Morphological and Cellular Alterations by Gamma Radiation and Grew Under Drought ( 31 ) Journal of Stress in Wheat (Triticum aestivum L.)

Abstract

The present study aims to improve the antioxidant and antimicrobial  properties of cake and produce low calorie cake through substitution of  ABSTRACT 

wheat flour (WF) by irradiated broccoli (Brassica oleracea L.var italica)  powder. In this study broccoli heads powder and broccoli leaves pow 

Gamma radiation and polyethylene glycol (PEG) are widely used in vari der were gamma irradiated at dose levels of 0, 3, 5 and 7 kGy. Results  

ous fields of research to induce stress and study their effects on plants. In  showed that ethanolic (70%) extract of irradiated broccoli heads powder  

this investigation the morphological characterization, cellular, and extra (IBHP) and irradiated broccoli leaves powder (IBLP) at a dose level of 5  

cellular structure were studied of wheat cv. Sids 13. Gamma radiation  kGy had higher total phenolic compounds (TPC) and antioxidant activ 

doses 50 and 100 Gy were affected on shoot and root length negatively.  ity (AOA) compared to control and other doses. Thus, IBHP and IBLP  

Where caused decreasing in both shoot and root length with 3 cm, 8 cm;  at dose level of 5 kGy were selected for fortification of cake. IBHP was  

and 2 cm, 5 cm; respectively. While polyethylene glycol concentrations  used to substitute (0, 1.5, 3, and 4.5 %) of WF in making cake, as well,  

10, 15, and 20% induced decreasing in shoot and root length with (8, 11  replacement of WF (0, 1, 2 and 3%) by IBLP. The results showed that the  

and 13cm) and (5, 7 and 8.5 cm) respectively. The combined effect of  cake processed from IBHP and IBLP had pronounced improvement (%)  

gamma ray doses and PEG also caused severe decreasing in both shoot  in its chemical composition (protein, lipids, ash and fiber content) while,  

and root length with (10, 12 and 15cm) and (5, 7 and 8.5 cm) respec the energy value and carbohydrate content decreased with increasing the  

tively. Gamma radiation and PEG also affect the cellular and ultracellular  replacement level. Also, the results showed that the TPC content, AOA,  

structure of wheat. These effects investigated using various microscopy  volume and specific volume were increased by increasing substitution 

techniques, such as light microscopy, transmission electron microscopy,  level of IBHP and IBLP compared to control samples. On the other hand,  

and scanning electron microscopy. These techniques reveal changes in  total intensity, L*and a* values of the crust and crumb were decreased,  

cell size, cell wall thickness, organelle morphology, and other cellular  whereas Chroma and b* values were increased for crumb and decreased  

structures. This study aims to investigate the effect of some radiation  for crust for all cake treatments by the addition of IBHP and IBLP com 

doses, different PEG concentrations and the combined effect on morpho pared to control sample. For microbiological properties, the results 

logical and cellular changes in wheat variety Sids 13.