Open AccessThe quality and content of anthocyanins in purple- and blue-grained wheat in the south of Western Siberia
Author(s) -
L. P. Khlebova,
Yu V Melnikova,
N. V. Barysheva,
N V Suharkova,
V P Vistovskaya
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/723/2/022099
Subject(s) - cultivar , russian federation , gluten , flavonoid , biological pigment , genetic resources , biology , botany , horticulture , agronomy , geography , food science , microbiology and biotechnology , chlorophyll , biochemistry , regional science , antioxidant
The development of wheat cultivars with an increased content of anthocyanins is one of the topical areas of modern plant breeding. Flavonoid pigments are natural antioxidants and are extremely beneficial to human health. We studied the collection of spring bread wheat with purple and blue grains in the south of Western Siberia (the Russian Federation). Samples were taken from the genetic bank of N. I. Vavilov All-Russian Institute of Plant Genetic Resources (VIR) (St. Petersburg). Blue A (New Zealand), Fioletovozernaya (Russia) and Konini (Canada) can be sources of high anthocyanins, protein and gluten to improve commercial bread wheat cultivars.