Institut für Pflanzenbau und Bodenkunde
With the increasing CO2 concentration of the atmosphere due to climate change, increased wheat grain yields are to be expected, but at the same time, the protein content decreases due to increased carbon uptake and at the same time reduced conversion of nitrate-N into leaf protein. Increasing climate variability also makes it more difficult to conduct crop management according to actual crop demands. The aim of the project is therefore to maintain the protein supply with wheat, which has high protein contents and baking quality even under changing climatic conditions such as higher CO2 concentrations and increasing drought. The question of the project is therefore whether, in which growing areas and under what conditions high protein yields can be achieved in German wheat production in the future and which specific adaptation measures can be taken for sustainable wheat protein production in the face of climate change.The specific goals are as follows:1.) Identification of promising wheat genotypes (including QTLs) for high protein contents, baking qualities, and protein yields under future climate conditions (in particular increased CO2 content and drought stress) through complementary greenhouse experiments and field experiments with a FACE (free air carbon dioxide enrichment) system2.) Assessment of breeding progress under climate change on protein yield and qualities, taking into account the CO2 fertilization effect and various abiotic stressors (weather indices) using secondary data analysis (including variety trial & BRIWECS data)3.) Germany-wide modeling of future protein yields using process-based agroecosystem models by the end of the century as well as development and evaluation of targeted adaptation measures including variety selection, sowing windows, N fertilization strategies and irrigation4.) Preparation of recommendations for effective climate adaptation for agricultural practice, plant breeding, agricultural policy and value chains
Federal Ministry of Agriculture, Food and Regional Identity
