Comparison study for yield and nutritional value in white and colored purple and blue wheat varieties.

Colored wheat is rich in nutrients such as minerals, amino acids, and anthocyanins, offering significant health benefits. However, its typically low yield limits cultivation and production efficiency. This study, conducted during the 2021-2023 winter wheat seasons, compared the yield and quality of four purple wheat varieties (Qingyan Purple Wheat No.1 (QYZ-1), QYZ-2, Shannong Purple Wheat No.1 (SNZM1), Nongda 3753 (ND3753)), two blue wheat lines (20064 and 20072), and the modern white-grain wheat Jimai 22 (JM22). Results showed that QYZ-1 had the highest yield due to its higher thousand-grain weight and grain number per unit area. Colored wheat varieties, especially SNZM1 and 20,072, had significantly higher Se, Zn, Fe, and Mn contents compared to JM22. Additionally, colored wheat is rich in Ca, K, Mg, and anthocyanins. QYZ-2 and ND3753 had a diverse range of anthocyanins, while 20,072 had the highest total anthocyanin content. High wet gluten content and gluten index in colored wheat, particularly QYZ-1 and ND3753, indicated excellent processing characteristics. QYZ-1 also had the highest crude protein content. The total and non-essential amino acid contents in colored wheat were significantly higher than in JM22. The study concluded that colored wheat, particularly QYZ-1, shows superior nutritional content and quality. Moreover, the spike number is significantly positively correlated with yield; therefore, we believe that its yield can be further improved by increasing thousand-grain weight while maintaining stable grain numbers per unit area.