The Influence of Integrated and Intensive Grain Production on the Content and Properties of Chemical Components in Rye Grain

The effect of integrated and intensive grain production technologies on the content and properties of chemical components in rye (<i>Secale cereale</i> L.) grain of new varieties is not known. This study aimed to examine the effect of production technology on the content and properties of chemical components of rye grain. Grain from four Polish rye varieties obtained as a result of integrated and intensive production was examined. In general, the use of intensive technology resulted in receiving a 7.9% higher yield of grain with a 3.7% higher content of starch, characterized by a higher share of amylose and lower molar mass compared to grain cultivated using the integrated method. Moreover, grain from intensive production contained 0.6% more water-soluble arabinoxylan of a high molar mass but a lower content of ferulic acid, compared to grain obtained by the integrated method. Rye grain from intensive production contained 0.4% more protein, 0.3% more soluble dietary fiber, and similar amounts of phytates than grain cultivated using the integrated method. Regardless of the production method, the hybrid varieties KWS Vinetto and KWS Bono had the highest grain yield and grain with a low content of protein, total and soluble dietary fiber, and extractable arabinoxylan of a high molar mass but low content of ferulic acid.