Optimization of grain quality parameters for winter rye breeding

The purpose of this work was to evaluate the phenotypic variability of grain quality indicators and to identify the set of the most informative indicators for the selection of different use varieties of winter rye. The research was carried out in Tatar Scientific Research Institute of Agriculture – Subdivision of the “Kazan Scientific Center of Russian Academy of Sciences” in 2001–2015 on 15 varieties of winter rye. Twenty parameters defining quality of grain and raw value were estimated: technological indicators (thousand grain mass, full-scale weight and grain uniformity), parameters preharvest sprouting (falling number, rate of amylogram, temperature of peak of starch gelatinization), kinematic water extract viscosity (WEV) of grain meal, baking properties (organoleptic assessment of trial baking bread). The greatest influence of genotype was found on WEV (34.8 %) and protein content (27.8 %). These features should be primarily the subject of phenotypic evaluation in the breeding process. Phenotypic variability of criteria of carbohydrate-amylase complex, α-amylases activity and technological parameters was determined predominantly (68.6…82.5 %) by environmental factors. There was no significant relationship between falling number and protein content. The falling number correlated with the rate of amylogram and the temperature of gelatinization. Positive conjugation of the average power of WEV with the rate of amylogram and falling number was found. On the basis of a prolonged phenotypic evaluation using principal component analysis we have optimized the analyzed indicators of quality properties of winter rye grain. For breeding evaluation of winter rye it is proposed to use four integral indi cators having the greatest weight load: protein content, falling number, water extract viscosity and thousand grain mass. This complex of features will provide objectivity and completeness of the evaluation of the breeding material. It was shown that the kinematic viscosity of the water extract should become an important selection index, both for determining the baking qualities of rye, and for revealing the fodder grain advantages.

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VARIABILITY OF CHARACTERISTICS OF WINTER RYE GRAIN QUALITY DEPENDING ON FLOUR YIELD AND VISCOSITY OF A WATER EXTRACT

Vestnik OrelGAU ◽

10.15217/issn1990-3618.2017.3.27 ◽

2017 ◽

Vol 3 (66) ◽

pp. 27-34

Author(s):

A.A. Goncharenko ◽

◽

A.V. Makarov ◽

S.A. Ermakov ◽

T.V. Semenova ◽

...

Keyword(s):

Grain Quality ◽

Water Extract ◽

Winter Rye ◽

Flour Yield

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Quality responses of winter wheat cultivars to nitrogen and fungicide applications in Croatia

Acta Agronomica Hungarica ◽

10.1556/aagr.55.2007.1.5 ◽

2007 ◽

Vol 55 (1) ◽

pp. 37-48 ◽

Cited By ~ 4

Author(s):

B. Varga ◽

Z. Svečnjak ◽

Z. Jurković ◽

M. Pospišil

Keyword(s):

Winter Wheat ◽

Protein Content ◽

Grain Quality ◽

N Fertilization ◽

Grain Protein ◽

Quality Traits ◽

Wheat Cultivars ◽

Falling Number ◽

Fungicide Application ◽

Winter Wheat Cultivars

Winter wheat ( Triticum aestivum L.) cultivars may differ in grain quality responses to nitrogen (N) and fungicide applications, the two most important management inputs in the temperate climates of Europe. Limited information is available on N and fungicide effects on wheat quality in Croatia, where the wheat crop is widely grown under low N inputs without fungicide application. Field experiments were conducted during three years to evaluate the effects of fungicide (tebuconazol applied around heading) and two N fertilization rates on the grain quality of six widely grown winter wheat cultivars. Most cultivars failed to achieve the minimum breadmaking standards at a low N rate because of low protein content (103 g kg −1 ), Zeleny sedimentation (22.2 cm 3 ) and wet gluten (201 g kg −1 ). High N fertilization significantly increased these quality traits in all cultivars (an average of 21% for grain protein, 58% for Zeleny sedimentation and 40% for wet gluten). However, some cultivars with low genetic potential for accumulating grain protein failed to reach the breadmaking quality even at a high N rate when the N availability in the soil was limited by drought. Significant cultivar × N interactions existed for all grain quality traits, but were mainly associated with differences in the magnitude of the responses and less with the ranks. Five cultivars consistently showed increased falling number as the N rate rose, but these cultivar-specific responses to N fertilization were of much lesser magnitude than those across years. Fungicide application showed no effect on grain protein. Zeleny sedimentation, wet gluten or gluten index in all six cultivars tested, whereas one cultivar consistently showed decreased falling number after fungicide use. Only the hectolitre weights increased following fungicide application, especially for disease-susceptible cultivars at the high N rate. Thus, high N fertilization resulted in cultivar-dependent increases in protein content, Zeleny sedimentation, wet gluten and falling number, whereas fungicide application had no effect on grain quality except improved hectolitre weights.

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Developing a parent material for breeding forage rye in conditions of Bashkortostan

Agrarian Bulletin of the ◽

10.32417/1997-4868-2020-199-8-19-24 ◽

2020 ◽

Vol 199 (8) ◽

pp. 19-24

Author(s):

Anvar Shakirzyanov ◽

Ilyusya Nikonorova ◽

Viktoriya Agafonova

Keyword(s):

Protein Content ◽

Water Extract ◽

Source Material ◽

Water Soluble ◽

High Protein ◽

Breeding Value ◽

Mineral Fertilizers ◽

Winter Rye ◽

High Protein Content ◽

Research Institute

Abstract. The aim of the research is to create source material for breeding forage rye that combines stable productivity over the years, high protein content in the grain, and low content of water-soluble pentosans. The object of research was winter rye. Research methods Research on these tasks was carried out in 2016–2018 in the conditions of the South-Western Urals using generally accepted methods. The predecessor is dead fallow. Soil is chernozem with a predominance of leached, typical and carbonate varieties with the following agrochemical indicators: humus content in the topsoil – 7–9 %, pH value – 7.2–7.6, total nitrogen in the arable layer of the soil – 0.4 %, mobile potassium and phosphorus (according to Machigin) – respectively 20.5 mg/100 g and 10.2 mg / 100 g of dry soil, calcium – 5.6 %. The recommended rate of mineral fertilizers is N60P60K60. Scientific novelty. For the first time, 3 promising winter rye varieties selected in the Bashkir scientific research Institute and 2 samples of the All-Union Research Institute of Plant Breeding were studied in climatic conditions of south-western Cis-Ural. The content of water-soluble polysaccharides (WSP) and the water extract viscosity (WEV) were evaluated. The breeding value of plants was studied. Results The main indicators of the nutritional quality of winter rye grain are found to depend on both the variety (genotype) and the influence of external conditions (phenotype). It was detected that the content of water-soluble polysaccharides and the dynamic viscosity of the grain meal water extract are in a linear relationship (r = 0.98). They are unstable indicators and have a variable character. There are two varieties (Kombaynnyay 3 i Krupnozernaya 2) with the lowest WSP and WEV values and a high protein content in the grain. They can serve as source material to develop fodder crops in conditions of the Republic of Bashkortostan. The rye WEV was found to increase significantly in dry years, and decrease in wet years. The comparative evaluation of grain crops showed that the WEV of winter rye exceeded that of winter wheat by 3.5 times, spring wheat by 3.7 times, and winter triticale by 3.1 times. It was found that the samples with lower WSP and WEV indicators had small grains, low grain unit and higher protein content.

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Grain quality of samples of the spring triticale collection (× Triticosecale Wittmack)

Siberian Herald of Agricultural Science ◽

10.26898/0370-8799-2020-3-12 ◽

2020 ◽

Vol 50 (3) ◽

pp. 111-121

Author(s):

R. S. Yerzhebayeva ◽

D. Tajibaev ◽

A. I. Abugalieva

Keyword(s):

Protein Content ◽

Grain Quality ◽

Animal Feed ◽

Starch Content ◽

Starting Material ◽

Test Weight ◽

Falling Number ◽

The South ◽

Spring Triticale ◽

The Republic

The results of testing (2018–2019) varieties and lines of the spring triticale collection in the south-east of the Republic of Kazakhstan are presented. The study was conducted on 70 samples of domestic and foreign breeding from around the world: Russia, Ukraine, Belarus, Poland, Moldova, Austria, Canada, Argentina, Mexico. The experiment was carried out according to the methodology of the state variety testing of agricultural crops. To identify sources of economically valuable traits of grain, the following indicators were studied: test weight, flour sedimentation, protein and starch content, and falling number. The most valuable samples were identified as the starting material for creating varieties for animal feed and baking. Sources of high test weight (13 samples), sedimentation (five samples), protein content (six samples), starch (eight samples) were selected as the starting material for breeding on grain quality. Based on the assessment of spring triticale collection samples for protein content, flour sedimentation and falling number, the following varieties were selected for baking: Ukro, Korovai Kharikvsky, Addax, No. 7 (Rovnya x Lotos), MX 107. Due to high starch content (above 60%) the following varieties were selected for animal feed: WANAD, Pollmer 2,1,1, Fahad 8-2*2//PTP, Rubik, L 5635, Mieszko, L-105/08, Siskiyou. A positive relationship between starch content and test weight, and a positive correlation of starch content and falling number was revealed. All samples of varieties of spring triticale in the south-east of Kazakhstan formed grain with high falling number in the range of 192–336 s and were rated as first-class grain.

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Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽

10.3390/agriculture11040325 ◽

2021 ◽

Vol 11 (4) ◽

pp. 325

Author(s):

Ramin Rayee ◽

Tran Dang Xuan ◽

Tran Dang Khanh ◽

Hoang-Dung Tran ◽

Kifayatullah Kakar

Keyword(s):

Protein Content ◽

Grain Quality ◽

Cooking Quality ◽

Amylose Content ◽

Rice Grain ◽

Gelatinization Temperature ◽

Rice Varieties ◽

Irrigation Interval ◽

Gel Consistency ◽

Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

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The Impact of Harvesting Time on Fusarium Mycotoxins in Spring Wheat Grain and Their Interaction with Grain Quality

Agronomy ◽

10.3390/agronomy11040642 ◽

2021 ◽

Vol 11 (4) ◽

pp. 642

Author(s):

Yuliia Kochiieru ◽

Audronė Mankevičienė ◽

Jurgita Cesevičienė ◽

Roma Semaškienė ◽

Jūratė Ramanauskienė ◽

...

Keyword(s):

Spring Wheat ◽

Grain Quality ◽

Fusarium Species ◽

Triticum Aestivum L ◽

Falling Number ◽

Harvesting Time ◽

Wheat Grains ◽

The Impact ◽

Full Maturity

In this work, we studied the impact of harvesting time on Fusarium mycotoxin occurrence in spring wheat and the effect of mycotoxin contamination on the quality of these grains. The spring wheat grains (Triticum aestivum L.) were collected in 2016–2018 when the crop had reached full maturity, 10 ± 2 days and 17 ± 3 days after full maturity. The grain samples were analyzed for Fusarium infection and co-contamination with mycotoxins deoxynivalenol (DON), zearalenone (ZEA), and T-2 toxin (T-2), as well as the quality of the wheat grains (mass per hectolitre, contents of protein, starch, ash and fat, particle size index (PSI), falling number, sedimentation, wet gluten content, and gluten index). The occurrence of Fusarium spp. fungi and the mycotoxins produced by them in the grains was mostly influenced by the harvesting time and meteorological conditions. The correlations between Fusarium species and the mycotoxins produced by them in the grains of spring wheat showed F. graminearum to be a dominant species, and as a result, higher concentrations of DON and ZEA were determined. The co-occurrence of all the three mycotoxins analyzed (deoxynivalenol, zearalenone, and T-2 toxin) was identified in wheat. In rainy years, a delay in harvesting resulted in diminished grain quality of spring wheat, as indicated by grain mass per hectolitre and falling number. Negative correlations were found in highly contaminated grains between mycotoxins (DON, ZEA, and T-2) and falling number and grain mass per hectolitre values.

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The impact of supply, demand and grain quality on the UK bread and feed wheat price differential in the UK

The Journal of Agricultural Science ◽

10.1017/s0021859606006307 ◽

2006 ◽

Vol 144 (5) ◽

pp. 411-419 ◽

Cited By ~ 2

Author(s):

P. D. HOLLINS ◽

P. S. KETTLEWELL ◽

S. T. PARSONS ◽

M. D. ATKINSON

Keyword(s):

Statistical Model ◽

Bread Wheat ◽

Interannual Variation ◽

Grain Quality ◽

Quality Criterion ◽

Falling Number ◽

Hypothetical Model ◽

The Uk ◽

The Impact ◽

Hagberg Falling Number

The difference between the bread wheat and feed wheat prices in the UK (the premium) is an important influence on behaviour throughout the entire grain chain. The aim of the present study was to quantify the influence of grain quality and other factors on interannual variation in the premium calculated as a proportion of the feed price. A hypothetical model of the UK wheat economy was devised, appropriate annual national data from 1982 to 2000 were collected for each component and multiple regression was used to develop a statistical model for the premium.The statistical model included livestock numbers (calculated as pig equivalents), Hagberg falling number and wheat stocks, which together explained 0·80 of the interannual variation in the premium. A high premium was associated with high livestock numbers, low Hagberg falling number and low wheat stocks. These variables were included in the hypothetical model because: livestock numbers represent demand for feed wheat; Hagberg falling number is a quality criterion for purchase of bread wheat with a low value indicating poor quality and thus a smaller supply of bread wheat; wheat stocks are one of the sources of supply of wheat. It was concluded that of the 16 supply, demand or price variables in the hypothetical model the main variables associated with the premium from 1982 to 2000 were demand for feed wheat, quality of the wheat harvest and carry-over of wheat from the previous harvest.

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YIELD CAPACITY, TECHNOLOGICAL PARAMETERS OF GRAIN QUALITY AND BAKING PROPERTIES OF WINTER WHEAT FLOUR

Пермский аграрный вестник ◽

10.47737/2307-2873_2020_32_41 ◽

2020 ◽

pp. 41-49

Author(s):

T. S. Kalabina ◽

S. L. Eliseev ◽

N. N. Yarkova

Keyword(s):

Winter Wheat ◽

Wheat Flour ◽

Grain Quality ◽

Technological Parameters ◽

Yield Capacity

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Crop Wild Relatives Crosses: Multi-Location Assessment in Durum Wheat, Barley, and Lentil

Agronomy ◽

10.3390/agronomy11112283 ◽

2021 ◽

Vol 11 (11) ◽

pp. 2283

Author(s):

Noureddine El Haddad ◽

Miguel Sanchez-Garcia ◽

Andrea Visioni ◽

Abderrazek Jilal ◽

Rola El Amil ◽

...

Keyword(s):

Durum Wheat ◽

Protein Content ◽

Climatic Factors ◽

Selection Index ◽

Crop Wild Relatives ◽

Wild Relatives ◽

Yield Potential ◽

Zn Concentration ◽

Zn Content ◽

Dryland Crops

Crop wild relatives (CWR) are a good source of useful alleles for climate change adaptation. Here, 19 durum wheat, 24 barley, and 24 lentil elites incorporating CWR in their pedigrees were yield tested against commercial checks across 19 environments located in Morocco, Ethiopia, Lebanon, and Senegal. For each crop, the combined analysis of variance showed that genotype (G), environment (E), and genotype x environment (GxE) effects were significant for most of the traits. A selection index combining yield potential (G) and yield stability (GxE) was used to identify six CWR-derived elites for each crop matching or superior to the best check. A regression analysis using a climate matrix revealed that grain yield was mostly influenced by the maximum daily temperature and soil moisture level during the growing stages. These climatic factors were used to define five clusters (i.e., E1 to E5) of mega-environments. The CWR-derived elites significantly outperformed the checks in E1, E2, and E4 for durum wheat, and in E2 for both barley and lentil. The germplasm was also assessed for several food transformation characteristics. For durum wheat, one accession (Zeina) originating from T. araraticum was significantly superior in mixograph score to the best check, and three accessions originating from T. araraticum and T. urartu were superior for Zn concentration. For barley, 21 accessions originating from H. spontaneum were superior to the checks for protein content, six for Zn content, and eight for β-glucan. For lentil, ten accessions originating from Lens orientalis were superior to the check for protein content, five for Zn, and ten for Fe concentration. Hence, the results presented here strongly support the use of CWR in breeding programs of these three dryland crops, both for adaptation to climatic stresses and for value addition for food transformation.

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