Influences of phosphorus and foliar iron fertilization rate on the quality parameters of whole wheat grain.

Feizollah Shahbazi,Ameneh Nematollahi

doi:10.1002/fsn3.804

Abstract

The objective of this research was to study the effects of phosphorous and foliar iron fertilizations rates on the of protein, fiber, and water contents in wheat grains. Treatments of fertilizers included a combination of three foliar iron rates (0, 1.2, and 2 L/ha, Fusion) and four phosphorus rates (0, 75, 150, and 225 kg/ha, P2O5) at three replications. The quality parameters of harvested seeds were measured by the NIR technique. Protein content increased but and fiber and water contents decreased significantly with an increase in the iron and phosphorus fertility rates. As the rates of foliar iron increased from 0 to 2 L/ha the mean values of protein content increased significantly from 13.47% to 15.48%. With increasing the rates of phosphorus from 0 to150 kg/ha, the mean values of protein content increased significantly from 13.56% to 15.53%, however, further increase in phosphorus, causing a decreased trend in the amount of protein. Fiber and water contents of wheat decreased significantly from 13.76% to 11.86% and from 7.36% to 7.28%, respectively, as the phosphorous rate increased from 0 to 225 kg/ha. Those changes were from 13.40% to 12.03% and from 7.57% to 7.21%, respectively, for increasing foliar iron from 0, 1.2, and 2 L/ha. Mathematical relationships composed of phosphorus and iron fertilizers were developed for accurately describing the wheat protein, fiber, and water contents under different fertilization rates.

Highlights

Wheat (Triticum aesitivum L.) species cultivated for over 10,000 years as human food crops and represented the major factor of social, population, and cultural development (Popovic, 2015)
The results of variance analysis showed the effects of the two independent variables, namely, phosphorus and foliar iron rates on the protein content of wheat grains were significant at 1% probability level (p < 0.01) (Table 2)
The results of this study indicated that the phosphorus and iron fertilizers had significant effects on the composition of whole wheat grains, increased their protein content, and reduced the fiber and water contents

Summary

Introduction

Wheat (Triticum aesitivum L.) species cultivated for over 10,000 years as human food crops and represented the major factor of social, population, and cultural development (Popovic, 2015). The common or bread wheat is the main human food crop. Wheat seed nutritional quality parameters are strongly dependent on the conditions of the growing, the fertility of soil, fertilizer practice, water availability, genotype, grain handling and storage conditions (Carson & Edwards, 2009; Jayas, Ghosh, Paliwal, & Karunakarna, 2008; Popovic, 2015; Uhlen et al, 1998). Some of the importances of the wheat grains are the grain cover, grain structure, and chemical composition (Shahbazi, Sharafi, Moomevandi, & Daneshvar, 2015). The quality factors are affected by the level of mineral fertilization (Shahbazi, Sharafi, Moomevandi, & Daneshvar, 2014)

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