  2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center  |
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Genotype and environment effects on oat quality characteristics. C. RHYMER (1), N. Ames (2), L. Malcolmson (3), S. Duguid (4), and Doug Brown (2). (1) Dept. of Foods & Nutrition, U. of Manitoba, Wpg., MB R3T 2N2; (2) Cereal Research Centre, Agriculture & Agri-Food Canada, Wpg., MB R3T 2M9; (3) Canadian International Grains Institute, Wpg., MB R3C 3G7; (4) Morden Research Centre, Morden, MB R6M 1Y5.
Competitiveness of Canadian oats in domestic and international markets requires continued improvement of oat cultivars to meet the changing needs of the agricultural and food industry. Breeders need to know what factors influence variation in oat quality in order to develop cultivars that meet specific quality criteria. The objective of this research was to determine the effects of genotype, environment, and their interaction (GxE) on oat quality traits. Five oat genotypes grown in replicated plots at six environments were evaluated for a number of quality traits including groat percent (Codema), groat breakage, beta-glucan (AACC 32-23), oil (NIR), protein (Leco), amylose (iodine affinity), wholemeal and starch pasting properties (RVA), and starch gel strength. Hull percent, groat breakage, oil, and protein were affected by genotype, environment, and GxE interactions. Beta-glucan content was affected by genotype and GxE interactions. Starch RVA peak and amylose content were significantly affected by genotype and environment while starch gel strength varied significantly among genotypes but remained consistent across environments. For most parameters GxE interactions contributed little to total variation. The results of this study will assist breeders in the development of oat cultivars with superior food quality.
Copyright 2001
The American Association of Cereal Chemists