Grants and Contracts Details
Description
Genetic Improvement of Cereal Rye: Agronomic Traits and End Use Attributes
Tim Phillips and Dave Van Sanford
Executive summary:
Two focus areas of this proposed research are: 1) evaluation of new cereal rye populations
that have been developed over the past four years for agronomic performance and end use
attributes such as enhanced flavor and other traits that are important for distilling (such as
protein content, DON content, and kernel size), and. 2) incorporation of new sources of
dwarfing genes into our rye breeding lines. Grain yield trials using the most promising 25
lines from our breeding program along with 5 commercial checks will be conducted in
Lexington and Princeton. This will show progress that has been made over recent years in
new populations of cereal rye that have been selected for higher spike fertility and disease
resistance. Grain quality traits will be measured using seed from yield trials and breeder
blocks of selected populations (using Hartwick College Center for Craft Food & Beverage
services). New sources of very short-statured rye have been identified and will be deployed
in our best rye populations. One source of dwarfing genes comes from a large, broad-based
breeding population and has been isolated to produce inbred lines for use in crossing.
Another source of dwarfing genes can come from short triticale lines. Triticale can be
crossed with rye to transfer genes between species. Additionally, a diverse array of primary
triticale lines has been developed and will be evaluated for grain yield, seed fertility, plant
height, winter hardiness, and disease resistance. The goal of this breeding effort is to
develop rye varieties with reduced lodging risk by using dwarfing genes, and selecting
shorter plant with stouter stems from several populations, while maintaining high seed
yield potential.
Scope of proposed research:
Yield Testing: Grain yield and agronomic performance trials using 25 of our best
populations and 5 check varieties will be conducted in at least 2 KY locations.
Grain Quality Testing: Seed from yield trials and increase blocks (representing 25 lines)
will be used for analyses of grain quality parameters. Disease resistance and test weight are
two traits that can affect grain quality and suitability for use in distilling or for human
consumption. We propose using Hartwick College’s Center for Craft Food and Beverage
testing services to determine distilling quality for these lines. (This is part of Ela Szuleta’s
Ph.D. research project)
Genetic Improvement: Additional crossing to incorporate new dwarfing genes into rye
and selection for decreased lodging will be conducted using several sources of genes that
affect plant height in cereal rye. This will include some work with triticale germplasm.
Budget request:
$6000 student labor during summer
3000 materials and supplies
1500 in-state travel
2000 grain quality analyses
$12,500 total
Status | Finished |
---|---|
Effective start/end date | 9/1/21 → 12/31/22 |
Funding
- Kentucky Small Grain Growers Association: $12,500.00
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