Selenium biofortification in bread-making wheat under Mediterranean conditions: influence on grain yield and quality parameters

2014 ◽  
Vol 65 (4) ◽  
pp. 362 ◽  
Author(s):  
Maria J. Poblaciones ◽  
Oscar Santamaría ◽  
Teodoro García-White ◽  
Sara M. Rodrigo
Keyword(s):  
Grain Yield ◽  
Quality Parameters ◽  
Milling Process ◽  
Temperate Climate ◽  
Sodium Selenate ◽  
Bread Making ◽  
Wheat Field ◽  
Yield And Quality ◽  
Grain Yield And Quality ◽  
Mediterranean Conditions

The diet of millions of people around the world is deficient in selenium (Se). Bread-making wheat has been successfully used in Se biofortification programs under temperate climate to remedy Se deficiency. However, its suitability under Mediterranean conditions and its effect on the grain yield and quality parameters are not well known. In a wheat field in south-western Spain, two foliar Se fertilisers (sodium selenate and sodium selenite) were applied at four application rates (0, 10, 20, 40 g ha–1) in 2010–11 and 2011–12. Results showed a strong and linear relationship between total Se in grain and Se dose for both fertilisers, although selenate was much more efficient. A dose of 10 g sodium selenate ha–1 was able to increase significantly the Se in grain to close to the recommended values, although Se loss of 28% during the milling process might be expected. Grain yield was not negatively affected by fertilisation, but grain protein and dry gluten were slightly negatively affected, but only in the dry year. Alveograph parameters were either not affected or slightly favoured by Se fertilisation in any studied year. Bread-making wheat is a good candidate to be included in biofortification programs under semi-arid Mediterranean conditions.

scholarly journals Effect of phosphoric fertilizers as a source of sulphur on malt barley total and technological grain yields

2008 ◽  
Vol 53 (No. 9) ◽  
pp. 395-402 ◽  
Author(s):  
J. Potarzycki ◽  
W. Grzebisz
Keyword(s):  
Grain Yield ◽  
Nitrogen Concentration ◽  
Total Yield ◽  
High Sensitivity ◽  
Quality Parameters ◽  
Grain Yields ◽  
Yield And Quality ◽  
P Fertilizer ◽  
Grain Yield And Quality ◽  
Malt Barley

Malt barley production requires a technology increasing nitrogen use efficiency, because of a high sensitivity of barley total grain yield and quality parameters to external growth factors. In the conducted study an effect of two P fertilizers on the background of N application on total and technological grain yields were studied. The highest total grain yield was harvested on plots fertilized with 60 kg N/ha, irrespective of the P fertilizer type. However, the technological grain yield showed a high year-to-year variability; the highest was recorded in 2001 on the plot fertilized with 60 kg N/ha and the P-PAPR fertilizer. The N and S concentrations and N:S ratios in immature grains at harvest were used to evaluate both yield types. Nitrogen concentration in the final total yield allowed making yields prognosis with the highest probability. The maximum yields of technological malt barley were attainable provided that total S concentration in immature grains at harvest was above 0.23% and the N:S ratio was narrower than 8.0.

scholarly journals Durum wheat grain yield and quality as affected by S rate under Mediterranean conditions

2011 ◽  
Vol 35 (2) ◽  
pp. 63-70 ◽  
Author(s):  
Laura Ercoli ◽  
Leonardo Lulli ◽  
Iduna Arduini ◽  
Marco Mariotti ◽  
Alessandro Masoni
Keyword(s):  
Grain Yield ◽  
Durum Wheat ◽  
Wheat Grain ◽  
Yield And Quality ◽  
Grain Yield And Quality ◽  
Mediterranean Conditions

Relative Sensitivity of Spring Wheat Grain Yield and Quality Parameters to Moisture Deficit

Crop Science ◽  
2001 ◽  
Vol 41 (2) ◽  
pp. 327-335 ◽  
Author(s):  
Mary J. Guttieri ◽  
Jeffrey C. Stark ◽  
Katherine O'Brien ◽  
Edward Souza
Keyword(s):  
Grain Yield ◽  
Spring Wheat ◽  
Relative Sensitivity ◽  
Quality Parameters ◽  
Wheat Grain ◽  
Yield And Quality ◽  
Moisture Deficit ◽  
Grain Yield And Quality

scholarly journals Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010

2013 ◽  
Vol 93 (3) ◽  
pp. 425-433 ◽  
Author(s):  
Alexey I. Morgounov ◽  
Igor Belan ◽  
Yuriy Zelenskiy ◽  
Lyudmila Roseeva ◽  
Sandor Tömösközi ◽  
...  
Keyword(s):  
Grain Yield ◽  
Spring Wheat ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Historical Changes ◽  
Dough Quality ◽  
Yield And Quality ◽  
Grain Yield And Quality

Morgounov, A. I., Belan, I., Zelenskiy, Y., Roseeva, L., Tömösközi, S., Békés, F., Abugalieva, A., Cakmak, I., Vargas, M. and Crossa, J. 2013. Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010. Can. J. Plant Sci. 93: 425–433. This study focusses on changes in yield, protein content, micronutrient composition and bread-making quality of 32 historical bread wheat varieties. The germplasm was divided into four groups: viz. 1: bred before 1935; 2: bred 1955–1975; 3: bred 1976–1985; 4: bred after 1985. Yield genetic gain was 0.59% per year. The last three periods scored significantly higher for protein, gluten content and alveograph W values, compared with the first group, but did not differ significantly from each other. The physical dough properties of varieties developed between 1976 and 1985 were superior, as reflected by the W value, farinograph mixing time and degree of softening. Loaf volume was highest for the 1950–1975 group, representing a 15.6% superiority. There were significant and gradual reductions between the earliest and latest groups for protein (7.6%) and wet gluten (7.7%) contents. No changes in zinc and iron contents, important in determining grain nutritional value, were detected. Generally, modern germplasm had superior physical dough quality and stability. This improvement was not clearly associated with changes in the frequencies of high- and low-molecular weight glutenin alleles. Sustaining the genetic gains for yield and quality will require investigation of the effects and interactions of genes controlling adaptation and end-use quality of spring wheat in Siberia.

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