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| Effects of elevated ozone on the grain quality of wheat with different gluten types based on FACE facility |
| Received:November 19, 2023 |
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| KeyWord:ground-level ozone;wheat;gluten type;protein;starch;mineral element |
| Author Name | Affiliation | E-mail | | CAO Rong | School of Ecology and Applied Meteorology, Nanjing University of Information Science & Technology, Key Laboratory of Ecosystem Carbon Source and Sink, China Meteorological Administration(ECSS-CMA), Jiangsu Key Laboratory of Agricultural and Ecological Meteorology, Nanjing 210044, China | | | XU Yansen | School of Ecology and Applied Meteorology, Nanjing University of Information Science & Technology, Key Laboratory of Ecosystem Carbon Source and Sink, China Meteorological Administration(ECSS-CMA), Jiangsu Key Laboratory of Agricultural and Ecological Meteorology, Nanjing 210044, China | | | FENG Zhaozhong | School of Ecology and Applied Meteorology, Nanjing University of Information Science & Technology, Key Laboratory of Ecosystem Carbon Source and Sink, China Meteorological Administration(ECSS-CMA), Jiangsu Key Laboratory of Agricultural and Ecological Meteorology, Nanjing 210044, China | zhaozhong.feng@nuist.edu.cn | | SHANG Bo | School of Ecology and Applied Meteorology, Nanjing University of Information Science & Technology, Key Laboratory of Ecosystem Carbon Source and Sink, China Meteorological Administration(ECSS-CMA), Jiangsu Key Laboratory of Agricultural and Ecological Meteorology, Nanjing 210044, China | | | MA Yanze | School of Ecology and Applied Meteorology, Nanjing University of Information Science & Technology, Key Laboratory of Ecosystem Carbon Source and Sink, China Meteorological Administration(ECSS-CMA), Jiangsu Key Laboratory of Agricultural and Ecological Meteorology, Nanjing 210044, China | |
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| Abstract: |
| To investigate the response of wheat grain quality with different gluten types to elevated tropospheric ozone（O3）, 13 wheat （Triticum aestivum L.）cultivars（4 strong-gluten varieties, 5 medium-gluten varieties, 4 weak-gluten varieties）in 2021 and 12 cultivars （4 strong-gluten varieties, 6 medium-gluten varieties, 2 weak-gluten varieties）in 2022 were grown in the Free-Air O3 Concentration Enrichment system（O3-FACE）. Two O3 treatments：ambient air（AA）and elevated O（3 1.5×ambient O3 concentration, E-O3）were used to study differences in the responses of wheat gluten types to elevated O3. The results showed that E-O3 significantly increased the Ca element content by 24.8% in 2021, and the amylose content significantly decreased by 8.1% in 2022. There were significant differences in the grain quality of different wheat gluten types in response to E-O3. Strong-and medium-gluten wheat showed a significant decrease of 8.6% and 7.6% in amylose content in 2022, while Ca element content increased significantly by 24.7% and 27.2% in 2021, respectively. Weakgluten wheat showed a significant decrease of 6.7% in starch content in 2021, with a larger increase in protein content over the past two years compared to medium-and strong-gluten wheat. According to the quality standards of wheat grains with different gluten types, E-O3 will be beneficial for the formation of grain quality in medium-and strong-gluten wheat, but is not conducive to the formation of grain quality in weak-gluten wheat. In summary, E-O3 has a significant impact on all tested wheat cultivars, in which Ningmai 13, Yangmai 33, and Yangmai 22 are sensitive to O3. |
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