Grain zinc, iron and protein concentrations of contemporary wheat cultivars fall short of targets for human health

Resumo original em inglês

O que aconteceu

Grain zinc (Zn), iron (Fe) and protein concentrations have declined in wheat cultivars released since the 1960s. Here we conducted a meta-analysis of field studies to provide a global synthesis of how genetic, environmental and agronomic factors influence grain Zn, Fe and protein concentrations. The probability of achieving the Zn target (38 mg kg-1) was 38.9% across bread wheat and 42.7% of durum wheat grain samples, but only 28.5% of released bread wheat cultivars met this target. The probability of achieving the Zn target was 44.7% with Zn-biofortified cultivars but only 24% with non-fortified cultivars. The likelihood of achieving the Fe target (59 mg kg-1) was <8% across bread and durum wheat grain samples. Relative to nitrogen, phosphorus and potassium fertilizers, co-application of Zn and Fe increased grain Zn, Fe and protein concentrations by 27%, 41% and 25%, respectively. Combining agronomic and genetic biofortification is essential for improving grain nutrient concentrations and addressing micronutrient deficiencies.

Resumo publicado sob licença CC BY. A tradução para o português ainda não chegou a este estudo.