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Present status and future perspectives of breeding for buckwheat quality

机译：荞麦质量育种的现状和未来观点

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Buckwheat is an important crop globally. It has been processed into cereal grain, noodles, confectionery, bread, and fermented foods for many years. Buckwheat production and processing has supported local economies and is deeply related to the culture of some regions. Buckwheat has many unique traits as a food, with a good flavor and color. In addition, buckwheat is also a healthy food because it contains bioactive compounds that have anti-oxidative, anti-hypertensive, and anti-obesity properties. Therefore, breeding of buckwheat for quality is an important issue to be addressed. Compared to other crops, there is still a lack of basic information on quality, including bioactive compounds generation and enhancement. However, some mechanisms for modifying and improving the quality of buckwheat varieties have recently been identified. Further, some varieties with improved quality have recently been developed. In this review, we summarize the issues around buckwheat quality and review the present status and future potential of buckwheat breeding for quality.
机译：荞麦是全球的重要作物。多年来，它已被加工成谷物，面条，糖果，面包和发酵食品。荞麦生产和加工支持当地经济，与某些地区的文化深感有关。荞麦与食物有许多独特的特征，风味和颜色很好。此外，荞麦也是一种健康的食物，因为它含有抗氧化，抗高血压和抗肥胖性质的生物活性化合物。因此，荞麦为质量的育种是要解决的一个重要问题。与其他作物相比，仍然缺乏质量的基本信息，包括生物活性化合物产生和增强。然而，最近已经确定了一些改变和改善荞麦品种质量的机制。此外，最近开发了一些具有改善质量的品种。在这篇综述中，我们总结了荞麦质量周围的问题，并审查了荞麦滋生质量的现状和未来潜力。

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