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Acta Agronomica Sinica ›› 2023, Vol. 49 ›› Issue (8): 2240-2258.doi: 10.3724/SP.J.1006.2023.21038

• TILLAGE & CULTIVATION · PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

Effect of nitrogen application rate on grain quality, wine quality and volatile flavor compounds of waxy and no-waxy wheat

LIU Qiong1,2,3(), YANG Hong-Kun1,2, CHEN Yan-Qi1,2, WU Dong-Ming1,2, HUANG Xiu-Lan1,2, FAN Gao-Qiong1,2,*()   

  1. 1 State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Ministry of Science and Technology, Chengdu, 611130 Sichuan, China
    2 Southwest Key Laboratory of Crop Physiological Ecology and Tillage, Ministry of Agriculture and Rural Affairs, Chengdu 611130, Sichuan, China
    3 Longmen Town People’s Government Agricultural Comprehensive Service Center, Shizhong District, Neijiang City, Sichuan Province, Neijiang 641000, Sichuan, China
  • Received:2022-05-30 Accepted:2023-02-10 Online:2023-08-12 Published:2023-02-27
  • Contact: FAN Gao-Qiong E-mail:1362241703@qq.com;fangao20056@126.com
  • Supported by:
    14th Five-Year Key Research and Development Program of Sichuan Province(2021YFYZ0002);Sichuan Province Science and Technology Support Program(2021YJ0504)

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Abstract:

In order to study the effects of different nitrogen application rates on the quality of waxy and non-waxy wheat and brewing quality, the suitable nitrogen application rate for high yield and high-quality production of wheat for brewing was determined. Mianmai 902 (non-waxy) and Zhongkezinuomai 168 (waxy) were used as the experimental materials in Dayi County, Chengdu City, Sichuan Province, in 2019 and 2020. Six nitrogen application rates (0, 45, 90, 135, 180, and 225 kg hm-2) were set to analyze their effects on the quality of wheat raw grain, brewing quality, and volatile flavor compounds. The results showed that the yield, flour quality rate, and ash content of Mianmai 902 were higher. Zhongkezinuomai 168 had higher hardness, bulk density, protein, and fat content, higher total starch and amylopectin content, lower straight branch ratio, and lower RVA characteristic parameters except that breakdown value was higher than that of Mianmai 902. Increasing nitrogen application rate significantly increased wheat yield, and the yield of both varieties reached the maximum at 225 kg hm-2. Silty rate and bulk density decreased with the increase of nitrogen application rate, while hardness index and protein content increased. Fat and ash content were higher in 135 kg hm-2, the total starch and amylopectin content were higher in 90-135 kg hm-2, peak viscosity and trough viscosity decreased significantly after 135 kg hm-2. The wine yield of the two varieties was higher in the range of 90-135 kg hm-2 nitrogen application, but the inter-annual difference was different. The wine yield of Mianmai 902 was significantly higher than that of Zhongkezinuomai 168 in 2019, and the opposite was true in 2020. We speculated that it was related to the more rain at filling stage in 2020, the decrease of grain hardness index and the increase of silty rate of Zhongkezinuomai 168. The content of total acid and total ester in liquor brewed by Mianmai 902 was not high, and the content of fusel oil was relatively low. Zhongkezinuomai 168 was the opposite, but the fusel content was still in the safe range (≤ 0.2 g 100 mL-1). The total acid content of liquor produced by Mianmai 902 was the highest under the treatment of 90 kg hm-2 in the two years, and the total acid content of Zhongkezinuomai 168 was the highest under the treatment of 135 kg hm-2 in 2020. In terms of total ester and fusel oil, the total ester content of the two varieties was relatively low under 135 kg hm-2 treatment, and the fusel oil content was the lowest under 90 kg hm-2 treatment. Compared with 2019, the contents of total acid and total ester of the two varieties decreased significantly in 2020, which may be related to more precipitation at grain filling stage and the decrease of total starch and amylopectin contents. Zhongkezinuomai 168 had more kinds and quantities of volatile flavor substances, and its overall brewing characteristics were better than that of Mianmai 902. The number of volatile flavor compounds of Mianmai 902 was the highest at 90 kg hm-2, and the comprehensive score was the highest. The number of volatile flavor compounds of Zhongke Zinuomai 168 was the highest at 225 kg hm-2, and the comprehensive score was the highest. Correlation analysis and path analysis showed that total starch content and amylopectin content were significantly positively correlated with the total acid and total ester content. Most starch physicochemical indexes played a positive indirect role in the formation of the total ester through amylose and gelatinization temperature. The results showed that the wine yield of wheat was affected by interannual factors and flour quality rate. Starch content, composition, and gelatinization characteristics had important effects on the formation of total acid and total ester, esters were the main components of volatile flavor substances, greatly affected by variety factors. Under the nitrogen application rate of 90-135 kg hm-2, waxy and non-waxy wheat had better starch content, composition and pasting properties, and more volatile flavor substances in liquor-making, which was suitable for high yield and high quality of liquor-making wheat.

Key words: nitrogen rate, waxy wheat, no-waxy wheat, grain quality, wine quality, volatile flavor compounds

Table 1

Soil basic fertility of experimental field (0-20 cm)"

年份
Year		 pH 有机质
Organic matter
(g kg-1)		 全氮
Total nitrogen
(g kg-1)		 碱解氮
Alkaline hydrolysis nitrogen (mg kg-1)		 速效磷
Available phosphorus
(mg kg-1)		 速效钾
Available potassium
(mg kg-1)
2019 5.6 38.5 2.04 153.7 23.5 221.3
2020 6.2 39.5 3.44 149.6 25.5 224.4

Fig. 1

Temperature and rainfall in wheat growth period"

Table 2

Effect of nitrogen application rate on starch content and components of waxy and no-waxy wheat"

年份
Year		 品种
Variety		 施氮量
Nitrogen application rate		 总淀粉
Total starch (%)		 直链淀粉
Amylose (%)		 支链淀粉
Amylopectin (%)		 直支比
Amylose/Amylopectin
2019 M902 N0 60.7 a 11.63 bcd 49.07 ab 0.24 de
N45 60.6 a 10.87 d 49.70 a 0.22 e
N90 59.9 ab 12.37 ab 47.57 bc 0.26 bc
N135 58.4 bc 11.54 cd 46.85 cd 0.25 cd
N180 57.7 c 13.01 a 44.72 e 0.29 a
N225 57.5 c 12.26 abc 45.22 de 0.27 ab
平均Mean 59.1 11.95 47.19 0.254
Z168 N0 68.0 b 2.22 a 65.80 b 0.03 a
N45 71.7 a 2.82 a 68.90 a 0.04 a
N90 72.8 a 2.57 a 70.22 a 0.04 a
N135 69.3 b 2.38 a 66.92 b 0.04 a
N180 68.9 b 2.30 a 66.56 b 0.03 a
N225 67.6 b 2.12 a 65.50 b 0.03 a
平均Mean 69.7 2.40 67.30 0.036
F-value 小麦品种V 1645.08** 779.22 ** 1274.35** 885.79**
施氮量N 13.59** 2.91 * 12.86** 5.26**
V×N 4.82** 5.71 ** 5.30** 7.10**
2020 M902 N0 55.6 a 10.89 bc 44.75 a 0.24 c
N45 55.2 a 10.62 c 44.59 a 0.24 d
N90 56.0 a 11.31 a 44.67 a 0.25 a
N135 55.5 a 11.19 ab 44.30 a 0.25 a
N180 54.9 a 11.01 ab 43.85 a 0.25 ab
N225 55.1 a 10.94 b 44.15 a 0.25 b
平均Mean 55.4 11.00 44.38 0.248
Z168 N0 61.7 b 1.93 b 59.77 b 0.03 a
N45 62.6 ab 2.09 ab 60.52 ab 0.03 a
N90 62.8 ab 2.09 ab 60.65 ab 0.03 a
N135 63.7 a 2.25 a 61.48 a 0.04 a
N180 62.8 ab 2.13 ab 60.62 ab 0.04 a
N225 61.9 b 2.00 ab 59.90 b 0.03 a
平均Mean 62.6 2.1 60.49 0.034
F-value 小麦品种V 1133.35** 10,205.66** 16,249.72** 26,417.45**
施氮量N 1.62 4.19** 1.36 9.30**
V×N 1.43 2.19 1.94 5.73**

Table 3

Effect of nitrogen application rate on RVA characteristic parameters of waxy and no-waxy wheat starch"

年份
Year		 品种
Variety		 施氮量
Nitrogen
application rate		 RVA谱特征参数RVA profile characteristics
峰值黏度
Peak
viscosity		 低谷黏度
Low valley viscosity		 稀澥值
Breakdown value		 最终黏度
Final
viscosity		 回生值
Setback
value		 峰值时间
Peak
time		 糊化温度
Pasting
temperature
2019 M902 N0 2127 c 1515 c 646 b 2818 c 1312 c 5.95 ab 87.5 ab
N45 2312 ab 1676 a 636 b 3031 a 1413 a 6.11 a 88.5 a
N90 2312 ab 1538 bc 774 a 2835 c 1297 c 6.05 ab 87.9 ab
N135 2346 a 1581 b 765 a 2913 b 1366 b 6.00 ab 88.0 ab
N180 2359 a 1560 bc 799 a 2975 ab 1415 a 5.95 ab 88.0 ab
N225 2231 b 1428 d 817 a 2700 d 1277 c 5.87 b 87.2 b
平均Mean 2281 1550 739 2879 1347 5.99 87.9
Z168 N0 1357 d 449 d 951 c 627 d 175 b 3.42 b 68.6 a
N45 1386 d 497 d 946 c 676 d 179 b 3.67 a 67.0 b
N90 1875 b 803 b 1052 ab 1099 b 297 a 3.75 a 67.1 b
N135 2005 a 927 a 1078 ab 1219 a 292 a 3.85 a 66.9 b
N180 1746 c 720 c 1026 b 985 c 287 a 3.73 a 66.9 b
N225 1887 b 795 b 1092 a 1086 b 290 a 3.78 a 66.8 b
平均Mean 1709 699 1024 949 254 3.70 67.2
F-value 小麦品种V 273.34** 1374.23** 1532.09** 50227.06** 13484.20** 3843.87** 3264.82**
施氮量N 51.07** 48.75** 21.29** 62.63** 12.14** 3.55* 1.21
V×N 27.44** 75.43** 1.17 98.23** 18.94** 3.50* 2.49
2020 M902 N0 2138 abc 1645 a 544 b 2696 a 1135 bc 6.07 a 88.5 a
N45 2130 abc 1534 ab 543 b 2704 a 1168 abc 5.91 ab 88.0 a
N90 2252 ab 1343 c 630 ab 2432 b 1118 c 5.78 b 86.4 b
N135 2315 a 1372 bc 609 ab 2484 b 1200 ab 5.91 ab 88.1 a
N180 2004 c 1217 c 685 a 2078 c 1119 c 5.84 b 87.8 a
N225 2058 bc 1324 c 644 a 2449 b 1221 a 5.93 ab 88.7 a
平均Mean 2150 1406 609 2474 1160 5.91 87.9
Z168 N0 1487 c 521 b 1017 b 629 d 288 bc 3.60 a 66.9 a
N45 1637 bc 709 a 897 c 1004 bc 295 bc 3.67 a 67.2 a
N90 1706 ab 678 ab 612 d 936 c 284 c 3.40 b 66.8 a
N135 1847 a 789 a 1105 ab 1154 ab 339 abc 3.64 a 66.9 a
N180 1833 ab 779 a 1112 a 1220 a 413 a 3.62 a 66.6 a
N225 1746 ab 829 a 1032 ab 1215 a 363 ab 3.64 a 66.9 a
平均Mean 1709 717 962 1026 331 3.60 66.9
F-value 小麦品种V 490.99** 1040.41** 68.72* 1904.97** 826.34** 5139.77** 47,656.07**
施氮量N 3.77* 1.35 22.17** 5.96** 3.65* 3.35* 3.40*
V×N 3.32* 9.62** 19.16** 28.59** 2.70 1.04 2.91*

Fig. 2

Effect of nitrogen application rate on quality of waxy and no-waxy wheat yield and other raw grains Abbreviations and treatments in the diagram are the same as those given in Table 2. Different lowercase letters on the same variety column indicated that there were significant differences among different nitrogen levels at P < 0.05. * and ** indicate significant differences at P < 0.05 and P < 0.01, respectively."

Fig. 3

Effect of nitrogen application rate on yield, total acid, total ester and fusel oil content of waxy and no-waxy wheat Abbreviations and treatments in the diagram are the same as those given in Table 2. Different lowercase letters on the same variety column indicated that there were significant differences among different nitrogen levels at P < 0.05. * and ** indicate significant differences at P < 0.05 and P < 0.01, respectively."

Fig. 4

Effect of nitrogen application rate on volatile flavor compounds of waxy and no-waxy wheat"

Table 4

Main volatile flavor components and post-rotation factor loading coefficient of liquor"

挥发性风味
物质种类
Types of
volatile flavor compounds		 M902 旋转后因子载荷系数
Factor load coefficient after rotation		 Z168 旋转后因子
载荷系数
Factor load coefficient after rotation
酯类
Ester		 9-十六酸乙酯
Ethyl-9-hexadecanoate		 0.980 (Z, Z, Z)-9,12,15-十八碳三烯酸乙酯
(Z, Z, Z)-9,12,15-octadecatrienoic acid ethyl ester		 0.961
十四酸乙酯(肉豆蔻酸乙酯)
Ethyl myristate (ethyl myristate)		 0.964 十八酸乙酯
Ethyl octadecanoate		 0.949
乙酸2-苯基乙酯
2-phenylethyl acetate		 0.946 正癸酸异丁酯
Isobutyl decanoate		 0.941
(Z)-十五碳-9-烯酸乙酯
(Z)-ethyl pentadec-9-enoate		 0.923 (E)-9-十八烯酸乙酯
Ethyl(E)-9-octadecenoate		 0.928
癸二酸乙酯
Ethyl sebacate		 0.920 2,2,4-三甲基-1,3-戊二醇二异丁酸酯
2,2,4-trimethyl-1,3-pentanediol diisobutyrate		 0.892
月桂酸异丁酯
Isobutyl laurate		 0.914 油酸乙酯
Ethyl oleate		 0.875
十五烷酸乙酯
Ethyl pentadecanoate		 0.909 十四酸苯乙酯
Phenethyl myristate		 0.875
十六酸乙酯(棕榈酸乙酯)
Ethyl hexadecanoate (ethyl palmitate)		 −0.887 9,12-十六二烯酸乙酯
Ethyl-9,12-hexadecadienoate		 0.843
(E)-9-十八烯酸乙酯
Ethyl-9-octadecenoate		 0.865 十七酸乙酯
Ethyl heptadecanoate		 0.819
十五酸3-甲基丁酯
3-methylbutyl pentadecanoate		 0.739 亚油酸乙酯
Ethyl linoleate		 −0.799
醇类
Alcohols		 癸醇
Decyl alcohol		 0.950 (E)-3,7,11-三甲基-1,6,10-十二碳三烯-3-醇
(E)-3,7,11-trimethyl-1,6,10-dodecatrien-3-ol		 0.837
十四醇
Tetradecyl alcohol		 0.894 癸醇
Decyl alcohol		 0.740
十六醇
Ethal		 0.786 十六醇
Ethal		 0.734
苯乙醇
Phenylethyl alcohol		 0.709 三聚糖-2-醇
Trisaccharide-2-ol		 0.715
2-(2-乙氧基)-乙醇
2-(2-ethoxy)-ethanol		 −0.637 乙酸正十六醇
Hexadecanol acetate		 0.687
1-丁醇
1-butanol		 −0.449 1-辛醇
1-octanol		 0.549
2-甲基-3-丁烯-1-醇
2-ethyl-3-butene-1-ol		 −0.426 正己醇
N-hexanol		 0.465
二甲基-硅丙二醇
Dimethyl-silicon propylene glycol		 −0.358 十四醇
Tetradecyl alcohol		 0.381
1-辛醇
1-octanol		 −0.350 3-甲基-1-丁醇
5-methyl-1-butanol		 0.323
酸类
Acid		 乙酸
Acetic acid		 0.351 辛酸
Caprylic acid		 0.640
正十六酸
N-hexadecanoic		 −0.586
乙酸
Acetic acid		 0.313
酮类
Ketone		 2-十五酮
2-pentadecanone		 0.951 6,10,14-三甲基-2-十五酮
6,10,14-trimethyl-2-pentadecanone		 0.957
2-十七烷酮
2-methylmercuric iodide pentadecyl ketone		 0.926 2-十七烷酮
2-methylmercuric iodide pentadecyl ketone		 0.914
6,10,14-三甲基-2-十五酮
6,10,14-trimethyl-2-pentadecanone		 0.917 2-十五酮
2-pentadecanone		 0.876
十三酮
Triacontenone		 0.496
醛类
Aldehydes		 糠醛
Furfural		 0.952 苯甲醛
Benzaldehyde		 −0.979
(E,E)-2,4-癸二烯醛
(E,E-2,4-decadienal		 0.899 (E)-2-庚醛
(E)-2-heptaldehyde		 0.506
壬醛
Nonanal		 0.508 (E,E)-2,4-癸二烯醛
(E,E)-2,4-decadienal		 0.372

Table 5

Principal component factor analysis eigenvalue and rotation load square sum"

基因型
Genotype		 成分Component 总方差解释Total variance explanation
初始特征值
Initial eigenvalue		 提取载荷平方和
Extraction of square sum of loads		 旋转载荷平方和
Square sum of rotation load
总计
Total		 方差Variance (%) 累积Cumulative (%) 总计
Total		 方差
Variance
(%)		 累积Cumulative (%) 总计
Total		 方差Variance (%) 累积Cumulative
(%)
M902 1 20.0 43.5 43.5 20.0 43.5 43.5 19.4 42.2 42.2
2 14.2 31.0 74.5 14.2 31.0 74.5 13.2 28.8 71.0
3 5.5 12.0 86.4 5.5 12.0 86.4 5.8 12.7 83.7
4 4.6 10.1 96.5 4.6 10.1 96.5 5.6 12.1 95.8
5 1.6 3.5 100.0 1.6 3.5 100.0 1.9 4.2 100.0
Z168 1 33.9 45.9 45.9 33.9 45.9 45.9 23.7 32.1 32.1
2 16.3 22.0 67.9 16.3 22.0 67.9 19.4 26.2 58.2
3 10.7 14.5 82.4 10.7 14.5 82.4 12.7 17.2 75.4
4 6.9 9.4 91.7 6.9 9.4 91.7 10.8 14.6 90.0
5 6.1 8.3 100.0 6.1 8.3 100.0 7.4 10.0 100.0

Table 6

Principal component score and comprehensive score of volatile flavor compounds"

样品编号
Sample number		 PC1 PC2 PC3 PC4 PC5 综合得分
Comprehensive score		 排名
Rank
902N90 1.87 -0.27 0.62 0.02 -0.45 0.78 1
902N225 -0.08 1.61 -0.80 -0.73 -0.62 0.21 2
902N180 -0.23 0.15 -0.53 1.94 0.18 0.12 3
902N135 -0.85 0.42 1.75 -0.13 0.45 -0.01 4
902N0 0.12 -0.58 -0.75 -0.73 1.65 -0.23 5
902N45 -0.83 -1.34 -0.28 -0.39 -1.21 -0.87 6
168N225 1.31 0.09 1.30 0.81 -0.30 0.76 1
168N135 -0.95 1.36 0.47 -0.01 1.10 0.24 2
168N90 1.02 0.62 -1.65 -0.07 0.06 0.20 3
168N0 0.19 -0.81 0.40 -1.81 0.23 -0.33 4
168N45 -0.60 -1.44 -0.43 1.04 0.69 -0.42 5
168N180 -0.97 0.19 -0.10 0.03 -1.78 -0.45 6

Table 7

Correlation analysis of grain quality and wine quality in 2019 and 2020"

指标
Index		 出酒率
Liquor yield		 总酸
Total acid		 总酯
Total ester
淀粉Total starch -0.112 0.525** 0.442**
直链淀粉Amylose -0.192 -0.081 -0.103
支链淀粉Amylopectin 0.029 0.340** 0.303**
直支比Amylose/Amylopectin -0.197 -0.113 -0.144
峰值黏度Peak viscosity -0.155 0.150 -0.201
低谷黏度Low valley viscosity -0.132 -0.029 -0.149
稀澥值Breakdown value -0.132 0.305** 0.164
最终黏度Final viscosity -0.124 -0.039 -0.115
回生值Setback value -0.123 -0.103 -0.111
峰值时间Peak time -0.173 -0.097 -0.117
糊化温度Pasting temperature -0.154 -0.137 -0.120
蛋白质Protein 0.084 -0.367** -0.046
脂肪Fat 0.422** -0.620** -0.553**
灰分Ash 0.211 -0.431** -0.537**
粉质率Farinaceous rate 0.166 -0.391** -0.343**
硬度指数Hardness index 0.126 0.167 0.202
容重Volumetric weight 0.043 0.267* 0.351**

Table 8

Path analysis of the effect of starch physicochemical indexes on the total ester content in 2019 and 2020"

淀粉理化指标
Physicochemical indexes of starch		 与总酯的相关系数
Correlation coefficient with total esters		 直接作用
Direct effect		 间接作用Indirect effect 贡献率
Contribution rate
A1→C A2→C A3→C A4→C B1→C B2→C B3→C B4→C B5→C B6→C B7→C
A1 0.442** 0.657 ‒2.726 0.229 2.956 0.253 0.499 0.024 ‒0.494 ‒0.359 0.167 ‒0.680 0.290
A2 ‒0.103 3.515 ‒0.51 ‒0.224 ‒3.653 ‒0.341 ‒0.640 ‒0.030 0.633 0.445 ‒0.211 0.832 ‒0.352
A3 0.303** 0.241 0.625 ‒3.277 3.476 0.311 0.598 0.026 ‒0.591 ‒0.423 0.199 ‒0.796 0.073
A4 ‒0.144 ‒3.663 ‒0.53 3.505 ‒0.228 ‒0.338 ‒0.633 ‒0.030 0.627 0.443 ‒0.211 0.832 0.527
B1 ‒0.201 ‒0.412 ‒0.4 2.906 ‒0.182 ‒3.004 ‒0.633 ‒0.020 0.594 0.39 ‒0.181 0.680 0.083
B2 ‒0.149 ‒0.692 ‒0.47 3.248 ‒0.208 ‒3.352 ‒0.377 ‒0.020 0.648 0.432 ‒0.203 0.781 0.103
B3 0.164 0.033 0.482 ‒2.654 0.19 2.789 0.213 0.486 ‒0.468 ‒0.331 0.163 ‒0.673 0.005
B4 ‒0.115 0.660 ‒0.49 3.37 ‒0.216 ‒3.480 ‒0.371 ‒0.680 ‒0.020 0.446 ‒0.208 0.805 ‒0.076
B5 ‒0.111 0.455 ‒0.52 3.444 ‒0.224 ‒3.569 ‒0.353 ‒0.658 ‒0.020 0.648 ‒0.210 0.825 ‒0.051
B6 ‒0.117 ‒0.215 ‒0.51 3.463 ‒0.223 ‒3.597 ‒0.348 ‒0.655 ‒0.030 0.638 0.446 0.836 0.025
B7 ‒0.120 0.843 ‒0.53 3.472 ‒0.227 ‒3.617 ‒0.332 ‒0.641 ‒0.030 0.630 0.445 ‒0.213 ‒0.101
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