Variability of grain quality characters among spelt wheat genotypes
Hanna Sulewska
agro@up.poznan.plKatedra Uprawy Roli i Roślin, Akademia Rolnicza w Poznaniu (Poland)
Zygmunt Nita
Hodowla Roślin Strzelce sp. z o.o., Strzelce (Poland)
Andrzej Kruczek
Katedra Uprawy Roli i Roślin, Akademia Rolnicza w Poznaniu (Poland)
Abstract
A field trial has been carried out in randomized blocks design at experimental station in Swadzim near Poznań in the years 2001–2003. The goal was to evaluate diversity of grain quality parameters of twenty spelt genotypes and to select forms with the best quality. The spelt genotypes differed significantly in the tested quality parameters. The highest protein content had HTRI 4473 and HTRI 9631, the lowest: 001950 — Radzików, Osterreischer Burgdorf and Spelt. inz Drogendijk. The highest gluten content was in HTRI 4473 and HTRI 9631, the lowest in Spelt. inz Drogendijk. The highest Zeleny index (ca. 30 ml) was observed in two varieties: Blauer Wi. Kolbendinkel and HTRI 4473. Despite different weather conditions in both seasons, varieties HTRI 9631 and HTRI 4473 had high baking quality measured with the RMT ratio. The varieties HTRI 9631 and HTRI 4473 had high protein and gluten content and the best baking quality.
Keywords:
gluten, protein, RMT, spelt, Zeleny indexReferences
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Authors
Hanna Sulewskaagro@up.poznan.pl
Katedra Uprawy Roli i Roślin, Akademia Rolnicza w Poznaniu Poland
Authors
Zygmunt NitaHodowla Roślin Strzelce sp. z o.o., Strzelce Poland
Authors
Andrzej KruczekKatedra Uprawy Roli i Roślin, Akademia Rolnicza w Poznaniu Poland
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