Triticeae Genomics and Genetics, 2025, Vol.16, No.4, 148-155 http://cropscipublisher.com/index.php/tgg 150 3.3 Impact of post-harvest handling and storage After wheat is harvested, how it is handled will also affect its quality. If the temperature and humidity can be controlled well, the wheat will not spoil easily and the nutrients can be preserved. However, if it is not handled properly, such as when the soil is compacted too tightly during harvesting, or the ground is too lumpy, it will not only affect the quality of the wheat, but may also make the soil hard, affecting the next season's planting (Al-Shammary et al., 2023). Therefore, after harvesting wheat, it is best to adopt some methods to protect the soil. For example, light tillage, try not to disturb the soil structure, and add scientific storage methods, which can help the wheat retain nutrients and make the quality more stable. Figure 1 Relationships among traits and the proportion of the trait heritability explained by QTL (Adopted from Fradgley et al., 2022) Image caption: a: Network analysis of all analysed milling, baking and micronutrients traits across two trial years identify eight distinct groups. Blue and red connecting lines indicate positive and negative correlations, respectively and line width is proportional to correlation strength. Only correlations with p < 0.001 are shown. b: Proportion of phenotypic variation explained by the broad sense heritability as well as all QTL included in a full model for SNP and haplotype-based analysis for meta-analysis across two trial years for all traits. GPC=Grain protein content (%); SPW specific weight (kg hl-1), SKCS single kernel characterisation system hardness, ER extraction rate (%); L*=Flour whiteness (Tristimulus L*); b*=Flour yellowness (Tristimulus b*); L*-b*=overall flour colour (Tristimulus L*-b*); HFN=Hagberg Falling Number (s); GA=MARVIN grain area (mm-1); GL=MARVIN grain length (mm); GW=MARVIN grain width (mm); TGW=MARVIN thousand grain weight (g); BWAP=DoughLab Bandwidth at Peak; DT=DoughLab Development time (s); MTI=DoughLab mixing tolerance index; PE=DoughLab Peak Energy; SO DoughLab Softening; ST=DoughLab Stability; WA=DoughLab Water absorption (%); SDS=SDS Sedimentation (ml); whole=mineral concentration in whole meal flour (mg/kg); white=mineral concentration in refined white flour (mg/kg) (Adopted from Fradgley et al., 2022)
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