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Healthy food from organic wheat: choice of genotypes for production and breeding

Authors

  • Abrar Hussain,

    Corresponding author
    1. Department of Agrosystems, Faculty of Landscape Planning, Horticulture and Agricultural Sciences, Swedish University of Agricultural Sciences, Alnarp, Sweden
    • Department of Agrosystems, Faculty of Landscape Planning, Horticulture and Agricultural Sciences, Swedish University of Agricultural Sciences, Box 104, SE-23053, Alnarp, Sweden.
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  • Hans Larsson,

    1. Department of Agrosystems, Faculty of Landscape Planning, Horticulture and Agricultural Sciences, Swedish University of Agricultural Sciences, Alnarp, Sweden
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  • Ramune Kuktaite,

    1. Department of Agrosystems, Faculty of Landscape Planning, Horticulture and Agricultural Sciences, Swedish University of Agricultural Sciences, Alnarp, Sweden
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  • Eva Johansson

    1. Department of Agrosystems, Faculty of Landscape Planning, Horticulture and Agricultural Sciences, Swedish University of Agricultural Sciences, Alnarp, Sweden
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Abstract

BACKGROUND: In the present study, 40 wheat genotypes were grown in the same soil in organic farming system trials in Alnarp, Sweden. The purpose was to evaluate opportunities for production and breeding of organic wheat of high nutritious value.

RESULTS: The results showed a large variation in content of minerals, total tocochromanols and heavy metals in the grain of 40 organically produced wheat genotypes. Principal component and cluster analysis were used as tools for selection of the most suitable genotypes for production and breeding of organic wheat of high nutritious value. No single genotype group was found particularly superior from the studied material to produce this specific type of wheat. However, certain genotypes from different groups were found with promising nutritional characters. The most promising genotypes as related to nutritionally relevant compounds were 6356 spelt, Triticum monococcum, Ölands 17 borst spelt, Lv Dal 16 brun borst and Fylgia.

CONCLUSION: By choosing these genotypes for organic production and future wheat breeding, nutritionally improved organic wheat products might be developed. However, for future breeding, nutritional components such as protein, fibre, glycaemic index and B-group vitamins should also be considered. Copyright © 2012 Society of Chemical Industry

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