Study of structural and biochemıcal quality indicators in cultivated and wild barley specimens under irrigated conditions

The mass of 1000 grains, the number of grains per spike, spike weight, spike length, protein, essential amino acids - lysine and tryptophan have been analyzed in cultivated and wild varieties - Nutans, Pallidum and Nigropallidum of 21 barley specimens planted at the experimental field of the MSE of AR Genetic Resources İnstitute. In the analyzed samples, the mass of 1000 grains varied between 36.057.0 grams, the number of grains per spike was 26-56, the grain weight per spike – 1.07-4.5 g and the moisture content in the grain varied between 9.0 and 14.0. As seen in the table, the amount of total protein varied between 10.5 and 14.8% in the analyzed barley specimens. The highest protein content was detected in the wild barley specimen – H.vulgare subsp. vulgare var. nutans No 74 (hybrid) (14.8%), and the lowest protein content was found in the wild barley specimen – H.vulgare subsp. spontaneum AZGR-14520, No 39 (10.5%). The amount of tryptophan was the highest – 170 mg (mg per 100 g)) in H.vulgare subsp. spontaneum AZGR-14521, No 40 (similar) and the amount of lysine was the highest – 323 mg (mg per 100 g) in H.vulgare subsp. vulgare var. nutans/erectum No 47 (hybrid). Three samples that differed from the standard due to high lysine content were selected. So, the amount of lysine was highest -323mg (mg per 100 g) in H.vulgare subsp. vulgare var. nutans/erectum No 47 (hybrid) and cultivated barley specimen – H.vulgare subsp. var. nigropallidum No 44 (hybrid) – 308 mg (mg per 100 g). It has been found that the high lysine content in protein is closely related to the low amount of protein in the grain in most cases. That is, as the amount of protein in the grain decreases, the amount of lysine in its content increases. It is possible to select samples with a high amount of protein, which is considered one of the main indicators, and use them as a valuable starting material in practical selection work to create new varieties with good grain quality.