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.

1. Altukhov A.I. Razvitie rynka prodovol'stvennogo zerna v Rossii. Niva Povolzh'ya. 2012;4(25):2-12. [Altukhov A.I. The development of the food grain market in Russia. Niva Povolzhya = Volga Region Farmland. 2012;4(25):2-12. (in Russian)]

2. Bebyakin V.M. Metodicheskie podkhody k otsenke kachestva zerna ozimoi rzhi v protsesse selektsii. Ozimaya rozh': selektsiya, semenovodstvo, tekhnologii i pererabotka. Saratov, 2008;90-94. [Bebyakin V.M. Methodology of the evaluation of winter rye grain quality during breeding. Winter Rye: Breeding, Production, Technology and Processing. Saratov, 2008;90-94. (in Russian)]

3. Goncharenko A.A. Aktual'nye voprosy selektsii ozimoi rzhi. M., 2014. [Goncharenko A.A. Topical Issues of Winter Rye Breeding. Moscow, 2014. (in Russian)]

4. Goncharenko A.A., Berkutova N.S., Timoshchenko A.S. Sravnitel'naya otsenka sortov ozimoi rzhi po razlichnym pokazatelyam kachestva zerna. Dokl. RASKhN. 2002;5:3-7. [Goncharenko A.A., Berkutova N.S., Timoshenko A.S. Comparative evaluation of winter rye cultivars with regard to various grain quality indicators. Doklady Rossiyskoy Akademii Selskokhozyaystvennykh Nauk = Proceedings of the Russian Academy of Agricultural Sciences. 2002;5:3-7. (in Russian)]

5. Goncharenko A.A., Ismagilov R.R., Berkutova N.S., Vanyushina T.N., Ayupov D.S. Otsenka khlebopekarnykh kachestv zerna ozimoi rzhi po vyazkosti vodnogo ekstrakta. Dokl. RASKhN. 2005;1:6-9. [Goncharenko A.A., Ismagilov R.R., Berkutova N.S., Vanyushina T.N., Ayupov D.S. Evaluation of the bread-making quality of rye grain by viscosity of water extract. Doklady Rossiyskoy Akademii Selskokhozyaystvennykh Nauk = Proceedings of the Russian Academy of Agricultural Sciences. 2005;1:6-9. (in Russian)]

6. Metodika gosudarstvennogo sortoispytaniya sel'skokhozyaistvennykh kul'tur (tekhnologicheskaya otsenka zernovykh, krupyanykh i zernobobovykh kul'tur). M., 1988. [Methods of the State Testing of Agricultural Crop Varieties: Technological Evaluation of Grain, Cereal, and Leguminous Crops. Moscow, 1988. (in Russian)]

7. Ponomareva M.L., Ponomarev S.N., Tagirov M.Sh. Dinamika faktorov proizvodstva i ispol'zovaniya zerna rzhi v Rossiiskoi Federatsii i Respublike Tatarstan. Zemledelie. 2014;8:6-9. [Ponomareva M.L., Ponomarev S.N., Tahirov M.Sh. Dynamics of indices of rye grain production and use in the Russian Federation and the Republic of Tatarstan. Zemledelie = Agriculture. 2014;8: 6-9. (in Russian)]

8. Ponomareva M.L., Ponomarev S.N., Tagirov M.Sh., Gil'mullina L.F., Mannapova G.S. Genotipicheskaya izmenchivost' soderzhaniya pentozanov v zerne ozimoi rzhi. S.-kh. biologiya. 2017; 52(5):1041-1048. [Ponomareva M.L., Ponomarev S.N., Tagirov M.Sh., Gilmullina L.F., Mannapova G.S. Pentosan content genotypic variability in winter rye grain. Selskokhozyaistvennaya Biologiya = Agricultural Biology. 2017;52(5):1041-1048. https://doi.org/10.15389/agrobiology.2017.5.1041rus. (in Russian)]

9. Bengtsson S., Andersson R., Westerlund E., Aman P. Content, structure and viscosity of soluble arabinoxylans in rye grain from several countries. J. Sci. Food Agric. 1992;58:331. https://doi.org/10.1002/jsfa. 2740580307. Bruemmer J.M. Rye and its baking behavior. Cereal Technol. 2005;59: 95-106.

10. D’Appolonia B.L. Comparison of pentosans extracted from conventional and continuous bread. Cereal Chem. 1973;50:27.

11. Delcour J.A. Structure of water- and alkali-extractable rye (Secale cereale L.) arabinoxylans. International Rye Symposium: Technology and Products. Espoo: VTT Biotechnology and Food Reserch. 1995; 161:103-111.

12. Gomez M., Pardo J., Oliete B., Caballero P.A. Effect of the milling process on quality characteristics of rye flour. J. Sci. Food Agric. 2009; 89:470-476. https://doi.org/10.1002/jsfa.3475.

13. Gudmundsson M., Eliasson A.C. Thermal and viscous properties of rye starch extracted from different varieties. Cereal Chem. 1991;68: 172-177.

14. Hansen H.B., Moller B., Andersen S.B., Jorgensen J.R., Hansen A. Grain characteristics, chemical composition, and functional properties of rye (Secale cereale L.) as influenced by genotype and harvest year. J. Agric. Food Chem. 2004;52:2282-2291. https://doi.org/10.1021/ jf0307191.

15. Kucerova J. Effects of location and year on technological quality and pentosan content in rye. Czech J. Food Sci. 2009;27:418-424.

16. Laidig F., Piepho H.P., Rentel D., Drobek T., Meyer U., Huesken A. Breeding progress, variation, and correlation of grain and quality traits in winter rye hybrid and population varieties and national on-farm progress in Germany over 26 years. Theor. Appl. Genet. 2017;130(5):981-998. https://doi.org/10.1007/s00122-016-2810-3.

17. Muenzing K., Huesken A., Unbehend G., Begemann J., Arent L., Wolf K., Lindhauer M.G. Die Qualität der deutschen Roggenernte 2014. Mühle Mischfutter. 2014;155:745-754.

18. Nowotna A., Buksa K., Gambus H., Ziobro R., Krawontka J., Sabat R., Gryszkin A. Retrogradation of rye starch pastes. Acta Sci. Pol. Technol. Aliment. 2007;6(4):95-102.

19. Rattunde H.F., Geiger H.H., Weipert D. Variation and covariation of milling-and baking-quality characteristics among winter rye singlecross hybrids. Plant Breed. 1994;113(4):287-293. https://doi.org/10.1111/ j.1439-0523.1994.tb00738.x.

20. Repeckiene A., Eliasson A.-C., Juodeikiene G., Gunnarsson E. Predicting baking performance from rheological and adhesive properties of rye meal suspensions during eating. Cereal Chem. 2001;78:193-199. https://doi.org/10.1094/CCHEM.2001.78.2.193.

21. Schlegel Rolf H.J. Rye: Genetics, Breeding and Cultivation. London: CRC Press Taylor and Francis Group, 2013.

22. Weipert D. Rrocessing performance of rye as influenced by sprouting resistance and pentosans contents. International Rye Symposium: Technology and Products. Espoo: VTT Biotechnology and Food Research. 1995;161:39-49.