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Variation in Oat Kernel Characteristics Within the Panicle¹

Oat (Avena sativa L.) investigations are of current interest because of the high quality protein present in the oat groat. In this study, groats were analyzed individually from single panicles selected from three replicates each of ‘Dal,’ ‘Froker,’ and ‘Orbit’ oats grown in the nursery and in the greenhouse. Grain weight, groat weight, groat percent, protein percent, and protein content per groat were determined, and relative position on the panicle was recorded. Within a panicle, groat weight decreased and groat percent increased from primary to secondary to tertiary kernels. Protein percent varied only slightly between primary and secondary groats, but was less in the tertiary of Dal and Froker. About 60% of the total protein was in the primary groats of Dal and Froker. Orbit contained many doubles in which the primary groat was not formed; hence the primary groats contained only about 45% of the total protein. Position of the groat on the oat panicle had an effect on the kernel characteristics. Correlations between groat distance from the panicle base and kernel weight, groat weight, and protein weight were positive and highly significant. Between groat distance from the base and protein percent, the relation was negative and generally highly significant.

Key Words: Avena sativa L. • Protein quality

² Research Chemist, Oat Quality Laboratory, USDA; also Associate Professor, Department of Agronomy, University of Wisconsin, Madison.

³ Professor, Department of Agronomy, University of Wisconsin, Madison.

Received for publication January 12, 1974.

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