Premium
Correlations Among Chemical and Agronomic Characteristics in Certain Oat Cultivars and Selections 1
Author(s) -
Forsberg R. A.,
Youngs V. L.,
Shands H. L.
Publication year - 1974
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1974.0011183x001400020015x
Subject(s) - avena , cultivar , biology , backcrossing , zoology , horticulture , botany , biochemistry , gene
Correlations among several chemical and agronomic characteristics were determined in 1970 and 1971 for 10 Avena sativa L. cultivars and for 46 F 4 ‐F 6 backcross “N” lines derived from a complex interspecific cross involving a 6x amphiploid. In 1971, groat protein percentage was significantly and negatively correlated with yield in both series, but in 1970 a nonsignificant positive r of 0.37 existed in the A. sativa series. A strong negative association existed between groat protein percentage and kernel weight in the A. sativa and 46 “N” line series in 1971 (−0.71** and −0.28*, respectively), when kernel weights were considerably higher than in 1970. Correlation coefficients between groat protein and lipid percentages were negative, though nonsignificant, for the A. sativa series in both years, but were near zero or positive in the “N” series. ‘Dal’ was high in both groat protein and lipid percentages, illustrating that departures from the general relationship exist. Lines such as ‘Lodi,’ with higher lipid and lower protein percentages, contribute strongly to a negative association. The correlation between lipid percentage and grain yield was significant and positive only in 1971. While r values between lipid percentage and kernel weight were significantly positive in the A. sativa series in both years, the relationship in the “N” series was significant and negative in 1970 and near zero in 1971. Groat protein percentages varied more from year to year within selections than did lipid percentages. The association between groat protein percentage and four of the six fatty acids differed in the A. sativa series from that in the “N” series. The relationship between lipid percentage and the fatty acids were considerably more in agreement for the two series. Lipid percentage was positively associated with percentages of stearic and oleic acids, but negatively correlated with myristic, palmitic, and linoleic acids.