Warmer nights for wheat result in better quality grains in Argentina

Published May 3, 2022

Tridge summary

A study by the Faculty of Agronomy of the UBA (FAUBA) has found that increased night temperatures in the Pampean Region have led to a higher quality of wheat grain, which is beneficial for the baking industry. The research, published in the Journal of Cereal Science, found that the increase in night temperatures has caused a 23% drop in the number of grains, leading to an increase in the nitrogen and protein content of each grain, which in turn has favored the generation of gluten. The study was conducted by placing tents over wheat plots with heaters to increase night temperatures during the critical period and the seed filling stage.

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Original content

Wheat is one of the most important winter crops in the Pampean Region. In recent decades, this region has recorded a sustained increase in average temperature, which is why it is very important to know how this factor affects its cultivation. A study by the Faculty of Agronomy of the UBA (FAUBA) analyzed the impact of increased night temperatures on the quality of wheat grain based on some parameters that are especially relevant for the baking industry. Among the main results, the research team observed an increase in the quality of the grain which, in turn, would translate into a bread capable of satisfying the most demanding palates. The higher the night temperature, the greater the sponginess "The average temperature in the Pampean Region -which is the average between the maximum and minimum-, increased almost 1 degree centigrade (°C) between the decades of 1960 and 2010. In turn, this increase It is mainly due to the increase in minimum temperatures, which occur at night," ...

Source: Chacra Magazine