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Evaluation of Yield, Processing Quality, and Nutritional Quality in Different‐Colored Wheat Grains under Nitrogen and Phosphorus Fertilizer Application
Author(s) -
Ma Dongyun,
Zhang Jian,
Hou Junfeng,
Li Yaoguang,
Huang Xin,
Wang Chenyang,
Lu Hongfang,
Zhu Yunji,
Guo Tiancai
Publication year - 2018
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci2017.03.0152
Subject(s) - cultivar , phosphorus , fertilizer , ferulic acid , agronomy , yield (engineering) , nitrogen , food science , glutenin , sowing , chemistry , biology , horticulture , biochemistry , materials science , organic chemistry , protein subunit , gene , metallurgy
Increased grain yield and improved processing and nutritional quality are important factors in wheat ( Triticum aestivum L.) production. Six wheat cultivars with different‐colored grains (white, red, and purple) were used to investigate the effect of combined N (N 1 : 90 kg N ha −1 ; N 2 : 240 kg N ha −1 ) and P fertilizer (P 1 : 60 kg P 2 O 5 ha −1 ; P 2 : 209 kg P 2 O 5 ha −1 ) on yield, dough rheological properties, grain Fe and Zn content, and phenolic acid content in two sowing years. Fertilization, cultivar, and its interactions all had a significant effect on most of the tested parameters. Both purple cultivars had a higher average protein content (14.46 and 14.13%), total insoluble phenolic acid content (840.24 and 778.46 μg g −1 ) and antioxidant activity (16.16 and 13.94 μmol FeSO 4 g −1 ) than the red and white cultivars. Meanwhile, the two red cultivars had the highest total soluble phenolic acid content. High N application increased grain yield, protein content, dough rheological properties, grain Fe and Zn, and accumulative contents. Highest insoluble ferulic acid and total insoluble phenolic acid contents were observed under high P (N 1 P 2 or N 2 P 2 ) treatment, whereas the highest total soluble phenolic acid contents were observed under low‐N treatment. High combined N and P fertilizer application also resulted in higher antioxidant activity. Wheat cultivars with a medium to strong dough strength would benefit from N 2 P 2 treatment in terms of yield, processing quality, and nutritional quality. This is especially true for purple cultivars, which have a high nutritional quality. In contrast, soft gluten cultivars would benefit from N 1 P 2 treatment.