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• W4310245476 abstract "The commercial quality of foxtail millet grain (Setaria italica L.) includes appearance quality, functional quality, and cooking and eating quality, which directly determine whether consumers will purchase the product. We studied the relationship between ecological factors and commercial quality attributes of foxtail millet Jingu 21 from twelve production areas. The results showed that altitude, latitude, and diurnal temperature range were negatively correlated with b*, total flavones content (TFC), setback (SB), consistence (CS) and pasting temperature (PTM), but positively correlated with L/B and breakdown (BD). In contrast, average temperature, average precipitation, average humidity, available nitrogen, phosphorus, and potassium had positive effects on 1,000-grain weight (KGW), b*, TFC, CS, and PTM and had a negative impact on L/B and BD. Climate factors had a greater effect on the commercial quality of foxtail millet than soil factors, and the influence of climatic factors was particularly obvious in the early and middle growth periods. The multivariate equation between ecological factors and the comprehensive score of foxtail millet commercial quality is Y = 1,159.745-4.496X1 (altitude) + 19.529X5 (≥10℃ effective accumulated temperature) - 166.327X10 (organic matters). In conclusion, high temperature and precipitation are conducive to high quality appearance and the accumulation of functional substances, while a high diurnal temperature range and high soil nutrients are conducive to the formation of cooking and eating quality. The impact of ecological factors on foxtail millet quality is complicated and it is essential to select a cultivation site that is matched to the intended use of the foxtail millet being produced." @default.
• W4310245476 created "2022-11-30" @default.
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• W4310245476 date "2023-01-01" @default.
• W4310245476 modified "2023-10-16" @default.
• W4310245476 title "The relationship between ecological factors and commercial quality of high-quality foxtail millet “Jingu 21”" @default.
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• W4310245476 doi "https://doi.org/10.1016/j.foodres.2022.112225" @default.
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