Show simple item record

resumen

Abstract
Increasing wheat yield and grain quality is crucial for achieving profitable production systems. Genotype has an important role in determining potential grain end-use quality, because it defines the protein subunits stored in the endosperm. Nitrogen (N) and sulfur (S) availability modulate the expression of the genotype by determining variations in quantitative gluten composition. The aim of this work was to analyse the responses of grain quality to N and [ver mas...]
dc.contributor.authorArata, Agustin F.
dc.contributor.authorRogers, Willian
dc.contributor.authorTranquilli, Gabriela
dc.contributor.authorArrigoni, Adriana
dc.contributor.authorRondanini, Deborah Paola
dc.date.accessioned2021-09-03T17:43:29Z
dc.date.available2021-09-03T17:43:29Z
dc.date.issued2021-03-12
dc.identifier.issn1836-5795
dc.identifier.issn1836-0947
dc.identifier.otherhttps://doi.org/10.1071/CP20406
dc.identifier.urihttp://hdl.handle.net/20.500.12123/10180
dc.identifier.urihttps://www.publish.csiro.au/cp/CP20406
dc.description.abstractIncreasing wheat yield and grain quality is crucial for achieving profitable production systems. Genotype has an important role in determining potential grain end-use quality, because it defines the protein subunits stored in the endosperm. Nitrogen (N) and sulfur (S) availability modulate the expression of the genotype by determining variations in quantitative gluten composition. The aim of this work was to analyse the responses of grain quality to N and S fertilisation and relate them to the relative quantitative composition of different subunits of gliadins and glutenins in 24 Argentinean bread wheat cultivars differing in apparent S recovery (ASR), cycle length and protein pattern. Two field experiments were conducted in the Humid Pampas of Argentina. Gluten composition was analysed by electrophoresis and densitometry, and grain quality by N/S ratio, protein content, sedimentation test, and alveograms. Most genotypes presented high quality potential according to their pattern of high molecular weight glutenin subunits, although they differed in grain quality performance. Under an environment of low soil fertility (i.e. where the soil has a low capacity to supply N and S), N fertilisation reduced the sedimentation test values at low S level (67 vs 54 mm, on average) and increased this parameter at high S level (62 vs 81 mm, on average), with different responses among genotypes. Also, S fertilisation at high N level increased dough strength by 52% for long cycle genotypes and decreased it by 9% for those of short cycle. Genotypes with contrasting ASR, cycle length and protein pattern modified the responses of baking strength to S fertilisation in different ways (positive, neutral or negative), whereas genotype N interaction modified the responses only in their magnitude. Outstanding genotypes (e.g. Klein Proteo) were identified according to baking quality stability. We conclude that S fertilisation had a notable effect on baking quality, especially in long cycle genotypes and a low soil-fertility environment, correcting S deficiency at high N availability. ASR was not a useful classificatory trait for predicting grain quality. Instead, the study of variants for the protein subunits coded by particular genes (e.g. Glu-A3, Glu-B3, Glu-D1x and Glu-D1y) that partially determine baking quality should be intensified, in order to optimise genetic improvement in wheat.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherCSIROes_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceCrop & Pasture Science 72 (3) : 183-196 (2021)es_AR
dc.subjectGluteninseng
dc.subjectGluteninases_AR
dc.subjectAplicación de Abonos
dc.subjectFertilizer Applicationeng
dc.subjectTrigo
dc.subjectWheateng
dc.subjectNitrógeno
dc.subjectNitrogeneng
dc.subjectArgentina
dc.subject.otherFlour Qualityeng
dc.subject.otherCalidad de la Harinaes_AR
dc.subject.otherG E Interactioneng
dc.subject.otherInteracción G Ees_AR
dc.subject.othernutrients in soiles_AR
dc.subject.othernutrientes en el sueloes_AR
dc.subject.otherSDS-PAGEes_AR
dc.subject.otherTrigo Pan
dc.titleNitrogen–sulfur fertilisation effects on gluten composition and industrial quality in Argentinean bread wheat cultivars differing in apparent sulfur recoveryes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.filFil: Arata, A.F. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Departamento de Producción Vegetal, Cereales y Oleaginosas, Laboratorio de Valoración de Calidad Industrial de Trigo; Argentinaes_AR
dc.description.filFil: Rogers, W. J. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.es_AR
dc.description.filFil: Tranquilli, Gabriela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentinaes_AR
dc.description.filFil: Arrigoni, A.C. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía. Departamento de Producción Vegetal, Cereales y Oleaginosas, Laboratorio de Valoración de Calidad Industrial de Trigo; Argentinaes_AR
dc.description.filFil: Rondanini, D.P. Universidad de Buenos Aires. Facultad de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.subtypecientifico


Files in this item

Thumbnail

This item appears in the following Collection(s)

common

Show simple item record