M.L. Ponomareva, S.N. Ponomarev, L.F. Gilmullina, G.S. Mannapova
Tatar Scientific Research Institute of Agriculture, Orenburgsky tract, 48, Kazan, 420059, Russian Federation
Summary. Content of water soluble pentosans in rye grain affects its baking and fodder properties. The viscosity of water extract (VWE) of grain solvent cake is an important indicator for an assessment of the pentosan content. In the work, carried out in FSBRU "Tatar Research Institute of Agriculture", more than 1800 samples of winter rye (population varieties, F1 hybrids, self-pollinated lines) from harvest of 2001-2014 were investigated. The work aim was to evaluate phenotypically the pentosan content in rye grain, as well as to identify promising genotypes and lines with valuable alleles of genes of high and low content of water soluble pentosans. Kinematic viscosity of water extract of grain solvent cake was estimated by the methods of A.A. Goncharenko, et al. (2005), D. Boros, et al. (1993) with use of the capillary VPZh-1 viscometer in centistokes. The VWE level is caused not only by the genotypic, but also by the environmental factors. The lowest values of the viscosity of water extract and the scale of its variation were observed in the years with excess moisture. Under moderate drought conditions of 2001 and 2006, as well as in the normally moist 2009, the coefficient of variation of VWE was the highest (53.2; 50.7 and 58.0%, respectively). The greatest differentiating ability appears in years when there are optimum and medium dry weather conditions during ripening. The influence of a genotype on the variability of VWE was 25.6%, of environmental factors–49.8%, interaction "genotype-year"–24.5%. The studied varieties well differ on an indicator of kinematic viscosity. In general 60% of the studied varieties the viscosity was stronger or equal to the control Estafeta Tatarstana. Varieties Ogonek, Radon, Bezenchukskaya 87, Saratov 6, Antares, and new populations 10 and 12 had lower viscosity of water extract in comparison with the standard variety.
Keywords: winter rye, viscosity of water extract of grain solvent cake, variety, variability.
Author Details: M.L. Ponomareva, D. Sc. (Biol.), head of division; S.N. Ponomarev, D. Sc. (Agr.), head of laboratory (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); L.F. Gilmullina, Cand. Sc. (Agr.), senior research fellow, G.S. Mannapova, Cand. Sc. (Agr.), senior research fellow.
For citation: Ponomareva M.L., Ponomarev S.N., Gilmullina L.F., Mannapova G.S. Phenotypic Evaluation of Pentosan Content in Rye Solvent Cake by Method of Viscosity Determination of Water Extract. Dostizheniya nauki i tekhniki APK. 2015. V.29. No11. pp. 32-35 (In Russ)