From germplasm development to variety release : the Oregon State University food barley experience Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/d791sj538

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  • Barley (Hordeum vulgare L.) is one of the oldest known domesticated crops. Originally cultivated for human consumption, other end-uses have gained importance over the millennia. Barley is the fourth most important cereal crop in the world (FAO-STAT, 2011), and today it is mainly used as animal feed or malted for brewing and distilling, while wheat and rice have replaced it as a food product. But the food barley movement is being revived in many parts of the world (Baik and Ullrich, 2008; Bhatty 1999; Dickin et al., 2012; Grando and Gomez Macpherson, 2005), including the Pacific Northwest of the US. The Oregon State University Barley Project is currently developing novel food barley varieties with interesting colors, flavors, and nutritional qualities. Our most advanced food lines were grown in the OFOOD trial: a multi-location, multi-year trial consisting of 14 experimental lines grown under dryland, irrigated, and high rainfall conditions across the Pacific Northwest. This trial consisted of a mixture of hulled lines with waxy starch and hull-less lines with normal starch. The lines were evaluated for agronomic and food quality traits and resistance to biotic and abiotic stresses. One of the entries in the OFOOD trial is a non-waxy hull-less line called 'Streaker'. Streaker is a blend of three sister lines that has blue, white, and brown kernels, and will be released within the next year. This thesis follows food barley research at OSU from the original breeding scheme and definition of objectives, to variety trialing and quality characterization, and finally to germplasm release and product development.
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