A Simulation Model for the Grain Durum Wheat Quality Trits

The improvement of quality characteristics of durum wheat grain is one of the objectives of the modern Sicilian durum wheat cultivation. The possibility to estimate these characteristics can represent a valuable aid for the choice of the farmer. The factors influencing the process of nitrogen intake during the filling of caryopsis are due, as well as the characteristics of the variety used, temperature and the water availability and the uptaken N in the soil. The protein content is the main parameter for estimating the grain quality in the countries mainly interested to the durum wheat production. The grain protein content does not explain all the differences in durum wheat quality; are also important some low molecular weight glutenin subunits denominated LMW1 and LMW2. The production of high quality grain must therefore take into account both its protein content, its protein types, dependent on interactions between the genotypic, environmental and agronomical factors. Very important are the availability of nitrogen in the soil, the air temperature and the soil moisture content during the formation of grain. On this basis a mathematical model for the estimation of some quality characteristics of durum wheat grain and semolina was developed and calibrated on independent data. In particular were taken into consideration the following characteristics of quality:-for grain: protein content, shrunken kernels, starchy kernels, hectolitre weight;-for the semolina: protein content, gluten index, dry gluten content, W alveographic index, P alveographic index, L alveographic index, G alveographic index, P/L alveographic index