Ecological Variability, Stability, and Plasticity of Winter Rye on Grain Quality Features

Autor: N. V. Tsygankova, V. N. Tochilin, S. A. Ermakov, A. A. Goncharenko, T. V. Semenova, L. S. Kuzmich, A. V. Makarov, O. P. Kondratyeva, O. A. Krakhmaleva, N. A. Yashina, M. S. Goncharenko, M. A. Kuzmich
Rok vydání: 2020
Předmět:
Zdroj: Russian Agricultural Sciences. 46:423-431
ISSN: 1934-8037
1068-3674
DOI: 10.3103/s1068367420050080
Popis: Results of studying the correlation dependence and ecological variability of grain quality features of 18 varieties of winter rye grown in 2014–2019 in a wide range of the weather factors are presented. The following features were studied: the water extract viscosity (WEV), the falling number (FN), the amilogram height (AH), shape stability of hearth bread (H/D), starch gelatinization temperature (T, °C), quality of pan bread’s crumb, bread volume, grain nature, weight of 1000 grains, and the content of protein and starch in grain. Coefficient of an ecological variation (CVе), phenotypical stability (SF), ecological plasticity bi, and coefficient of heritability H2 were calculated for each feature. It is shown that the level of quality of toppling and square loaf from rye was authentically defined by the amilogram height, falling number, temperature of starch gelatinization, and viscosity of water extract (r = 0.48–0.83). Amilogram height and falling number most strongly varied under the influence of weather conditions of the year. The Alfa variety with high FN and high-viscosity population GK-494HV had the best baking qualities. Low-viscosity population GK-614LV was steadily distinguished from the worst varieties. It is shown that the high potential of WEV is an important feature improving the baking properties of rye grain. The adaptive potential of GK-494HV and GK-614LV populations was compared. It resulted in a tenfold divergent selection on the basis of WEV. It is established that repeated divergent selection on WEV correlatively changed many features defining baking properties of rye grain. The trend towards decrease in ecological and phenotypical stability of the main (closely correlating) features of grain quality with a simultaneous increase in their ecological plasticity was a typical feature of the selection performed. At the same time, the ecological variation of features at minus selection increased stronger than at plus selection.
Databáze: OpenAIRE
Externí odkaz: