Table 3 Global averages of wheat grain quality traits in [1850–1955] and [1965–2016].

From: Assessing the evolution of wheat grain traits during the last 166 years using archived samples

Grain quality traits

[1850–1955]

[1965–2016)

p value

Δ13C (‰)

16.53 ± 0.23

16.50 ± 0.36

0.940

Starch (µmol/g DW)

2712.72 ± 117.48

2900 ± 33.11

0.344

Sucrose (µmol/g DW)

13.83 ± 2.93

15.19 ± 3.33

0.794

Glucose (µmol/g DW)

1.01 ± 0.19

1.89 ± 0.51

0.027

Fructose (µmol/g DW)

3.14 ± 0.59

2.92 ± 0.41

0.821

Protein content (%)

16.96 ± 1.28

13.07 ± 0.8

0.049

Carbon content (%)

40.81 ± 0.33

41.53 ± 0.4

0.187

C/N (%)

17.16 ± 0.56

20.6 ± 0.84

0.039

  1. Mean ± standard error (SE) (n = 3–18). The calculation of p values is based on one-way ANOVA. Values in bold indicate statistical significance (p < 0.05).
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