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

Area of Science:

• Agricultural Science
• Plant Physiology
• Nutritional Science

Background:

• Wheat is a global staple crop, and understanding its long-term quality changes is crucial for food security.
• Historical data on crop quality can reveal the impact of environmental and agricultural practices.

Purpose of the Study:

• To analyze changes in wheat grain yield and nutritional quality over 166 years (1850-2016).
• To investigate the relationship between these quality changes and environmental factors like CO2 and temperature, as well as agricultural innovations.

Main Methods:

• Analysis of wheat grain quality from samples collected from the Broadbalk Continuous Wheat Experiment (UK) and 16 international herbaria.
• Comparative analysis of nutritional components (carbohydrates, protein, minerals) over the specified time period.

Main Results:

• A significant increase in carbohydrate content was observed alongside a decrease in mineral and protein content.
• The carbohydrate/protein imbalance intensified after the 1960s.
• These changes coincided with increased ambient carbon dioxide ([CO2]) and temperature, and the adoption of shorter straw wheat varieties.

Conclusions:

• Modern agricultural practices and environmental changes have led to a decline in the nutritional quality of wheat grain.
• Altered crop physiology under elevated CO2 and temperature impacts nutrient composition.
• Further research is needed to address the implications for human nutrition and sustainable agriculture.