Effects of Wheat Bug (Eurygaster spp. and Aelia spp.) Infestation in Preharvest Period on Wheat Technological Quality and Gluten Composition

Table 1

Comparison of technological quality of wheat varieties between selected localities.

Wheat variety	Locality	GIS	GIM	SD (BU)	E (cm^2)	W (J10^−4)
1	A	66,67^a	9,87^a	175^a	10^a	0^a
	B	82,35^b	48,40^b	100^b	85^b	194^b
2	A	47,22^a	0,00^a	175^a	0^a	0^a
	B	71,88^b	41,18^b	70^b	32^b	218^b
3	A	52,38^a	0,00^a	215^a	0^a	0^a
	B	86,11^b	40,49^b	40^b	55^b	189^b
4	A	48,72^a	0,29^a	190^a	0^a	0^a
	B	75,61^b	34,83^b	95^b	30^b	147^b
5	A	34,09^a	0,00^a	195^a	0^a	0^a
	B	66,67^b	31,05^b	40^b	33^b	228^b
6	A	39,53^a	0,00^a	90^a	0^a	0^a
	B	80,00^b	49,52^b	90^a	55^b	186^b

GIS: Gluten Index standard, GIM: Gluten Index modified, SD: Farinograph softening degree, E: Extensograph energy, and W: Alveograph deformation energy.
Values followed by different letters in the same column are significantly different from each other (𝑃<0.05).