Thirteen diverse anthocyanin pigmented wheat genotypes originating from different countries were investigated for agronomic and chemical traits. The results showed significant variation among wheat genotypes in yield ...Thirteen diverse anthocyanin pigmented wheat genotypes originating from different countries were investigated for agronomic and chemical traits. The results showed significant variation among wheat genotypes in yield and grain physical characteristics, Released cultivars were superior in grain yield, but other genetic resources exceeded the cultivars in regard to test weight, grain mass, or seed plumpness. In case of phytochemical content both genotypic and environmental effects were important for the observed variations. The total phenolic content varied from 120 to 177 mg ferulic acid equivalent per 100 g dry weight; total anthocyanin content from 3.4 to 75.2 ppm cyanidin glucoside equivalent; yellow pigment content from 2.6 and 7.6 ppm beta-carotene equivalent; protein content from 11.3 to 19.1%. The study demonstrated that Ethiopian wheats are a source of high levels of anthocyanins and protein content.展开更多
文摘Thirteen diverse anthocyanin pigmented wheat genotypes originating from different countries were investigated for agronomic and chemical traits. The results showed significant variation among wheat genotypes in yield and grain physical characteristics, Released cultivars were superior in grain yield, but other genetic resources exceeded the cultivars in regard to test weight, grain mass, or seed plumpness. In case of phytochemical content both genotypic and environmental effects were important for the observed variations. The total phenolic content varied from 120 to 177 mg ferulic acid equivalent per 100 g dry weight; total anthocyanin content from 3.4 to 75.2 ppm cyanidin glucoside equivalent; yellow pigment content from 2.6 and 7.6 ppm beta-carotene equivalent; protein content from 11.3 to 19.1%. The study demonstrated that Ethiopian wheats are a source of high levels of anthocyanins and protein content.
