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Commercially, quinoa has three main colors: black, white, and red, which are used in the processing and packaging industries, a commercial quinoa variety with red color has not been introduced in Iran. One of the obstacles to the development of quinoa cultivation and production is the incompleteness of the plant value chain and the lack of a suitable variety with marketability of all three grain colors. For this purpose, a preliminary evaluation was conducted among the received populations (600 populations) from international gene banks under greenhouse conditions. Under these conditions, selection was also carried out using the pure line method with single plant selection. Lines that had suitable agronomic characteristics were entered into preliminary performance comparison experiments under saline conditions. 596 quinoa accessions and lines were evaluated under saline conditions at the Sadouq Salinity Research Farm in Yazd. Among them, four red grain lines were also examined, and the NSRCQG line was selected due to its suitable agronomic characteristics, non-shedding, medium-sized grains, and red grain color after saponification and entered compatibility trials with four white grain lines, the Titicaca variety, and one black grain line. The superior lines were cultivated along with the Titicaca as control in Yazd, Bushehr, Zanjan, and Sabzevar. The average grain yield and residue of the red grain line in compatibility trials in different regions of the country were 1.6 and 12.3 tons per hectare. The unique features of this red grain line were the low percentage of loss in the saponification stage, non-shedding, early maturity compared to other red grain lines, and compatibility with the central plateau and Bushehr. The grain protein content of this line was 14.5-15.5 percent, which included all the essential amino acids needed by humans and was a complete vegetable protein. If consumed at a rate of 10 percent mixed with rice, it increased the nutritional value and reduced the per capita consumption of rice without affecting the cooking quality of the rice. Cooking it mixed with rice at a rate of 10% increases the intake of consumers by 12-19% protein, 39-87% potassium, 7-23% phosphorus and 16-33% polyphenols and reduces per capita rice consumption by 3.5 kg. The quality of residues of this line is three to four times that of cereal straw. This line has the potential to be cultivated as a forage line in early spring sowing in dryland and irrigated areas with saline water and can produce 13.4 tons per hectare of dry forage in irrigated areas and 6.7 tons per hectare of dry forage during a period of four months (flowering time) in irrigated areas and 6.7 tons per hectare in dryland areas. The protein content of green forage of this line at the flowering stage is 13%. The relative value of forage and residues of this line is 188 and 153, respectively. Considering the limitation of forage production in dryland and saline areas, this line can also be considered to provide part of livestock fodder. Due to the unique characteristics mentioned, this line is recommended for introducing the variety.
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