Evaluation of Biochemical Traits and Dry Matter Remobilization of Barley (Hordeum vulgare L.) in Relay Intercropping with Chickpea (Cicer arietinum L.) under Deficit Water Stress Conditions

ABSTRACT In order to evaluate promising lines in terms of grain yield and water-soluble carbohydrates remobiliza-tion, an experiment with fifteen promising lines and two checks was carried out under full irrigation and terminal water stress conditions at Miyandoab Agricultural Research and Natural Resources Station. Mobilized dry matter content and remobilization percentage from shoot to grain under water deficit (177mg)(11.2%) were greater than those under well watering condition. The lowest (110 mg) and the highest (260mg) mobilized dry matter to grain were obtained for C-79-18 and C-83-15lines, respectively. Water deficit reduced grain yield of barley genotypes by 200-1600 kg/ha, and mean grain yield reduction was 800 kg/ha. Line 14 with 5.880and 5.300t/ha grain yield in favorable and water stress conditions was superior to the other lines. Under water deficit condition, line 14 had greater grain yieldby20% and 38% than the Bahman and Makouee cultivars, respectively. The results showed that greater grain yield in tolerant lines under water deficit was due to remobilization of unstructured carbohydrates from shoot to grain. Thus, it seems that selection of lines with higher translocated dry matter and contribution of pre-anthesis assimilate in grain filling under water stress, the suitable way for achieving genotypes with high grain yield under water stress condition.

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Effect of Defoliation and Deflowering on Post-Flowering Dry Matter Distribution in Chickpea (Cicer arietinum L)

Journal of Agronomy and Crop Science ◽

10.1111/j.1439-037x.1994.tb00546.x ◽

1994 ◽

Vol 173 (2) ◽

pp. 118-124

Author(s):

Chandra R. Raghuveer Polisetty ◽

D. V. Singh

Keyword(s):

Cicer Arietinum ◽

Dry Matter ◽

Matter Distribution ◽

Dry Matter Distribution ◽

Cicer Arietinum L

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Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

Food Science and Technology International ◽

10.1177/108201320000600308 ◽

2000 ◽

Vol 6 (3) ◽

pp. 251-258 ◽

Cited By ~ 3

Author(s):

C. Reyes-Moreno ◽

C.A. Romero-Urias ◽

J. Milan-Carrillo ◽

R.M. Gomez-Garza

Keyword(s):

Chemical Composition ◽

Solid State ◽

Phytic Acid ◽

Cicer Arietinum ◽

Solid State Fermentation ◽

Nutritional Quality ◽

Dry Matter ◽

Cicer Arietinum L ◽

Ssf Process

Solid state fermentation (SSF) represents a technological alternative for a great variety of legumes and cereals, or combinations of them, to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. Chickpeas (Cicer arietinum L.) are prone to develop the hardening phenomenon, also known as hard-to-cook (HTC) defect, when stored under adverse conditions of high temperature (≥ 25 °C) and high relative humidity (≥ 65%). This hard-to-cook phenomenon causes increases in cooking time, decreases in nutritional quality and deterioration of sensorial attributes of chickpea. The objective of this work was to study the effect of SSF on chemical composition and nutritional quality of fresh and hardened chickpeas. The hardening of chickpea ( Cicer arietinum L. Blanco Sinaloa 92 variety) for human consumption, was produced by accelerated storage (33-35 °C, RH = 75%, 180 days). A Rhizopus stolonifer spore suspension (1 x 106 spores/mL) was used as starter for the fermentation. The temperature and time of the SSF process were 35.8 °C and 42.7 h, respectively. The tempeh was obtained from fresh and hardened chickpea. The SSF process caused a significant increase ( p ≤ 0.05) in crude protein, true protein (19.6-19.9 to 23.2-23.4%), protein solubility, in vitro digestibility (68.6-73.1% to 79.9-80.5%), available lysine (2.19-3.04 to 3.19-4.07 g lysine/ 16 N), palmitic acid, and stearic acid, and a significant decrease ( p ≤ 0.05) in lipids, minerals, linoleic acid, phytic acid (8.82-10.73 to 2.11 g phytic acid/g dry matter), and tannins (16.1-22.4 to 3 mg catechin/g dry matter). The SSF process improved significantly the quality of fresh and hardened chickpea.

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Determination of Quality and Chemical Composition of Silages Obtained from Narbonne Vetch (Vicia narbonensis) and Barley (Hordeum vulgare) Composition

Legume Research - An International Journal ◽

10.18805/lr-545 ◽

2020 ◽

Author(s):

Nizamettin Turan

Keyword(s):

Chemical Composition ◽

Hordeum Vulgare ◽

Crude Protein ◽

Dry Matter ◽

Neutral Detergent Fiber ◽

Hordeum Vulgare L ◽

Vicia Narbonensis ◽

Feed Value

Research was conducted to determine the quality and chemical composition of silages obtained by mixing in different ratios of narbonne vetch (Vicia narbonensis L.) and barley (Hordeum vulgare L.) grown in rabi season of 2017-2018 in Eastern Anatolia, Turkey. In the study we studied the pure sowings of barley and narbonne vetch and their mixtures (20, 30, 40, 50, 60, 70, 80% of narbonne vetch (N) + 80, 70, 60, 50, 40, 30, 20% of barley (B). The values of ADF (acid detergent fiber), NDF (neutral detergent fiber), DDM (digestible dry matter), DMI (dry matter intake), DM (dry matter), CP (crude protein) and RFV (relative feed value) of silages of analyzed were respectively 33.38, 33.73, 62.89, 3.57, 24.69, 15.50%, 174.64. We also founded that LA (lactic acid), AA (acetic acid), BA (butyric acid), PA (propionic acid) and Ca, P, Mg, K and pH of silages investigated were respectively 1.60, 0.57, 0.42, 0.06, 1.17, 0.53, 0.25, 3.51% and 3.80. Our results shows that silages with high narbonne vetch were higher quality values for CP, ADF, NDF, DM, RFV, DDM, DMI, Ca, Mg, LA which determined chemical composition and feeding quality of silages. As a result, it is suggested that mixture silages with narbonne vetch (80%) and the barley ratio (20%) have important advantages for some properties of silages.

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