Abstract
Pre-harvest sprouting (PHS) represents one of the main factors, which causes yield, technological and physiological losses in triticale seeds (X Triticosecale Wittmack). This work aimed to rate the variability and identify potential pre-harvest sprouting tolerant sources in triticale genotypes. Based on that, 32 triticale and three wheat genotypes were sown in 2016, 2017 and 2018 growing seasons, in Londrina-PR, Brazil. After the ears harvesting, these were submitted to simulate raining, for sprouting induction, through nebulization in a greenhouse. After nebulization, ears were sun dried, later hand threshed to determain, grain germination percentage (GERM) and hectoliter weight (HW). Additionally, it was determined grains HW of ears, whom were not submitted to nebulization, as well as the whole meal flour falling number (FN). The experiment design was completely randomized design, with two replications, and the experimental unit was made of 20 ears. The data collected were subjected to analysis of variance (ANOVA) and Scott-Knott test. Frontana, ND 674 and Quartzo are a source of tolerance to PHS in wheat. In triticale genotypes, genetic variability was observed for GERM, FN, and HW prior and after nebulization. The triticale genotypes BRS Netuno, BRS Saturno, TCL 15116, X 092181, Tiguera 1 and Tiguera 8, where tolerant towards PHS.
Highlights
The triticale (X Triticosecale Wittmack), originated from the hybridization of wheat (Triticum) with rye (Secale), aiming to unite favorable traits of both these species
The experimental material was composed of 32 triticale genotypes, developed throught triticale genetic improvement programs, by different agencies in Brazil (IAPAR and EMBRAPA) and international institution (CIMMYT)
Significant effect for genotype (p < 0.05) was observed for all assessed traits. This result indicates the existence if the differences between the evaluated genotypes for hectoliter weight prior and following nebulization, falling number and ear with germinated grains
Summary
The triticale (X Triticosecale Wittmack), originated from the hybridization of wheat (Triticum) with rye (Secale), aiming to unite favorable traits of both these species. In 2018, the harvest areas and production of triticale wordwide were 3,809,192 hectares and 12,802,592 tons, respectively (FAO, 2020). Germany, France, Belarus, China, and Spain are the leading triticale producing countries (FAO, 2020). In human feeding the triticale grains, its flour has been used to compose mixtures with wheat flour for the manufacture of low fermentation products, such as cookies, pizza dough, meatballs, waffles, and cakes (Watanabe, 2016). Triticale has aroused interest for biofuel production, and it has presented competitiveness when compared with other winter cereals (McGoverin et al, 2011)
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