Grain concentrations of protein and mineral nutrients in a large collection of spelt wheat grown under different environments |
| |
| Institution: | 1. Faculty of Engineering and Natural Sciences, Sabanci University, Orhanli-Tuzla, 34956 Istanbul, Turkey;2. Cukurova University, Department of Soil Science, 01330, Adana, Turkey;1. USDA-ARS, Red River Valley Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Lab., Fargo, ND 58108, USA;2. Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;3. Department of Crop and Soil Sciences, University of Georgia, Griffin, GA 30223, USA;1. Sustainable Field Crops Program, Institute for Food and Agricultural Research and Technology (IRTA), Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain;2. Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, CeiA3, ES, 14071, Córdoba, Spain;1. School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne, NE1 7RU, UK;2. Almadinah Regional Municipality, Medina, 2020, Saudi Arabia;3. Faculty of Engineering and Natural Sciences, Sabanci University, 34956, Istanbul, Turkey;4. Geokomi plc, Agriculture Consultancy, Sivas-Faistos, Crete, GR, 70200, Greece;5. Fertilizer and Fertilization Group, Institute of Agricultural Resources and Regional Planning (IARRP), Chinese Academy of Agricultural Science (CAAS), No. 12 Zhongguancun South St., Haidian District, Beijing, PR China;6. Centre for Organics Research (COR), Southern Cross University, Military Road, Lismore, NSW, 2480, Australia;7. Department of Clinical Medicine, Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, University of Oslo, Sognsvannsveien 9, Domus Medica, 0372, Oslo, Norway;8. Department of Functional & Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776, Warsaw, Poland;9. Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica Del Sacro Cuore, via Emilia Parmense 84, I-29122, Piacenza, Italy;1. Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, UK;2. BU Bioscience, Plant Sciences Group, Wageningen University and Research, Wageningen, Netherlands;3. Plant Breeding, Wageningen University & Research, Wageningen, Netherlands;4. Nederlands Bakkerij Centrum, Agro Business Park 75-83, 6708 PV Wageningen Postbus 360, 6700 AJ Wageningen, Netherlands;5. University of Hohenheim, State Plant Breeding Institute (720), Fruwirthstraße 21, 70599 Stuttgart, Germany;6. Department of Molecular Sciences, BioCenter, Swedish University of Agricultural Sciences, PO Box 7015, SE-750 07 Uppsala, Sweden;7. Division of Gastroenterology-Hepatology, Department of Internal Medicine and School for Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre, Maastricht, Netherlands;8. Department of Human Biology, Faculty of Health, Medicine and Life Sciences, School for Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University, Maastricht, Netherlands;1. Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle upon Tyne NE2 4HH, UK;2. School of Agriculture, Food & Rural Development, Nafferton Ecological Farming Group, Newcastle University, Nafferton Farm, Stocksfield, UK;3. Department of Sustainable Crop and Food Protection, Faculty of Agriculture, Food and Environmental Sciences, Universita Catollica del Sacro Cuore, I-29122 Piacenza, Italy;4. Department of Phytopathology, Benaki Phytopathological Institute (BPI), Athens, Greece;5. Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway;6. Department of Haematology, Oslo University Hospital, Oslo, Norway;7. Department of Animal Health and Food Safety, Norwegian Veterinary Institute, P.O.Box 750 Sentrum, NO-0106 Oslo, Norway;8. Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland;9. Centre for Organics Research, Southern Cross University, Military Rd., Lismore, NSW, Australia;10. Southern Cross Plant Science, Southern Cross University, Military Rd., Lismore, NSW, Australia |
| |
| Abstract: | A large number of spelt wheat genotypes (ranging from 373 to 772) were evaluated for grain concentrations of protein and mineral nutrients under 6 different environments. There was a substantial genotypic variation for the concentration of mineral nutrients in grain and also for the total amount of nutrients per grain (e.g., content). Zinc (Zn) showed the largest genotypic variation both in concentration (ranging from 19 to 145 mg kg?1) and content (ranging from 0.4 to 4.1 μg per grain). The environment effect was the most important source of variation for grain protein concentration (GPC) and for many mineral nutrients, explaining between 37 and 69% of the total sums of squares. Genotype by environment (G × E) interaction accounted for between 17 and 58% of the total variation across the minerals. GPC and sulfur correlated very significantly with iron (Fe) and Zn. Various spelt genotypes have been identified containing very high grain concentrations of Zn (up to 70 mg kg?1), Fe (up to 60 mg kg?1) and protein (up to 30%) and showing high stability across various environments. The results indicated that spelt is a highly promising source of genetic diversity for grain protein and mineral nutrients, particularly for Zn and Fe. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
