Genetic and Environmental Variation of Barley Characteristics and the Potential of Local Origin Genotypes for Food Production

Abstract

The aim of this study was to evaluate the genetic and environmental variation of yield and food quality characteristics (protein, starch, β-glucan and husk content, test weight and thousand grain weight) of covered and hulless barley genotypes in organic management conditions. Two different field experiments were carried out. In the first experiment, hulless barley genotypes 'Kornelija', 'Irbe', '1165', '1185' and the covered varieties 'Ansis' and 'Maali' were studied in two locations in Latvia and in one location in Estonia during 2014. 'Ansis', ‘Kornelija', '1165' and '1185' were included in the second experiment carried out at Stende during three sequential years (2011-2013). The effect of genotype, environment (location and year) and co-effect of these factors contributed significantly to the variation in yield and grain quality traits of the barley genotypes. As a result of experimental treatments grain yield and quality traits varied by all tested factors. There were considerable differences in impact of studied sources of variation. Grain yield was influenced more by environmental factors than by genotype. Impact of genotype was highest for husk content and test weight. Integral evaluation method was carried out for comparison of barley genotypes to identify the best ones by the lowest deviation from the desired value. The covered barley variety 'Maali' showed good adaptation to different environmental conditions, having good yield, β-glucan content and high thousand grain weight. The line '1165' and variety 'Kornelija' showed best results among hulless barley varieties

Malting quality of seven genotypes of barley grown in Nepal

“…The overall composition of barley is affected by genotypes, growing environment (Fox et al, 2007). Tamm, Jansone, Zute, and Jakobsone (2015) revealed that nitrogen supply, maturation date, yield affect the quality traits like protein, carbohydrate, and β‐glucan of barley.…”

Comparison and quality evaluation of hull-less and covered Brazilian barley for food industry application

“…The American standard for winter cereals is at least 74% of de-hulled grains. However, this standard may vary according to cereal use, year, climate conditions, and cultural habits (Tamm et al, 2015). According to this American standard, only hull-less barley would be well accepted in food industries.…”

“…Whereas, when considering the environment and genotype, it is also possible to identify an additional effect: the interaction between them. The influence of the environment demonstrates that cultivars developed differently in different locations, and that genetic factors are not the only factors that determine grain characteristics (Tamm et al, 2015). To better demonstrate the influence of the environment in the same cultivar, results from barley varieties that were cropped in two different areas are compared in Table 4.…”

“…In Western countries, pearled barley, whole, flaked, or ground, is used in breakfast cereals, stew, soups, porridge, bakery flour blends, and baby foods. In Middle Eastern and African countries, barley is pearled and ground, and used in soup, flatbread, and porridge (Tamm et al, 2015). Interest in barley as a food crop has been renewed, caused mainly by the beneficial effects of β-glucan.…”

Evaluation of Breeding Improvement for Spring Barley Varieties in Terms of Yield and Yield-Related Traits

“…The information about already achieved level of manifestation of yield-related traits in previously developed varieties has the practical worth for the purpose of consistent improvement of new varieties (Mirosavljević et al, 2016). The problem is that phenotypic manifestation of yield structural elements is largely determined by environmental conditions (Tamm et al, 2015). It is important for the breeder to have information about the genetically determined proportion in the overall phenotypic variability of yield structural components.…”