Research Article

Durum Wheat in Conventional and Organic Farming: Yield Amount and Pasta Quality in Southern Italy

Table 5

Cooking quality parameters of pasta from durum wheat varieties cultivated with conventional and organic cropping systems.

CultivarOptimal cooking time (OCT)Standard Cooking time (SCT = 13 min)
TimeFirmnessStickinessBulkinessFinal judgmentFirmnessStickinessBulkinessTotal judgment

Conventional cropping system
Karalis9′20′′5780576520734345
Matt9′45′′5785606750725559
Pablo10′15′′5578556325684546
San Carlo9′30′′4575525738684751
Saragolla9′05′′7280657242635052

Average 936 ′′ 5780586535694851
S.D.27 ′′ 1045612455

Organic cropping system
Karalis9′40′′4272455310573534
Matt9′20′′4870505618654342
Pablo9′35′′4073455332654547
San Carlo9′50′′5573536023724548
Saragolla9′45′′5075576133734553

Average 936 ′′ 4773505723664345
S.D.12 ′′ 625410647

Variation (%) with organic cropping system
Karalis4−26−10−21−18−50−22−19−25
Matt−4−16−18−17−17−64−10−22−29
Pablo−7−27−6−18−1628−403
San Carlo422−325−3966−5
Saragolla7−31−6−12−16−211663

Average1−18−9−13−13−34−3−6−11
S.D.622 691036151415

S.D.: Standard deviation.