Comparison of flour swelling power and water-soluble protein content between self-pollinating and cross-pollinating buckwheat

Yuji Mukasa¹, Clayton Campbell², Yutaka Honda¹ and Tatsuro Suzuki¹

¹ National Agricultural Research Center for Hokkaido Region, Memuro, Hokkaido 082-0071, Japan ² Kade Research Ltd., Morden, Manitoba, R6M 1E9, Canada

Yuji Mukasa, Clayton Campbell, Yutaka Honda and Tatsuro Suzuki. 2005. Comparison of flour swelling power and water-soluble protein content between self-pollinating and cross-pollinating buckwheat. Fagopyum 22:45-50.

Abstract: Screening for flour swelling power and water-soluble protein content was carried out among self-pollinating and cross-pollinating buckwheat lines harvested in 2002 and 2003. The histograms for flour swelling power and water-soluble protein content exhibited a nearly normal distribution in both the self- and the cross-pollinating lines. The distributions of self-pollinating lines, however, had wider range than those of cross-pollinating lines for both characteristics. It would appear that self-pollinating buckwheat can be improved in both of these two characters. In self-pollinating buckwheat, the coefficient of correlation between generations on both characters increased in advanced generations. Therefore, selection for these two characters in advanced generation may be more effective.

Key words:cross-pollinating, flour swelling power, self-pollinating, water-soluble protein