Yellow berry in wheat: genetics, impact on grain protein content, technological quality, and value-added applications

Resumen

Objective: To highlight the importance of wheat grain quality in the food industry, with emphasis on the presence of the disorder known as yellow berry (YB).

Design/Methodology/Approach: This review analyzes the importance of wheat grain quality, focusing on YB, its physiological and nutritional causes, and its relationship with nitrogen availability. It also addresses advances in genetics and breeding aimed at increasing the stability of grain protein content, along with potential value-added applications for affected wheat.

Results: Wheat (Triticum spp.) is a staple crop in the human diet and one of the most consumed cereals. Grain quality, especially its protein content, is a key attribute for nutrition and food security. However, the presence of YB represents a significant limitation, as it is associated with a reduction in protein concentration and an increase in starch content. This disorder has been primarily linked to nitrogen deficiencies in the soil. Affected grains exhibit a floury, opaque, chalky-looking endosperm, accompanied by a heterogeneous protein matrix.

Study Limitations/Implications: Genetic improvement strategies are needed to mitigate the effects of YB; nevertheless, studies on this topic are scarce.

Findings/Conclusions: Optimizing management practices, such as nitrogen fertilization, is essential to balance crop yield and grain quality. This contributes to ensuring economic viability and promoting environmental sustainability in wheat production.