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Quality and genetic relationship on dehulling characteristic in oat variety
J Plant Biotechnol 2018;45:375-381
Published online December 31, 2018
© 2018 The Korean Society for Plant Biotechnology.

Kyeong-Min Kim, Dongjin Shin, Kyeong-Hoon Kim, Yu-Ri Kwon, Hyo-Jin Park, Jong-Nae Hyun, Young-Jin Kim, Myung-Kyu Oh,Young-Hoon Park

Department of Southern Area Crop Science, National Institute of Crop Science, Rurar Development Administration, Miryang, 50424, Korea
Department of Horticultural Bioscience, Pusan National University, Miryang, 50463, Korea
Correspondence to: e-mail:
Kyeong-Min Kim and Young-Hoon Park contributed equally to this work
Received October 22, 2018; Revised December 5, 2018; Accepted December 5, 2018.
cc This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The consumption of oats (Avena sativa L.) with high nutritional utility is accelerating due to the increased consumers’ demand for functional foods. In Korea, naked oats are used as food, while covered oats are used for animal feed. However, it is difficult to distinguish naked oats from covered oats when the husk is removed from the grains by a special process. The present study was carried out to investigate experimental methods that would be beneficial in the segregation of different types of oats after husk removal. Grain quality-related biochemical compounds were analyzed in a bid to differentiate the oat dehulling characteristics. In addition, 61 SSR markers were examined for genetic relationship and variety identification of oats using five naked and seven covered oat varieties. Results showed that, the contents of protein, lipid, and β-glucan were not significantly different among the oat varieties and this could not be used as an index for distinguishing oats husk character. However, in the fatty acid composition ratio,, naked oats had a higher ratio of stearic acid (C18:0) and oleic acid (C18:1) than covered oats, and covered oats had a higher ratio of linoleic acid (C18:2) and linoleic acid (C18:3) than naked oats. The assessment of SSR marker genotype revealed that 33 polymorphic bands among 12 oat varieties and 1 variety could be distinguished through the combination of polymorphic markers thus indicating the usability of these markers for variety identification in oats.
Keywords : Oat (Avena sativa L.), biochemical compound, simple sequence repeats, and variety identification

December 2018, 45 (4)
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