Organic Fertilization and Hulled Wheat Quality

Abstract: The results of an agronomic trial of two levels of nitrogen fertilization for organic farming in comparison with conventional farming are discussed. Two groups of wheat were compared; namely, durum and soft-wheat cultivars, including the emmer and spelta genotypes. Analyses were carried out to determine lignan, total phenolic content, antioxidant activity, the mineral elements and the dough rheological properties. Statistical analysis showed that under conditions of organic farming, the lignans and antioxidant activity reached the greater levels. For the qualitative parameters, the conditions of organic farming with N fertilization did not damage the indices analyzed. For the mineral content, the effects of the fertilization were not significant.

Reference: Fares, C.; Codiani, P.; Menga, V. (2012). Effects of organic fertilization on quality and antioxidant properties of hulled wheats. Italian Journal of Food Science 24(2): 188-193.