Winter Wheat Quality Responses to Water, Environment, and Nitrogen Fertilization

Park, Hyejin; Clay, David E.; Hall, R. G.; Rohila, Jai S.; Kharel, Tulsi P.; Clay, Sharon A.; Lee, Sang-Hun

doi:10.1080/00103624.2014.909833

Cited by 20 publications

(14 citation statements)

References 21 publications

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“…Mean values of protein content varied from 11.95% ('Hymack') to 13.09% ('Batuta'), with high intra-cultivar variation from 15.86% ('Batuta') to 19.63% ('Hymack') ( Table 3). Grain protein content is mostly affected by nitrogen fertilization (Park et al, 2014), and this was confirmed by our results for samples with extensive (10.84%) and intensive (14.45%) cultivation (Table 4). A concentration of carotenoids equalled: 1.92 µg g -1 ('Hymack'), 2.30 µg g -1 ('Hybred') and 2.69-2.70 µg g -1 ('Batuta' and 'Bogatka'), and was typical for bread wheats (Konopka et al, 2006;Lv et al, 2013;Ziegler et al, 2016;Lachman et al, 2017).…”

supporting

confidence: 75%

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

Tańska

Buczek

Jarecki

et al. 2018

Zemdirbyste-Agriculture

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Digital wheat grain classification systems are primarily based on kernel image and texture features. These traits are highly environment-dependent, so sample-to-sample variation may affect results of grain classification, grading, or discrimination. The main aim of this study was to determine the intra-cultivar variation of wheat kernel size, shape, colour, endosperm hardness and selected chemical compounds (carotenoids, phlobaphenes and proteins) associated with kernel colour. In the study, four winter bread wheat cultivars: two self-pollinated 'Bogatka' and 'Batuta' and two hybrid cultivars 'Hybred' and 'Hymack' were grown in different environments (extensive and intensive cultivation regimes, and three growing locations) to create variation in the kernel image, hardness and chemical compounds to simulate the range of variations encountered in reality. Measurements of kernel colour and dimensions were conducted using digital image analysis, hardness and protein content were analysed using nearinfrared reflectance (NIR) spectroscopy, while carotenoids and phlobaphenes were examined using colorimetric assays. The results showed that kernel dimensions and shape were highly intra-cultivar constant, with the highest variation of thickness (up to 7.59%) and volume (up to 10.10%). Surface colour was also relatively constant, with saturation as the most variable feature (up to 11.44%). In contrast, endosperm colour revealing an approx. 2-3-fold higher variation of colour attributes than surface colour, and the highest variation was observed in the case of saturation of the colour (up to 19.67%). Among the tested chemical compounds, carotenoids were the least intra-cultivar variable (up to 14.39%), while phlobaphenes the most intra-cultivar variable (up to 31.87%). Grain hardness was the most intra-cultivar variable feature of the tested grain samples and reached the highest value of 49.02% for cultivar 'Hymack'. The genotype had the greatest effect on kernel colour (up to 50.49% of the source of variation) and carotenoids (52.97%). The environment affected mostly the grain proteins (82.20%) and hardness (72.61%).

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supporting

confidence: 75%

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

Tańska

Buczek

Jarecki

et al. 2018

Zemdirbyste-Agriculture

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“…Baking quality of wheat flour depends largely on the amount of seed storage proteins, in particular glutenins, the content of which is dictated by, among other things, the climate and soil conditions and fertilisation, in particular with nitrogen, which is also a cultivar-related trait [7,8]. Thus, the increased glutenin content contributes to increased dough resistance to stretching and prolonged dough development time, whereas a higher HMW glutenin content increases dough resistance and bread volume [9].…”

Section: Introductionmentioning

confidence: 99%

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

et al. 2020

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The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison with population cultivars of wheat. As the interest in wheat hybrids cultivars from the agricultural and milling industry is growing, their technological value of grain and flour was evaluated at two levels of nitrogen fertilisation (N1—110 kg/ha, N2—150 kg/ha). Increasing the fertilisation (N2) produced a significant influence on the crude protein and gluten content in the flour, as well as the moisture of the crumb and the yield of the dough without impacting other rheological traits and parameters of bread baking process. The performed principal component analysis (PCA) allowed for identification of the best cultivars among the studied wheat cultivars (Hybery and Hyvento). The hybrid cultivar Hyvento was characterised by favourable qualitative traits of the grain (vitreousness, crude protein content) and rheological parameters of the dough (bread volume), however, it had lower baking quality parameters. Among the hybrid cultivars, the best applicability for baking purposes was Hybery due to the favourable values of the baking process parameters and bread quality (bread yield, bread volume, Dallmann porosity index of crumb). Hybrid cultivars of wheat can therefore be used for the production of bread and be an alternative in agricultural production for population cultivars, which will contribute to filling the knowledge gap for the hybrid wheat cultivars.

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“…Triboi et al (2003) expresan que la aplicación de nitrógeno antes o después de antesis aumenta el ritmo de acumulación de nitrógeno en el grano y de gliadinas y gluteninas siendo mayor el au mento para las gliadinas, mientras que la dura ción del período de acumulación de estas frac ciones proteicas no fue afectada por la disponibilidad de nitrógeno. Los distintos resul tados en el comportamiento de las fracciones proteicas en respuesta al agregado de nitrógeno puede deberse al impacto del nitrógeno sobre la longitud del período del llenado de grano (Park et al, 2014).…”

Section: Discussionunclassified

“…La acumulación de nitrógeno en el grano, ya sea estimada como la concentración de proteína o como mg N.grano 1 no fue afectada por la dis ponibilidad de agua. En numerosos experimen tos se encontró un aumento de la concentración de proteínas asociado a la reducción del peso del grano en respuesta a la baja disponibilidad de agua (Park et al, 2014). Bajo estas condiciones, la acumulación de almidón es más sensible que la acumulación de proteínas.…”

Section: Discussionunclassified

Wheat Grain Yield and Protein Composition in Response to Contrasting Conditions of Water and Nitrogen Availability at the Start of Plant Flowering

Serra¹,

Quiriban²,

Castaño³

et al. 2017

Semiárida

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siendo las principales limitantes para la producción triguera la baja disponibilidad de agua y nitrógeno. En el presente trabajo se analizó el rendimiento y los cambios en la composición proteica del grano de cuatro genotipos de Triticum aestivum L. bajo diferentes condiciones de disponibilidad de agua y nitrógeno. Se trabajó en invernáculo con los cultivares ACA 315, Baguette Premium 11, Klein Proteo y DM Cronox. En inicio de floración la mitad de las macetas fueron fertilizadas con 100 Kg N.ha 1. Hasta la cosecha la mitad de las macetas se mantuvieron al 50 y la otra mitad al 100% de capacidad de campo. Se determinaron los componentes del rendimiento, índice de verdor, concentración de proteína, con tenido de nitrógeno en grano y concentración de gliadinas y gluteninas en harinas. El cultivar DM Cronox, expresó el mayor rendimiento. En condiciones hídricas limitantes, en dos genotipos, au mentó la fracción rica en gluteninas y disminuyó la de gliadinas, mientras que ante el agregado de nitrógeno sólo aumentó la de gluteninas. La concentración de las fracciones proteicas está asociada al contenido de nitrógeno en grano, principalmente las gliadinas. El cambio en las fracciones pro teicas del grano de trigo, al variar la disponibilidad de agua y de nitrógeno depende de la relación genotipoambiente.

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Winter Wheat Quality Responses to Water, Environment, and Nitrogen Fertilization

Abstract: Decreasing carbon (C) footprints by reducing nitrogen (N) and water inputs has been

Cited by 20 publications

References 21 publications

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

Grain morphology, texture and colour-related compounds of bread wheat cultivars in relation to cultivation regimes and growing location

A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars

Wheat Grain Yield and Protein Composition in Response to Contrasting Conditions of Water and Nitrogen Availability at the Start of Plant Flowering

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