × rainfall exclusion interaction was detected. The diurnal cycle of Resp showed a clear decoupling from diurnal soil temperature. Crucially, the intrinsic thermal sensitivity of respiration (Q₁₀) remained stable across all tillage and fertilization treatments, suggesting that field variability is driven by water dynamics and crop phenology and not by microbial responses to changes in substrate availability. Our results confirmed the hierarchical role of climate on C-cycling processes. Full article

The study of natural spontaneous fertile hybrids, whose parent species is Ae. trivialis Migusch. et Chak (2n = 42), is of great importance for expanding the genetic pool of the genus Triticum L., which is a crucial part of current and future breeding efforts. The number of wild relatives—potential sources of valuable disease resistance genes—is quite large for common wheat: these include species of the genera Tritium, Aegilops, Agropiron, Secale, Haynaldia, Villosa, and others. In addition to disease and pest resistance, wild species offer frost resistance, drought tolerance, salt tolerance, and increased protein quantity and quality. The primary objective of this study was to identify new, genetically diverse source material for common wheat breeding based on botanical and morphological studies, as well as to register new spontaneous Aegilops–wheat hybrids using electrophoretic analysis of storage proteins. To achieve the research objective, the following tasks were set and solved: Aegilops–wheat hybrids were studied and recorded using protein formulas; spontaneous fertile Aegilops–wheat hybrids were analyzed using laser microscopy and tandem mass spectrometry. In this study, we demonstrated differences between the studied spontaneous hybrids using metabolomic analysis and laser microscopy, as well as identified differences in the protein spectra of the spontaneous hybrids and their maternal form, K-1386. These spontaneous Aegilops–wheat hybrids will be used in further work to identify their paternal form. It should be noted that it is advisable to use the studied spontaneous Aegilops–wheat hybrids in future breeding to expand the gene pool of the genus Triticum L. and to obtain new heterogeneous forms. Full article

This study evaluated the effects of tamarind seed polysaccharides (TSP) on the quality characteristics and in vitro starch digestibility of steamed buns made from doughs with different freezing storage times (0, 30, and 60 days). The pore structure, specific volume, water distribution, and starch digestibility were analyzed. TSP significantly altered the dough microstructure by increasing pore density and pore volume while reducing the average pore area, forming a more uniform pore network. During freezing storage, the specific volume of control samples decreased, whereas steamed buns with 1–2% TSP maintained a relatively high specific volume (~1.65) after 60 days, indicating improved gas retention and structural stability. TSP also increased bound water and restricted water migration. Additionally, TSP increased resistant starch (RS) from 15.96% to 24% and reduced rapidly digestible starch (RDS). Overall, TSP improved the structural stability of frozen steamed buns by regulating water distribution, strengthening the gluten-starch network, and altering starch digestibility. These findings provide insights into the use of natural polysaccharides to enhance the quality and nutritional function of frozen wheat-based foods. Full article

To reveal the mechanism underlying the effects of dominant spoilage fungi on wheat quality during storage and provide a theoretical basis for targeted microbial control in wheat storage, this study characterized the structural features of fungal communities on the surface of stored wheat and at different depths of the grain bulk via high-throughput sequencing. Additionally, screening was performed for stably existing dominant spoilage fungi in a wheat storage environment. Subsequently, four isolated dominant spoilage fungal strains, Fusarium lateritium, Aspergillus niger, Penicillium citrinum and Talaromyces islandicus, were back-inoculated onto wheat kernels sterilized by ⁶⁰Co gamma irradiation. Simulated storage trials were conducted at 28 °C and 80% relative humidity to investigate their impacts on wheat quality. The results show that F. lateritium and A. niger exhibited faster growth rates and were able to colonize the entire surface of wheat kernels within 8 days. After infection by these two fungi, wheat superoxide dismutase (SOD) activity decreased by 33.83 U/g and 21.90 U/g, peroxidase (POD) activity decreased by 1408 U/(g·min) and 745 U/(g·min), and electrical conductivity (EC) increased by 11.17 μS/(cm·g) and 7.74 μS/(cm·g), respectively. After 10 days of storage, A. niger significantly reduced the water absorption of wheat gluten to 175.91% and elevated the fatty acid value to 74.20 mg/100g, rendering the wheat unsuitable for storage. P. citrinum exerted the most significant effect on the solvent retention capacity (SRC) of wheat flour in water, sucrose, sodium carbonate, and lactic acid solutions. This study clarified the screening criteria for dominant spoilage fungi in stored wheat, as well as the threshold values and differential characteristics of the impacts of different dominant spoilage fungi on wheat quality, providing critical theoretical support for targeted microbial control during wheat storage. Full article

Wheat bran, as a major nutrient-rich agricultural by-product, is underutilized due to poor functional properties. This study investigated the synergistic effects of steam explosion (SE), enzymatic hydrolysis (EH), and SE combined with EH (SE-EH) on wheat bran to improve the dough properties, bread quality, and in vitro starch digestion. Results showed that SE destroyed the dense structure of wheat bran to form a porous surface morphology and promoted the conversion of insoluble dietary fiber (IDF) to soluble dietary fiber (SDF). This structural loosening facilitated further fiber degradation for subsequent EH and achieved the obvious improvements in hydration properties after combined treatment. For the dough system, the addition of SE-EH bran increased the water absorption, hardness, and viscosity, but reduced the development and stability time of the dough, in comparison with the control dough. These changes suggested that the modified bran altered dough hydration behavior and gluten network continuity, contributing to the increment of bread’s specific volume. The starch hydrolysis rate of bread adding SE-EH wheat bran was decreased; the slowly digestible starch (SDS) and resistant starch (RS) contents were 2.59-fold and 1.31-fold higher than the control group, respectively. Additionally, the incorporation of modified wheat bran delayed bread hardening during storage, with the SE-modified group showing the best effect. Wheat bran modification enhanced its processing functionality, providing a feasible approach for bread production to improve storage stability and nutritional quality. Full article

The large-scale use of compost in arable cropping systems is often limited by the large quantities required to meet the crop’s nutritional needs. Palletization can increase the nutrient density of organic fertilizers and improve their logistical feasibility by reducing storage, transport and application costs. This study evaluated the agronomic and environmental performance of compost pellets derived from pig slurry solids and olive pomace, using them as an alternative nitrogen source for wheat (Triticum aestivum L.) cultivated under Mediterranean conditions. A field experiment was conducted during the 2022–2023 growing season, with four treatments arranged in 24 m² replicated plots: an unfertilized control (C); pelletized compost (PSCOP); fresh pig slurry (PS); and mineral fertilization based on monoammonium phosphate and urea (IN). Excluding the control treatment, all fertilized plots received a uniform nitrogen rate of 150 kg N ha⁻¹. Soil chemical properties and nutrient availability (Pext, NH₄⁺-N and NO₃⁻-N) were evaluated at the beginning and end of the experiment, while wheat yield and grain quality were assessed at harvest. Greenhouse gas (GHG) emissions were monitored throughout the cropping season to evaluate environmental impacts. The results showed that the wheat yields achieved with PSCOP were comparable to those obtained with PS, although they remained lower than those achieved with mineral fertilization. Grain quality was not adversely affected by the application of PSCOP. Furthermore, PSCOP resulted in lower GHG emissions than mineral fertilization, with values closer to those observed in the unfertilized control. These findings suggest that pelletized organic fertilizers such as PSCOP may be a promising way to enhance nutrient circularity and reduce reliance on synthetic fertilizers and maintain crop productivity and limit environmental impact in Mediterranean agricultural systems. Full article

Wheat is rich in carbohydrates and proteins but is susceptible to pest infestation and microbial contamination during storage. Owing to itself high efficiency, energy savings, and lack of chemical residues, electron beam irradiation (EBI) has been widely applied for disinfesting and sterilizing cereals and has been shown to influence dough quality. Notably, starch is present within complex wheat flour systems during processing, and its irradiation response may differ from that of purified systems. In this study, the effects of different EBI doses (0, 3, 6, 9 and 12 kGy) on the multiscale structure and physicochemical properties of wheat starch isolated from irradiated dough were systematically investigated, and key analytical techniques such as Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and rheological analysis were employed to elucidate the mechanisms underlying its impact on the dough thermomechanical behavior of dough. The results demonstrated that EBI weakened gluten–starch interactions and disrupted gluten network the continuity and compactness of the gluten network, resulting in significant dough farinography and pasting property changes. Compared with those of the control group, the dough development and stability time of the 12 kGy sample decreased from 3.920 and 6.465 to 0.970 and 1.290, respectively (p < 0.05). Moreover, irradiation induced cracks on the starch surface, reduced its molecular weight, and disrupted its crystallinity and short-range order. These changes resulted in decreases in the thermal stability level and swelling capacity of starch, while increasing its solubility. A correlation analysis revealed that the starch chain length distribution, molecular weight, molecular order, and pasting properties are key determinants of EBI-induced dough quality changes. This study provides theoretical insights into the applicability of EBI in the context of wheat flour storage and quality modulation. Full article

Instant noodle fortification with fish-derived proteins enhances nutritional value; however, the effects of catfish powder (CFP) combined with different drying methods and barrier packaging on prolonged storage stability remain unknown. This study incorporated 10% (w/w) CFP into wheat flour-based instant noodles processed by tray drying or deep-fat frying, yielding four treatments: control tray-dried (CD), control fried (CF), CFP tray-dried (TD), and CFP fried (TF). Samples were packed in metallized low-density polyethylene (M-LDPE) and evaluated every 15 days over 180 days. CFP fortification increased protein and mineral content, which remained stable throughout storage. CFP incorporation and frying elevated lipid oxidation, whereas tray drying improved oxidative stability. Drying methods influenced moisture attributes, product structure, rehydration behavior, and color; tray-dried noodles retained higher lightness and hardness, whereas fried noodles showed faster water uptake. Cooking performance remained largely stable, with gradual shifts noticed in CF and TF samples over time. Microbiological quality remained acceptable, with no pathogens detected. Multivariate analysis identified the drying method as the primary driver of quality differentiation, with storage time intensifying oxidation and color divergence. Overall, tray drying with M-LDPE packaging is recommended to optimize the nutritional and storage stability of CFP-fortified instant noodles. Full article

Late-sown wheat, which misses the optimal photoperiod and temperature for growth, suffers irreversible losses in both grain number per spike and thousand-grain weight, resulting in severe yield reductions. To this end, a two-year field experiment was conducted to evaluate the effects of application timing (S1 at the booting stage and S2 at the flowering stage) and concentration (T0 = 0 μmol L^–1, T1 = 376 μmol L^–1, T2 = 501 μmol L^–1, T3 = 626 μmol L^–1) on the photosynthetic physiology, grain number per spike, thousand-grain weight, and quality of late-sown wheat, aiming to elucidate the mechanism by which TiO₂ enhances the yield quality–efficiency relationship in wheat. The results showed that the foliar application of TiO₂ significantly enhanced the accumulation of photosynthetic pigments (SPAD) and spectroscopic indices (CHI, PRI) in wheat flag leaves, markedly improved the net photosynthetic rate, and increased the activities of antioxidant enzymes (SOD, POD) while reducing the accumulation of membrane lipid peroxidation products (MDA), with the T2 treatment exhibiting the most pronounced effect. Foliar application of TiO₂ at the S1 stage significantly increased the number of florets and spikelets, improved grain setting rates, and consequently boosted the grain number per spike. Application of TiO₂ during the S2 stage significantly enhanced grain filling rates, thereby increasing thousand-grain weight and achieving yield improvement. T2 demonstrated optimal performance under both conditions, enhancing grain storage capacity and morphological traits. This approach not only increased late-sown wheat yields but also improved grain quality indicators such as protein content, wet gluten, and sedimentation value. Therefore, applying 501 μmol L^–1 (T2) TiO₂ during the booting stage (S1) appears to be effective for achieving high yields and superior quality in late-sown wheat. Full article

Mycotoxin contamination of grains during storage and transportation represents a significant threat to global food security. Conventional detection methods exhibit limitations in terms of real-time monitoring. This study presents a compact smart gas sensing system for mycotoxins, facilitating non-destructive testing of corn infected with fungi by analyzing the volatile organic compounds (VOCs) emitted during fungal growth. It also facilitates the precise quantitative detection of Aflatoxin B₁ (AFB₁). Additionally, a dual-branch convolutional neural network (DB-CNN) model has been developed to conduct an in-depth analysis of the temporal and spatial characteristics of VOCs signals. The system achieves 100% accuracy in identifying grains (corn, peanuts, wheat, and rice) infected with Fusarium graminearum and Aspergillus flavus by extracting the characteristic fingerprint spectra of fungal VOCs. In the quantitative analysis, the DB-CNN exhibits good performance (RMSE = 1.0292 μg/kg, R² = 0.9994). In addition, the designed detection system supports wireless transmission and can be connected to a smartphone for data transfer, thereby facilitating data storage and remote monitoring. The entire detection process is completed within 4 min. This study provides an innovative technical foundation for dynamic real-time monitoring of fungal contamination in the food supply chain, contributing to early warning systems and quality control measures. Full article

To address the issue of inefficient soil water utilization in dryland wheat fields, caused by a mismatch between summer fallow precipitation and crop growth periods, implementing fallow-period tillage was crucial for conserving water and enhancing yield. However, there was a lack of comprehensive evaluations of the impact of different tillage practices on soil functional quality based on multidimensional indicators, and the relationship between yield and soil functional quality remained unclear. This study established three treatments during the summer fallow period: no tillage (FNT), subsoiling tillage (FST) and plowing tillage (FPT). We determined the soil water-stable aggregates particle size distribution and stability, aggregate organic carbon (AOC) content, soil organic carbon (SOC) content and storage (SOCs), as well as winter wheat yield. Using the Z-score method, we integrated the soil’s physical and chemical indicators to perform a comprehensive evaluation of different tillage practices. The results showed that FNT significantly enhanced soil aggregate stability in the 0–30 cm soil depths compared to FST and FPT (p < 0.05), which was primarily attributed to a substantial increase in the content of >2 mm aggregates. Meanwhile, FNT resulted in significantly higher SOCs within the 0–50 cm profile, with increases of 8.1% and 5.8% compared to FST and FPT (p < 0.05), respectively. This was primarily due to elevated SOC content and higher AOC contents within the 2–0.25 mm and >2 mm aggregates in the topsoil layer. In contrast, FST significantly increased grain yield compared to FNT and FPT, by 16.7% and 15.0% (p < 0.05), respectively, which was associated with higher ear number and ear grains. A comprehensive evaluation using the Z-score method revealed that FNT achieved the highest soil functional quality score across the five layers. Therefore, no tillage during the summer fallow can enhance soil functional quality, primarily due to its positive impact on soil structure and carbon sequestration, but may not immediately increase crop yield. Full article

During the harvesting and storage of wheat, various impurities are often mixed in, which adversely affect the processing quality and food safety of wheat. Therefore, developing an efficient and accurate impurity detection method is of great importance. Terahertz (THz) imaging technology can acquire time-domain spectral transmission images of wheat impurities, providing more features and facilitating detection. However, due to the limitations of THz imaging system hardware and environmental factors, the acquired THz images are often contaminated with noise, resulting in blurred details and indistinct edges, which severely hinder the accurate identification of impurities. To improve the quality of THz images of wheat impurities, this study proposes an Edge-Enhanced and Feature-Fused Image Denoising Network (EEFDNet). The proposed network employs a dual-branch architecture: a denoising branch utilizing dilated convolutions to strengthen feature representation, and an edge enhancement branch designed to emphasize impurity contour information. The outputs of the two branches are integrated through a feature fusion module to effectively remove noise while preserving and enhancing structural details. Experimental results on a self-established THz image dataset of wheat impurities demonstrate that EEFDNet exhibits superior performance, with the PSNR (Peak Signal-to-Noise Ratio) and SSIM (Structural Similarity Index) reaching 32.59 dB and 0.9180, respectively, outperforming several mainstream denoising models. Moreover, the proposed method exhibits strong robustness under high-noise conditions. This study provides an effective image preprocessing approach for wheat impurity detection and establishes a solid foundation for subsequent high-precision impurity identification. Full article