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Association of asparagine concentration in wheat with cultivar, location, fertilizer, and their interaction.

L. Malunga,N. Ames,A. Khorshidi,S. Thandapilly,Weikai Yan,Adam Dyck,J. Waterer,L. Malcolmson,R. Cuthbert,Elaine Sopiwnyk,M. Scanlon

Published 2020 in Food Chemistry

ABSTRACT

The need to produce wheat with low asparagine concentration is of great importance as a measure to mitigate acrylamide concentration in wheat-based products. The association of asparagine concentration in Canadian bread wheat with cultivar, growing location, fertilizer and their interaction were investigated. Wheat cultivars (8) were grown in 2 locations under 4 fertilizer treatments in triplicate (which consisted of two nitrogen rates (90 or 120 lbs/acre) with or without 15 lbs sulphur per acre). The asparagine concentration ranged from 168.9 to 1050 µg/g and was significantly affected by cultivar, location, and their interaction but not fertilizer treatment. Location and cultivar were responsible for 80% and 14% of the variation, respectively. Some cultivars were not affected by location and maintained their low asparagine accumulation trait. Thus, breeding strategies should aim to identify cultivars that are low asparagine accumulating and are stable across different growing environments.

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