Analysis of the correlation potential of traits determining the viscosity potential of a water extract of winter rye grain

The correlation dependence between the viscosity of a water extract of grain meal, content of water-soluble pentosans, and their weight average molecular mass was analyzed on 22 winter rye varieties. The strongest intervarietal variation was noted for the water extract viscosity (Cv = 18.1−28.5%) and the weakest for the content of water-soluble pentosans (Cv = 3.0−7.3%). High-viscosity rye varieties had a higher weight average molecular mass of pentosans than low-viscosity ones (r = 0.92−0.95). A polynomial curve in the form of a quadratic equation reflected more accurately the character of the relation between the water extract viscosity and traits determining it. The weight average molecular mass and not the total content of water-soluble pentosans had a dominant effect on the potential of this index. The prospects of breeding rye for feeding value are discussed.