Manipulation of the post-flowering source/sink ratio differentially affects protein composition and gluten quality in contrasting bread wheat genotypes

Studies of the impact of assimilate availability during grain filling on protein composition and gluten quality of bread wheat are scarce. Therefore, this work aimed to analyze the responses of wet gluten percentage, SDS sedimentation index, and protein composition to changes in the source/sink (S/S...

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Bibliographic Details

Main Authors:	Arata, Agustín Francisco, Lazaro, Laura, Tranquilli, Gabriela, Arrigoni, Adriana C., Dinolfo, María Inés, Rondanini, Deborah Paola
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	Elsevier 2024
Subjects:	Trigo Trigo Harinero Genotipos Aplicación de Abonos Wheat Soft Wheat Genotypes Gluten Fertilizer Application Trigo Pan Prolaminas Prueba de Sedimentación Bread Wheat Prolamins Sedimentation Test
Online Access:	http://hdl.handle.net/20.500.12123/17705 https://www.sciencedirect.com/science/article/abs/pii/S0733521024000584 https://doi.org/10.1016/j.jcs.2024.103900