Perspective on Wheat Yield and Quality with Reduced Nitrogen Supply

Abstract

Wheat is an important cereal crop with a high demand for nitrogen (N) fertilizer to enable the grain protein accumulation that is necessary for baking and processing quality. Here, perspectives for the development of improved wheat genotypes with higher yield stability, better grain quality, and improved N use efficiency to lower environmental impacts are discussed. The development of improved wheat genotypes, for example, genotypes that lack storage proteins that do not contribute to baking quality (e.g., by genome editing), in combination with appropriate N fertilizer management to prevent N losses into the environment underpins a novel approach to improving N use efficiency. This approach may be particularly applicable to wheats grown for animal feed, which have lower quality and functionality requirements.

Effects of different fertilization levels on the concentration of high molecular weight glutenin subunits of two spring, hard red bread wheat cultivars

“…Among HMW-GS subunits, the x types (subunits 1-7) are more important than the y types (subunits 8-12) for baking quality characteristics. Environmental conditions, such as nutrient deficiency, tend to increase the relative concentration of gliadins and decrease the relative concentration of glutenin in the kernel (Johansson, Prieto-Linde, & Svensson, 2004;Zörb, Ludewig, & Hawkesford, 2018). Quantitative analyses demonstrated that the concentration of HMW-GS varied within a broad range, depending on the genotype and growing conditions.…”

Application of urease inhibitor improves protein composition and bread‐baking quality of urea fertilized winter wheat

“…Nitrogen fertilization has a positive effect on grain yield, protein concentration, and baking quality in wheat ( Guardia et al., ). Increases in grain proteins are based on two different effects of N fertilizers: N supplied during vegetative growth is assimilated and later available for remobilization during grain filling, while N which is available after completion of vegetative growth is directly used for grain protein synthesis ( Zörb et al., ).…”

“…Nitrogen (N) is the most important fertilizer component required to maintain productivity in winter wheat (Triticum aestivum. L) (Zö rb et al, 2018). However, nitrogen use efficiency (NUE) in the production of wheat worldwide is approximately 33%, whereas NUE of maize and rice are around 41% (Zö rb et al, 2018).…”

“…L) (Zö rb et al, 2018). However, nitrogen use efficiency (NUE) in the production of wheat worldwide is approximately 33%, whereas NUE of maize and rice are around 41% (Zö rb et al, 2018). The main causes for this low efficiency are N losses from the plant-soil system in the form of ammonia volatilization, leaching, erosion, surface runoff, and denitrification (Chen et al, 2008;Hefley et al, 2017).…”

“…The main causes for this low efficiency are N losses from the plant-soil system in the form of ammonia volatilization, leaching, erosion, surface runoff, and denitrification (Chen et al, 2008;Hefley et al, 2017). These losses are an economic problem for farmers, and a high risk to the environment (Zö rb et al, 2018). Therefore, improved N fertilizer management is a key to increasing the N efficiency and minimizing N losses (Fuertes-Mendizá bal et al, 2013;Grant et al, 2016).…”