Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2004
Volume 7
Issue 2
Topic:
Agronomy
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Bicho˝ski A. , Gut M. 2004. GENETIC DETERMINATION, VARIABILITY AND RELATIONSHIPS BETWEEN (1®3), (1®4) ▀-D-GLUCAN CONTENT AND OTHER AGRONOMIC TRAITS IN SPRING BARLEY, EJPAU 7(2), #04.
Available Online: http://www.ejpau.media.pl/volume7/issue2/agronomy/abs-04.html

GENETIC DETERMINATION, VARIABILITY AND RELATIONSHIPS BETWEEN (1®3), (1®4) ▀-D-GLUCAN CONTENT AND OTHER AGRONOMIC TRAITS IN SPRING BARLEY

Andrzej Bicho˝ski, Magdalena Gut

 

ABSTRACT



The aim of the present work was to determine the variability and genetic determination of β-glucan content in the wort of spring barley as well as other significant traits, such as: yield, 1000 kernel weight, earliness, plant height and resistance to lodging and powdery mildew. Also the phenotype correlations between the analysed traits were examined. The objects of the investigation were spring barley strains of F6 ľ F7 generation evaluated in 2000-2002 in three locations. With the exception of 1000 kernel weight, genotypes were differentiated in relation to all the traits investigated. Nearing and high values CV(p) and CV(g) suggest that the variability of the barley examined forms with regard to this trait results from both genetic and environmental determinations. The barley strains examined could be a starting point for the cultivation of spring barley oriented both at decreased and increased β-glucan content while a high coefficient o

Key words: (1→3), (1→4) β-D-glucans, barley, genetic determinations, correlations..