Catalogo Articoli (Spogli Riviste)


Technological quality of rye hybrid varieties
Petr, J; Capouchova, I; Skerik, J;
Czech Univ Agr, Prague 16521 6, Czech Republic Czech Univ Agr Prague Czech Republic 16521 6 gue 16521 6, Czech Republic
Titolo Testata:
fascicolo: 6, volume: 45, anno: 1999,
pagine: 283 - 291
rye; hybrid varieties; population variety; milling and baking quality;
Tipo documento:
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Indirizzi per estratti:
Indirizzo: Petr, J Czech Univ Agr, Prague 16521 6, Czech Republic Czech Univ Agr Prague Czech Republic 16521 6 1 6, Czech Republic
J. Petr et al., "Technological quality of rye hybrid varieties", ROSTLIN VYR, 45(6), 1999, pp. 283-291


In three-year trials (1995 to 1997) were investigated milling and baking quality of rye hybrid varieties which represent a new prospect for rye breeding by its high yield, particularly in marginal regions. Technological quality of rye hybrid varieties Rapid, Marder and Locarno (Germany) was evaluated when compared with a traditional variety Dankowskie Nowe (Poland) from the harvest of exact cultivation trials with different sowing rate (Capouchova et al., 1998). The quality evaluation alone was based on the results of analyses of grain, milling trial, flour properties and experimental baking. In the trials notorious consequences of various stand density exerted: on the quality traits of harvested grain were confirmed, while bulk density, thousand grain weight (TGW) and share of undersized grain was falling with increasing stand density in all studied varieties. In hybrids sowing rate of200 to 300 germinating caryopses per 1 m(2) seemed to be most suitable in conditions of our experiment for the yield as well as for the quality, while it was 400 caryopses per 1 m(2) in the population variety. The propertiesof saccharide-amylase complex, characterized by the falling number, were much differentiated in different years, weather pattern was manifested significantly in the period of caryopsis formation and ripening. The effect of stand density on falling number was not recorded. The content of:maltose, proteins and ash in grain was not affected by the sowing rate likewise. No marked varietal differences were recorded in all these indicators as well. Inevaluation of quality indicators of rye flours year differences were recorded in flour T 500 in the content of ash and flour yield, similarly it was with bread flour T 930. Differences among different varieties were not significant. More conspicuous differences were found solely in the total yield of flours, except the year 1996, when the Dankowskie Nowe reached the highest yield, greater differences were also in the yield after Mohse where the ash content is taken into account, too. Viscosimetric evaluation of flours (by falling number and amylographically) again showed a significant influence of weather conditions in the year on the studied indicators. The effect of weather in different years is evident from the results, that is sum of precipitation during caryopsis formation and ripening on the majority of investigated quality indicators of rye. On the contrary, the effect of varietydoes not come to the front so significantly like, e.g. in wheat or maltingbarley. As to the technology, in the total evaluation of our trials, the hybrid variety Rapid and the population variety Dankowskie Nowe were shown as slightly better. Rye hybrids preserve in principal at their high yield quality parameters and properties like population varieties. To obtain required parameters of grain it is necessary to keep the recommended sowing rate,to which rye hybrids are more demanding than population varieties.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/12/20 alle ore 00:54:13