Climate Vulnerabilities and Wheat Production

He, Zhonghu; Joshi, Arun Kumar; Zhang, W.

doi:10.1016/b978-0-12-384703-4.00235-5

Cited by 8 publications

(3 citation statements)

References 19 publications

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“…Bread wheat ( Triticum aestivum L.) constitutes up to 95% of global wheat production, while durum wheat ( Triticum turgidum ssp. durum ) makes up the remainder ( He et al , 2013 ). While bread wheat is cultivated in all parts of the world ( Reynolds et al , 2012 ), durum wheat is mostly grown in the Mediterranean region ( Oliveira et al , 2012 ).…”

Section: Introductionmentioning

confidence: 99%

Elevated CO2 has concurrent effects on leaf and grain metabolism but minimal effects on yield in wheat

Tcherkez

Mariem

Larraya

et al. 2020

Journal of Experimental Botany

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While the general effect of CO2 enrichment on photosynthesis, stomatal conductance, nitrogen elemental content or yield has been documented, there is still some uncertainty as to whether there are interactive effects between CO2 enrichment and other factors (such as temperature, geographical location, water availability and cultivar). In addition, the metabolic coordination between leaves and grains, which is crucial for crop responsiveness to elevated CO2, has never been examined closely. Here, we addressed these two aspects by taking advantage of several FACE experiments across five different countries using multi-level analyses. There was little effect of elevated CO2 on yield (except in USA) likely due to photosynthetic capacity acclimation, as reflected by protein profiles. Also, there was a significant decrease in leaf amino acids (threonine) and macro-elements (such as K) at elevated CO2, while other elements such as magnesium (Mg) or sulfur (S) increased. Despite the insignificant effect of CO2-enrichment on yield, grains appeared to be significantly depleted (as expected) in N, but also in threonine, the S-containing amino acid methionine and Mg. Overall, our results suggest a strong detrimental effect of CO2 enrichment on nutrient availability and remobilization from leaves to grains.

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Section: Introductionmentioning

confidence: 99%

Elevated CO2 has concurrent effects on leaf and grain metabolism but minimal effects on yield in wheat

Tcherkez

Mariem

Larraya

et al. 2020

Journal of Experimental Botany

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“…Roughly 90 to 95% of the wheat produced in the world [18] is common wheat (Triticum aestivum L.), which is better known as hard wheat or soft bread wheat, depending on grain hardness. Wheat is utilized mainly as flour (whole grain or refined) for the production of a large variety of leavened and flat breads, and for the manufacture of a wide variety of other baking products.…”

Section: Wheat For Breadmentioning

confidence: 99%

The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread

Urigacha¹

2020

IJFSB

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This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean and tef) and baking temperature (190°C, 220°C and 250°C) were studied. The experiment was conducted using custom design. The corresponding proportion of wheat from 70 to 90%, soybean 5 to 15% and tef 5 to 15% were taken from similar study, and using wheat (100%) flour bread as a control. Supplementing soybean and tef to wheat increased moisture, ash, crude fat, crude fiber, crude protein, and decreased carbohydrate. Baking temperature significantly (P<0.05) affected protein, fiber, moisture, ash, fat and carbohydrate of the blended product. Optimum values (13.65 -14.08%) of protein and (3.24 -3.27%) ash were obtained at 220°C and 190°C, when the proportion ranged from 75 to 80% for wheat, 15% soybean and 5 to 15% tef. In general, proportion of wheat from 80 to 85%, soybean from 5 to 10% and tef from 5 to 10% were found optimum for both nutritional quality of the wheat-based blend bread.

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“…However, water and heat are considered as the key environmental stresses which caused in reduction of the wheat yield globally [8,9]. So, genetic improvements related to yield and stress tolerance are mandatory to enhance the production of wheat [10,11].…”

Section: Introductionmentioning

confidence: 99%