Premium
Effects of temperature, photoperiod, and light quantity on protein production in wheat grains
Author(s) -
Kolderup Fredrik
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260504
Subject(s) - photoperiodism , proline , nitrogen , lysine , chemistry , valine , amino acid , fractionation , phenylalanine , potassium , zoology , agronomy , food science , botany , biology , biochemistry , chromatography , organic chemistry
Five varieties of common spring wheat were cultivated under controlled conditions at five temperatures from 12 to 24 °C. From the time of heading three day‐length treatments were applied at each temperature: 10 h, 24 h, and natural day length. Nitrogen content in the grains increased by 46–124% with increasing temperature, and also increased significantly with extension of the photoperiod. Natural days, supplying more light energy, gave lower nitrogen contents than the other treatments. Protein yields per pot were more constant. The relative amounts of lysine, valine, and threonine decreased with increasing temperature and extension of the photoperiod, while glutamic acid, proline, and phenylalanine increased. However, at the highest temperatures this trend was hardly apparent. Protein fractionation showed that the decrease in lysine was correlated with an increase in the ratio of alkali‐soluble to salt‐soluble proteins.