The effect of winter and spring sowing on the grain composition of oat varieties

Abstract

SUMMARYSix spring varieties of oats were sown in a glasshouse in winter and in spring. The grain was analysed for oil, protein and kernel content and 1000-grain weight, and the maturation period was measured.Oil content varied from 2·4 to 7·9% and protein content from 7·9 to 16·3%. Varietal differences in oil content between varieties were recognized and these were maintained at both sowing dates.Winter sowing, in comparison with spring sowing, resulted in an increase in oil and kernel content and 1000-grain weight, and a decrease in protein content. The increased oil content was partly due to increased kernel content, while the decrease in protein content was partly due to changes in 1000-grain weight.The maturation period was not affected by sowing date, but was positively correlated with oil content. Oil and protein content were not negatively correlated, and there were indications that it may be possible to select varieties which will produce grain high in both oil and protein.