Effects of elevated ozone on the grain quality of wheat with different gluten types based on FACE facility
To investigate the response of wheat grain quality with different gluten types to elevated tropospheric ozone(O3),13 wheat(Triticum aestivum L.)cultivars(4 strong-gluten varieties,5 medium-gluten varieties,4 weak-gluten varieties)in 2021 and 12 cultivars(4 strong-gluten varieties,6 medium-gluten varieties,2 weak-gluten varieties)in 2022 were grown in the Free-Air O3 Concentration Enrichment system(O3-FACE).Two O3 treatments:ambient air(AA)and elevated O3(1.5×ambient O3 concentration,E-O3)were used to study differences in the responses of wheat gluten types to elevated O3.The results showed that E-O3 significantly increased the Ca element content by 24.8%in 2021,and the amylose content significantly decreased by 8.1%in 2022.There were significant differences in the grain quality of different wheat gluten types in response to E-O3.Strong-and medium-gluten wheat showed a significant decrease of 8.6%and 7.6%in amylose content in 2022,while Ca element content increased significantly by 24.7%and 27.2%in 2021,respectively.Weak-gluten wheat showed a significant decrease of 6.7%in starch content in 2021,with a larger increase in protein content over the past two years compared to medium-and strong-gluten wheat.According to the quality standards of wheat grains with different gluten types,E-O3 will be beneficial for the formation of grain quality in medium-and strong-gluten wheat,but is not conducive to the formation of grain quality in weak-gluten wheat.In summary,E-O3 has a significant impact on all tested wheat cultivars,in which Ningmai 13,Yangmai 33,and Yangmai 22 are sensitive to O3.
ground-level ozonewheatgluten typeproteinstarchmineral element
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