Abstract
The article presents the results of a study of samples of glumaceous and hulless oat grown in the conditions of the southern forest-steppe of Western Siberia for cereal properties. The features of assessing the quality of grain of various forms of oat are considered. The research was carried out in the grain quality laboratory of the Omsk ARC in 2018-2020. It was found that hulless forms of oat had an advantage in terms of protein content in grain, nature and yield of cereals in comparison with glumaceous varieties. The glumaceous samples formed a yield 29.6% higher than the hulless ones, and were also distinguished by a lower content of fine grain and a higher weight of 1000 grains. High variation coefficients were determined for the protein content in the grain, the nature and weight of 1000 grains. Correlation analysis revealed a close dependence of the yield of cereal on the nature of the grain, its size and the content of glumas for glumeacous forms, and for hulless with the nature of grain. The glumeacous varieties Uran and Mutika 1178 and hulless Tarsky golozerny, Inermis 1194 and 1189 are recommended for the production of high-quality cereals in the conditions of the South of Western Siberia.
Highlights
Agriculture as a production branch should provide the population with grain and food in the necessary quantity and of high quality
The evaluation of grain properties was carried out according to the methodology of the state commission for variety testing of agricultural crops [9], as well as modified methods developed in the grain quality laboratory [8]
The glumaceous forms formed 76.3% less fine grain and had a higher yield of 29.6% and a larger grain of 13% higher than the hulless forms
Summary
Agriculture as a production branch should provide the population with grain and food in the necessary quantity and of high quality. To organize a full-fledged diet of the population, various agricultural crops for baking, pasta and cereals are needed, such as wheat, oat, barley, buckwheat and others. Porridges based on cereals from grain crops (wheat, oat, barley, etc.) enrich the human diet with vitamins, trace elements, various fibers that ensure the healthy functioning of the body. The increased demand for new processed products has led to the creation of new varieties of oat with specific properties by breeders. This is an increased level of β-glucans, antioxidants and omega-3 fatty acids, as well as starch and protein [2].
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