Genetic Improvement of Rye: Agronomic Traits and End Use Attributes

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