Perspective on Wheat Yield and Quality with Reduced Nitrogen Supply

Abstract

Wheat is an important cereal crop with a high demand for nitrogen (N) fertilizer to enable the grain protein accumulation that is necessary for baking and processing quality. Here, perspectives for the development of improved wheat genotypes with higher yield stability, better grain quality, and improved N use efficiency to lower environmental impacts are discussed. The development of improved wheat genotypes, for example, genotypes that lack storage proteins that do not contribute to baking quality (e.g., by genome editing), in combination with appropriate N fertilizer management to prevent N losses into the environment underpins a novel approach to improving N use efficiency. This approach may be particularly applicable to wheats grown for animal feed, which have lower quality and functionality requirements.

Keywords: NUE; environment; nitrogen; nitrogen use efficiency; quality; wheat; yield.

Figure 1

Wheat Developmental Phases. Nitrogen (N) fertilizer application management of wheat during the vegetation period and influences on grain yield and quality parameters. Fertilization, marked with arrows.

Figure 2

Relationship of Yield with Grain Protein Concentration. (A) Negative correlation of single-year grain nitrogen (N) concentrations of six British wheat varieties (different colors), with yield at three N levels: 100 kg/ha (squares), 200 kg/ha (triangles), and 250 kg/ha (open squares) . DM, dry matter. (B) Scatterplot of grain protein concentration and baking volume of loaf after a standard baking test (rapid mix test) for 1 kg of flour (bread wheat). Northern Europe winter wheat varieties , .

Figure 3

Main Components of Wheat Kernels and Main Storage Protein Fractions. Sulfur-rich proteins (α, γ, and LMW) that are contributing with S–H bridges to the rheology of the dough-making process. HMW, high molecular weight; LMW, low molecular weight.