Breeding for Quinoa (Chenopodium quinoa Willd.) and Barley (Hordeum vulgare L.) End-Use Quality =MEJORAMIENTO PARA QUINUA (CHENOPODIUM QUINOA WILLD.) Y CEBADA (HORDEUM VULGARE L.) CALIDAD DE USO FINAL

摘要

Generating end-use quality phenotypes can be resource intensive, complex, and destructive. However, successful adoption and market integration relies on crop quality. To facilitate breeding, this dissertation focused on developing and implementing systems that expand phenotyping capacity and support investigation of various factors influenceing quinoa and malting barley end-use quality.Quinoa is a pseudocereal with vast genetic diversity and adaptability, and contains all nine of the essential amino acids. In a study of Washington-grown quinoa, we identified limiting amino acid content and provide evidence for possible genotype-by-environment interactions influencing nutritional quality. Development of high-throughput phenotyping system supported end-use quality phenotyping of a quinoa world core collection for 38 seed composition and morphology traits. A greenhouse trial provided a characterization of the collection and captured considerable phenotypic variation. A genome-wide association study (GWAS) of end-use quality traits for 258 diverse accessions found marker-traits associations (MTAs) associated with numerous traits with varying effect sizes. In both studies, we identified amino acid content provide detailed phenotypes, heritability values, insights into population structure, and correlations between end-use quality traits. Improvements to yield must be made while simultaneously monitoring seed composition, to avoid selecting against nutritional quality in pursuit of higher yields.The influence of barley genotype on malt and beer quality and flavor is gaining attention. A consumer panel investigated the relationships between hot steep malt, an emerging sensory method, and single-malt beer sensory, and identified genotype effects on beer flavor, distinctive flavor profiles, and influences of consumer demographics and consumption patterns on beer liking. A sensory study at a Brewfest using locally grown, malted, and brewed barley, explored differences between advanced barley breeding lines and a control using two different sensory methods. Variability in grain protein content impacted malting at scale, altered malt quality, and consumers perceived impacts on beer flavor. Using samples from the WSU and University of Idaho spring barley variety trails, we found evidence of genotype-by-environment interactions on malt quality and identify genotypes with superior malt quality for adjunct and all malt brewing.These studies advance the understanding of quinoa and malting barley end-use quality and provide strategies for germplasm improvement.