Salinity-Induced Changes in the Nutritional Quality of Bread Wheat (Triticum aestivum L.) Genotypes

Nadeem, Muhammad Ather; Tariq, Muhammad Nouman; Amjad, Muhammad; Sajjad, M. S.; Akram, Muhammad; Imran, Muhammad; Shariati, Mohammad Ali; Gondal, Tanweer Aslam; Kenijz, Nadezhda; Kulikov, Dmitriy

doi:10.17503/agrivita.v42i1.2273

Cited by 17 publications

(21 citation statements)

References 18 publications

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“…Similarly, the use 0.75% NaCl salt increased the contents of high molecular weight glutenin subunit, glutenin macro-polymers (36.14%), and amino acids and improved wheat quality at certain levels but reduce grain yield . Similarly, Nadeem et al (2020) reported that salinity negatively influenced the yield (grain length, test weight, and grain yield), nutritional quality traits (moisture, fat, ash, fiber, and gluten content), and mineral nutrient content (K, Ca, Fe, P, Zn, and Mg) in wheat crop. Therefore, it can be concluded that salinity stress is a major factor for limiting yield and yield quality traits, and it affects the reproductive phage severely by altering ion homeostasis, water status, and assimilate partitioning.…”

Section: Adverse Effects Of Salinity Stress At the Reproductive Stage On Plant Growth And Yieldmentioning

confidence: 92%

Salinity Stress in Wheat (Triticum aestivum L.) in the Changing Climate: Adaptation and Management Strategies

Sabagh¹,

Islam²,

Skalický³

et al. 2021

Front. Agron.

178

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Wheat constitutes pivotal position for ensuring food and nutritional security; however, rapidly rising soil and water salinity pose a serious threat to its production globally. Salinity stress negatively affects the growth and development of wheat leading to diminished grain yield and quality. Wheat plants utilize a range of physiological biochemical and molecular mechanisms to adapt under salinity stress at the cell, tissue as well as whole plant levels to optimize the growth, and yield by off-setting the adverse effects of saline environment. Recently, various adaptation and management strategies have been developed to reduce the deleterious effects of salinity stress to maximize the production and nutritional quality of wheat. This review emphasizes and synthesizes the deleterious effects of salinity stress on wheat yield and quality along with highlighting the adaptation and mitigation strategies for sustainable wheat production to ensure food security of skyrocketing population under changing climate.

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Section: Adverse Effects Of Salinity Stress At the Reproductive Stage On Plant Growth And Yieldmentioning

confidence: 92%

Salinity Stress in Wheat (Triticum aestivum L.) in the Changing Climate: Adaptation and Management Strategies

Sabagh¹,

Islam²,

Skalický³

et al. 2021

Front. Agron.

178

View full text Add to dashboard Cite

show abstract

“…Despite this, little work has been carried out to examine wheat tolerance to salinity stress in real environmental conditions. Many studies have focused on assessing the salt tolerance of wheat genotypes in laboratory conditions, where different salt concentrations have been used as treatments [17,[21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

“…Wheat responds to salinity stress at the morphological, physiological, and molecular levels [24,26]. In studies on the effects of salinity stress on agronomic traits of wheat, Mansour et al [13], Hasan et al [21], Nadeem et al [22], and Khokhar et al [27] found that increased salt concentration significantly reduces the values of the grain yield and grain yield components, compared with the values achieved in the control and treatments with low salt concentration. Salinity stress induces osmotic and ionic stress and nutrient imbalance in the plant, where their secondary effects lead to the production of reactive oxygen species (ROS) [28,29].…”

Section: Introductionmentioning

confidence: 99%

Assessment of Genotype Stress Tolerance as an Effective Way to Sustain Wheat Production under Salinity Stress Conditions

Stojšin¹,

Petrović

Banjac

et al. 2022

Sustainability

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The creation of salt-tolerant wheat genotypes can provide a basis for sustainable wheat production in areas that are particularly sensitive to the impacts of climate change on soil salinity. This study aimed to select salt-tolerant wheat genotypes that could serve as a genetic resource in breeding for salinity tolerance. A two-year experiment was established with 27 wheat genotypes, grown in salinity stress and non-stress conditions. Agronomic parameters (plant height, spike weight, number of grains per spike, thousand grain weight, and grain yield/plant) were analyzed in the phenophase of full maturity, while biochemical parameters (DPPH radical scavenging activity and total phenolic content) were tested in four phenophases. Grain yield/plant was the most sensitive parameter to salinity, with a 31.5% reduction in value. Selection based on salt tolerance indices (STI, MP, and GMP) favored the selection of the genotypes Renesansa, Harmonija, Orašanka, Bankut 1205, KG-58, and Jugoslavija. Based on YI (1.30) and stability analysis, the genotype Harmonija stands out as the most desirable genotype for cultivation in saline conditions. The presence of positive correlations between grain yield/plant and biochemical parameters, in all phenophases, enables the selection of genotypes with high antioxidant activity and high yield potential, even in the early stages of plant development.

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“…According to the previous studies, the fat contents in some different Pakistani spring wheat varieties ranged from 0.80 to 0.89% (Nadeem et al, 2020). While, the variation in the crude fiber content ranged from 0.54 to 0.79% in the flour of among wheat varieties.…”

Section: Chemical Characteristics Of Wheat Varietiesmentioning

confidence: 92%

Nutritional and Phenolic Antioxidant Properties of Pakistani Wheat Varieties as Influenced by Planting Period and Variety

et al. 2021

Self Cite

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The objective of this study was to investigate the effects of variety and plant environment on nutritional composition, phenolic contents and antioxidant activities from commercial wheat cultivars grown in Pakistan. Chemical composition, total phenolic contents and antioxidant activities were measured in twenty-seven spring wheat varieties grown for two cropping years. Preliminary assessment of antioxidant strength of the extracts was carried out by the evaluation of total phenolic contents (TPC), antioxidant activity (AA) and free radical scavenging activity (FRSA). The grain length, width and a thousand kernel weight of different wheat varieties ranged from 6.75-6.77 mm, 3.44-3.45 mm and 42.95-45.16 g respectively. Similarly, the moisture, ash, crude fat, crude fiber, crude protein, wet gluten, dry gluten, flour gliadins, flour glutenins contents and SDS-sedimentation value varied from 10.

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Salinity-Induced Changes in the Nutritional Quality of Bread Wheat (Triticum aestivum L.) Genotypes

Cited by 17 publications

References 18 publications

Salinity Stress in Wheat (Triticum aestivum L.) in the Changing Climate: Adaptation and Management Strategies

Salinity Stress in Wheat (Triticum aestivum L.) in the Changing Climate: Adaptation and Management Strategies

Assessment of Genotype Stress Tolerance as an Effective Way to Sustain Wheat Production under Salinity Stress Conditions

Nutritional and Phenolic Antioxidant Properties of Pakistani Wheat Varieties as Influenced by Planting Period and Variety

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