Production of wheat and barley under reduced input in organic farming

During the last decades, organic farming has undergone a notable expansion as a common agricultural practice throughout the world. This, together with an increasing demand for fertilizer and pesticide reduction has led to consider different and new approaches. We investigate the effect of Hartmannibacter diazotrophicus strain E19, a plant growth promoting rhizobacterium, in order to enhance the production of wheat and barley under low energy input. For that, we analyze the effect of three factors: organic fertilizer (with and without, only wheat), row distance (15 cm and 50 cm), and bacterial inoculation (E19 and control) at two different organic experimental field stations (Gladbacherhof and Kleinhohenheim). The dataset provides information about different parameter determined from rhizosphere soil and root samples collected at two different developmental stages (flowering and milk/fully ripe), as well as, the grain yield, straw yield, 1000 kernel mass, and seed quality during the seasons 2020-2021 and 2021-2022. The following soil parameter were evaluated: ammonium, nitrate, carbon-nitrogen ratio, microbial biomass, the respiration activity using different carbon sources (glucose, galactose, N-acetylglucosamine, arginine). These data sets are currently under evaluation and complemented with the quantification of strain E19 from root samples through quantitative PCR (qPCR) and the metabarcoding sequencing of the bacterial communities based on 16S rRNA genes obtained from rhizosphere soil samples during the two seasons.
Data obtained for wheat quality are yield parameter (grain yield, straw yield, thousand kernel mass), protein concentration, different fractions of protein (albumin concentration, albumin percentage, gliadin concentration, gliadin percentage, glutenin concentration, glutenin percentage, gluten concentration, gluten percentage, gliadin to glutenin ratio), protein subtractions (ω-gliadin, γ_gliadin, α/β_gliadin, HMW, D_LMW, B_LMW, C_LMW, total LMW, HMW/LMW ratio), baking parameters (water absorption, baking loss 1 hour , loaf volume, hardness after 1 hour, hardness after 7 days, freshness retention, springiness after 1 hour, springiness after 7 days, elasticity), cations such as Fe ,Zn, Mg, K, Ca, and important metabolites such as proline, amylose and total starch were determined in order to evaluate the effect of the different factors mentioned above.
For barley quality, yield parameter (grain yield, straw yield, thousand kernel mass), protein concentration, different fractions of grain storage protein (albumin concentration, albumin percentage, hordein concentration, hordein percentage, glutelin concentration glutelin percentage), protein subtractions (proteinZ, C-hordein, B-hordein, Y-hordein, HMW, D_LMW, B_LMW, C_LMW, total_LMW, HMW/LMW ratio), Fe , Zn, Mg, K, Ca, proline, amylose and total starch were determined in order to evaluate the effect of the different factors. Some measurements are still in progress (IP).
This table contains the index of all tables forming this data collection.

Related datasets are listed in the metadata element 'Related Identifier'.
Dataset version 1.0