Effects of La3+ on yield and quality traits of wheat with different gluten types

To test the roles of La3+ on yield and quality of wheat for different end uses, experiments were conducted using split-plot design for different La3+ treatments as main plot and different gluten types of wheat as subplot, by foliar spraying La3+ at jointing stage and filling stage. The results showed that spraying 0.5–1.5 mmol/L La3+ increased the yield and 1000-kernel weight of wheat of different gluten types. The protein content of strong-gluten wheat Wanmai 33 increased after spraying 0.5–1.5 mmol/L La3+, which made it achieve the good quality standard of strong-gluten wheat, whereas its LOX and PPO activity reduced, the carotenoid content increased. These La3+ treatments prolonged the storage period of grain, improved flour nutritional value and the food processing quality. Spraying 0.5–1.5 mmol/L La3+ also increased flour peak viscosity of medium-gluten wheat Yangmai 158, as improving its starch properties. Spraying La3+ significantly decreased flour water absorption rate of weak gluten type variety Wanmai 48 to meet the weak-gluten flour standard. The total pentosan content reduced at 1–1.5 mmol/L La3+, which would be good for making biscuit. Results suggested that spraying appropriate concentration of La3+ increased wheat yield and benefited wheat quality for different end uses.

Graphical AbstractEffect of La3+ on LOX, PPO activities and carotenoid content of wheat with different gluten types (Values designated over the bars in different letters are significantly different at p<0.05. The concentrations of La3+ treatment were 0, 0.5, 1.0, 1.5 and 2.0 mmol/L)Figure optionsDownload full-size imageDownload as PowerPoint slide