Registration of #STRKR Barley Germplasm

Meints, Brigid; Brouwer, B.O.; Brown, B.; Cuesta‐Marcos, Alfonso; Jones, Stephen S.; Kolding, Mathias F.; Fisk, Scott; Marshall, Juliet M.; Murphy, Kevin M.; Petrie, S. E.; Rhinhart, Karl; Ross, Andrew; Hayes, Patrick

doi:10.3198/jpr2014.09.0066crg

Cited by 5 publications

(5 citation statements)

References 10 publications

(14 reference statements)

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“…The overall grain yields achieved with this winter germplasm are much higher than those reported previously for spring barley germplasm by Rey et al (2009). Streaker was released as #STRKR germplasm in 2014 and 09OR-86 is a candidate for release (Meints et al, 2015). Therefore, our future food projects will be focused exclusively on breeding hull-less lines.…”

Section: Discussionmentioning

confidence: 89%

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Developing Winter Food Barley for the Pacific Northwest of the US

Meints

Cuesta‐Marcos²,

Ross³

et al. 2015

Crop Science

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Barley (Hordeum vulgare L.) has been cultivated for human consumption for millennia. However, most North Americans do not regularly consume barley as a foodstuff. In the last decade, there has been renewed interest in barley production for human consumption. A number of quality traits are used to estimate nutritional value and are useful for food processing. These include β‐glucan, grain protein, kernel hardness, solvent retention capacity (SRC), and hull type. The Pacific Northwest (PNW) of the US is a high‐yielding region that has a reputation for setting dietary and nutritional trends. However, there are currently no winter food barleys adapted to this area. To determine the potential suitability of winter growth habits for food barley production in the PNW, we developed and tested 14 advanced lines. The germplasm was developed via marker‐assisted and phenotypic selection and included hulled lines with waxy starch and hull‐less lines with normal starch. Agronomic and food quality traits were measured on samples from three representative environments (dryland, irrigated, and high rainfall) over a 2‐yr period allowing for assessment of performance within and across locations, as well as genotype × environment interaction. Lines with waxy starch had significantly higher levels of β‐glucan, harder kernels, and higher water retention capacity. Hull‐less lines had, on average, slightly lower yields than hulled lines, with an average difference of 105 kg ha−1. Our future food barley variety development will focus exclusively on hull‐less types because of the simplified processing and consumer interest in the nutritional benefits of whole grain.

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Section: Discussionmentioning

confidence: 89%

“…Therefore, our efforts now focus on hull-less nonwaxy types, with modest b-glucan levels. Streaker was released as #STRKR germplasm in 2014 and 09OR-86 is a candidate for release (Meints et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Developing Winter Food Barley for the Pacific Northwest of the US

Meints

Cuesta‐Marcos²,

Ross³

et al. 2015

Crop Science

Self Cite

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“…Thirteen environments from the OFOOD trial were included in the analysis of agronomic and food quality traits, and 16 environments for the WBGN were included in the analysis of agronomic traits, although not all traits were measured at all locations. Buck was compared to a recently released naked check, #STRKR (tested as Streaker) (Meints et al, 2015), and covered checks ‘Maja’ and ‘Alba’ (Graebner et al, 2015) in the OFOOD trial. Buck was compared to Maja and Alba in the WBGN.…”

Section: Methodsmentioning

confidence: 99%

“…In the OFOOD trial, Buck is compared with #STRKR, a blend of three pure sister lines, recently released as a germplasm by Oregon State University (Meints et al, 2015). Although comparable in many ways, Buck shows some key advantages over #STRKR, including much improved threshability (data not shown), which eliminates the need for processors to pearl or dehull the grain before marketing.…”

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confidence: 99%

Registration of ‘Buck’ Naked Barley

Meints

Corey

Evans

et al. 2017

J of Plant Registrations

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‘Buck’ (Reg. No. CV‐363, PI 682744) is a naked (hull‐less), six‐row barley (Hordeum vulgare L.) cultivar with winter growth habit. The cultivar was released by the Oregon Agricultural Experiment Station in 2015. The name Buck was chosen because the cultivar is naked. Prior to being named, Buck was tested under the experimental designation 09OR‐86. In high‐rainfall environments, it had a yield advantage over the naked check and had an excellent test weight. When grain yield was adjusted for the weight of hulls, Buck was competitive with all checks. Buck is resistant to barley stripe rust and moderately resistant to leaf rust. Buck was developed as a whole‐grain human food barley. However, multi‐use (e.g., food, malting, and feed) is an option. Feeding data are not available. Malting quality data indicate that Buck has higher malt extract than current covered (hulled) malting cultivars. Buck is the first naked winter cultivar to be released with adaptation to the US Pacific Northwest.

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“…All were grown commercially under certified organic conditions. Streaker, a three-component blend developed at Oregon State University ( Meints et al, 2015 ) was grown at Pleasant Grove, California. Karma (PI60205), a land race from the Himalayan region was grown at Chiloquin, Oregon.…”

Section: Methodsmentioning

confidence: 99%

Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas

Martínez-Subirà,

Meints,

Tomasino

et al. 2024

Food Chemistry: X

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Registration of #STRKR Barley Germplasm

Cited by 5 publications

References 10 publications

Developing Winter Food Barley for the Pacific Northwest of the US

Developing Winter Food Barley for the Pacific Northwest of the US

Registration of ‘Buck’ Naked Barley

Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas

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