The research included 19 breeding lines and 4 cultivars of spring barley from the preliminary field experiments harvested in 2020 in Radzików. All barley samples were characterized for the content of protein, non-starch polysaccharides (NSP) with soluble (S-NSP) and insoluble (I-NSP) fractions and β-glucan. Additionally, viscosity of water extracts (WEV) was measured to determine the functional properties of the grain. It was the most diverse parameter (CV = 27%) and was significantly correlated with β-glucan content (r = 0.50; for p <0.05). This dependence is shown by the results obtained for the grain of the Avatar cultivar and the RAH 744/19 breeding line, in which the content of β-glucan (5.3% and 4.8%, respectively), as well as the WEV (3.3 mPa.s and 3.0 mPa.s, respectively) were the highest. The lowest content of β – glucan (3.5%) and one of the lowest WEV values (1.4 mPa.s) were observed for KWS Jessie cultivar. Principal component analysis (PCA) showed a substantial impact of the two components PC1 and PC2 on the variability of the analyzed material showing significant variability of the 5 barley genotypes and confirmed the previous results of biochemical analyzes. Our results made it possible to indicate several genotypes that may constitute a source of variability in breeding works aimed at improving the quality of barley. Presented study also show that the grain of some new barley genotypes, with a favorable chemical composition from a fodder and brewing perspective, is a good material for future use in industry.
The paper presents a modified approach to analysis of data obtained from experiments carried out according to classical factorial designs. Four examples were discussed in order to present details of proposed method. Modification of the analysis of variance presented here enables more effective use of information on how studied factors affect the means of dependent variable. The specificity of this approach is based on alternative multiple comparison procedure incorporating orthogonal contrasts to determine homogeneous groups.
The aim of this study was to evaluate the yield variability of spring barley families grown at the Nagradowice Plant Breeding Station of Poznan Plant Breeding against other families studied in years 2017‒2018 in Team Breeding Experiments. Research material included 250 spring barley families cultivated in 2017 and 2018 in 6 locations. Selection of spring barley families for preliminary experiments was based on synthesis of results obtained in inter-plant experiments established in 2016 and 2017 in 5 locations. Combined (due to location) analysis of variance for experimental data was performed for each year and each series of experiments separately. Best Weighted Linear Unbiased Estimators (BWLUE) for the effects of individual sources of variation were included in ANOVA model. Significant effect of location on mean yield was observed in each research year and each series of experiments. Crucial differences were also observed between tested varieties and breeding lines. Moreover, significant interaction between locations and varieties or breeding families was also observed. Self-organising map (SOM) was applied to develop multivariable characteristic of tested families and cultivars of spring barley. Analyses results, i.e. ranking of BWLUE effects as well as SOM segmentation revealed seven breading lines from Breeding Station Nagradowice, which may be considered for further breeding process.
Arabinoxylans are an essential component of dietary fiber, and their health-promoting properties are determined mainly by the content and structural features their biopolymers. Rye bread is particularly rich in these compounds; their unique features in the context of content and chemical structure of rye arabinoxylans make it a valuable component od daily diet. Long-term studies have shown the positive effect of these compounds in the aspect of prevention of civilization diseases such as type 2 diabetes, obesity, and cardiovascular diseases. Among the description of the physicochemical properties and diversity of arabinoxylans, the article contains a collection of the most important reports regarding the health-promoting effects of these polymers, as well as their metabolism in the human body.
The aim of the study was to estimate the technological value and chemical composition of new common wheat cultivars. The experimental material consisted of grain and flour obtained from 5 cultivars of common wheat, registered in 2017-2019, donated by Plant Breeding Strzelce - IHAR Group Ltd., Co., and harvested in years 2017-2018. The physical characteristics of the grain were determined: milling yield, falling number, gluten content, Zeleny sedimentation index as well as farinograph analysis and laboratory baking were performed. Furthermore, the content of grain nutrients and dietary fiber was determined. Significant differences between cultivars in terms of technological parameters and chemical composition have been demonstrated. The protein content in the grain was in the range of 13.3-15.2%, and the amount of gluten in the range of 28.6-36.8%. The cultivars were characterized by low alpha-amylase activity with an average falling number value 331s. The average water absorption of flour was 62.1%, and the volume of obtained bread was in the range 318-381cm3. The bread of best quality was obtained from the Wilejka cultivar, that was also the richest source of protein. The average dietary fiber content from two years of research was 10.8%, including 7.7% of non-starch polysaccharides (NSP), of which 5.8% of the insoluble fraction (I-NSP) and 1.9% of the soluble fraction (S-NSP). The richest source of dietary fiber was the spring wheat Alibi. The tested cultivars were characterized by high technological value and very good chemical composition and can be recommended for use in the food industry.
