The cultivation of rye in marginal Alpine environments: a comparison of the agronomic, technological, health and sanitary traits of local landraces and commercial cultivars

• DOI: 10.3389/fpls.2023.1130543
• Publication Date: 2023-05-10T21:28:23Z
• Authors: Claudia Sardella; Luca Capo; Martino Adamo; Matteo Donna; Simone Ravetto Enri; Francesca Vanara; Michele Lonati; Marco Mucciarelli; Massimo Blandino
• Keywords: Marginal land

Rye is a secondary crop that characterized by higher tolerance to climatically less favorable conditions than other cereal species. For this reason, rye was historically used as fundamental raw material for bread production and supply of straw in northern parts Europe well mountain environments, such Alpine valleys, where locally adapted landraces have continued be cultivated over the years. In study, collected different valleys Northwest Italian Alps been selected most genetically isolated within their geographical contexts two marginal environments. The traits concerning agronomy, mycotoxin contamination, bioactive content, technological baking quality were assessed characterize compare with commercial wheat cultivars. cultivars showed same grain yield level both Only genotype from Maira Valley tall thin culms proneness lodging, thereby resulting lower capacity. Among cultivars, hybrid one presented highest potential, but also susceptibility occurrence ergot sclerotia. However, especially landraces, concentrations minerals, soluble fibers, phenolic acids, thus flours breads had superior antioxidant properties. A 40% substitution refined flour whole-grain led dough water absorption stability, loaf volumes darker products. Agronomically qualitatively speaking, diverged significantly conventional reflecting genetic distinctiveness. landrace shared high content acids good properties Susa and, when combined flour, turned out suitable making. Overall, results highlighted suitability reintroducing historic chains, based on cultivation local environments value-added bakery goods.