Formation of yield and grain quality of oats | Формирования урожая и качества зерна овса
2010
Batalova, G.A., The N.V. Rudnitskij Zonal Research and Development Inst. of North-Eastern Agriculture, Kirov (Russian Federation)
Article suggests promising directions of oat breeding to improve various characteristics of the product quality. A comparison of grain quality of naked and hulled varieties are carried out, the benefits (1.86% greater protein content and 1.28% greater fat content then in peeled grain of hulled forms, 1.13% less cellulose content, etc.) and shortcomings (worse yield and resistance to several diseases, downiness and unevenness of grain mass, etc.) of huless-naked forms are noted. The possibilities for increase in protein content (up to 30% and more) and fat content (up to 15% and more) in grain of hulled oats by breeding are pointed out. The methods for quality improvement of oat main production by technological methods are presented (increase in protein content in grain depending on the precursor up to 0.61-4.91%, on nitrogen additional fertilizing up to 0.27-2.47%, increase in fat content depending on biological preparation application up to 0.28-1.08%)
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