Grain Quality of Promising Oat Lines at the Final Stage of the Breeding Process in the Conditions of the Northern Trans-Urals

• Published in: Russian agricultural sciences Vol. 49; no. Suppl 2; pp. S307 - S312
• Main Authors: Fomina, M. N., Ivanova, Yu. S., Bragin, N. A., Bragina, M. V.
• Format: Journal Article
• Language: English
• Published: Moscow Pleiades Publishing 2023; Springer Nature B.V
• Subjects: Agriculture; Agriculture and Crop Production; Biomedical and Life Sciences; Breeding; Crop yield; Environmental conditions; Genotypes; Grain; Grain size; Life Sciences; Lipids; Oats; Particle size; Plant Biochemistry; Processing industry; oats; L.; grain quality; biochemical parameters; technological properties; competitive variety testing
• ISSN: 1068-3674; 1934-8037
• DOI: 10.3103/S1068367423080062

The studies aimed to determine the factors influencing the formation of grain quality and to evaluate oat lines at the final stage of the breeding process (competitive variety testing) in order to identify the most promising genotypes capable of forming high quality grain and meeting the requirements of the modern processing industry. In 2016–2020, 45–60 promising breeding varieties of hulled oats (
Avena sativa
L.) and hollow oats (
Avena nudisativa
L.) were annually evaluated under the conditions of the Northern Trans-Urals (gray forest heavy loamy podzolized soil). Varieties Otrada (hulled) and Tyumenskii golozernyi (hollow) were used as the standards. The nature of the grain, the weight of 1000 grains, hoodness. Lipid content largely depend on the genotype (the share of influence is 43.4; 49.8; 47.2; 36.0%, respectively) and environmental conditions (the share of influence is 35.9; 39.8; 45.9; 35.4%). The formation of the nature of the grain and the accumulation of lipids also depended on the interaction of the genotype × environment (the share of influence, respectively, was 19.0%; 17.1%). The content of protein and starch in oat grain was strongly influenced by environmental conditions: 42.9% and 46.0%, respectively. A positive relationship was observed between the yield and the grain size (
r
= 0.43 ± 0.12–0.88 ± 0.10) and the weight of 1000 grains (
r
= 0.43 ± 0.20–0.91 ± 0.09). Varieties of hulled oats for processing for food purposes have been identified: Otrada (grain size 520.7 g/L, husk content 23.8%), Foma (508.3 g/L, 23.6%), Tobolyak (505.9 g/L, 23.5%), ТМ 08-136-55 (509.9 g/L, 23.6%), and ТМ 11-6-1 (510.2 g/L, 26%). The variety Foma surpassed the standard variety Otrada in terms of grain yield by 7.64%, Tobolyak by 5.21%, line ТМ 08-136-55 by 8.33%, and ТМ 11-6-1 by 7.64%.