Our focus lies on the analysis of the quality of plant products which may depend on climate change conditions, stress (i.e. salinity or drought stress) or nutrient availability of crops. We do basic research on underlying metabolic-physiological processes in plant products that influence quality. These products, such as arable crops, vegetable crops, grapevines and fruit, are analyzed across the various stages along the value chain from cultivation, harvesting and storage to processing. The analysis of the quality of plant products along the value chain is an important sub-aspect for knowledge-based, innovative and sustainable use and therefore forms an important sub-aspect of the bioeconomy.
The main research topics are:
The conception and design of processes to enhance and preserve value-giving ingredients such as vitamins, polyphenols, carotenoids, and secondary plant compounds in selected plant products lies in the focus. The aim is also to reduce value-reducing ingredients such as toxins, allergens and substances that trigger intolerances.
Stress physiology using the example of salt and drought stress
Salt stress, as well as drought stress, is very widespread worldwide. In particular, sensitive crops such as maize or faba bean require investigation of the physiological mechanisms involved in preventing stress-induced damage. With this knowledge, it is possible to improve crops through breeding to the point where cultivation is possible even under unfavourable soil and climatic conditions.
Nitrogen, Sulfur and Quality
An arc is drawn from the nutrient supply of the plant to the physiology and to the quality of the products. Protein composition studies (2D proteomics) have shown that nitrogen application and sulfur deficiency in wheat affects as much as the composition of storage proteins and the baking quality of buns.
White lupin is suitable as a model plant to study the mechanisms of phosphate uptake at the root. The supply status of the plant, e.g. with P and with N, also contributes to qualitative differences in the formation of storage proteins in the seed.
Production physiology (i.e. plant nutrition, stress), effects of climate change on the quality example of grapevines (e.g. groups of substances that influence the colour or aroma of a wine).
