SummaryThe study was carried out in the Experimental field of the Department of Genetics and Plant Breeding -Agricultural University, Plovdiv during the period 2009-2011. New breeding lines were investigated using block design with 4 replications and 20 m2 plot size. The aim of the investigation was to estimate barley lines by yield, stability and some important traits, using Obzor as a standard. Applying biometrical and cluster analysis and index of yield stability, it has been established that some breeding lines: numbers 21411003, 21401409 and 21001008, respectively, had better traits in comparison with the standard cultivar "Obzor" as well as stable yields regardless of differences in the climatic conditions over the years. These lines can be certified as new cultivars according to the government's requirements for cultivar testing.
The purpose of this survey is to study the content of non-essential amino acids in four winter (Dunav 1, Ruse 8, Resor 1, Line M-K) and five spring (Obraztsov chiflik 4, Mina, HiFi, Novosadski golozarnest and Prista 2) cultivars of oats grown in Central Southern Bulgaria within the period from 2007 to 2009. The tested cultivars have different contents of non-essential amino acids. Dunav 1 has the highest quantity of glicine (5.12 g/100 g protein) of all the winter cultivars, Ruse 8 has the highest quantity of alanine (5.69 g/100 g protein) and Resor 1 -the highest quantity of arginine (6.14 g/100 g protein). Generally speaking, the spring cultivars have a larger quantity of glutamic acid (from 25.86 to 26.07 g/100 g protein) and proline (from 6.15 to 8.21 g/100 g protein) but a smaller quantity of glycine (from 4.68 to 4.99 g/100 g protein) compared to the winter cultivars. The naked cultivar Mina has the highest quantity of cystine (2.14 g/100 g protein), cultivar Prista 2 has the highest quantity of proline (8.21 g/100 g protein) and glutamic acid (26.07 g/100g protein) and HiFi ranks first in terms of aspartic acid (9.05 g/100 g protein), serine (5.02 g/100 g protein) and tyrosine (2.09 g/100 g protein). In the study we have also established certain relations between nonessential amino acids.
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