Do Soil Carbon and Nitrogen Affect Wheat (Triticum aestivum L.) Quality?

Abstract

Wheat cultivation has spread worldwide, becoming an integral part of human economic and cultural development. The growth of the agro-industry and evolving nutritional recommendations for human diets are creating quality-differentiated product markets. Industries face increasing consumer demands, which are passed down to industrial inputs; consequently, farmers must consider industrial requirements as a key factor when deciding to produce wheat. The concept of quality is subjective and depends on the industry's end goal. In this sense, wheat possesses good milling quality when it meets the miller's requirements, or good baking quality when it satisfies the baker's needs. Since most of the wheat traded in the region is destined for flour production for bread-making, both requirements must be considered. Management practices affect the soil and, subsequently, crop productivity and quality. The labile fractions of soil organic matter and nitrogen serve as indicators of changes generated by management. The objective of this study was to determine the relationship between soil Carbon (C) and Nitrogen (N) and wheat crop quality. Soil parameters measured: * Total Organic Carbon (TOC). Mineral-associated Organic Carbon (MAOC, < 53 μm). Particulate Organic Carbon (POC, > 53 μm). Total Nitrogen (TN). Mineral-associated Nitrogen (< 53 μm). Particulate Nitrogen (> 53 μm). Wheat grain parameters measured: * Total Ash (TA). Deformation Energy (W - Alveograph). Crude Protein (CP). Wet Gluten (WG). Amylase Activity (Falling Number - FN). The results showed that among the wheat quality parameters measured, only CP and W were associated with each other and with soil N and C. Nitrogen and its fractions affected the CP content of the grain, while soil C and its fractions influenced both CP and W. Furthermore, a correlation was found between soil C and N levels.