Wheat quality under the conditions of global climate changes
2018
Ilin, Sonja (https://orcid.org/0000-0002-3006-2929) | Jocković, Bojan (https://orcid.org/0000-0003-3996-6286) | Mutavdžić, Beba (https://orcid.org/0000-0002-7631-0465) | Čolović, Dušica | Jevtić, Radivoje (https://orcid.org/0000-0001-8069-0862) | Živančev, Dragan (https://orcid.org/0000-0001-7341-291X) | Mladenov, Novica (https://orcid.org/0000-0002-4162-5635)
Wheat (Triticum sp.) is the basic human food for the most part of the world population. Global climate changes are caused by enhanced technological development and intensified agricultural production, among other things. As a result of this, the conditions for crop growing in the field are changing in the southeastern Europe. Decrease of readily available water and increase of temperatures are the limiting factors for a successful crop production under such conditions. The aim of this study was to analyse the effects of abiotic factors (minimum, maximum and mean air temperature; precipitation sum and sum of sunshine hours) on the quality of winter wheat. Four winter wheat cultivars (Rana niska, Zlatka, Divna and Rodna) were analysed in the period 1996-2016. The trial was set up in the field and laboratory of the Institute of Field and Vegetable Crops, Novi Sad, Serbia. The study showed mean values of the analysed parameters of wheat quality: protein content (13.0%), wet gluten (27.9%) and sedimentation (35 ml). Parameters of quality and the analysed climate factors were correlated. The results showed that there was a statistically important negative effect of mean daily temperature on protein content (r=0.496*). In the following period, wheat breeding should use new gene sources to control high protein content under increased temperatures.
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