Agronomic Performance of Low Phytic Acid Wheat
- M. J. Guttieria,
- K. M. Petersona and
- E. J. Souza *b
Low phytic acid (LPA) genotypes of wheat (Triticum aestivum L.) improve the nutritional quality of wheat by reducing the concentration of phytic acid (PA) in the aleurone layer, thus reducing the chelation of nutritionally important minerals and improving the bioavailability of phosphorus. Field studies were conducted at Aberdeen and Tetonia, ID, in 2003 and 2004 to evaluate the effects of the LPA genotype on the agronomic performance of wheat. These studies included wild-type (WT) and LPA genotypes in hard red spring, hard white spring, and soft white spring wheat genetic backgrounds. In the hard red spring genetic background, LPA genotypes had delayed development and reduced grain yield (8–25%) in the high yield environment, in part due to reduced kernel size (up to 3 mg kernel−1). In the hard white spring genetic background, differences in crop development and grain yield were not observed; however, in the high yield environment LPA genotypes produced smaller kernels (2.0–2.4 mg kernel−1). In the soft white spring genetic background, LPA genotypes developed earlier, but the grain yield of LPA genotypes was reduced 20 to 24% in the high yield environment. However, LPA kernels, on average, were heavier and larger in diameter than WT kernels. The absence of consistent effects of the LPA genotype across the three genetic backgrounds suggests that deleterious effects of the LPA genotype may be mitigated by plant breeding.Please view the pdf by using the Full Text (PDF) link under 'View' to the left.
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