In order to clarify the effects of location and variety on the nutritional quality of hulless barley in Tibet, thirteen quality traits and mineral element content were analyzed among 7 conventional hulless barley varieties and 3 colored hulless barley varieties, which were collected from six regions and 26 counties of Tibet. The results showed that: the effects of locality, as the major factor, were responsible for ten parameters, and differences among the hulless barley varieties were examined in five parameters, and the location × variety interactions were noted in contents of five mineral elements. Overall, there were large spatial variations among quality traits and mineral element contents of Tibetan hulless barley, and maximum coefficient of variation was 52.3%. Moreover, the result showed a wide range of nutritional quality contents of the conventional hulless barley and colored hulless barley varieties, with 46.64% to 53.76% for starch, 6.51% to 14.21% for protein, 1.66% to 3.4% for fiber, 3.63% to 5.13% for β-glucan, 0.18% to 0.40% for flavone, 4 224.8 to 7 646.5 mg·kg-1 for K, 2 243.1 to 6 288.7 mg·kg-1 for P, 731.6 to 1 572.0 mg·kg-1 for Mg, 246.4 to 789.0 mg·kg-1 for Ca, 27.59 to 173.99 mg·kg-1 for Fe, 17.56 to 85.22 mg·kg-1 for Zn, 10.42 to 22.23 mg·kg-1 for Mn, and 2.12 to 11.84 mg·kg-1 for Cu. The content of starch and flavone of the colored hulless barley varieties were significantly higher than those of the conventional hulless barley, while the protein and fiber contents were significantly lower than those of the conventional hulless barley, but no significant difference was observed in the β-glucan content between the conventional hulless barley and the colored hulless barley. |