Einkorn ( Triticum monococcum) was an important component of human diet from prehistoric times until the introduction of the higher yielding hard and soft wheats. With the revised CAP subvention system not rewarding high yields, and the trend for eco-friendly crops, einkorn, with its low nutrient requirements and high resistance to pests and diseases, is attracting interest. In 1998-99 and 1999-2000, 35 monococcum accessions were grown at 2 locations, one in Italy and one in Germany and a further 26 were grown in Italy to compare autumn and spring sowings. The carotenoid content of the flour varied widely between the accessions and was always higher than that of soft wheat, but was not significantly affected by sowing time. It was predominantly genetic factors that influenced the carotenoid content. The flour had an intense golden yellow colour and high protein content. Results concerning the effect of autumn or spring sowing on carotenoid content were inconclusive. A programme of genetic improvement is under way in Italy.

Il contenuto di carotenoidi del farro dipende da fattori qenetici / A. Brandolini, G. Bruschi, A. Hidalgo. - In: L'INFORMATORE AGRARIO. - ISSN 0020-0689. - 60:48(2004), pp. 33-36.

Il contenuto di carotenoidi del farro dipende da fattori qenetici

A. Hidalgo
Ultimo
2004

Abstract

Einkorn ( Triticum monococcum) was an important component of human diet from prehistoric times until the introduction of the higher yielding hard and soft wheats. With the revised CAP subvention system not rewarding high yields, and the trend for eco-friendly crops, einkorn, with its low nutrient requirements and high resistance to pests and diseases, is attracting interest. In 1998-99 and 1999-2000, 35 monococcum accessions were grown at 2 locations, one in Italy and one in Germany and a further 26 were grown in Italy to compare autumn and spring sowings. The carotenoid content of the flour varied widely between the accessions and was always higher than that of soft wheat, but was not significantly affected by sowing time. It was predominantly genetic factors that influenced the carotenoid content. The flour had an intense golden yellow colour and high protein content. Results concerning the effect of autumn or spring sowing on carotenoid content were inconclusive. A programme of genetic improvement is under way in Italy.
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/178973
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