Managing nitrogen fertility of irrigated soft white spring wheats for optimum quality

Guttieri, Mary J.; O’Brien, Cecile Becker Katherine; Stark, J. C.; Windes, J. M.; Souza, E.

doi:10.4141/p05-036

Cited by 3 publications

(4 citation statements)

References 21 publications

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“…Wheat classes have specific grain quality requirements based on their intended end use (Guttieri et al, 2005). Six classes of wheat are grown under diverse growing conditions in the United States (US Wheat Associates, 2018).…”

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Differential Nitrogen and Water Impacts on Yield and Quality of Wheat Classes

2019

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High wheat (Triticum aestivum L.) grain yield and desirable quality must be considered to avoid market price penalty. Wheat classes and genotypes may respond differently to agronomic management and environmental conditions. Our goal was to characterize the yield, protein, test weight, and falling number of four hard red and four soft white spring wheat cultivars randomized within the five N levels over contrasting environments (rainfed and irrigated) in northwestern Montana. One‐third yield reduction from 2016 to 2017 was attributed to heat stress. Irrigation increased both grain yield and test weight. However, falling number was generally higher under rainfed environment, but was also cultivar dependent. ‘Egan,’ ‘McNeal,’ and ‘Alpowa’ falling number values were more resilient to environmental differences than other cultivars. Overall, soft whites had higher yields than hard reds, but with a stronger negative yield to protein relationship. Achieving high yield in hard reds via irrigation did not reduce grain protein in relation to rainfed, except at very low N (2017 control). The cultivar Egan, with Gpc‐B1 gene for higher grain protein, had similar yield to its parent material and to other hard red, though inferior to ‘Vida’ (characterized by extended green leaf duration after heading) under hot and dry conditions. During the less limiting year (2016), the maximum protein was achieved with much less N under irrigated environment compared with rainfed. Soft whites, due to lower grain protein requirement and lack of yield response to N in our study, can be grown with lower N input than hard reds. Core Ideas Egan (Gpc‐B1 gene cultivar) had superior grain protein with relatively no yield penalty Vida (stay‐green trait cultivar), Alturas, and UI Stone are more resilient under varied growing conditions and management Soft white market class had higher grain yield and stronger protein dilution than hard red

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confidence: 99%

Differential Nitrogen and Water Impacts on Yield and Quality of Wheat Classes

2019

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“…A number of studies have found significant genetic variation for flour protein concentration and cookie diameter (Guttieri et al, 2003; Souza et al, 2004; Breseghello et al, 2005). Yet, flour protein concentration is strongly influenced by a range of environmental effects that modulate the grain yield per area and the soil nitrogen fertility (Souza et al, 2004; Guttieri et al, 2006). Flour protein can be used in some cases as a covariate to reduce genotype × environment interaction for cookie diameter that may be caused by large environmental differences in flour protein concentration.…”

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“…Wheat grain samples of soft red winter wheat were produced in replicated, randomized fi eld plots (4.2 m 2 ) as part of Virginia Tech's statewide testing program of new cultivars and elite prerelease lines. Grain samples harvested from Painter, VA (2002 and, Blacksburg, VA (2004), and Warsaw, VA (2005and 2006 having no obvious pre-harvest sprouting present or grain diseases such as Fusarium head blight (causal organism Fusarium graminearum Schwabe) were submitted for quality analyses. In 2005, initial grain inspection and production conditions supported an absence of pre-harvest sprouting in the samples.…”

Section: Wheat Samplesmentioning

confidence: 99%

“…Disease and pre‐harvest sprouting are common sources of variation in milling quality between locations and years. Even excess nitrogen fertilization can reduce milling quality of soft‐wheat cultivars (Johnson et al, 1999; Guttieri et al, 2006). The USDA‐ARS Soft Wheat Quality Laboratory at Wooster, Ohio routinely uses separation into various fractions based on kernel size followed by aspiration to remove diseased or shriveled kernels.…”

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Sources of Variation for Long‐Flow Experimental Milling

et al. 2008

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Flour milling quality of new wheat cultivars routinely is measured on long‐flow experimental flour mills with multiple break and reduction rolls that produce many mill streams. Virginia State wheat trials were evaluated to determine the relative contributions of genotypes, production years, and error to the variation in long‐flow milling traits using the Allis‐Chalmers long‐flow flour mill at the USDA Soft Wheat Quality Laboratory. In one study, 11 cultivars were evaluated for five years. Variation due to error, which was based on the cultivar × year interactions, was half the size of genotypic variance for straight‐grade and break‐flour yield. In the second study, 27 cultivars were evaluated for two years. Genotype was a more important source of variance for milling traits than error. Error variances were approximately one‐half of the genotype variances for straight‐grade flour yield and break‐flour yield. One paired evaluation between an experimental line and a standard cultivar may be sufficient to detect large differences in milling performance between an experimental and a check cultivar. However other milling and flour characteristics tended to have smaller ratios of genotype to error variance, suggesting that greater levels of replication may be required than for straight‐grade flour yield.

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Identification and Validation of QTL for Grain Quality Traits in a Cross of Soft Wheat Cultivars Pioneer Brand 25R26 and Foster

Smith¹,

Guttieri²,

Souza

et al. 2011

Crop Science

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End-use quality is vital to the wheat (Triticum aestivum L.) industry. Understanding the genetics of components of quality is needed for efficient genetic improvement. Our objectives were to determine the genetics of soft wheat quality in a population derived from soft wheat cultivars and to validate the results. We developed 171 families from the cross 'Foster' x Pioneer '25R26' and obtained quality data from four environments. We assessed flour yield (FY) and flour protein (FP), softness equivalent (SE), and water (WA), sodium carbonate (SO), sucrose (SU), and lactic acid (LA) solvent retention capacities (SRGs). Families were genotyped with markers and quantitative trait loci (OTL) analyses were performed. All traits were heritable (0.71-0.93) and transgressive segregants were noted. The traits FY, WA, SO, and SU were correlated to one another as were SE and FP. A total of 29 OTL were detected from 11 genomic regions. Ouantitative trait loci for correlated traits were generally coincident. Two regions of chromosome 1B had the greatest effect on WA, SO, FY, and LA (r^ = 0.23 to 0.30); these OTL appeared to be associated with the 1BL.1RS rye (Sécale céréale L.) translocation and the Glu-B1 locus. A region of chromosome 2B had the greatest effect on FP, SE, and SU (r^ = 0.13 to 0.23). The 1B and 2B OTL were validated in crosses between each of the original mapping parents and 'Hopewell'. We documented the relative importance for soft wheat quality of two known regions of 1B and report on a novel OTL on 2B. Marker-assisted selection for these three regions could have a significant impact on soft wheat quality. ).Abbreviations: 25xF, Pioneer Hi-bred variety 25R26 x Foster; 25xH, Pioneer Hi-bred variety 25R26 X Hopewell; FxH, Foster X Hopewell; FP, flour protein; FY, flour yield; LA, lactic acid solvent retention capacity; LOD, logarithm of the odds; OARDC, Ohio Agriculture Research and Development Center; PCR, polymerase chain reaction; QTL, quantitative trait loci; RIL, recombinant inbred line; SE, softness equivalent; SO, sodium carbonate solvent retention capacity; SRC, solvent retention capacity; SSR, simple sequence repeat; SU, sucrose solvent retention capacity; WA, water solvent retention capacity. W HEAT (Triticum aestivum L.) is a primary cereal consumed by humans around the world. All wheat products require flours with a specific composition and rheological functionality that are collectively referred to as quality. Baking quahty of wheat is governed mainly hy two general characteristics, gluten strength and water absorption, that are each aflfected by multiple components. The milhng quality of wheat also is governed by two characteristics, flour yield and flour particle size. Understanding the genetics of the diflerent components of quality would facilitate breeding to improve this complex trait.Gluten strength is determined primarily by the concentration of flour protein and the ability of the proteins to form viscoelastic networks. The majority of storage proteins in wheat are composed of gliadins (pro...

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Managing nitrogen fertility of irrigated soft white spring wheats for optimum quality

Cited by 3 publications

References 21 publications

Differential Nitrogen and Water Impacts on Yield and Quality of Wheat Classes

Differential Nitrogen and Water Impacts on Yield and Quality of Wheat Classes

Sources of Variation for Long‐Flow Experimental Milling

Identification and Validation of QTL for Grain Quality Traits in a Cross of Soft Wheat Cultivars Pioneer Brand 25R26 and Foster

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