The variability of winter rye cultivars in relation to grain quality parameters with special regard to the free asparagine content
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Date
2025
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Rye (Secale cereale L.) contains the highest level of free asparagine (Asn) among small-grain cereals, contributing to acrylamide formation in bakery products. To identify genetic resources with reduced acrylamide-forming potential, Asn content of was analysed in 26 winter rye cultivars, including 13 open-pollinated (OPC) and 13 hybrids cultivars (HC), grown in Poland under two management intensity (integrated and intensive). Key technological quality parameters relevant to grain trading were assessed. On average, HC yielded 2.0 t·ha-1 more than OPC (9.3 vs. 7.3 t·ha-1), and higher inputs significantly increased yield in both cultivar types. Asn content varied widely among cultivars (370–1098 mg·kg-1), with up to 23 % RSD. Weather conditions strongly affected Asn levels (795 vs 544 mg·kg-1 in 2018/2019 and 2019/2020, respectively). Nine cultivars were highly affected by crop year and cultivation technology. The highest Asn content was characterized by HC SU Arvid (777 mg·kg-1, 35 % RSD), while HC KWS Serafino had the lowest (539 mg·kg-1, 32 % RSD). OPC Dańkowskie Amber showed the lowest variability (10 % RSD, 668 mg·kg-1). Overall, harvest year had the greatest effect on Asn content (67 %), followed by cultivar (14 %) and the interaction between harvest year and cultivar (9 %).
Description
Keywords
free asparagine, acrylamide mitigation, cultivars, cropping system, yield, winter rye
Citation
Journal of Food Composition and Analysis 148 (2025) 108605