Genetic improvement of crop yield, grain protein and nitrogen use efficiency of wheat, rice and maize in China

Wheat, rice, and maize collectively provide the bulk of energy and protein to the human diet worldwide. Over the last seven decades, China increased 5.8-fold the aggregated production of the three cereals, but further gains are required to meet the predicted demand of 776 Mt. by 2030. Here, we report the rate of genetic gain in yield of 0.65% year− 1 for wheat between 1937 and 2012, 0.69% year− 1 for rice between 1934 and 2011, and 0.77% year− 1 for maize between 1950 and 2014 in China. National farm yield in the same periods increased 1.38% year− 1 for wheat, 1.15% year− 1 for rice and 1.32% year− 1 for maize. Hence, genetic improvement (G) accounted for 47%–60% of the increase in farm yield, with improved management (M) and G × M interaction accounting for the balance. The absolute rate of genetic gain (kg ha− 1 year− 1) was proportional to environmental potential. Genetic gain in nitrogen utilization efficiency (yield per unit nitrogen uptake) was significant for all three crops and was achieved at the expense in grain N concentration that decreased at 0.19% year− 1 in rice and 0.47% year− 1 in maize. To guarantee future food security and environmental sustainability, breeding and agronomic efforts need to increase the rate of gain in yield and revert the declining trends in grain protein by improving nitrogen uptake and nitrogen harvest index.