Kernel Hardness Research Articles

Diversity Of Physical Grain Quality Traits In Tropical Sorghum Genotypes

The current study envisioned to assess the physical traits of sorghum grain for selected sorghum genotypes. Seed for the genotypes was sourced from the Lupane State University Gene Bank and grown during the 2022/23 agricultural season at Lupane State University Farm experimental plots. At maturity, laboratory tests on kernel/grain hardness, 100 kernel weight, bulk density, kernel diameter, colour and determination of presence of tannins through qualitative tests were done for all the 24 sorghum genotypes. Results from analysis of variance demonstrated highly significant differences (P<0.001) on kernel weight, kernel diameter, kernel hardness and grain hardness showing a great diversity of physical traits among all the 22 genotypes and 2 commercial varieties of sorghum. Mean 100 kernel weight was 2.59g, kernel diameter was 3.49mm, bulk density was 1.23g/cm3 and kernel hardness was 28.9%. Visual assessment was done on grain colour and seed was classified under red, cream, white and brown sorghums, and mixed colours. A chi-square test found a significant relationship between grain colour and presence of tannins. Genotypes NPGRC3124, IS9405 showed moderate levels of tannins while IS13996, IS29925, NPGRC1699, NPGRC1156 and NPGRC1478 had high levels. A highly significant strong positive correlation was shown for sorghum genotype between kernel diameter and kernel weight (r=0.81 at p≤0.05). Highly significant positive correlation was also observed between bulk density and kernel weight (r=0.4173 at p≤0.001). Kernel hardness has a strong positive correlation with bulk density (r=0.6242). Quantification of tannins is recommended to prevent negative effects on human and livestock health.

Unraveling cereal physical barriers composed of cell walls and protein matrix: Insights from structural changes and starch digestion

Physical barriers composed of cell walls and protein matrix in cereals, as well as their cooking changes, play important roles in starch digestion. In this study, the physical barriers of native and cooked highland barley (HB), brown rice (BR), and oats (OA) kernels and their contribution to starch digestion were investigated. The resistant starch content was similar in cereal flours, but varied among cooked kernels (HB > BR > OA: 45.05 %, 10.30 %, and 24.71 %). The water adsorption, gelatinization enthalpy, and decrease in hardness of HB kernels were lower than those of OA and BR kernels. Microstructural observations of native kernels showed that HB had the thickest cell walls. After cooking, the lowest cell wall deformation and a dense continuous network developed from the protein matrix were observed in HB kernels. During digestion, undigested starch granules encapsulated by the stable cell walls and strong protein network were observed in HB kernels, but not in BR or OA kernels. Furthermore, the heavily milled HB kernels still had more resistant starch than the intact OA and BR kernels. Therefore, the physical barriers of HB kernels exhibited stronger inhibition of starch gelatinization and digestion. Differences in cereal physical barriers led to various inhibitory effects.

Advancing water absorption capacity in hard winter wheat using a multivariate genomic prediction approach

AbstractThe water absorption capacity (WAC) of hard wheat (Triticum aestivum L.) flour affects end‐use quality characteristics, including loaf volume, bread yield, and shelf life. However, improving WAC through phenotypic selection is challenging. Phenotyping for WAC is time consuming and, as such, is often limited to evaluation in the latter stages of the breeding process, resulting in the retention of suboptimal lines longer than desired. This study investigates the potential of univariate and multivariate genomic predictions as an alternative to phenotypic selection for improving WAC. A total of 497 hard winter wheat genotypes were evaluated in multi‐environment advanced yield and elite trials over 8 years (2014–2021). Phenotyping for WAC was done via the solvent retention capacity (SRC) using water as a solvent (SRC‐W). Traits that exhibited a significant correlation (r ≥ 0.3) with SRC‐W and were evaluated earlier than SRC‐W were included in the multivariate genomic prediction models. Kernel hardness and diameter were obtained using the single kernel characterization system (SKCS), and break flour yield and total flour yield (T‐Flour) were included. Cross‐validation showed the mean univariate genomic prediction accuracy of SRC to be r = 0.69 ± 0.005, while bivariate and multivariate models showed an improved prediction accuracy of r = 0.82 ± 0.003. Forward validation showed a prediction accuracy up to r = 0.81 for a multivariate model that included SRC‐W + All traits (SRC‐W, Diameter, SKCS hardness and diameter, F‐Flour, and T‐Flour). These results suggest that incorporating correlated traits into genomic prediction models can improve early‐generation prediction accuracy.

Adaptability of winter bread wheat varieties in the competitive variety testing in the Udmurt Republic

The purpose of the study was to evaluate the adaptive properties of winter wheat varieties in the competitive variety testing, to identify the best ones for the soil and climatic conditions of the Udmurt Republic based on a set of economically valuable traits. In 2020–2023 seven winter wheat varieties were tested in comparison with the standard ‘Volzhskaya K’ and the variety ‘Moskovskaya 39’. The adaptability of the varieties was determined according to the method of A.V. Kilchevsky and L.V. Khotyleva (1985), S.A. Eberhart, W.A. Russell (1966). Weather conditions during the years of study (drought in 2021 and 2023, excessive moisture in 2022) made it possible to evaluate varieties for drought resistance, determine their resistance to lodging, and the ability to use favorable conditions to form high yields. It was revealed that the most adapted varieties were ‘Cheberina’ and ‘26.12/6’, in 2021–2023 they formed the highest yield (50.0–50.1 hwt/ha) and provided a significant increase of 5.5–5.6 hwt/ha to the standard variety ‘Volzhskaya K’. These varieties significantly exceeded the standard variety in general adaptive capacity (GAC). There was found that the varieties ‘Lyubava’, ‘2.05/3’ and ‘Cheberina’ were the most valuable breeding varieties that combined high productivity with a stable yield. The varieties ‘Cheberina’, ‘26.12/6’, ‘Volzhskaya K’, ‘A-332/2’ were highly responsive to improved environmental conditions (bi > 1). Based on the study results, the adaptable, highly productive variety ‘Cheberina’ was sent to the state variety testing. There has been established that the variety forms a strong elastic stem of medium height, resistant to lodging, and increases ear weight and length, and its grain content in favorable conditions of the spring-summer period. An estimation of disease infection during the spring-summer growing season in 2022 showed that the variety possesses complex resistance to powdery mildew, leaf rust, and blotch of an ear and leaves. The variety formed grain of the third class with such indicators as 66 % of kernel hardness, 779 g/l of grain nature weight, 28 % of gluten of the first quality group, 12.8 % of protein in grain.

Impact of kernel hardness and amylose content on quality characteristics of purple‐colored whole wheat flour

Impact of kernel hardness and amylose content on quality characteristics of purple‐colored whole wheat flour

Drying and Tempering Influence on the Milling Quality of Parboiled Rice

Rice occurrence and dealings are features of the tradition of Bangladesh’s populace. However, their experience of parboiled paddy for domestic consumption is limited. Proper drying and tempering are very important for maximum milling output. The study was conducted to investigate the drying and tempering influence on the milling quality of parboiled paddy. The sample size of the paddy was 36 kg as per treatment. In the case of T1 (daily 4 hours sun drying) and T2 (daily 5 hours sun drying), 1-hour drying and 1/2 hour tempering were maintained, and for T3 (daily 4 hours sun drying) and T4 (daily 5 hours sun drying), 1-hour drying, and 1-hour tempering were maintained. The temperature of the paddy sample was varied from 18 °C to 42 °C in five treatments. Drying over three days at different time intervals led to reduced moisture content (from 23.42% to 9.24%), resulting in increased kernel hardness for reduced breakage during milling. The highest kernel strength after three days of drying was found to be 50.65 N/m for T4. The relative humidity, day temperature, air flow velocity, and solar radiation varied from 48% to 78%, 24 °C to 29 °C, 0.00 to 0.70 m/s, and 64450 to 108100 lux, respectively. Based on milled rice, the best milling output and head rice recovery were found to be 20.51 kg and 19.80 kg, respectively, for T4. The lowest quantity of broken rice was 0.50 kg found for T1 and T4, respectively. The lowest quantity of loss was 1.10 kg for T2, and the lowest quantity of husk and bran was 6.88 kg for T4. Results showed that among the five treatments, 5 hours of sun drying daily, maintaining the procedure of 1-hour drying and 1-hour tempering until the moisture content is reduced to 10% (T4), is more effective for increasing milling recovery.

Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines

The study was carried out with a total of 24 bread wheat genotypes including 20 advanced lines and 4 check varieties (Gerek79, Carisma, Bayraktar2000, and Artico) with soft grain structure and four replications according to the randomized complete block design in Hamidiye and Karabayır locations of Eskişehir during the 2014-2015 growing season. In the study, grain yield, thousand grain weight, test weight, kernel hardness, Zeleny sedimentation value, ash content and protein content were investigated in the genotypes. According to the results of the analysis of variance performed for the traits examined in the study, the differences between location, bread wheat genotypes and interaction averages were found to be statistically significant, except for Zeleny sedimentation value and protein content, respectively. It is understood that there is a wide variation between genotypes and locations for other traits, except for the protein ratio trait. While location effects are higher than genotype effects for thousand grain weight, test weight, ash content and protein content, genotype effects are higher than location for single kernel characterization system and Zeleny sedimentation value. The mean grain yield of biscuit wheat genotypes ranged from 4425 kg ha-1 to 2000 kg ha-1. Considering the trial quality results; it was observed that there was a high rate of variation between genotypes for thousand grain weight (32.67-48.61 g), test weight (82.40-75.25 kg hl-1), kernel hardness (17.08-39.68), Zeleny sedimentation value (20.63-33.00 ml) and ash content (0.478% - 0.610%), respectively. While BİS-3, BİS-6, BİS-9, BİS-18, BİS-21 and BİS-22 were best-performed lines for grain yield, BİS-3, BİS-9, BİS-11, BİS-12, BİS-13 and BİS-19 were the prominent lines for biscuit-making quality trait. It was concluded that it would be appropriate to include these lines in yield trials before registration as a variety of candidates.

Use of flours from traditional pan and salt‐bed‐roasted Kodo grains in the production of breakfast cereal: Spatial, morphological, techno‐functional, structural, and rheological analyses

AbstractKodo millet, possesses the goodness of iron and low glycemic index, notably, its starch has inadequate application owing to retrogradation and low amylose content. Dry‐roasting seems worthy as an inexpensive pretreatment process to preserve desirable textural characteristics of whole cereal grains with peculiarity of moisture levels below 20% for a very short time. The aim of this work was to analyze indepth studies to explain morphological, techno‐functional, structural, and rheological transformation of Kodo starch components generated during roasting of conditioned whole kernels at 15% and 20% initial moisture content (IM). The micrographs displayed a honeycomb‐like structure in all roasted flours. The X‐ray diffraction intensity decreased and showed partial rupture to A‐type orthorhombic crystals of Kodo starch after roasting, while lamellar growth across the multilayer matrix was also generated (23° and 37.35°). The fusion of the starch granules with endosperm's macromolecules observed plausible techno‐functional, and rheological properties, emphasized as non‐nutritional properties substantially improved sensory attributes of food as an additive. Roasted flour at higher IM thus made it easier to integrate into instant ready‐to‐eat breakfast cereals of improved amylose content (23.69%–29.31%) with lowered water activity (.4671–.5170) of varied skin strength (196.17–1894.41 g), elasticity (4.03–10.21 mm), and cell size (164.03–1059.10 μm) detected from puncture‐test force measurement. The infrared absorbance band illustrated loss of peak at 1047 cm−1 and endosperm's expansion (195.34%–309.30%) lowered kernel hardness (42.3–17.78 N) indicated structural loss upon roasting, may significantly reduce milling cost, and provide a commercially pretreated readied kernel or flour for industrial applications.Practical applicationsKodo millet, of the Poaceae family thrives well in abiotic stress and scanty rainfall exhibit meager application owing to low amylose content. Applying preprocessing traditional roasting techniques upon moistened kernel, get popped cereal. Milling of such cereal retards subcellular loss, indicating increased amylose, water, and oil absorption with avid aroma. This is critical in the preparation of cost‐effective dietary formulations for children and geriatrics, thus making it easier for integration into ready‐to‐eat wholesome breakfast cereals.

Relationship of Physical Properties and Macronutrient Composition with Carotenoid Profile in Maize Hybrids

Maize hybrids with higher vitreousness contain a higher carotenoid content; however, the relationship between the carotenoid profile and the physical and chemical properties related to vitreousness has not been investigated. The aim of this study was to investigate the relationship among the physical properties (kernel size, hardness, density and bulk density), macronutrient composition (crude protein and fat, starch, amylose, amylopectin and zein) and carotenoid profile (individual, total, α- and β-branch carotenoids and xanthophylls) in the grain of 15 maize hybrids. The tested hybrids displayed high variability for most analyzed traits. Three hybrids were characterized by the predominance of β-branch over α-branch carotenoids, while others showed a more uniform content of both fractions. The kernel hardness was associated with the bulk density, flotation index, kernel sphericity, crude protein and zein content. Hybrids with a higher kernel hardness and associated traits had a higher content of zeaxanthin and other β-branch carotenoids, as well as the total carotenoids. In contrast, lutein and α-branch carotenoids were related to the crude protein and amylopectin content only. The findings of the present study confirmed that kernel hardness is associated with β-branch carotenoids and provided further insight into the relationship between the carotenoid profile and commonly analyzed grain quality properties in maize hybrids. The production of higher quality maize hybrids implies a higher nutritional value of the grain due to the higher carotenoid content.

Characteristics of spring triticale cultivars bred at the Yuriev Plant Production Institute of NAAS

Characteristics of spring triticale cultivars bred at the Yuriev Plant Production Institute of NAAS

Mechanical properties of corn: Correlation with endosperm hardness

AbstractThe purpose of this study was to explore the effects of different factors on the compressive mechanical properties of corn kernels. Explore the relationship between endosperm hardness and compressive mechanical properties of corn kernels by polynomial regression analysis. The results showed that the variety and kernel orientation had a significant effect on the compressive mechanical properties of corn kernels. Flint corn had a stronger ability to resist damage than floury corn. As the loading rate increased from 5 to 25 mm/min, the rupture force and rupture energy of corn kernels changed accordingly. The hardness of horny endosperm was significantly higher than that of floury endosperm. The dense starch‐protein network structure of horny endosperm leads to higher hardness. According to the fitting results, the compressive mechanical properties of corn kernels could be predicted using the hardness of the horny endosperm within a certain range.Practical applicationsAs a widely planted food crop in the world, corn is not only an important food crop, but also a high‐quality feed for livestock and poultry. The compressive mechanical properties (elastic modulus, compressive failure force, failure energy, etc.) of corn kernels were explored, and the relationship between endosperm hardness and its mechanical properties was analyzed. It can provide technical parameters for mechanical processing equipment, reduce the loss of corn grain in the processing process, and improve its economic value.

Genetic Variability in Carotenoid Contents in a Panel of Genebank Accessions of Temperate Maize from Southeast Europe.

Carotenoids are an abundant group of lipid-soluble antioxidants in maize kernels. Maize is a key target crop for carotenoid biofortification focused on using conventional plant breeding in native germplasm of temperate areas traced back partially to traditional cultivars (landraces). In this study, the objectives were to determine the variability of lutein (LUT), zeaxanthin (ZEA), α-cryptoxanthin (αCX), β-cryptoxanthin (βCX), α-carotene (αC), and β-carotene (βC) contents in the grain of 88 accessions of temperate maize from the Croatian genebank, and to evaluate the relationships among the contents of different carotenoids as well as the relationships between kernel color and hardness and carotenoid content. Highly significant variability among the 88 accessions was detected for all carotenoids. On average, the most abundant carotenoid was LUT with 13.2 μg g-1 followed by ZEA with 6.8 μg g-1 dry matter. A Principal Component Analysis revealed a clear distinction between α- (LUT, αCX, and αC) and β-branch (ZEA; βCX, and βC) carotenoids. β-branch carotenoids were positively correlated with kernel color, and weakly positively associated with kernel hardness. Our results suggest that some genebank accessions with a certain percentage of native germplasm may be a good source of carotenoid biofortification in Southeast Europe. However, due to the lack of association between LUT and ZEA, the breeding process could be cumbersome.

Kernel properties related to carotenoid release during in vitro gastrointestinal digestion in commercial dent maize hybrids

The objective of study was to investigate the relationships between maize kernel properties and carotenoid release during simulated gastrointestinal digestion of 103 hybrids of dent type. Commercial maize hybrids significantly differed in kernel hardness, chemical composition and carotenoid profile. Across all hybrids, the amount of digestible individual carotenoids increased as follows: β-carotene < α-cryptoxanthin < β-cryptoxanthin < lutein < zeaxanthin. The amount of digested carotenoids correlated negatively with amylose content and amylose-to-amylopectin ratio, while it correlated positively with the content of neutral detergent fibres and amylopectin as well as the Stenvert index. However, the content of endosperm lipids could not be related to carotenoid digestibility. Findings clearly indicate that the carotenoid release from the kernel during digestion is related to specific physical and chemical properties, leading to a better understanding of the effects of kernel matrix structure on carotenoid digestibility in dent-type maize hybrids.

Mapping QTL for Yield and Its Component Traits Using Wheat (Triticum aestivum L.) RIL Mapping Population from TAM 113 × Gallagher

Understanding genetic architectures of yield and yield-related traits of wheat (Triticum aestivum L.) grown under dryland or irrigated conditions is pivotal for developing modern high-yielding germplasm and cultivars. The objectives of this study were to detect quantitative trait loci (QTL) linked to yield and yield components using a mapping population derived from ‘TAM 113’/‘Gallagher’, including 191 recombinant inbred lines (RILs). The population was grown in McGregor, College Station, and Bushland, Texas, for three consecutive years from 2019 to 2021. A high-density genetic map covering all 21 chromosomes was constructed using a set of 8,075 single nucleotide polymorphisms (SNPs) obtained using genotyping-by-sequencing (GBS). A total of 147 QTLs for 16 yield-related traits were identified, which included 16 QTLs consistently detected in multiple experiments and 8 QTLs that showed pleiotropic effects. Of them, five pleiotropic QTLs overlapped with the consistent QTL. They increased grain yield (YLD) up to 37.64 g m−2, thousand kernel weight (TKW) up to 1.33 g, harvest (HI) up to 0.97%, kernel length up to 0.08 mm, and kernel width up to 0.04 mm with Gallagher alleles and increased YLD up to 22.21 g m−2, kernels spike−1 up to 1.77, TKW up to 1.14 g, and HI up to 3.72% with TAM 113 alleles. One major and consistent QTL on chromosome 2D at 34.4 Mbp overlapped with the major photoperiod gene Ppd-D1 and was affected by multiple traits, including kernel diameter (DIAM), TKW, kernel hardness index (KHI), heading date (HD), and plant height (PH). Another QTL cluster region on 7D between 52 and 66 Mbp, encompassing one consistent and three pleiotropic QTLs. One of the pleiotropic QTLs at 52 Mbp increased YLD up to 24.16 g m−2, HI up to 1%, and DIAM up to 0.03 mm. This study dissected genetic loci associated with yield and yield-related traits, providing valuable information on wheat improvement using marker-assisted selection (MAS).

Unveiling the factors affecting milling quality of durum wheat: Influence of kernel physical properties, grain morphology and intrinsic milling behaviours

High semolina milling yield is an important intrinsic quality for durum wheat. This research investigated durum kernel physical properties, grain morphology and fracture behaviour in relation to milling yields. By analyzing fifty-two durum lines, prediction of milling quality based on kernel size and shape was found to be genotype dependent. Total milling yield (TMY) was negatively related to bran yield (R2: 0.58–0.70, p < 0.001), whereas semolina yield (SY) was also affected by kernel hardness and mill stream release pattern. Although differences in kernel size were small between genotypes, test weight or kernel density showed potential for predicting TMY due to its negative relationship with bran yield. Analysis of mill-stream distribution of genotypes with similar kernel morphology, but varying in milling yields, showed their differences in bran yield, kernel hardness and semolina release efficiency. When grain morphology, bran yield, or kernel hardness showed weak or no relationship to milling quality, genotypes with higher SY demonstrated greater semolina release efficiency, suggesting potential differences in kernel fracture behaviour during milling. To further improve durum wheat for milling yields, it might be important to select genotypes with low bran yield and efficient semolina release, especially at early and intermediate stages of milling process.

Corn kernel hardness and drying temperature affect particle size post-hammer-milling and pellet quality in broiler and swine diets

The particle size (PS) of ground corn affects the live performance, nutrient digestibility, energy utilization, and gut health of poultry and swine. Endosperm hardness influences kernel breakability. The interactive effects of corn moisture content at harvest and drying temperature (DT) can also affect starch-protein matrix structure, breakage susceptibility, and pellet durability. The objective of this study was to evaluate the effects of drying temperature (35 or 120 °C) in two yellow-dent corn hybrids with different kernel hardness (average and hard) on the geometric mean diameter (dgw) and standard deviation by weight (Sgw) when hammermilled, and pellet quality. Four different settings combinations of tip speeds (4213, 3862, 3335, and 2458 m/min) and screen of 8/64", 3.18 mm (8 −8); 20/64", 7.94 mm (20 −20); 24/64", 9.53 mm (24 −24); and 24/64", 9.53 mm (24 −24) respectively were used to target four dgw (400, 700, 925, and 1250 µm). After grinding, the 400 and 700 µm corn were included in broiler and sow diets to assess the impact of these treatments on the pellet durability index (PDI). Grinding and pelleting data were analyzed using a 2 × 2 factorial arrangement of two corn varieties (CV) and two DT in a randomized complete block design with blocks by grinding or pelleting event. The average hardness CV generally had the lowest dgw. The hard CV had the biggest dgw when kernels were dried at 35 °C, and the tip speed setting was 3335 m/min. Drying at 120 °C increased dgw for the average hardness CV when the target PS were 700, 925, and 1250 µm, but caused no increase in dgw at the lowest target PS. In contrast, the dgw of hard CV was not affected by DT when ground to target 700 and 1250 µm and increased at 400 µm with the high DT. The average hardness CV had higher Sgw, especially when dried at 35 °C. Higher particle uniformity (lower Sgw) was observed with hard CV. Diets containing the hard CV presented better PDI than diets with the average CV. Better broiler feed PDI was observed with corn dried at 120 °C than at 35 °C. However, this effect was the opposite when grinding at a lower PS target for sow gestation diets. The PS distribution and damaged starch of corn affected PDI. Higher corn DT affected dgw and Sgw differently depending on CV and improved PDI in broiler diets, while 35 °C DT improved PDI in sow diets.

Registration of 12 soft red winter partial waxy wheat germplasms carrying one or two null alleles at the Wx loci

AbstractPartial waxy wheat (Triticum aestivum L.) with reduced starch amylose content is potentially desirable for making bread with maintained moistness and extended shelf life and noodles with improved sensory acceptance. The USDA‐ARS developed and released 12 soft red winter (SRW) partial waxy wheat germplasms—SWQL‐K‐A‐1 (Reg. no. GP‐1077, PI 702623), SWQL‐K‐B‐1 (Reg. no. GP‐1080, PI 702626), SWQL‐K‐D‐1 (Reg. no. GP‐1082, PI 702628), SWQL‐K‐AB‐1 (Reg. no. GP‐1078, PI 702624), SWQL‐K‐AD‐1 (Reg. no. GP‐1079, PI 702625), SWQL‐K‐BD‐2 (Reg. no. GP‐1081, PI 702627), SWQL‐W‐A‐5 (Reg. no. GP‐1083, PI 702629), SWQL‐W‐B‐1 (Reg. no. GP‐1086, PI 702633), SWQL‐W‐D‐2 (Reg. no. GP‐1088, PI 702636), SWQL‐W‐AB‐4 (Reg. no. GP‐1084, PI 702630), SWQL‐W‐AD‐2 (Reg. no. GP‐1085, PI 702631), and SWQL‐W‐BD‐1 (Reg. no. GP‐1087, PI 702634)—by the introgression of one or two null alleles at the Wx loci from a soft spring waxy wheat germplasm to two SRW wheat cultivars. Twelve partial waxy wheat germplasms were selected from backcross‐four or backcross‐five derivatives of SRW wheat cultivars ‘Kristy’ and ‘Wilson’ (99ID490/5*Kristy and 99ID490/6*Wilson, respectively) by marker‐assisted selection. The kernel hardness of partial waxy wheat germplasms in Kristy and Wilson backgrounds ranged from 62.7 to 64.3 and from 28.4 to 31.7, respectively, whereas that of the corresponding wild type was 58.6 and 30.3, respectively. Amylose contents of isolated starches ranged from 23.9% to 25.8% in single‐null partial waxy wheat germplasms, from 18.4% to 24.3% in double‐null partial waxy wheat germplasms, and from 26.8% to 27.1% in parents and wild types. These partial waxy wheat germplasms would be useful for the development of SRW partial waxy wheat cultivars adapted to the eastern region of the United States and extending the use of SRW wheat in products that require a reduced starch amylose content.

Linkage drag analysis in three Aegilops speltoides introgressions carrying Sr47 in modern durum and hard red spring wheat germplasm.

Yield and quality tests of wheat lines derived from RWG35 show they carry little, or no linkage drag and are the preferred source of Sr47 for stem rust resistance. Three durum wheat (Triticum turgidum L. subsp. durum) lines, RWG35, RWG36, and RWG37 carrying slightly different Aegilops speltoides introgressions, but each carrying the Sr47 stem rust resistance gene, were backcrossed to three durum and three hard red spring (HRS) wheat (Triticum aestivum L.) cultivars to produce 18 backcross populations. Each population was backcrossed to the recurrent parent six times and prepared for yield trials to test for linkage drag. Lines carrying the introgression (S-lines) were compared to euploid sibling lines (W-lines) and their parent. Yield trials were conducted from 2018 to 2021 at three locations. Three agronomic and several quality traits were studied. In durum, lines derived from RWG35 had little or no linkage drag. Lines derived from RWG36 and RWG37 still retained linkage drag, most notably involving yield and thousand kernel weight, but also test weight, falling number, kernel hardness index, semolina extract, semolina protein content, semolina brightness, and peak height. In HRS wheat, the results were more complex, though the general result of RWG35 lines having little or no linkage drag and RWG36 and RWG37 lines retaining linkage drag still applied. But there was heterogeneity in the Glenn35S lines, and Linkert lines had problems combining with the Ae. speltoides introgressions. We concluded that introgressions derived from RWG35 either had eliminated linkage drag or any negative effects were minor in nature. We recommend that breeders who wish to incorporate Sr47 into their cultivars should work exclusively with germplasm derived from RWG35.

Mild Hydrothermal Treatment for Improving Outturn of Basmati Rice

Hydrothermal treatment of rice, called “Parboiling”, is an ancient traditional process in Asian countries. It consists of soaking rough rice in water and steaming it, and it both reduces the level of grain breakage and increases head yield of rice during milling. However, parboiling of rice is associated with some drawbacks regarding consumer preferences: the loss of its aroma, reduced rice-kernel whiteness and increased kernel hardness. This research study was carried out to develop a mild hydrothermal treatment that could be applied to basmati paddy by controlling hydrothermal treatment, i.e., soaking water temperature, steaming pressure and time. The Basmati 370 paddy variety was used for this study. The results revealed that, by soaking the paddy in hot water (70 ± 2 °C) for 75 min and steaming the soaked paddy for 20 min with non-pressurized steam at atmospheric pressure, and soaking the paddy for 120 min in hot water (70 ± 2 °C) and steaming the soaked paddy for 4 min with pressurized steam (4 kg/cm2), the optimum treatments are achieved. These optimum hydrothermal treatments were able to produce high head rice yield and preserve the basmati aroma, colour, hardness and palatability characteristics similar to non-parboiled basmati rice. Further, nutritional values such as vitamin B and protein content were also significantly preserved by these mild hydrothermal treatments. These optimized treatment combinations achieved minimized grain breakage while increasing head rice yield during milling and, at the same time, preserved basmati aroma, kernel whiteness, cooking and palatability characteristics similar to non-parboiled rice.

Productivity and grain quality of winter durum wheat of various maturity groups

The current paper has presented the results of environmental testing of winter durum wheat varieties in the conditions of the southern part of the Rostov region. The purpose of the study was to estimate productivity and grain quality of winter durum wheat varieties of various maturity groups. The objects of the study were 53 winter durum wheat varieties of various environmental origins of breeding, namely FSBSI “ARC “Donskoy”, FSBSI RCG named after P. P. Lukiyanenko, FSBSI FRAC and other institutions. The variety ‘Kristella’ was used as a standard variety. According to the results of the study there was found that 22.6 % (12 pcs.) of winter durum wheat samples belonged to the middle-early maturity group with a heading stage starting on May 20–22; 49.1 % (26 pcs.) of samples belonged to the middle-maturing group (May 23–25); 28.3 % (15 pcs.) of samples belonged to middle-late maturing group (May 26–29). The maximum productivity for the study period (2020–2022) was identified among the samples of middle maturity group (8.40 t/ha). High quality indicators were formed by winter durum wheat varieties of the middle-early maturity group with 15.24 % of protein, 27.0 % of gluten, 38 ml of SDS-sedimentation, 567 Mkg/% of carotenoids. On average for three years, the samples of the middle maturity group (78 %; 777 g/l) have formed high kernel hardness and grain unit in the trial. During the correlation analysis, there have been obtained significant positive correlations in middle-early genotypes (with protein content (r = 0.95±0.04), gluten content (r = 0.94±0.04), kernel hardness (r = 0.48±0,12), SDS-sedimentation (r = 0.92±0.04), carotenoid content (r = 0.96±0.04)) and in middle-late genotypes (with kernel hardness (r = 0.41±0.13)). Among middle maturing samples there have been found no significant correlations.