Importance and Effect of Nitrogen on Crop Quality and Health
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This chapter discusses the importance and effect of nitrogen on crop quality and health. Nitrogen is often the most limiting factor in crop production. Hence, application of fertilizer nitrogen results in higher biomass yields and protein yield and concentration in plant tissue is commonly increased. Nitrogen often affects amino acid composition of protein and in turn its nutritional quality. In cereals, abundant supply of nitrogen decreases the relative proportion of lysine and threonine, thus, reducing the biological value of the protein. Increasing nitrogen supply generally improves kernel integrity and strength, resulting in better milling properties of the grain. In oil seed crops, protein levels are increased upon nitrogen fertilization, whereas oil concentration is decreased. Effects of nitrogen fertilization on oil composition and quality are inconsistent. 2008 Elsevier Inc. All rights reserved.
