Enhanced temperature during grain filling reduces protein concentration of durum wheat. (Articolo in rivista)

Type
Label
  • Enhanced temperature during grain filling reduces protein concentration of durum wheat. (Articolo in rivista) (literal)
Anno
  • 2007-01-01T00:00:00+01:00 (literal)
Alternative label
  • Vaccari FP; Ranieri R; Matese A; Miglietta F; (2007)
    Enhanced temperature during grain filling reduces protein concentration of durum wheat.
    in Italian journal of agronomy (Testo stamp.)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Vaccari FP; Ranieri R; Matese A; Miglietta F; (literal)
Pagina inizio
  • 393 (literal)
Pagina fine
  • 400 (literal)
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  • 4 (literal)
Rivista
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  • 7 (literal)
Note
  • Google Scholar (literal)
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  • IBIMET-CNR (literal)
Titolo
  • Enhanced temperature during grain filling reduces protein concentration of durum wheat. (literal)
Abstract
  • Durum wheat is cultivated over more than 13 millions of hectares (ha) world wide and Italy is the main European producer with 3.5 millions tons per year. The protein concentration of durum wheat is very important, it ensures high nutritional value and is highly appreciated by the pasta production industries. The protein concentration of wheat is determined during the grain filling period when carbon and nitrogen compounds are translocated into the grains. Air temperature affects translocation rates and contributes to final protein concentration of wheat grains. Two common commercial varieties of durum and bread wheat were exposed from anthesis to harvest, to a source of infrared radiation in the field. This allowed to investigate the relative effect of temperature on translocation of carbon and nitrogen compound during grain filling. The heat treatment imposed affected marginally dry mass ac- cumulation of the grains in bread wheat and didn't affect dry mass in durum wheat. Grain protein was affected by heat treatment in durum but not in bread wheat. Carbon accumulation rate was higher for durum than for bread wheat. The protein concentration was greater in durum than in bread wheat and we can assume that the absolute nitrogen accumulation rates were higher for the former species. Such difference may be either caused by a faster nitrogen uptake rate and translocation or a more efficient relocation of nitrogen accumulated in reserve organs. (literal)
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