Abstract
Durum wheat is cultivated over more than 13 millions of hectares (ha) world wide and Italy is the main European producer with 3.5 millions tons per year. The protein concentration of durum wheat is very important, it ensures high nutritional value and is highly appreciated by the pasta production industries. The protein concentration of wheat is determined during the grain filling period when carbon and nitrogen compounds are translocated into the grains. Air temperature affects translocation rates and contributes to final protein concentration of wheat grains. Two common commercial varieties of durum and bread wheat were exposed from anthesis to harvest, to a source of infrared radiation in the field. This allowed to investigate the relative effect of temperature on translocation of carbon and nitrogen compound during grain filling. The heat treatment imposed affected marginally dry mass accumulation of the grains in bread wheat and didn’t affect dry mass in durum wheat. Grain protein was affected by heat treatment in durum but not in bread wheat. Carbon accumulation rate was higher for durum than for bread wheat. The protein concentration was greater in durum than in bread wheat and we can assume that the absolute nitrogen accumulation rates were higher for the former species. Such difference may be either caused by a faster nitrogen uptake rate and translocation or a more efficient relocation of nitrogen accumulated in reserve organs.
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Claims 6
Claim · model-written summary
Heat marginally affected bread-wheat grain dry mass.
- Taxon
- bread wheat
Triticum aestivume0 - Treatment
- heat treatmente0
- Outcome
- dry mass accumulatione0
- Direction
- affected marginallye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The heat treatment imposed affected marginally dry mass accumulation of the grains in bread wheat”
Claim · model-written summary
Heat did not affect durum-wheat grain dry mass.
- Taxon
- durum wheat
Triticum turgidum subsp. durume0 - Treatment
- heat treatmente0
- Outcome
- dry masse0
- Direction
- didn’t affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The heat treatment imposed affected marginally dry mass accumulation of the grains in bread wheat and didn’t affect dry mass in durum wheat”
Claim · model-written summary
Heat affected grain protein in durum wheat.
Not reportedComparator
Verbatim
e0“Grain protein was affected by heat treatment in durum but not in bread wheat.”
Claim · model-written summary
Heat did not affect grain protein in bread wheat.
- Taxon
- bread wheatTriticum aestivume0
- Treatment
- heat treatmente0
- Outcome
- Grain proteine0
- Direction
- note0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Grain protein was affected by heat treatment in durum but not in bread wheat.”
Claim · model-written summary
Carbon accumulation rate was higher in durum than bread wheat.
Verbatim
e0“Carbon accumulation rate was higher for durum than for bread wheat.”
Claim · model-written summary
Protein concentration was greater in durum than bread wheat.
Verbatim
e0“The protein concentration was greater in durum than in bread wheat”
The same questions in other papers
heat · quality: protein · Triticum aestivum (wheat)Results differ
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.