Lajikkeen ja tuleentumisajan vaikutus kevätvehnän jyvien mineraalipitoisuuteen

Authors

• Ulla Lallukka Helsingin yliopiston kasvinviljelytieteen laitos

DOI: https://doi.org/10.23986/afsci.71765

Abstract

The contents of major and certain trace elements in grains of various spring wheat varieties harvested from field trials at different stages of ripening were investigated at Viikki in 1966—68. Statistically significant differences between the varieties were found in terms of major and trace element contents (Tables 1 and 2). The mineral contents of two of the varieties, Touko and Diamond (Timantti), known as resistant to sprouting in the ear, generally corresponded to each other and differed significantly from the other varieties. Touko and Diamond contained abundant magnesium, manganese, calcium and phosphorus but only small amounts of potassium. In the course of ripening, the potassium content of grains decreased and that of calcium increased. There were no changes in the contents of other minerals during ripening (Fig. 1). Substantial annual variations in mineral contents were revealed.