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Nitrogen (N) 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. In sugarbeet production, abundant supply of nitrogen results in a reduction of sucrose concentration per unit fresh matter and to an increase in impurities (alpha-amino-nitrogen, invert sugars, and lime salts), which negatively affect efficiency of sucrose extraction. Nitrogen supply to potatoes primarily influences tuber size, dry matter, and sugar contents. Nitrogen supply is managed according to market classes (table stock, French fries, and potato chips), which require different quality parameters.