Comparison of Wheat Quality, Antioxidant Activity, and Mycotoxins Under Organic and Conventional Farming

Wheat (Triticum aestivum L.) is a major global staple crop, widely consumed in processed forms such as bread and pasta. As consumer demand for healthier food options increases, organic wheat production is gaining importance. However, organic farming excludes the use of synthetic pesticides and fungicides, potentially increasing the risk of fungal contamination and mycotoxin presence. At the same time, questions remain about whether organically grown wheat can match the grain quality needed for industrial processing, particularly in terms of protein content, gluten strength, and dough properties. This study aims to evaluate grain and flour quality parameters, as well as the occurrence of selected mycotoxins, in eight winter wheat cultivars grown under both organic and conventional farming systems in northern Serbia during the 2023/2024 season. Cultivars included modern premium varieties recommended for organic production, as well as one traditional and one conventional cultivar. Despite unfavourable weather conditions in the early stages of the vegetation in 2024, favourable conditions during grain ripening contributed to the good quality of organically produced varieties. The quality parameters of most varieties from organic production (PC > 17%, WG > 49%, WA > 62%) were significantly higher than the standard for organic wheat. NS Epoha stood out as the variety with the highest yield in organic production. As expected, varieties from the organic system had a higher incidence of mycotoxin contamination, but their concentrations were low.