Food chemistry
Carotenoid content in durum wheat grains is affected by short heat waves (SHWs): The biofortification of β,β-carotenoids as an opportunity in a climate change scenario.
María Dolores Requena-Ramírez, Cristina Rodríguez-Suárez, Dámaso Hornero-Méndez, Sergio G Atienza
Published: 202510.1016/j.foodchem.2025.147820
Abstract
We evaluated the impact of simulated Short Heat Waves (SHW) on carotenoid content and profile in elite varieties and durum wheat landraces with high levels in β,β-branch derived carotenoids. The SHW stress resulted in a decline in grains/spike and th…
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