Increasing atmospheric CO2 modifies durum wheat grain quality and pasta cooking quality |
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| Affiliation: | 1. CREA-CER, Consiglio per la Ricerca e l''analisi dell''economia Agraria (CREA), Cereal Research Centre (CER), S.S. 673 Km 25+200, 71100 Foggia, Italy;2. CREA-GPG, Consiglio per la Ricerca e l''analisi dell''economia Agraria (CREA), Genomics Research Centre (GPG), Via San Protaso, 302, 29017 Fiorenzuola d''Arda, Italy;3. CNR-IBIMET, Istituto di Biometeorologia, Via Giovanni Caproni, 8, 50145 Firenze, Italy;1. Department of Agricultural Engineering, Kasetsart University, Kamphaengsaen Campus, 1, Hmu 6, Malaiman Road, Kamphaengsaen, Nakhon Pathom, 73140, Thailand;2. National Agricultural Machinery Center, Kasetsart University, Kamphaengsaen Campus, 1, Hmu 6, Malaiman Road, Kamphaengsaen, Nakhon Pathom, 73140, Thailand;1. Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy;2. Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo Braccini 2, 10095 Grugliasco, TO, Italy;1. Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;2. Department of Inorganic Chemistry, Medical University in Lublin, Chodźki 4a, 20-093 Lublin, Poland;3. Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland;1. Centre for Crop Health, University of Southern Queensland, Toowoomba, QLD, Australia;2. Faculty of Agriculture, University of Ruhuna, Mapalana, Sri Lanka;3. National Institute of Fundamental Studies, Kandy, Sri Lanka |
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| Abstract: | The present study focused on the quality traits of durum wheat grains (protein and content, gluten content, yellow pigment content), semolina (gluten index and yellow index) and pasta (firmness, yellow index, cooking time) obtained from 12 durum wheat genotypes grown under elevated atmospheric CO2 concentration in an open field Free Air CO2 Enrichment (FACE) experiment. The aims were to evaluate the impact of elevated CO2 on durum wheat pasta making related traits as well as investigate genetic differences existing in a panel of old and modern cultivars. The protein content showed a not significant decrease (7%), the GC decreased significantly (13.3%), while the GI showed an increasing significant tendency (14%). The overall pasta quality (firmness and weight) worsened in ELE. Correlation between all traits and pasta firmness demonstrated that the decrease in pasta firmness under ELE was correlated with GPC and GC while it was not with the GI. All varieties, although to different extent, showed lower pasta firmness values compared to the ambient condition. Among the varieties tested, some were more sensitive than others to the increased atmospheric CO2 concentration, a finding that can be exploited by breeding for designing novel genotypes with lower sensitivity to increased atmospheric CO2. |
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| Keywords: | FACE experiment Durum wheat grain quality Pasta quality AMB" },{" #name" :" keyword" ," $" :{" id" :" kwrd0035" }," $$" :[{" #name" :" text" ," $$" :[{" #name" :" __text__" ," _" :" ambient CO" },{" #name" :" inf" ," $" :{" loc" :" post" }," _" :" 2" },{" #name" :" __text__" ," _" :" concentration (400 ppm) ELE" },{" #name" :" keyword" ," $" :{" id" :" kwrd0045" }," $$" :[{" #name" :" text" ," $$" :[{" #name" :" __text__" ," _" :" elevated CO" },{" #name" :" inf" ," $" :{" loc" :" post" }," _" :" 2" },{" #name" :" __text__" ," _" :" concentration (570 ppm) FACE" },{" #name" :" keyword" ," $" :{" id" :" kwrd0055" }," $$" :[{" #name" :" text" ," _" :" Free Air Carbon dioxide Enrichment GPC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0065" }," $$" :[{" #name" :" text" ," _" :" grain protein content GC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0075" }," $$" :[{" #name" :" text" ," _" :" gluten content GI" },{" #name" :" keyword" ," $" :{" id" :" kwrd0085" }," $$" :[{" #name" :" text" ," _" :" gluten index YPC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0095" }," $$" :[{" #name" :" text" ," _" :" yellow pigment content YI" },{" #name" :" keyword" ," $" :{" id" :" kwrd0105" }," $$" :[{" #name" :" text" ," _" :" yellow index SDS" },{" #name" :" keyword" ," $" :{" id" :" kwrd0115" }," $$" :[{" #name" :" text" ," _" :" sodium dodecil sulphate micro-sedimentation test |
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