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Quality Improvement in Oat

2002; Haworth Press; Volume: 5; Issue: 1-2 Linguagem: Inglês

10.1300/j144v05n01_07

1540-4110

Douglas C. Doehlert,

Wheat and Barley Genetics and Pathology

Abstract Oats (Avena sauva L.) are a nutritious, high protein grain crop with important food, feed and value-added applications. For commercial purposes, oat quality is frequently expressed as a grade, based on test weight, foreign matter, and the physical appearance of the grain. More detailed quality analyses may include evaluations for percent groat, kernel size and uniformity, and groat composition. Compositional components of economic importance include protein, fat, β-glucan and antioxidant concentrations. Exact quality specification for quality requirements can vary widely among applications. Feed applications favor higher protein and fat concentrations, and lower fiber. Food applications favor lower fat concentrations, and higher β-glucan. Production of high quality oat grain is dependent on the planting of high quality seed with current local adaptation, sound cultural practices, and favorable weather conditions. It is particularly important that seed planted produce plants resistant to current races of pathogens. Disease infestation is a common source of quality loss. Whereas, unfavorable environmental conditions can frequently result in quality loss, breeders continue to strive for environmental stability of quality traits through genetic improvement of oats.