Sardella Claudia, Capo Luca, Adamo Martino, Donna Matteo, Ravetto Enri Simone, Vanara Francesca, Lonati Michele, Mucciarelli Marco, Blandino Massimo
Department of Agricultural, Forest and Food Sciences, University of Turin, Turin, Italy.
Department of Life Sciences and Systems Biology, University of Turin, Turin, Italy.
Front Plant Sci. 2023 May 10;14:1130543. doi: 10.3389/fpls.2023.1130543. eCollection 2023.
Rye is a secondary crop that is characterized by a higher tolerance to climatically less favorable conditions than other cereal species. For this reason, rye was historically used as a fundamental raw material for bread production and as a supply of straw in northern parts of Europe as well as in mountain environments, such as Alpine valleys, where locally adapted landraces have continued to be cultivated over the years. In this study, rye landraces collected in different valleys in the Northwest Italian Alps have been selected as the most genetically isolated within their geographical contexts and cultivated in two different marginal Alpine environments. The traits concerning their agronomy, mycotoxin contamination, bioactive content, as well as their technological and baking quality were assessed to characterize and compare rye landraces with commercial wheat and rye cultivars. Rye cultivars showed the same grain yield level as wheat in both environments. Only the genotype selected from the Maira Valley was characterized by tall and thin culms and a proneness to lodging, thereby resulting in a lower yield capacity. Among the rye cultivars, the hybrid one presented the highest yield potential, but also the highest susceptibility to the occurrence of ergot sclerotia. However, the rye cultivars, especially the landraces, were characterized by higher concentrations of minerals, soluble fibers, and soluble phenolic acids, and thus both their flours and breads had superior antioxidant properties. A 40% substitution of refined wheat flour with whole-grain rye flour led to a higher dough water absorption and a lower stability, thereby resulting in lower loaf volumes and darker products. Agronomically and qualitatively speaking, the rye landraces diverged significantly from the conventional rye cultivars, thus reflecting their genetic distinctiveness. The landrace from the Maira Valley shared a high content in phenolic acids and good antioxidant properties with the one from the Susa Valley and, when combined with wheat flour, turned out to be the most suitable for bread making. Overall, the results have highlighted the suitability of reintroducing historic rye supply chains, based on the cultivation of local landraces in marginal environments and the production of value-added bakery goods.
黑麦是一种次要作物，其特点是比其他谷类作物更能耐受气候条件较差的环境。因此，在历史上，黑麦在欧洲北部以及山区环境（如阿尔卑斯山谷）被用作面包生产的基本原料和稻草供应，多年来当地适应性强的地方品种一直在那里种植。在本研究中，从意大利西北部阿尔卑斯山不同山谷收集的黑麦地方品种被选为在其地理环境中遗传隔离程度最高的品种，并在两种不同的边缘高山环境中种植。对它们的农艺性状、霉菌毒素污染、生物活性成分以及技术和烘焙品质进行了评估，以表征和比较黑麦地方品种与商业小麦和黑麦品种。在两种环境中，黑麦品种的谷物产量水平与小麦相同。只有从迈拉山谷选出的基因型具有茎秆细长且易倒伏的特点，从而导致产量较低。在黑麦品种中，杂交品种产量潜力最高，但对麦角菌核病的易感性也最高。然而，黑麦品种，尤其是地方品种，其矿物质、可溶性纤维和可溶性酚酸的浓度较高，因此它们的面粉和面包都具有优异的抗氧化性能。用全麦黑麦粉替代40%的精制小麦粉会导致面团吸水率更高、稳定性更低，从而导致面包体积更小、颜色更深。从农艺学和品质角度来看，黑麦地方品种与传统黑麦品种有显著差异，从而反映了它们的遗传独特性。迈拉山谷的地方品种与苏萨山谷的地方品种在酚酸含量高和抗氧化性能良好方面具有共性，并且与小麦粉混合后，被证明最适合制作面包。总体而言，研究结果突出了重新引入基于在边缘环境种植当地地方品种和生产增值烘焙食品的历史黑麦供应链的适宜性。
