How does longer photoperiod affect flowering in spring and winter cereal varieties?4 answersLonger photoperiod affects flowering differently in spring and winter cereal varieties. In spring genotypes, a longer photoperiod typically decreases the thermal time from coleoptile emergence to flowering more than vernalisation. Conversely, in winter genotypes, the opposite is observed, where vernalisation has a greater impact on reducing thermal time compared to longer photoperiods. Additionally, in winter wheat cultivars, exposure to prolonged photoperiods can lead to a decrease in generation time, resulting in earlier maturity compared to shorter photoperiods. The interaction between photoperiod and vernalisation is crucial for regulating flowering time in cereals, with photoperiod sensitivity being controlled by genes like PPD1 and VRN3.
When were oats domesticated?5 answersOats were domesticated over 3,000 years ago, believed to have originated as a weed in wheat, emmer, and barley fields in Anatolia. Archaeological evidence suggests that oats were present in various regions by the first millennium BC, including central Europe where they were initially consumed as both bread-stuff and porridge before transitioning to primarily animal fodder by the second century BC. Oats are considered a secondary crop that developed from weeds in cultivated wheat and barley, with their first recorded appearance in central Europe around 1000 BC. The crop has evolved through repeated cycles of interspecific hybridization and polyploidization, resulting in cultivated oats being a natural allopolyploid with a genomic constitution of AACCDD.
How does the length of the growing period affect the yield of oats and other cereals?5 answersThe length of the growing period significantly impacts the yield of oats and other cereals. Studies show that oats' yield is sensitive to radiation limitations, with shading affecting yield components like grains per panicle and thousand kernel weight. Varieties of oats exhibit different responses to varying weather conditions, with excess rainfall reducing lodging resistance and affecting productivity. In organic farming systems, maintaining crop yield and quality after a ley period is crucial, with grain yields being consistent but grain nitrogen percentage declining over cycles. For covered oats, the duration of the growing season influences productivity, with midseason sources showing stable productivity regardless of agroclimatic conditions. Waterlogging during the growing period severely impacts oat yield, reducing biomass and grain yield by up to 81%.
How does sowing date affect yield of oats and other cereals?5 answersSowing date significantly impacts the yield of oats and other cereals. Delayed sowing can lead to reduced yields in various cereal species, with a more pronounced effect on wheat compared to barley. Early sowing dates can affect seedbed physical properties and decrease crop yield, especially in colder climates with shorter growing seasons. Deficit irrigation due to sowing at different times can linearly reduce the agronomic performance of white oat, emphasizing the importance of appropriate irrigation levels for optimal yields. Additionally, the sowing date plays a crucial role in determining the grain yield of naked oat, with early sowing resulting in significantly higher yields compared to later dates. Therefore, selecting the right sowing time is essential for maximizing cereal yields and ensuring optimal agronomic performance.
What is oat?5 answersOat is a multipurpose cereal crop that belongs to the Poaceae grass family. It is the sixth most produced cereal in the world, following wheat, maize, rice, barley, and sorghum. Oats are distinct from other cereals due to their high content of soluble dietary fiber, specifically β-glucan, and lipids. They also contain bioactive compounds called avenanthramides. Oats have gained popularity due to their unique health-related properties. They are rich in macro-, micro-, and phytonutrients, soluble fibers, polyphenols, galactolipids, and protein. Oats are also a source of phenolic acids and avenanthramides, which have beneficial effects on cardiovascular diseases and colon cancer prevention. Oats have a good amino acid composition, are gluten-free, and have mild flavor and light color, making them suitable for various plant-based foods. Oat consumption has been associated with health benefits such as cholesterol-lowering, antidiabetic effects, immunomodulation, and improvement of gut microbiota. It may also help prevent diseases like atherosclerosis, dermatitis, and certain forms of cancer.
What are the genetics and physiological characteristics of oats?3 answersOats have genetic and environmental differences in their total content of D-glucans, which are a major component of their cell walls. Barley and oats have cholesterol-lowering effects and can be used as food additives. The structure of barley and oats is important as it can influence their physical and physiological properties. Barley and oat products are increasingly being used as food additives, which can increase the value of these crops. Water deficits can significantly affect the physiological processes of oats, such as leaf water content, leaf diffusion resistance, and net photosynthetic rate. Severe water stress causes a decline in the net photosynthetic rate, and stress during different stages of development affects the recovery of these parameters. The improvement of milling and nutritional quality characteristics of oats can be achieved through genomic selection. Increased grain yield in oats is associated with impaired phenotypic stability, particularly in genotypes with poor partitioning ability and long grain-filling periods. Plant breeders can increase oat productivity by improving the crop as a photosynthetic system or by focusing on individual grain weight or grain number per unit area.