Keywords

Grain Protein Content, Dynamic Changing Characteristics, Wheat Grain, Grain Protein Yield, Grain Yield, Quantity Relationship, Different Nitrogen Application Levels, Nutritional Quality, Quality Traits, Cultivation Methods

Abstract

The nutritional quality of wheat mainly refers to the content of protein and its components, which is also related to gluten content and processing quality. It is generally believed that there is a negative correlation between wheat grain yield and protein content, but some people think that this negative correlation can be broken. The purpose of this experiment was to explore the potential of improving wheat nutritional quality through cultivation approaches.

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Original research done by Hu Chenglin, Fan Rongxi, Yao Xiaoyou, Wang Min

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