An integrated physiology and proteomics analysis reveals the response of wheat grain to low temperature stress during booting

Low temperature(LT)in spring has become one of the principal abiotic stresses that restrict the growth and development of wheat.Diverse analyses were performed to investigate the mechanism underlying the response of wheat grain development to LT stress during booting.These included morphological observation,measurements of starch synthase activity,and determination of amylose and amylopectin content of wheat grain after exposure to treatment with LT during booting.Additionally,proteomic analysis was performed using tandem mass tags(TMT).Results showed that the plumpness of wheat grains decreased after LT stress.Moreover,the activities of sucrose synthase(SuS,EC 2.4.1.13)and ADP-glucose pyrophosphorylase(AGPase,EC 2.7.7.27)exhibited a significant reduction,leading to a significant reduction in the contents of amylose and amylopectin.A total of 509 differentially expressed proteins(DEPs)were identified by proteomics analysis.The Gene Ontology(GO)enrichment analysis showed that the protein difference multiple in the nutritional repository activity was the largest among the molecular functions,and the up-regulated seed storage protein(ssP)played an active role in the response of grains to LT stress and subsequent damage.The Kyoto Encyclopedia of Genes and Genomes(KEGG)enrichment analysis showed that LT stress reduced the expression of DEPs such as sucrose phosphate synthase(SPS),glucose-1-phosphate adenylyltransferase(glgC),andβ-fructofuranosidase(FFase)in sucrose and starch metabolic pathways,thus affecting the synthesis of grain starch.In addition,many heat shock proteins(HsPs)were found in the protein processing in endoplasmic reticulum pathways,which can resist some damage caused by LT stress.These findings provide a new theoretical foundation for elucidating the underlying mechanism governing wheat yield developmentafterexposuretoLTstress inspring.

Development and molecular cytogenetic identification of a new wheat-rye 6RL ditelosomic addition and 1R(1B)substitution line with powderymildew resistance

Powdery mildew is a serious disease caused by Blumeria graminis f.sp.tritici(Bgt)that critically threatens the yield and quality of wheat(Triticum aestivum L.).Using effective powdery mildew resistance genes is the optimal method for controlling this disease.Against the background of high genetic homogeneity among the modern commercial cultivars that are mainly derived from conventional interbreeding,the resistance genes from wheat relatives have especially prominent advantages.Octoploid triticale,produced from common wheat and rye(Secale cereale L.)through distant hybridization,is a new synthetic species and valuable gene donor for wheat improvement.In this study,we developed the wheat-rye line YT5 through the hybridization of octaploid triticale and two wheat lines.YT5 was confirmed to be a 6RL ditelosomic addition and 1R(1B)substitution line using genomic in situ hybridization(GISH),multicolor fluorescence in situ hybridization(mc-FISH),multicolor GISH(mc-GISH)and molecular marker analysis.Genetic analysis showed that the powdery mildew resistance in YT5 was derived from the rye chromosome arm 6RL.After inoculation with different Bgt isolates at the seedling stage,YT5 had compound reaction patterns with both obvious spores and hypersensitivity,and it gradually became highly resistant until the adult-plant stage,thus showing a resistance response significantly different from the reported Pm genes from rye chromosome 6RL.YT5 also showed promising agronomic performance,so it is expected to be an elite resistance donor for wheat improvement.To promote the transfer of the chromosome arm 6RL of YT5 in marker-assisted selection(MAS)breeding,we selected and verified two 6RL-specific kompetitive allelespecific PCR(KASP)markers that can be applied to efficiently detect this chromosome arm in different wheat backgrounds.

Correlation between Milling Flour Quality of Xinjiang Spring Wheat and Processing Quality of Xinjiang Hand-stretched Noodle

In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars（for Xinjiang stretched noodles）,and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows：flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness（L^＊）≥ 90.86,redness（a^＊）≥-0.82,and yellowness（b^＊） ≤9.00.

Score System Study for Hand-Extended Noodle Quality Based on HMW-GS Index in Wheat Flour

Hand-extended noodle, a special kind of noodle, requires particular quality flour to make it. High molecular weight glutenin subunits （HMW-GS） in wheat are important protein subunits, which affect flour quality. To improve breeding and selection efficiency of wheat varieties which are used in making hand-extended noodle, 100 spring wheat varieties were selected to study the importance of HMW-GS on noodle quality score indexes such as color, appearance, taste agreeability, toughness, stickiness, smoothness, taste, and total score, through methods of quantity theory and statistic evaluation. It was shown that the hand-extended noodle quality score of HMW-GS 1, 2°, N, 7, 7 ＋ 8, 17 ＋ 18, 22, 2 ＋ 10, 2 ＋ 11, 2＋ 12, 5 ＋ 10, and 10 was 5.40, 5.35, 0, 2.55, 2.56, 9.19, 0.05, 0.15, 1.49, 1.14, 10.00, and 5.14, respectively. The score system for hand-extended noodle quality based on HMW-GS index included eight multiple linear regression equations （R^2 〉 0.98）. Hence, using the HMW-GS composition, the eight hand-extended noodle quality indexes would be forecasted exactly. Results indicated that ideal subunit compositions of HMW-GS for this special usage were composition 1, 17 ＋ 18, 5 ＋ 10, or composition 2°, 17 ＋ 18, 5 ＋ 10. This standard could be used on variety selection in the early generation of breeding crosses. HMW-GS 2 ＋ 10, 2 ＋ 11, and 2 ＋ 12 were the least desirable subunits for hand-extended noodle, which should be avoided in wheat variety selection aimed for hand-extended noodle flour use.

Variation of Starch Property and Its Relationship with Dry White Chinese Noodle Quality in Common Wheat

In total, 185 wheat cultivars and lines from major Chinese wheat regions, Australia and USA in two trials, sown in four and two environments, respectively, were used to investigate starch property and its relationship with dry white Chinese noodle (DWCN) quality. Significant variations were observed in all starch parameters and DWCN quality. High pasting viscosity cultivars include Sunstate, Hartog, Eradu, Cunning-han, Gamenya, Karl92, Sunco, Yangmai5, Yangmail58, Mianyang26, Een1, Yumai41, Yumai49, Zheng81-1, Yumai54, Yumai2. Yumai47, Lu955159, Lumai15, Lumai21, Shaanyou225, Guanfeng2, Ji5099, Bainong4, and Jinmai2. Wheats from Australia, USA, South China Autumn-sown Spring Wheat Region and Yellow and Huai Valley showed better starch properties and DWCN quality than those from North China Plain. High peak viscosity, breakdown and flour swelling volume were significantly associated with good DWCN quality. A relatively high frequency of Wx-B1 null alleles was detected in Chinese wheats. Cultivars with null for Wx-Bl GBSS performed higher pasting viscosity and flour swelling volume, and better DWCN quality than normal type.

Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles

This study was conducted to explore how the insoluble dietary fiber(IDF)of wheat bran with different particle size affects the texture properties,water distribution,protein secondary structure and microstructure of noodles.The results suggested that IDF addition increased the cooking loss and decreased the sensory evaluation because of the damage on dough structure,while as the IDF particle size decreased,the sensory score increased from 78.8 to 82.3 and cooking loss decreased from 8.65%to 7.65%,which could be attributed to that small particle-sized IDF limited the damage on protein network structure,decreased the T22 and t-structure,and increased the β1-structure.Moreover,IDF particle size had a significant correlation with protein secondary structures,texture properties and evaluation score of noodles.In conclusion,adding appropriate particle sizewould be an effectiveway of enhancing the nutritional and textural properties of noodles.

Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content(659.8 μg gallic acid equivalents g-1), total flavonoid content(319.3 μg rutin equivalents g-1), and antioxidant activity, whereas light purple wheat variety Shandongzimai 1 had the lowest total flavonoid content(236.2 μg rutin equivalents g-1) and antioxidant activity. Whole wheat flour and partially debranned grain flour had significantly higher total phenolic contents, total flavonoid contents, and antioxidant activity than refined flour(P < 0.05). Compared with flour, total phenolic contents, total flavonoid contents and antioxidant activity decreased in noodles and steamed bread, whereas noodles had slightly higher total phenolic and flavonoid content than steamed bread. Antioxidant activities(by ferric reducing ability of plasma assay) of steamed bread made from whole wheat flour, partially debranned grain flour, and refined flour were 23.5%, 21.1%, and 31.6% lower, respectively, than the corresponding values of flour. These results suggested that black whole wheat flour and partially debranned grain flour are beneficial to human health.

Effects of insoluble dietary fiber from wheat bran on noodle quality

Benefiting from its favorable effects in promoting intestinal peristalsis,increasing satiety and reducing postprandial blood sugar,wheat bran insoluble dietary fiber(IDF)could be added to noodles to improve the nutrition value of noodle products.However,the addition of IDF usually results in an adverse effect on the quality characteristics of fiber fortified products,leading to unfavorable texture and consumption drop.It was found that IDF could weaken dough characteristics,thereby causing the quality deterioration of noodles,but the mechanism is unclear as yet.This study aimed to investigate the effects of different amounts of IDF on the texture quality and cooking quality of noodles.The water distribution,rheological properties,pasting properties and cooking properties of the noodles were determined by low-field nuclear magnetic resonance(LF-NMR),dynamic rheometer,and rapid visco-analyzer.The results of the LF-NMR showed that the increased IDF in the noodles resulted in a contraction of relaxation time and an increase in the proportion of loosely bound water.At a high amount of IDF,the water absorption and tensile distance of the noodles significantly decreased and the cooking loss rate increased,with a downward trend in peak viscosity,final viscosity and setback values.Moreover,IDF could improve the storage modulus and loss modulus of sheeted dough and enhance the texture of noodles.Furthermore,the correlations between IDF addition amounts and rheological properties as well as cooking properties were analyzed,and the results confirmed that noodles with the IDF amount of 2%–4%had higher nutrition and quality.This study provides the basis for future development and improvement of IDF-enriched health foods.

Extraction of Dietary Fiber from Wheat Bran and Effects of Its Additives on Viscosity-elasticity of Noodle Dough

[ Objective] The aim was to study the optimum extraction condition of dietary fiber of wheat bran and to discuss its influence on viscosity-elasticity of noodle dough with added extracts. [ Methed] Influences of a-amylase, alkaline concentration, alkaline hydrolysis time and temperature on water holding capability and swelling capacity of dietary fiber were evaluated using single-factor test and orthogonal test. Effects of added dietary fiber from wheat bran on dough absorption ratio, rupture stress of dough and creep resistance were studied. [ Result] When the hydrolysis condi-tions of wheat bran were 0.4% a-amylase at 75 ℃ for 60 rain, further alkaline conditions were 5% sodium hydroxide for 60 min at 65 ℃, dietary fi-ber exhibited fine water holding capability and swelling capacity. The addition of 3%-5% dietary fiber from wheat bran into dough had little influence on the water absorption ratio of noodle, rupture stress of dough, creep resistance and can make functional noodle with rich dietary fiber from wheat bran. [Coonclusion] The study provided reference for the comprehensive utilization of wheat bran and development of functional product.

西北春麦区APSIM-Wheat模型作物参数全局敏感性分析与比较

为提高西北春麦区APSIM-Wheat模型的适应性及校准的效率和精度,需要对作物参数进行重新率定,并对参数的取值范围进行标定,设定±10%、±20%、±30%、±40%和±50%五个参数取值范围,采用EFAST法和Morris法比较不同参数取值范围下模型的18个作物参数对春小麦产量和生物量的敏感性,并分析EFAST方法下最适宜的参数取值范围,同时对比两种敏感性分析方法的一致性。结果表明,对产量敏感的参数分别为每克茎籽粒数量(GPGS)、初花期积温(TFI)、灌浆期积温(TSGF)、出苗期到拔节期积温(TEOJ)、开花期积温(TF)、潜在灌浆速率(PGFR);对生物量敏感的参数分别为出苗期到拔节期积温(TEOJ)、灌浆期积温(TSGF)、初花期积温(TFI)、开花期积温(TF)。模型敏感参数和不敏感参数的适宜取值范围分别为±30%和±5%。不同参数取值范围下EFAST法和Morris法得到的敏感性结果一致性较好,在进行参数的敏感性分析时可以互相替代。

Effects of Different Irrigation and Nitrogen Application Regimes on Cook-ing Quality of Chinese Noodle in Winter Wheat

Two wheat cultivars, strong-gluten Yumai66 and medium-strong-gluten Yumai49, were usedto test the effects of irrigation and nitrogen application regimes on cooking quality ofChinese noodle in 2001-2002. The results showed that both in Yumai49 and Yumai66, valueof total organic matter (TOM) of noodle and noodle cooking loss rate ranked the firstwhile noodle score (NS) ranked the lowest in treatments without any nitrogen application.As nitrogen application rate increased, TOM value decreased but NS increased. The lowestTOM and the highest NS existed for treatments with 225 and 150 kg N ha-1 in Yumai49 andYumai66, respectively. Increasing irrigation resulted in greater TOM and NS, but lessbroken noodles. However, no significant difference was found in NS among differentirrigation treatments. Significant difference was found in TOM, NS, breaking rate andwater absorption rate of noodle between these two cultivars. Yumai49, with an average TOMvalue of 1.19 g and NS of 88.5, was better than Yumai66, with an average TOM value of1.55 and NS of 85.7. Interaction in TOM value was found between irrigation and nitrogenapplication. Effects of nitrogen fertilization were greater than that of irrigation inYumai49, while in Yumai66 the other way round. It is suggested, therefore, thosedifferent irrigation and nitrogen application regimes be chosen in production practicebased upon cultivar quality traits.

Study on Selection of Wheat Varieties for Noodle Production in Hebei Province and Factors Affecting the Processing Quality

[Objectives]To screen out the specific wheat varieties for noodle production in Hebei Province and analyze the factors affecting the processing quality of noodle.[Methods]The quality characteristics of grains,flour and noodle of major medium gluten wheat varieties in Hebei Province were detected and analyzed.[Results]The sensory score of noodle is significantly positively correlated with wet gluten content of medium gluten wheat flour,and extensile length,cohesiveness,resilience,elasticity,gumminess,chewiness and extensile distance of TPA of noodle,and is significantly negatively correlated with softening degree.TPA of noodle can indirectly reflect sensory quality of noodle.[Conclusions]Han 7086,Xingmai 4,Liangxing 66,Shiyou 17,Heng 5229 and Liangxing 99 are suitable for producing high-quality noodle,and they can be used as noodle-specific varieties for promoting in Hebei Province.

Winter wheat yield improvement by genetic gain across different provinces in China

The replacement of winter wheat varieties has contributed significantly to yield improvement worldwide,with remarkable progress in China.Drawing on two sets of data,production yield from the National Bureau of Statistics of China and experimental yield from literature,this study aims to(1)illustrate the increasing patterns of production yield among different provinces from 1978 to 2018 in China,(2)explore the genetic gain in yield and yield relevant traits through the variety replacement based on experimental yield from 1937 to 2016 in China,and(3)compare the yield gap between experimental yield and production yield.The results show that both the production and experimental yields significantly increased along with the variety replacement.The national annual yield increase ratio for the production yield was 1.67%from 1978 to 2018,varying from 0.96%in Sichuan Province to 2.78%in Hebei Province;such ratio for the experimental yield was 1.13%from 1937 to 2016.The yield gap between experimental and production yields decreased from the 1970s to the 2010s.This study reveals significant increases in some yield components consequent to variety replacement,including thousand-grain weight,kernel number per spike,and grain number per square meter;however,no change is shown in spike number per square meter.The biomass and harvest index consistently and significantly increased,whereas the plant height decreased significantly.

Genome-wide association study of grain micronutrient concentrations in bread wheat

Bread wheat(Triticum aestivum)is a staple food crop worldwide.The genetic dissection of important nutrient traits is essential for the biofortification of wheat to meet the nutritional needs of the world's growing population.Here,45,298 single-nucleotide polymorphisms(SNPs)from 55K chip arrays were used to genotype a panel of 768 wheat cultivars,and a total of 154 quantitative trait loci(QTLs)were detected for eight traits under three environments by genome-wide association study(GWAS).Three QTLs(qMn-3B.1,qFe-3B.4,and qSe-3B.1/qFe-3B.6)detected repeatedly under different environments or traits were subjected to subsequent analyses based on linkage disequilibrium decay and the P-values of significant SNPs.Significant SNPs in the three QTL regions formed six haplotypes for qMn-3B.1,three haplotypes for qFe-3B.4,and three haplotypes for qSe-3B.1/qFe-3B.6.Phenotypic analysis revealed significant differences among haplotypes.These results indicated that the concentrations of several nutrient elements have been modified during the domestication of landraces to modern wheat.Based on the QTL regions,we identified 15 high-confidence genes,eight of which were stably expressed in different tissues and/or developmental stages.TraesCS3B02G046100 in qMn-3B.1 and TraesCS3B02G199500 in qSe-3B.1/qFe-3B.6 were both inferred to interact with metal ions according to the Gene Ontology(GO)analysis.TraesCS3B02G199000,which belongs to qSe-3B.1/qFe-3B.6,was determined to be a member of the WRKY gene family.Overall,this study provides several reliable QTLs that may significantly affect the concentrations of nutrient elements in wheat grain,and this information will facilitate the breeding of wheat cultivars with improved grain properties.

WPA1 encodes a vWA domain protein that regulates wheat plant architecture

Plant height,spike,leaf,stem and grain morphologies are key components of plant architecture and related to wheat yield.A wheat(Triticum aestivum L.)mutant,wpa1,displaying temperaturedependent pleiotropic developmental anomalies,was isolated.The WPA1 gene,encoding a von Willebrand factor type A(vWA)domain protein,was located on chromosome arm 7DS and isolated by map-based cloning.The functionality of WPA1 was validated by multiple independent EMS-induced mutants and gene editing.Phylogenetic analysis revealed that WPA1 is monocotyledon-specific in higher plants.The identification of WPA1 provides opportunity to study the temperature regulated wheat development and grain yield.

Creating large EMS populations for functional genomics and breeding in wheat

Wheat germplasm is a fundamental resource for basic research,applied studies,and wheat breeding,which can be enriched normally by several paths,such as collecting natural lines,accumulating breeding lines,and introducing mutagenesis materials.Ethyl methane sulfonate(EMS)is an alkylating agent that can effectively introduce genetic variations in a wide variety of plant species.In this study,we created a million-scale EMS population(MEP)that started with the Chinese wheat cultivars‘Luyan 128’,‘Jimai 38’,‘Jimai 44’,and‘Shannong 30’.In the M1 generation,the MEP had numerous phenotypical variations,such as>3,000 chlorophyll-deficient mutants,2,519 compact spikes,and 1,692 male sterile spikes.There were also rare mutations,including 30 independent tillers each with double heads.Some M1 variations of chlorophyll-deficiency and compact spikes were inheritable,appearing in the M2 or M3 generations.To advance the entire MEP to higher generations,we adopted a single-seed descendent(SSD)approach.All other seed composites of M2 were used to screen other agronomically important traits,such as the tolerance to herbicide quizalofop-P-methyl.The MEP is available for collaborative projects,and provides a valuable toolbox for wheat genetics and breeding for sustainable agriculture.

The gene encoding flavonol synthase contributes to lesion mimic in wheat

Lesion mimic often exhibits leaf disease-like symptoms even in the absence of pathogen infection,and is characterized by a hypersensitive-response(HR)that closely linked to plant disease resistance.Despite this,only a few lesion mimic genes have been identified in wheat.In this investigation,a lesion mimic wheat mutant named je0297 was discovered,showing no alteration in yield components when compared to the wild type(WT).Segregation ratio analysis of the F_(2)individuals resulting from the cross between the WT and the mutant revealed that the lesion mimic was governed by a single recessive gene in je0297.Using Bulked segregant analysis(BSA)and exome capture sequencing,we mapped the lesion mimic gene designated as lm6 to chromosome 6BL.Further gene fine mapping using 3315 F_(2)individuals delimited the lm6 within a 1.18 Mb region.Within this region,we identified 16 high-confidence genes,with only two displaying mutations in je0297.Notably,one of the two genes,responsible for encoding flavonol synthase,exhibited altered expression levels.Subsequent phenotype analysis of TILLING mutants confirmed that the gene encoding flavonol synthase was indeed the causal gene for lm6.Transcriptome sequencing analysis revealed that the DEGs between the WT and mutant were significantly enriched in KEGG pathways related to flavonoid biosynthesis,including flavone and flavonol biosynthesis,isoflavonoid biosynthesis,and flavonoid biosynthesis pathways.Furthermore,more than 30 pathogen infection-related(PR)genes exhibited upregulation in the mutant.Corresponding to this expression pattern,the flavonoid content in je0297 showed a significant decrease in the 4^(th)leaf,accompanied by a notable accumulation of reactive oxygen,which likely contributed to the development of lesion mimic in the mutant.This investigation enhances our comprehension of cell death signaling pathways and provides a valuable gene resource for the breeding of disease-resistant wheat.

The first factor affecting dryland winter wheat grain yield under various mulching measures: Spike number

Water is the key factor limiting dryland wheat grain yield.Mulching affects crop yield and yield components by affecting soil moisture.Further research is needed to determine the relationships between yield components and soil moisture with yield,and to identify the most important factor affecting grain yield under various mulching measures.A long-term 9-yearifeld experiment in the Loess Plateau of Northwest China was carried out with three treatments:no mulch (CK),plastic mulch (M_(P)) and straw mulch (M_(S)).Yield factors and soil moisture were measured,and the relationships between them were explored by correlation analysis,structural equation modeling and significance analysis.The results showed that compared with CK,the average grain yields of M_(P) and M_(S) increased by 13.0and 10.6%,respectively.The average annual grain yield of the M_(P) treatment was 134 kg ha^(–1) higher than the M_(S) treatment.There were no significant differences in yield components among the three treatments (P<0.05).Soil water storage of the M_(S) treatment was greater than the M_(P) treatment,although the differences were not statistically signifiant.Soil water storage during the summer fallow period (SWSSF) and soil water storage before sowing (SWSS) of M_(S) were significantly higher than in CK,which increased by 38.5 and 13.6%,respectively.The relationship between M_(P) and CK was not statistically significant for SWSSF,but the SWSS in M_(P) was significantly higher than in CK.In terms of soil water storage after harvest (SWSH) and water consumption in the growth period(ET),there were no signi?cant differences among the three treatments.Based on the three analysis methods,we found that spike number and ET were positively correlated with grain yield.However,the relative importance of spike number to yield was the greatest in the M_(P )and M_(S) treatments,while that of ET was the greatest in CK.Suifcient SWSSF could indirectly increase spike number and ET in the three treatments.Based on these results,mulch can improve yield and soil water storage.The most important factor affecting the grain yield of dryland wheat was spike number under mulching,and ET with CK.These findings may help us to understand the main factors influencing dryland wheat grain yield under mulching conditions compared to CK.

Plastic mulch increases dryland wheat yield and water-use productivity,while straw mulch increases soil water storage

Amplifying drought stress and high precipitation variability impair dryland wheat production.These problems can potentially be minimized by using plastic mulch(PM)or straw mulch(SM).Therefore,wheat grain yield,soil water storage,soil temperature and water-use productivity of PM and SM treatments were compared with no mulch(CK)treatment on dryland wheat over a period of eight seasons.Compared to the CK treatment,PM and SM treatments on average significantly increased grain yield by 12.6 and 10.5%,respectively.Compared to the CK treatment,SM treatment significantly decreased soil daily temperature by 0.57,0.60 and 0.48℃ for the whole seasons,growing periods and summer fallow periods,respectively.In contrast,compared to the CK treatment,PM treatment increased soil daily temperature by 0.44,0.51 and 0.27℃ for the whole seasons,growing periods and summer fallow periods,respectively.Lower soil temperature under SM allowed greater soil water storage than under PM.Soil water storage pre-seeding was 17%greater under the SM than under the PM treatment.Soil water storage post-harvest was similar for the PM and SM treatments,but evapotranspiration was 4.5%higher in the SM than in the PM treatment.Consequently,water-use productivity was 6.6%greater under PM than under the SM treatment.Therefore,PM treatment increased dryland wheat yield and water-use productivity,while straw mulch increased soil water storage.

A novel AgNPs/MOF substrate-based SERS sensor for high-sensitive on-site detection of wheat gluten

Gluten,known as the major allergen in wheat,has gained increasing concerns in industrialized countries,resulting in an urgent need for accurate,high-sensitive,and on-site detection of wheat gluten in complex food systems.Herein,we proposed a silver nanoparticles(AgNPs)/metal-organic framework(MOF)substrate-based surface-enhanced Raman scattering(SERS)sensor for the high-sensitive on-site detection of wheat gluten.The detection occurred on the newly in-situ synthesized AgNPs/MOF-modified SERS substrate,providing an enhancement factor(EF)of 1.89×10^(5).Benefitting from the signal amplification function of AgNPs/MOF and the superiority of SERS,this sensor represented high sensitivity performance and a wide detection range from 1×10^(-15)mol/L to 2×10^(-6)mol/L with a detection limit of 1.16×10^(-16)mol/L,which allowed monitoring the trace of wheat gluten in complex food system without matrix interference.This reliable sandwich SERS sensor may provide a promising platform for high-sensitive,accurate,and on-site detection of allergens in the field of food safety.