Study of basic characteristics of quinoa seeds

V.I. Trotsenko; A.V. Melnyk; N.V. Trotsenko

doi:10.32782/agrobio.2020.1.9

V.I. Trotsenko Sumy National Agrarian University (Sumy, Ukraine) https://orcid.org/0000-0001-8101-0849
A.V. Melnyk Sumy National Agrarian University (Sumy, Ukraine) https://orcid.org/0000-0001-7318-6262
N.V. Trotsenko Sumy National Agrarian University (Sumy, Ukraine) https://orcid.org/0000-0002-6671-2014

DOI: https://doi.org/10.32782/agrobio.2020.1.9

Keywords: quinoa, introduction, yield, seed viability, pre-sowing seed treatment.

Abstract

Quinoa crop is considered as a source of healthy nutrition due to its energy and nutritional value. The nutritional parameters of quinoa seeds exceed the characteristics of traditional cereals. The high protein content distinguishes quinoa seeds from other plant food. Quinoa contains all the important amino acids, it is rich in minerals and vitamins. The special chemical composition of grain can ensure the production of gluten-free food products. Quinoa due to its unique chemical composition and lack of gluten, can be used as a valuable raw material for the creation of specialized (gluten-free) products for people suffering from celiac disease and for products of high nutritional value. This crop may be an alternative one in areas with water deficiency, droughts and salinization, where other crops are unprofitable. Problematic aspects of the crop production are level of seed germination in the field condition, low and unstable yields.

The main condition for the quinoa spread, like other plant species, is the success of the initial phases of plant development. The ability to form in new growing conditions a crop with certain parameters of standing density provides the possibility of further steps in the beeding process and technological optimization of crop indicators.

The evolutionary way of the trait formation such as the absence of the seed dormancy period are analyzed, the mechanisms and dynamics of the decrease in the viability of seeds in the modern crop of quinoa are revealed. Significant differences in the seed characteristics of 2019 and 2018 harvest years (storage period of 14 and 28 months, respectively) indicate the difficulty of maintaining the economic indicators of seeds for the 2-nd and subsequent storage years.

Based on the experiment result to determine the dynamics of water absorption of seeds, their reactions to soaking and heating, the basic characteristics of quinoa breeding samples (perspective for introduction in the zone of the north-eastern forest-steppe of Ukraine) were determined.

It was found that the level of passive water absorption was in the range of 79.7–81.5 % of the mass of dry seeds. The maximum intensity of water absorption was fixed within 1-st hour. Seeds with a longer storage period are characterized by more intense initial water absorption. At temperature of 18 °C, the total duration of the seed swelling period is 7‒8 hours.

The highest efficiency of seed soaking was noted for seed samples of the 2019 harvest year, compared with which the growth of indicators of germination energy and laboratory germination was + 9.5 and + 5.8 %. The same seed sample had the best parameters according to the results of heating: + 6.9 and + 2.4 % respectively.

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