Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering , Ghent University , Valentin Vaerwyckweg 1 , BE-9000 Ghent , Belgium.
Department of Data-Analysis and Mathematical Modelling, Faculty of Bioscience Engineering , Ghent University , Coupure Links 653 , BE-9000 Ghent , Belgium.
J Agric Food Chem. 2018 Mar 21;66(11):2491-2509. doi: 10.1021/acs.jafc.7b05450. Epub 2018 Feb 28.
The increasing interest in the production of bread wheat ( Triticum aestivum L.) with specific quality traits requires a shift from the current breeding goal, being yield, to improved compositional and, consequently, functional traits. Since wheat is a key food crop, this must be attained while maintaining or even further increasing yield. Furthermore, as compositional requirements for specific applications are not well-defined, both protein and gluten content as well as the enzymatic activity remain most important. Given that these traits are majorly impacted by both genotype and environment, it is very complex to predict and ultimately control them. Different strategies, such as applying optimized agronomic practices, can temper these uncontrollable determinants which are equally important to steer wheat quality. As current research on their contribution to specific traits is highly fragmented, this report provides a comprehensive review of the influence of crop husbandry and environmental conditions on wheat yield and composition.
对具有特定品质特性的面包小麦（Triticum aestivum L.）生产的兴趣日益浓厚，这要求从当前的以产量为目标的育种方向转变为改善组成成分，进而改善功能特性。由于小麦是一种主要的粮食作物，这必须在保持甚至进一步提高产量的同时实现。此外，由于特定应用的组成要求尚未明确界定，蛋白质和谷朊粉含量以及酶活性仍然是最重要的。鉴于这些特性主要受到基因型和环境的影响，因此很难预测和最终控制它们。应用优化的农业实践等不同策略可以缓解这些同样重要的不可控决定因素，从而控制小麦的品质。由于目前对其对特定性状的贡献的研究非常分散，因此本报告全面回顾了作物管理和环境条件对小麦产量和组成的影响。
