Yellow Berry in Wheat: Genetics, Impact on Grain Protein Content, Technological Quality, and Value-Added Applications

Abstract

Wheat (Triticum spp.) is a staple crop in the human diet and is among the most widely consumed cereals worldwide. Grain quality, particularly its protein content, is a key attribute for both human nutrition and food security. However, the physiological problem known as yellow berry (YB) has a significant limitation, as it has been associated with reduced protein concentration and increased starch content in the grain. This disorder affects both bread wheat and durum wheat and has been primarily linked to nitrogen deficiencies in the soil. Affected grains exhibit a floury, opaque endosperm with a chalky appearance, accompanied by a heterogeneous protein matrix. To mitigate the effects of YB, genetic improvement strategies are necessary, although studies on this subject are scarce. Furthermore, optimizing management practices, such as nitrogen fertilization, is essential to balance crop yield with grain quality, thus ensuring the economic viability and environmental sustainability of wheat production. Therefore, this review aims to highlight the importance of wheat grain quality in the food industry, with an emphasis on YB disease. It also addresses YB causes, genetics, and some breeding approaches to improve grain protein stability, as well as the identification of value-added applications by this disorder.