- Tytuł:
- In fluence of parental components on technological quality of hybrids of X Triticosecale Wittmack with Agrotriticum sp.
- Autorzy:
-
Gruszecka, Daniela
Ceglińska, Alicja - Powiązania:
- https://bibliotekanauki.pl/articles/2199013.pdf
- Data publikacji:
- 2005-12-22
- Wydawca:
- Instytut Hodowli i Aklimatyzacji Roślin
- Tematy:
-
Agrotriticum sp.
technological quality
triticale hybrids - Opis:
- Crossing a wild species of Triticeae tribe, e.g. Agrotriticum sp., with cultivated form of them, can enrich them in new, valuable genes as well as their recombinations, which determines their favorable traits from a breeding and agricultural point of view. The aim of present paper was to analyze some traits affecting the grain technological value at hybrid strains of triticale with Agrotriticum and to evaluate the influence of particular parental forms on value of tested traits at hybrids. There are no data on the subject in literature. Five hexaploid breeding triticale strains produced by crossing triticale with Agrotriticum (Gruszecka, 1992) and parental components: two triticale and two Agrotriticum forms were studied. Plants were harvested in 2000 and 2001. Kernels of obtained triticale hybrid forms were characterized by high amylolytic activity expressed by low falling number. Two strains were distinguished with higher falling number and higher flour strength, but they did not come up to Agrotriticum referring to the trait value. Gluten content was lower at studied strains than at corresponding parental components and its low quality was worse than that for Agrotriticum forms. Yield of total flour was low and not exceeding 60%. Obtained laboratory breads had pleasant and aromatic flavor. Crumb of bread produced from Agrotriticum was more elastic and had less moisture than that baked from triticale. Excellent strain No 2 – CZR 028/19/95 - {[(Lanca × L 506/79) × CZR 142/79] × (Triticum aestivum × Agropyron 1)} was characterized by porosity structure similar to that of Agrotriticum parental form. Bread achieved from the strain’s flour was distinguished with low baking loss, and high efficiency and volume. However, slight effect of parental Agrotriticum forms on qualitative trait values of tested strains triticale with Agrotriticum cross-combinations was proved.
- Źródło:
-
Plant Breeding and Seed Science; 2005, 52; 89-94
1429-3862
2083-599X - Pojawia się w:
- Plant Breeding and Seed Science
- Dostawca treści:
- Biblioteka Nauki
Artykuł