Variability of quantitative and qualitative traits of coloured winter wheat

Žofajová, Alžběta; Havrlentová, Michaela; Ondrejovič, Miroslav; Juraška, Maroš; Michalíková, Barbora; Deáková, Ľubomíra

doi:10.1515/agri-2017-0010

Cited by 5 publications

(2 citation statements)

References 17 publications

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“…Breeders are making selections from the available colored wheat germplasm for use in the breeding program ( 31 ). Breeding efforts have increased the yield and agronomic parameters of different breeding lines/cultivars compared to donor-colored wheat lines ( 4 , 99 – 102 ).…”

Section: Applications Of Colored Wheat In Healthmentioning

confidence: 99%

Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend

et al. 2022

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Wheat is a vital and preferred energy source in many parts of the world. Its unique processing quality helps prepare many products such as bread, biscuit, pasta, and noodles. In the world of rapid economic growth, food security, in terms of nutritional profile, began to receive more significant interest. The development of biofortified colored wheat (black, purple, and blue) adds nutritional and functional health benefits to the energy-rich wheat. Colored wheat exists in three forms, purple, blue, and black, depending upon the types and position of the anthocyanins in wheat layers, regulated by the bHLH-MYC transcription factor. Colored wheat lines with high anthocyanin, iron, and zinc contents showed antioxidant and anti-inflammatory activity and possessed desirable product-making and commercial utilization features. The anthocyanin in colored wheat also has a broad spectrum of health implications, such as protection against metabolic syndromes like obesity, diabetes, hypertension, and dyslipidemia. The idea of developing anthocyanin-biofortified wheat shapes human beings' lifestyles as it is a staple food crop in many parts of the world. This review is a compilation of the currently available information on colored wheat in the critical aspects, including biochemistry, food processing, nutrition, genetics, breeding, and its effect on human health. Market generation and consumer awareness creation are vital challenges for its exploitation as a function food on a large scale.

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Section: Applications Of Colored Wheat In Healthmentioning

confidence: 99%

Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend

et al. 2022

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“…Зміни відбуваються не лише в напряму погіршення кліматичного стану, але й його пом'якшення, що дозволяє дослідникам використати відповідні балансово-енергетичні ресурси більш ефективно з огляду не лише на підвищення продуктивності, але й на поліпшення колись більш другорядних характеристик сільськогосподарських культур (Halford et al, 2014;Essam et al, 2019). Так, все більше уваги приділяють додатковим харчовим якостям та властивостям, перш за все зернових культур (Piеmentel et al, 2014;Pilbeam, 2015;Žofajová et al, 2017). Це стає основним європейським трендом і повинно відповідним чином ураховуватись у вітчизняній практиці (Liu et al, 2016).…”

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French Breeding Wheat Varieties Adaptabiliy for the Ukrainian North Steppe Conditions

Bondarenko¹,

Назаренко²

2020

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Problems of adaptive ability of modern varietal material and limits of its realization in grain yield and quality, complex estimation of peculiarities of cultivation of genotypes of Western European ecotype and its difference from local variety types is a priority task in studying possibilities of both direct and indirect use of biodiversity of cereals for continuous development of the agricultural sector of production. The results of the study of grain productivity, yield structure and grain quality of INRA breeding varieties (Clermont-Ferrand, France) under the conditions of the North Steppe of Ukraine are presented, the possibilities of their use for the breeding process and in grain production of the region are compared. to the standard of the zone (variety Podolyanka) and local variety (variety Commercial), appropriate phenotypic observations were made. The objective of the study was to describe the phenotypic variability of winter wheat varieties in the region, to analyze the differences in growth and development, the formation of yield and grain quality. The experiments were performed in the experimental field of the Education and Research Center of the Dnipro State Agrarian University, the replication was three times, the placement scheme was randomized. Phenological observations of growth and development of winter wheat plants, differences in the onset of individual phases of development, continuous accounting of yield, assessment of the main parameters of its structure (plant height, number of grains from the main spike, weight of grain from the main spike, grain weight from the plant, weight of thousand grains). The grain quality was used to evaluate the content of protein, glutenins, and gliadins. It is established that all samples of foreign breeding belong to the late groups by maturity and short-stem form. It was found that the vast majority of them yield higher than the standard. The predominant characteristics of varieties of French breeding: short stem (60–80 cm), lower grain weight from the plant (3.2–3.9 g) and weight of a thousand grains (32–40 g) with one exception for the last two parameters. It was found that most of the samples, except for two, are inferior to domestic varieties in grain quality, the key problem was also the content of the glutenin fraction. Several varieties have been identified, the use of which for the production and improvement of varieties is expedient due to higher yields or higher grain quality of these samples.

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Association between Fusarium head blight resistance and grain colour in wheat (Triticum aestivum L.)

Trávníčková,

Chrpová,

Palicová

et al. 2024

CEREAL RESEARCH COMMUNICATIONS

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The global yield of wheat is limited by Fusarium head blight (FHB), the most damaging disease of wheat accompanied by mycotoxin contamination. Use of resistant cultivars, from an economical point of view, is the most effective control method for plant diseases. Many naturally occurring secondary metabolites in plants are involved in resistance mechanisms against FHB, especially phenolic compounds with antioxidant properties which caused various colouration of the grain in wheat. The objective of this paper was to evaluate the resistance of wheat with different grain colour on the base of accumulation of deoxynivalenol (DON) in grain and other important FHB traits after inoculation with Fusarium culmorum. Visual symptom score (VSS), Fusarium damaged kernels (FDK) and reduction of grain weight per spike (GWS-R) were determined. This study compared current conventional red wheat cultivars and coloured-grain wheat cultivars or lines with blue aleurone, purple pericarp, red grain and white grain. It was found that the cultivars with a purple pericarp (e.g. Rufia) had the lowest DON content and FDK. Statistically significant interactions between grain colour and year were found for all the variables: DON, VSS, FDK, GWS-R. Red grain materials had the lowest DON levels of all the groups studied in 2016 and 2017, but not in 2018. The most constant and second lowest DON levels in all three years were found in the cultivars/lines with purple pericarp.

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Variability of quantitative and qualitative traits of coloured winter wheat

Cited by 5 publications

References 17 publications

Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend

Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend

French Breeding Wheat Varieties Adaptabiliy for the Ukrainian North Steppe Conditions

Association between Fusarium head blight resistance and grain colour in wheat (Triticum aestivum L.)

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