The effect of sulphur and nitrogen fertilization on grain yield and technological quality of spring wheat

Klikocka, Hanna; Cybulska, Magdalena; Barczak, B.; Narolski, B.; Szostak, B.; Kobiałka, Anna; Nowak, Anna; Wójcik, E.

doi:10.17221/18/2016-pse

Cited by 59 publications

(42 citation statements)

References 9 publications

(10 reference statements)

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“…Before sowing, in the dose 39.6 kg P ha -1 (as 17.4% granular triple superphosphate) and K in the dose 83 kg K ha -1 (as 49.8 % potassium salt) were applied. More detailed data on meteorological conditions and protection of the spring wheat plants against pests in the experimental stand can be found in Klikocka et al [8].…”

Section: Methodsmentioning

confidence: 99%

Efficiency of Fertilization and Utilization of Nitrogen and Sulphur by Spring Wheat

Klikocka¹,

Cybulska²,

Nowak³

2017

Pol. J. Environ. Stud.

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Section: Methodsmentioning

confidence: 99%

Efficiency of Fertilization and Utilization of Nitrogen and Sulphur by Spring Wheat

Klikocka¹,

Cybulska²,

Nowak³

2017

Pol. J. Environ. Stud.

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“…However, nitrogen–sulfur fertilization is performed without the intention of promoting paste viscosity although applying a mixture of sulfur and nitrogen fertilizers do increase starch content, starch swelling power, and starch paste viscosity (Li et al., ; Shen, Zhu, Guo, Wang, & Ma, ), and spring and winter wheat have different responses to sulfer fertilization. For spring wheat, sulfur fertilization alone does not have much effect on starch content but the addition of sulfur to nitrogen fertilizer has a positive effect on starch paste viscosity (Klikocka et al., ). For winter wheat, sulfur fertilization, after applying nitrogen‐based fertilizers, causes an increase in starch content by about 7% (Tao et al., ).…”

Section: The Substrate Of α‐Amylase: Starchmentioning

confidence: 99%

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

Lin

Chen

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat with a low falling number (FN) has been particularly prevalent in recent years and has resulted in a loss of more than $140 million in a single year in the wheat industry in the Pacific Northwest of the United States. FN measurement is a standard method for the evaluation of grain α‐amylase activity, and a low FN indicates a reduction in hot wholemeal paste viscosity due to sprouting damage. Recent studies show that a low FN may result from a developmental change of starch and adverse effects of non‐α‐amylase macromolecules on wheat. In this review, we describe the principles of FN measurement and the relationship between FN and α‐amylase. We also discuss the isozymes, locations, and inhibitors of wheat α‐amylase. The effects of various aspects of starch, which is the substrate of α‐amylase, on wheat FN are also discussed, including starch structural characteristics (for example, starch granule architecture), starch susceptibility to α‐amylase, and the interaction between starch and nonstarch macromolecules (for example, lipids). Studies on the effects of planting environments (for example, temperature) and agronomic practices (for example, irrigation and fertilization) on both starch paste viscosity and FN are also reviewed. This paper highlights the importance of considering the impacts of starch and the interactions of starch and other macromolecules, including wheat α‐amylase, on wheat FN, which is important for developing strategies to solve the low FN problem.

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“…The nutritional status of a plant is one of the most important factors that affect the protein content of wheat grain. At present, many studies have reported the effects of macronutrients and micronutrients, such as nitrogen and sulfur on wheat grain protein (Tea et al 2007;Klikocka et al 2016) and effect of copper deficiency on dough extensibility (Flynn et al 1987). The micronutrient zinc is known to play an important role in grain protein formation and nitrogen assimilation in winter wheat (Li et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Effects of zinc fertilizer and short-term high temperature stress on wheat grain production and wheat flour proteins

Tao

Wang

Chang

et al. 2018

Journal of Integrative Agriculture

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The content of wheat flour proteins affects the quality of wheat flour. Zinc nutrition in wheat can change the protein content of the flour. The inconsistency and instability of wheat grain quality during grain filling while under high temperature stress (HTS) are major problems in the production of high quality wheat. At present, there is a lack of studies on zinc fertilizer and HTS effects on wheat flour protein and the content of its components. For this study, treatment combinations of four levels of zinc fertilizers and exposure to a short-term HTS, at 20 days after flowering (D20), were tested on plants of two wheat cultivars of different gluten types. Plants of a strong gluten wheat, Gaoyou 2018 (GY2018), and a medium gluten wheat, Zhongmai 8 (ZM8), were grown in pots at the Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing in 2015-2017. We measured grain yield and weight and the activities of two enzymes (nitrate reductase and glutamine synthetase) from the flag leaves, collected at D10 and D20. Total protein content, protein yield, and content of four protein components (albumin, gliadin, glutenin, and globulin) were measured from flour produced from the pot-grown plants. HTS significantly increased the contents of total protein, albumin, gliadin, and glutenin in wheat grains, and reduced the grain yield, grain weight, protein yield, globulin content, and flag leaf nitrate reductase (NR) and glutamine synthetase (GS) activities. The results showed that HTS and zinc fertilizer had greater impacts on the strong gluten cultivar compared to the medium gluten cultivar. Under HTS, grain yield decreased by 13 and 8% in GY2018 and ZM8, respectively; protein yield decreased by 7 and 8% in GY2018 and ZM8, respectively. Zinc fertilizer increased grain and protein yields; grain weight; total protein, albumin, gliadin, and glutenin contents; protein yield; and NR and GS activities. In contrast, zinc fertilizer reduced the content of globulin. The addition of 15 mg Zn kg -1 soil had the strongest effect on grain yield and quality than the other three treatments additions of 0, 30, and 45 mg Zn kg -1 soil. Zinc fertilizer also reduced the negative effects of HTS on protein yield, content, and components' content. Therefore, wheat grown with additional zinc in the soil can improve the quality of the flour.

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The effect of sulphur and nitrogen fertilization on grain yield and technological quality of spring wheat

Cited by 59 publications

References 9 publications

Efficiency of Fertilization and Utilization of Nitrogen and Sulphur by Spring Wheat

Efficiency of Fertilization and Utilization of Nitrogen and Sulphur by Spring Wheat

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

Effects of zinc fertilizer and short-term high temperature stress on wheat grain production and wheat flour proteins

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