Mapping biochemical and nutritional changes in durum wheat due to spoilage during storage
Navnath S. Indore,
Chithra Karunakaran,
Digvir S. Jayas,
Viorica F. Bondici,
Miranda Vu,
Kaiyang Tu,
David Muir
Affiliations
Navnath S. Indore
Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada
Chithra Karunakaran
Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada; Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada
Digvir S. Jayas
Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada; President's Office, A762 University Hall, University of Lethbridge, Lethbridge, AB T1K 3M4 Canada; Corresponding author. Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, Canada.
Viorica F. Bondici
Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada
Miranda Vu
Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada
Kaiyang Tu
Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada
David Muir
Canadian Light Source Inc., Saskatoon, SK S7N 2V3, Canada
Synchrotron X-ray imaging and spectroscopy techniques were used for studying changes during post-harvest storage of food grains. Three varieties (AAC Spitfire, CDC Defy, and AAC Stronghold) of the Canada Western Amber Durum (CWAD) wheat class were stored for five weeks at 17 % moisture content (wb). Control (dry) and stored moistened seeds were analyzed for biochemical and nutritional changes using synchrotron bulk X-ray fluorescence spectroscopy (SR-XRF), X-ray fluorescence imaging (SR-XFI), and mid-infrared (mid-IR) spectroscopy at the Canadian Light Source (CLS), Saskatoon, SK. All varieties of durum wheat were spoiled at the end of five week, and AAC Spitfire and CDC Defy varieties were most affected in nutritional composition and their distribution than AAC Stronghold. Variable response to changes in biochemical and nutrition were found in all three spoiled varieties of the same durum wheat class.
