Assessing the evolution of wheat grain traits during the last 166 years using archived samples

Mariem, S.B.; Gámez Guzmán, Angie Lorena; Larraya Reta, Luis María; Fuertes Mendizabal, Teresa; Cañameras, Nuria; Araus, José Luis; Aranjuelo Michelena, Iker; McGrath, Steve P.; Hawkesford, Malcolm J.; González Murua, Carmen; Gaudeul, Myriam; Medina, Leopoldo; Paton, Alan; Cattivelli, Luigi; Fangmeier, Andreas; Bunce, James; Tausz-Posch, Sabine; Macdonald, Andy J.

doi:10.1038/s41598-020-78504-x

dc.creator	Mariem, S.B.	es_ES
dc.creator	Gámez Guzmán, Angie Lorena	es_ES
dc.creator	Larraya Reta, Luis María	es_ES
dc.creator	Fuertes Mendizabal, Teresa	es_ES
dc.creator	Cañameras, Nuria	es_ES
dc.creator	Araus, José Luis	es_ES
dc.creator	Aranjuelo Michelena, Iker	es_ES
dc.creator	McGrath, Steve P.	es_ES
dc.creator	Hawkesford, Malcolm J.	es_ES
dc.creator	González Murua, Carmen	es_ES
dc.creator	Gaudeul, Myriam	es_ES
dc.creator	Medina, Leopoldo	es_ES
dc.creator	Paton, Alan	es_ES
dc.creator	Cattivelli, Luigi	es_ES
dc.creator	Fangmeier, Andreas	es_ES
dc.creator	Bunce, James	es_ES
dc.creator	Tausz-Posch, Sabine	es_ES
dc.creator	Macdonald, Andy J.	es_ES
dc.date.accessioned	2021-06-14T11:17:28Z
dc.date.available	2021-06-14T11:17:28Z
dc.date.issued	2020
dc.identifier.issn	2045-2322 (Electronic)
dc.identifier.uri	https://hdl.handle.net/2454/39899
dc.description	Incluye material complementario	es_ES
dc.description.abstract	The current study focuses on yield and nutritional quality changes of wheat grain over the last 166 years. It is based on wheat grain quality analyses carried out on samples collected between 1850 and 2016. Samples were obtained from the Broadbalk Continuous Wheat Experiment (UK) and from herbaria from 16 different countries around the world. Our study showed that, together with an increase in carbohydrate content, an impoverishment of mineral composition and protein content occurred. The imbalance in carbohydrate/protein content was specially marked after the 1960’s, coinciding with strong increases in ambient [CO2] and temperature and the introduction of progressively shorter straw varieties. The implications of altered crop physiology are discussed.	en
dc.description.sponsorship	This work was supported by the Spanish Innovation and Universities Ministry (AGL2016-79868-R; PCIN-2017-007), BBSRC Institute Strategic Programme grants, Designing Future Wheat (BB/P016855/1) and Soil to Nutrition (S2N, BBS/E/C/00I0310), the Long-term Experiments National Capability grant (BBS/E/C/000J0300), the Lawes Agricultural Trust and the Basque Country Government consolidated group programme (IT‐932‐16).	en
dc.format.extent	13 p.
dc.format.mimetype	application/pdf	en
dc.language.iso	eng	en
dc.publisher	Nature Research	en
dc.relation.ispartof	Scientific Reports (2020) 10:21828	en
dc.rights	© The Author(s) 2020. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.	en
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Wheat grain	en
dc.subject	Yield	en
dc.subject	Nutritional quality	en
dc.subject	Evolution	en
dc.title	Assessing the evolution of wheat grain traits during the last 166 years using archived samples	en
dc.type	info:eu-repo/semantics/article	en
dc.type	Artículo / Artikulua	es
dc.contributor.department	Institute for Multidisciplinary Research in Applied Biology - IMAB	es_ES
dc.contributor.department	Agronomía, Biotecnología y Alimentación	es_ES
dc.contributor.department	Agronomia, Bioteknologia eta Elikadura	eu
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.identifier.doi	10.1038/s41598-020-78504-x
dc.relation.projectID	info:eu-repo/grantAgreement/ES/1PE/AGL2016-79868-R	en
dc.relation.projectID	info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/PCIN-2017-007/ES/	en
dc.relation.publisherversion	https://doi.org/10.1038/s41598-020-78504-x
dc.type.version	info:eu-repo/semantics/publishedVersion	en
dc.type.version	Versión publicada / Argitaratu den bertsioa	es

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© The Author(s) 2020. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.

La licencia del ítem se describe como © The Author(s) 2020. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.