Effects of La3＋ on yield and quality traits of wheat with different gluten types

• Published in: Journal of rare earths Vol. 32; no. 7; pp. 672 - 680
• Main Author: 欧红梅 张自立 姚大年
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.07.2014
• Subjects: gluten type; lanthanum ion; quality trait; rare earths; wheat for different end uses; yield; 叶面喷施; 品质性状; 小麦产量; 强筋小麦; 类型; 类胡萝卜素含量; 质量标准; 镧; wheat for different end uses; lanthanum ion; quality trait; yield; gluten type; rare earths
• ISSN: 1002-0721; 2509-4963
• DOI: 10.1016/S1002-0721(14)60124-1

To test the roles of La3＋ on yield and quality of wheat for different end uses, experiments were conducted using split-plot design for different La3＋ treatments as main plot and different gluten types of wheat as subplot, by foliar spraying La3＋ at jointing stage and filling stage. The results showed that spraying 0.5–1.5 mmol/L La3＋ increased the yield and 1000-kernel weight of wheat of different gluten types. The protein content of strong-gluten wheat Wanmai 33 increased after spraying 0.5–1.5 mmol/L La3＋, which made it achieve the good quality standard of strong-gluten wheat, whereas its LOX and PPO activity reduced, the carotenoid content increased. These La3＋ treatments prolonged the storage period of grain, improved flour nutritional value and the food processing quality. Spraying 0.5–1.5 mmol/L La3＋ also increased flour peak viscosity of medium-gluten wheat Yangmai 158, as improving its starch properties. Spraying La3＋ significantly decreased flour water absorption rate of weak gluten type variety Wanmai 48 to meet the weak-gluten flour standard. The total pentosan content reduced at 1–1.5 mmol/L La3＋, which would be good for making biscuit. Results suggested that spraying appropriate concentration of La3＋ increased wheat yield and benefited wheat quality for different end uses.