GENETIC CONTROL OF ANTHOCYANIN COLORATION IN RYE

The authors present their own and literature data on the genetic control of anthocyanin coloration in rye. The concept of the norm for traits of anthocyanin coloration of rye plants is formulated. The analysis of the variability of these traits in inbred lines of winter rye revealed variability in the expression of anthocyanin color in different organs of the plant, which is largely influenced by the environment. For this reason, genetic analysis was performed only for traits with stable manifestation. Six recessive genes vi1–vi6 were identified, whose homozygous state led to the absence of anthocyanin from the whole plant. Of them, only vi1 was localized and mapped on chromosome 7R. The dominant Vs gene for purple pericarp was mapped on chromosome 2R, and one of two complementary genes for red leaf auricle R1, on chromosome 5R. Data from the literature on the identification and localization of anthocyanin coloration genes in rye are discussed in connection with the prospects for further research in this direction

Experience of image-analysis of rye grain

The article presents the results of image analysis of size and color of rye grains of different color that is controlled by known genes. It was studied 23 samples of rye with the color of the grain visually described as yellow, green, brown and violet. Software GrainScan developed for wheat was adapted for computer analysis of digital images of rye kernels obtained with flatbed scanner. Software along with size allows calculating three-coordinates of color in three-dimensional color space CIEL*a*b*. Based on coordinate values a* and b* calculation of two additional parameters - C* and h* describing the saturation (purity) and tone (the color itself) of the grains, respectively, was made. It is shown that the individual analysis of size and color characteristics of the kernels give low values of standard errors. This allows revealing pairs of forms, which differ from each other for any of the studied parameters. The color of the rye grain cannot be described as the saturated color of one of the tones. In accordance to values of h*, it was possible to divide four visually selected groups into three ones. A composition of groups correspond to lack of anthocyanins in caryopsis (anthocyaninless, yellow-seeded, brown-seeded samples), the presence of anthocyanins in the aleurone layer (green-seeded samples) and the presence of anthocyanins in the pericarp (violet-seeded samples). The data obtained are discussed in connection with literature data on visual description of colors of rye grain, type of pigments, and the coloring of the individual layers of rye kernel

Anthocyanin Composition and Content in Rye Plants with Different Grain Color

The color of grain in cereals is determined mainly by anthocyanin pigments. A large level of genetic diversity for anthocyanin content and composition in the grain of different species was observed. In rye, recessive mutations in six genes (vi1...vi6) lead to the absence of anthocyanins in all parts of the plant. Moreover, dominant genes of anthocyanin synthesis in aleurone (gene C) and pericarp (gene Vs) also affect the color of the grain. Reverse phase high-performance liquid chromatography and mass spectrometry were used to study anthocyanins in 24 rye samples. A lack of anthocyanins in the lines with yellow and brown grain was determined. Delphinidin rutinoside and cyanidin rutinoside were found in the green-seeded lines. Six samples with violet grains significantly varied in terms of anthocyanin composition and content. However, the main aglycone was cyanidin or peonidin in all of them. Monosaccharide glucose and disaccharide rutinose served as the glycoside units. Violet-seeded accession forms differ in the ratio of the main anthocyanins and the range of their acylated derivatives. The acyl groups were presented mainly by radicals of malonic and sinapic acids. For the colored forms, a profile of the revealed anthocyanins with the indication of their contents was given. The obtained results are discussed in connection to similar data in rice, barley, and wheat, which will provide a perspective for future investigations