Increasing atmospheric CO2 modifies durum wheat grain quality and pasta cooking quality
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- 作者：Clara Faresa ; clara.fares@crea.gov.it" class="auth_mail" title="E-mail the corresponding author ; Valeria Mengaa ; Franz Badeckb ; Fulvia Rizzab ; Franco Migliettac ; Alessandro Zaldeic ; Pasquale Codiannia ; Anna Iannuccia ; Luigi Cattivellib
- 关键词：FACE experiment ; Response to elevated CO2 ; Durum wheat grain quality ; Pasta quality
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：245-251
- 全文大小：880 K
文摘
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12 durum wheat genotypes under ELE in a FACE experiment were evaluated.
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Under ELE, gluten content decreased significantly while protein content unchanged.
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The gluten index showed an increasing tendency under elevated CO2 conditions of about 14%.
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The overall pasta quality (firmness and weight) worsened in ELE.
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The genotypes variability helps designing novel varieties with lower sensitivity to ELE.