Grain quality of spring barley genotypes grown at agro-ecological conditions of the Slovak Republic and the Republic of Bulgaria

Autor: Michaela Havrlentová, Mária Babulicová, Boryana Dyulgerova, Jana Hendrichová, Darina Valcheva, Dragomir Vulchev, Roman Hašana
Jazyk: Bulgarian<br />Czech<br />English<br />Croatian<br />Hungarian<br />Polish<br />Slovak
Rok vydání: 2020
Předmět:
Zdroj: Journal of Central European Agriculture, Vol 21, Iss 4, Pp 775-788 (2020)
Druh dokumentu: article
ISSN: 1332-9049
03315266
DOI: 10.5513/JCEA01/21.4.2980
Popis: On two locations (Borovce, Slovak Republic and Karnobat, Republic of Bulgaria) 21 barley genotypes (Hordeum vulgare L.) were grown for two consecutive years (2017, 2018). Selected malting qualitative parameters were analysed in mature grains; the content of total starch, crude proteins, and β-D-glucan. The aim of the work was to analyse agro-ecological conditions affecting the content of selected quality parameters in the barley grain and to evaluate, select and exchange barley genotypes created with an added value in order to obtain suitable biological material usable in the changing environmental conditions of a country. The content of total starch in analysed samples was in the range 53.62% and 63.30%, crude proteins were between 11.50% and 15.46% and β-D-glucan was from 3.26% to 5.87%. Year, locality, genotype, and their interactions were factors affecting the content of all analysed parameters in the barley grain, however the content of proteins and β-D-glucan was relatively stable. In Slovak barley genotypes, higher levels of starch and lower levels of proteins and β-D-glucan were observed compared to Bulgarian genotypes. Higher amounts of starch were detected in the conditions of the Slovak Republic. In warmer conditions of the Republic of Bulgaria, higher amounts of proteins and β-D-glucan were observed. Statistically significant correlations (P≤0.05) were observed between total starch and crude proteins (r=-0.59) and between total starch and β-D-glucan (r=-0.40). The correlation between the content of proteins and β-D-glucan was positive (r=0.05), but in present experiment not statistically significant.
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