Yellow Berry in Wheat: Genetics, Impact on Grain Protein Content, Technological Quality, and Value-Added Applications

Abstract

Wheat (Triticum spp.) is a staple crop in the human diet and is among the most widely consumed cereals worldwide. Grain quality, particularly its protein content, is a key attribute for both human nutrition and food security. However, the physiological problem known as yellow berry (YB) has a significant limitation, as it has been associated with reduced protein concentration and increased starch content in the grain. This disorder affects both bread wheat and durum wheat and has been primarily linked to nitrogen deficiencies in the soil. Affected grains exhibit a floury, opaque endosperm with a chalky appearance, accompanied by a heterogeneous protein matrix. To mitigate the effects of YB, genetic improvement strategies are necessary, although studies on this subject are scarce. Furthermo