Effect of Sowing Date on Bioactive Compounds and Grain Morphology of Three Pigmented Cereal Species
2021
Romina Beleggia | Donatella B. M. Ficco | Franca M. Nigro | Valentina Giovanniello | Salvatore A. Colecchia | Ivano Pecorella | Pasquale De Vita
Recently, the interest in improving the content of bioactive compounds for enhancing the nutritional value of cereal-based products has largely increased, and several strategies, both genetic and agronomic, were proposed. Here, we report the preliminary results of the effect of two sowing periods (winter and spring) on the accumulation of bioactive compounds (i.e., anthocyanins, carotenoids, minerals) and grain morphology in three pigmented cereal species (barley, bread and durum wheat). The results showed that with delayed sowing time, a significant reduction in yield was observed in all species, less in barley (50.4%) than in wheat (70.3% and 66.5% for bread and durum, respectively). On the contrary, the carotenoids accumulation was favored (increased by 12.2%, 15.7% and 27.8% for barley, bread and durum wheat, respectively), as well as those of anthocyanins although strongly dependent on the genotype (i.e., considering only the purple genotypes, the anthocyanins increase by 4.6%, 35.4% and 72.8% in barley, bread and durum wheat, respectively). For minerals compounds, our study highlighted a strong environmental influence even when the pigmented genotypes accumulated more minerals than commercial ones, while the morphometric seed traits were less influenced by this agronomic practice. Therefore, by exploiting the genetic variability for the accumulation of anthocyanins and carotenoids in the grain and by optimizing the sowing time, it could be possible to increase the nutritional value of the final cereal-based products.
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