[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-450206-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-450206-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","comparison-study-for-yield-and-nutritional-value-in-white-and-colored-purple-and-blue-wheat-varieties","Comparison study for yield and nutritional value in white and colored purple and blue wheat varieties","","Colored wheat is valued for its minerals, amino acids, and anthocyanins, but its typically low yield restricts cultivation and production efficiency. This study, conducted in the 2021–2023 winter wheat seasons, compared yield and quality across four purple varieties, two blue lines, and the modern white-grain wheat Jimai 22. Results identified QYZ-1 as highest yielding, while colored wheat showed higher Se, Zn, Fe, Mn, anthocyanins, mineral composition, and improved processing traits such as wet gluten content and gluten index. The work also found a positive correlation between spike number and yield, suggesting yield improvement by raising thousand-grain weight while maintaining stable grain numbers per unit area.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/research-report/","Research & 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wheat variety showed the highest yield in the 2021–2023 seasons?","Question",{"text":63,"@type":64},"QYZ-1 had the highest yield, attributed to greater thousand-grain weight and grain number per unit area.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How did colored wheat compare with Jimai 22 in mineral and micronutrient content?",{"text":68,"@type":64},"Colored wheat varieties, especially SNZM1 and 20,072, contained significantly higher Se, Zn, Fe, and Mn than Jimai 22.",{"name":70,"@type":61,"acceptedAnswer":71},"What processing-related traits indicated good product suitability for colored wheat?",{"text":72,"@type":64},"Colored wheat, particularly QYZ-1 and ND3753, showed high wet gluten content and gluten index, indicating excellent processing 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nutritional value in white and colored purple and blue wheat varieties  \nZixin Zhu1,2,4, Wenlu Li1,4, Chen Tian1, Yulu Zhang1, Ludi Zhao1, Hongxiao Duan1, Yihang Du1, Hongmei Ge3 & Changxing Zhao1􀀍  \nColored wheat is rich in nutrients such as minerals, amino acids, and anthocyanins, offering significant health benefits. However, its typically low yield limits cultivation and production efficiency. This study, conducted during the 2021–2023 winter wheat seasons, compared the yield and quality of four purple wheat varieties (Qingyan Purple Wheat No.1 (QYZ-1), QYZ-2, Shannong Purple Wheat No.1 (SNZM1), Nongda 3753 (ND3753)), two blue wheat lines (20064 and 20072), and the modern white-grain wheat Jimai 22 (JM22). Results showed that QYZ-1 had the highest yield due to its higher thousand-grain weight and grain number per unit area. Colored wheat varieties, especially SNZM1 and 20,072, had significantly higher Se, Zn, Fe, and Mn contents compared to JM22. Additionally, colored wheat is rich inCa, K, Mg, and anthocyanins. QYZ-2 and ND3753 had a diverse range of anthocyanins, while 20,072 had the highest total anthocyanin content. High wet gluten content and gluten index in colored wheat, particularly QYZ-1 and ND3753, indicated excellent processing characteristics. QYZ-1 also had the highest crude protein content. The total and non-essential amino acid contents in colored wheat were significantly higher than in JM22. The study concluded that colored wheat, particularly QYZ-1, shows superior nutritional content and quality. Moreover, the spike number is significantly positively correlated with yield; therefore, we believe that its yield can be further improved by increasing thousand-grain weight while maintaining stable grain numbers per unit area.  \nKeywords Colored wheat, Nutritional content, Amino acids, Mineral elements, Anthocyanins  \nWheat ( Triticum aestivum L.) is a crucial staple crop in China, it is a crucial food crop for an increasing proportion of the population, contributing to their daily intake of proteins, vitamins, minerals, and fibers1 Both its yield and quality are vital components of food security2,3. Historically, China has prioritized increasing wheat yield, making significant efforts in genetic improvement for higher productivity. However, wheat quality has often been overlooked during yield improvement processes3. Numerous health benefits, such as aiding weight management and lowering the risks of cardiovascular diseases and type 2 diabetes, have been found to be linked to the consumption of wheat-based foods, particularly those made from whole grains4. With advancements in agricultural technology and improvements in living standards, dietary preferences are shifting towards nutritious, functional, and health-promoting foods5,6. Consumers increasingly prefer ecological, healthy, and high-quality wheat. Colored wheat, noted for its natural, nutritious, functional, and aesthetic qualities, has garnered attention and favor from consumers, And it is rich in beneficial substances that are good for human health7,8. Previous studies have shown that purple and blue wheat kernels contain high levels of anthocyanidins and delphinidins, respectively9. Anthocyanins, as important secondary metabolites10, possess excellent antioxidant, anti-inflammatory, antibacterial, and anticancer properties11. Numerous studies have shown that colored wheat is also rich in macronutrients and micronutrients that are essential for the normal functioning of the human body12, 13. Colored wheat-based nutritious foods not only offer high food safety but also effectively address micronutrient deficiencies and reduce the incidence of cardiovascular disease and some cancers14–16. Moreover, colored wheat surpasses ordinary wheat in terms of protein and amino acid content and  \n1College of Agronomy, Qingdao Agricultural University, Qingda","cbCaishuOJRA6xZz","https://ap.wps.com/l/cbCaishuOJRA6xZz","pdf",2406093,13,"English","# Abstract\n## Study design and seasons\n## Yield performance among varieties\n## Nutritional and biochemical quality comparisons\n## Processing characteristics\n## Anthocyanin profiles and amino acid composition\n## Conclusions and agronomic implications","[{\"question\":\"Which wheat variety showed the highest yield in the 2021–2023 seasons?\",\"answer\":\"QYZ-1 had the highest yield, attributed to greater thousand-grain weight and grain number per unit area.\"},{\"question\":\"How did colored wheat compare with Jimai 22 in mineral and micronutrient content?\",\"answer\":\"Colored wheat varieties, especially SNZM1 and 20,072, contained significantly higher Se, Zn, Fe, and Mn than Jimai 22.\"},{\"question\":\"What processing-related traits indicated good product suitability for colored wheat?\",\"answer\":\"Colored wheat, particularly QYZ-1 and ND3753, showed high wet gluten content and gluten index, indicating excellent processing characteristics.\"}]","Comparison study for yield and nutritional value in white and colored purple and blue wheat varieties | PDF",1790732455,33]