科学与环境
Climate change affects the quality of one of the world's most important staple foods
来源: Phys.org - latest science and technology news stories · 发布于
Depending on the cultivar, higher concentrations of carbon dioxide (CO₂) in the atmosphere can significantly alter the protein composition of wheat. This affects not only baking quality but potentially also the tolerability of wheat products. This is the conclusion of a new study
Depending on the cultivar, higher concentrations of carbon dioxide (CO₂) in the atmosphere can significantly alter the protein composition of wheat. This affects not only baking quality but potentially also the tolerability of wheat products. This is the conclusion of a new study led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich.
According to the study, the adaptation of crops to climate change should in the future focus not only on high yields but also on quality characteristics such as protein composition. The research is published in the journal Food Chemistry.
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