Evaluation of genetic variation and grain quality of old bread wheat varieties introduced in north-western Italian environments

Grain quality of winter bread wheat is an urgent issue in Russia and in the world. The traits and properties of grain that characterize the quality are formed in the field under the effect of weather and climatic conditions. The current study was carried out in 2017–2019. The objects of the study were 12 varieties and 3 promising lines of winter bread wheat of the Competitive Variety Testing. The variety ‘Ermak’ was used as a standard variety. The purpose of the study was to carry out a comparative estimation of grain quality of the varieties and promising lines of winter bread wheat, to identify the variation of traits over the years and to determine the effect of growing conditions on the formation of grain quality. There has been established that the studied varieties and lines formed nature weight from 799 g/l (the variety ‘Aksiniya’) to 830 g/l (‘Yubiley Dona’) and corresponded to the 1-st quality class. There have been identified the varieties ‘Etyud’ (62%; Cv = 6.6%), ‘Ermak’ (62%; Cv = 7.0%) and the line ‘1005/14’ (68%; Cv = 8.1%) with a combination of high values of the general hardness and insignificant variation of the trait over the years. There has been determined that the variety ‘Nakhodka’ (14.11%; Cv = 3.6%) and the line ‘1261/13’ (14.10%; Cv = 6.1%) were characterized by the maximum protein percentage and low values of the coefficient of variation. There has been established that the varieties ‘Aksiniya’ (4.5 points; 7.9%) and ‘Tanais’ (4.0 points; 2.5%) combined a high baking value with the stability of the trait. When estimating the effect of the factors “genotype”, “year of study” and their correlation on the characteristics of grain quality, there has been found that general hardness (52.59%), mass fraction of grain protein (58.31%), dough deformation (57, 78%), valorimetric value (46.01%), volume of bread (41.77%) and general baking assessment (51.24%) were largely dependent on genotype. The growing conditions had an effect on the formation of the quantity and quality of gluten and the P/l ratio.

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The study of indices of the relative and absolute protein percentage in the winter bread wheat grain

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/843/1/012045 ◽

2021 ◽

Vol 843 (1) ◽

pp. 012045

Author(s):

O A Nekrasova ◽

N S Kravchenko ◽

E I Nekrasov

Keyword(s):

Bread Wheat ◽

Grain Quality ◽

Agricultural Research ◽

Triticum Aestivum L ◽

Wheat Varieties ◽

Breeding Programs ◽

Protein Percentage ◽

Winter Bread Wheat ◽

1000 Grain Weight

Abstract The aim of the research was to evaluate the relative and absolute protein content in winter wheat grains, to determine the samples that have the maximum values of the studied traits, and to use the selected genotypes in breeding programs. The trials of the winter bread wheat varieties, sown after maize for grain were carried out in 2018-2020. The objects of the study were 13 winter bread wheat varieties (Triticum aestivum L.) developed in the Agricultural Research Center “Donskoy”. The current research established that when selecting parental varieties for crossing to improve grain quality of winter bread wheat varieties, there should be chosen the forms with the highest relative and absolute protein percentage in grain. These genotypes include Don 107, Ermak and Lidiya, whose relative protein percentage in grain was 12.96%, 13.01% and 13.06% respectively. The varieties Don 107, Ermak, Lidiya, Volnitsa and Zhavoronok were characterized by the maximum absolute protein percentage in grain with 5.43 g, 5.62 g, 5.57 g, 5.56 g and 5.54 g respectively. The 1000 grain weight of these varieties averaged 42.1 g (Don 107), 43.6 g (Ermak), 43.1 g (Lidiya), 43.5 g (Volnitsa) and 44.5 g (Zhavoronok).

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Identification of loci controlling the grain quality of spring bread wheat varieties of the nursery KASIB

Vestnik Omskogo gosudarstvennogo agrarnogo universiteta ◽

10.48136/2222-0364_2021_4_45 ◽

2021 ◽

pp. 45-52

Author(s):

I.V. POTOTSKAYA ◽

O.G. KUZMIN ◽

M.N. KOSHKIN ◽

V.P. SHAMANIN

Keyword(s):

Bread Wheat ◽

Grain Quality ◽

Spring Bread Wheat ◽

Wheat Varieties

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Study of various ripeness groups winter bread wheat varieties according to productivity and grain quality

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/843/1/012011 ◽

2021 ◽

Vol 843 (1) ◽

pp. 012011

Author(s):

E I Nekrasov ◽

D M Marchenko ◽

M M Ivanisov ◽

N S Kravchenko

Keyword(s):

Bread Wheat ◽

Mass Fraction ◽

Grain Quality ◽

Agricultural Research ◽

Wheat Varieties ◽

Quality Class ◽

Rostov Region ◽

Winter Bread Wheat ◽

Early Ripening

Abstract The purpose of the current study was a comparative estimation of productivity and grain quality of the early ripening, middle early and middle ripening winter bread wheat varieties in the conditions of the southern part of the Rostov region. The study was conducted in the Agricultural Research Center “Donskoy” in 2017-2019. The objects of the study were 15 winter bread wheat verities. The study established that the middle early ripening varieties Krasa Dona, Lidiya, Lilit and Premiera showed a significant increase to the standard variety Don 107 from 0.46 to 0.85 t/ha according to productivity. The comparative estimation of the ripeness different groups varieties showed that such middle early ripening varieties with its maximum percentage as Don 107 (12.29%), Lidiya (12.46%), Volnitsa (12.72%) and the early ripening sample Podarok Krymu (with 12.68% of mass fraction of protein), that correspond to the 3rd quality class, were identified according to the mass fraction of protein in grain. The early ripening varieties Zhavoronok (24.98%) and Podarok Krymu (26.77%) with the highest values and the middle early ripening varieties Don 107 (24.81%), Volnitsa (25.22%) and Asket (26.30%), corresponding to the 3rd quality class, were identified according to the trait gluten content in grain.

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Response of Yield and Grain Quality of some Bread Wheat (Triticum aestivum L.) Genotypes to Different Sowing Dates

Journal of Plant Production ◽

10.21608/jpp.2016.46876 ◽

2016 ◽

Vol 7 (10) ◽

pp. 1043-1051

Author(s):

Magda Abd El-Rahman ◽

Aml El-Saidy

Keyword(s):

Triticum Aestivum ◽

Bread Wheat ◽

Grain Quality ◽

Triticum Aestivum L ◽

Sowing Dates

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Effects of Post-Anthesis Heat Waves on the Grain Quality of Seven European Wheat Varieties

Agronomy ◽

10.3390/agronomy10020268 ◽

2020 ◽

Vol 10 (2) ◽

pp. 268 ◽

Cited By ~ 2

Author(s):

Diana Tomás ◽

Wanda Viegas ◽

Manuela Silva

Keyword(s):

Grain Quality ◽

Heat Waves ◽

Wheat Breeding ◽

Climate Change Scenarios ◽

Wheat Varieties ◽

Marked Variability ◽

Genes Encoding ◽

Technological Quality ◽

First Time

Wheat is undoubtedly one of the most important crops worldwide and it is essential to study how the distinct varieties answer to heat waves associated with climatic changes, in order to design adequate wheat breeding strategies. To assess high temperature (HT) impact in wheat grain characteristics, seven commercial varieties, which have been recommended for production in Portugal, were submitted for one-week HT treatment ten days after anthesis. Firstly, predicted grain technological quality was determined by giving high scores for all varieties studied, based on the allelic compositions of genes encoding high molecular weight glutenins, granule-bound starch synthase and puroindolines. The effects of HT on transcription levels of those genes were, for the first time, evaluated in distinct wheat genotypes, in comparison with control plants. Finally, protein fraction content in mature grains were also estimated in untreated and treated plants. Immature grains from plants, maintained in control conditions, showed significant intervarietal differences in transcription levels of genes associated with grain quality traits, a variability that was significantly reduced in grains from HT treated plants. On the other hand, the influence of HT in mature grain protein-fractions and in gliadin/glutenin ratios revealed intervarietal diversity, even with opposite effects in some varieties. The present study, therefore, discloses marked variability in parameters associated with flour quality between the wheat varieties analyzed, which are differentially affected by HT treatments, similar to heat waves frequently observed in climate change scenarios.

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Estimation of sedimentation and grain quality indicators of the winter bread wheat varieties

Grain Economy of Russia ◽

10.31367/2079-8725-2021-77-5-35-40 ◽

2021 ◽

pp. 35-40

Author(s):

О. A. Nekrasova ◽

N. S. Kravchenko ◽

N. G. Ignatieva ◽

M. M. Kopus ◽

D. M. Marchenko

Keyword(s):

Bread Wheat ◽

Quality Indicators ◽

Grain Quality ◽

Research Work ◽

Wheat Varieties ◽

Protein Percentage ◽

Winter Bread Wheat ◽

Study Results ◽

Biochemical Estimation ◽

Variety Testing

The current paper has presented the study results of SDS-sedimentation and grain quality indicators of the winter bread wheat varieties in an interstation variety testing from the research institutions of the Russian Federation, Ukraine and France. The research work was carried out in 2017–2019 in the field of the laboratory for breeding winter bread wheat, the forecrop was maize for grain. The purpose of the research was to estimate SDS-sedimentation, protein percentage in grain, quantity and quality of gluten in the winter bread wheat varieties of interstation variety testing, for the subsequent introduction of the best samples in the breeding process aimed at improving grain quality. Grain quality indicators of the winter bread wheat varieties were identified in the laboratory for biochemical estimation of breeding material and grain quality using IR spectroscopy on ‘SpektraStar 2200’ analyzer. There was established that according to the SDS-sedimentation most of the samples corresponded to strong wheat (50–63 ml). There have been identified the genotypes with the highest values of this trait, such as ‘Shef’ (58 ml), ‘Nakhodka’ (59 ml) and ‘Don 107’ (61 ml). The largest gluten content in grain was identified in the varieties ‘Don 107’, ‘Shef’, ‘Kavalerka’, ‘Timiryazevka 150’ and ‘Nakhodka’ (25.5–26.2%). The largest protein percentage in grain has been identified in the varieties ‘Don 107’, ‘Shef’, ‘Aksinya’, ‘Nakhodka’ and ‘Timiryazevka 150’ (12.5-12.8%). The varieties ‘Don 107’, ‘Shef’, ‘Nakhodka’ and ‘Timiryazevka 150’ were identified according to the studied traits and were recommended to be involved in the breeding process as parental forms.

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Economic and biological characteristics of the spring bread wheat varieties developed in the Voronezh FASC named after V. V. Dokuchaev

Grain Economy of Russia ◽

10.31367/2079-8725-2021-73-1-31-38 ◽

2021 ◽

Vol 1 (1) ◽

pp. 31-38

Author(s):

E. I. Malokostova

Keyword(s):

Environmental Factors ◽

Bread Wheat ◽

Grain Quality ◽

Seeding Rate ◽

Spring Bread Wheat ◽

Wheat Varieties ◽

Potential Productivity ◽

High Productivity ◽

Study Results ◽

Productivity Potential

The current paper has discussed information on the characteristics and properties of the zoned spring bread wheat varieties developed in the Federal Agricultural Scientific Centre named after V.V. Dokuchaev. The purpose of the study was to develop new spring bread wheat varieties with high productivity and grain quality, resistant to unfavorable biotic and abiotic environmental factors and adapted to the conditions of the Central Blackearth Region. In the FASC named after V.V. Dokuchaev there were developed such highly productive spring bread wheat varieties as ‘Krestyanka’, ‘Kurskaya 2038’, ‘Voronezhskaya 12’, ‘Chernozemnouralskaya 2’ and ‘Voronezhskaya 18’, which are currently approved for use in production. There were analyzed the study results of productivity, grain quality and resistance to unfavorable environmental factors in different growing periods of the varieties. There was found an unambiguous productivity excess of the developed varieties over the standard ones. The endurance of the presented varieties in unfavorable conditions indicates an increase in the stability of the main traits that characterize productivity, resistance to drought, diseases, and lodging. There has been established, that in terms of grain quality the varieties ‘Krestyanka’ and ‘Chernozemnouralskaya 2’ belong to strong wheat with potential productivity of 7.20 and 6.65 t/ha, respectively. The varieties ‘Kurskaya 2038’, ‘Voronezhskaya 12’ and ‘Voronezhskaya 18’ are valuable wheat varieties with realized productivity potential of 5.31, 5.70 and 6.96 t/ha, respectively. There has been identified that the varieties ‘Chernozemnouralskaya 2’ and ‘Voronezhskaya 18’ are recommended to sow with a seeding rate of 6.0 million germinating grains per hectare for the rapid seed reproduction and obtaining high gross grain yield, since productivity, yield of conditioned seeds, germination and 1000-grain weight at this rate was the best. The sowing dates of these varieties were early.

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