Research regarding the potential of production and quality of the durum wheat varieties in terms of SCDA Lovrin

The article presents the results of productivity and grain quality of 47 winter durum wheat varieties of various ecological origin studied in 2016–2018. All studied samples belong to semi-dwarf and dwarf forms (height of 61–105 cm). Semi-dwarf forms possessed high lodging resistance (3.9 points). The grain harvest of the main part (89.3%) of the samples ranged from 8.41 to 9.65 t/ha in the environmental test. Only three varieties (“Lazurit”, “Agat Donskoy”, “Andromeda”) in the winter durum wheat trial are characterized with high yields ranging from 9.65–10.0 t/ha. The yield of the standard variety of “Khristella” was 9.03 t / ha on average in 2016- 2018. The varieties “Kondor” (116.8%), “Zolotko” (123.0%), “Afina” (126.9%) showed high frost tolerance of the plants through the years of research, in comparison with the standard variety “Donchanka” (100%). In the ecological test the main part (68%) of winter durum wheat varieties possessed large grain. “1000-grain weight” was more than 40 g: “Amazon” (42.9 g), “Lazurit” (47.7 g), “Diona” (42.1 g), “Alyi Parus” (43.7 g), “Dnepryana” (45.4 g), “Krupinka” (46.9 g), etc. The studied samples had high percentage of protein (13.6–15.1%), gluten (22.8–27.0%), SDS-sedimentation (30–45 ml), carotenoids (468–779 μg/%), nature weight (777.0–819.0 g/l), kernel hardness (85–98%). The technical and culinary qualities of the pasta made from the main part of the samples were evaluated as excellent (the varieties “Donchanka”, “Oniks”, “Kiprida”, “Atoll”, “Kermen”, “Winter Gold”, etc.) and as good (the varieties “Teya”, “Eirena”, “Lazurit”, “Diona”, “Alyi Parus”, “Krupinka”, “Afina”, etc.).

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The effect of cultivation technologies on grain and pasta quality of the winter durum wheat varieties

E3S Web of Conferences ◽

10.1051/e3sconf/202127301026 ◽

2021 ◽

Vol 273 ◽

pp. 01026

Author(s):

Valentina Likhovidova ◽

Nina Kravchenko

Keyword(s):

Durum Wheat ◽

Quality Indicators ◽

Weather Conditions ◽

Field Trials ◽

Wheat Varieties ◽

Mean Values ◽

Protein Percentage ◽

Gluten Content ◽

Cultivation Technology

The current paper has considered the effect of cultivation technologies of winter durum wheat varieties on their quality indicators through the years with varied weather conditions. The study was carried out in 2015-2019, in the conditions of laboratory and field trials. There have been studied such traits as nature weight, kernel hardness, protein percentage and gluten content of three zoned winter durum wheat varieties sown in weedfree fallow. There has been identified a proportion of the factors’ effect on quality indicators. In the curent study there was a range of mean values according to a variety, a year, a cultivation technology. Through the years of study, all variants of technologies contributed to larger grain nature weight, from 768 g/l in the variety ‘Donchanka’ to 792 g/l in the variety ‘Oniks’. The largest nature weight in the trials was established when using an intensive cultivation technology. Through different years of study, the highest protein percentage in grain was identified in 2016, it was 13.57-17.08%. Through three years, the largest gluten content in grain (30.06%) was identified in the variety ‘Oniks’ when using an intensive cultivation technology. The general assessment of pasta was 4-4.5 points.

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The characteristics of the winter durum wheat varieties according to grain quality and pasta properties

Grain Economy of Russia ◽

10.31367/2079-8725-2020-69-3-26-31 ◽

2020 ◽

pp. 26-31

Author(s):

N. S. Kravchenko ◽

N. E. Samofalova ◽

I. M. Oldyreva ◽

T. S. Makarova

Keyword(s):

Durum Wheat ◽

Rheological Properties ◽

Grain Quality ◽

Agricultural Research ◽

Carotenoid Content ◽

Brittle Strength ◽

Wheat Varieties ◽

Quality Class ◽

Study Results

The current paper has presented the study results of grain quality and pasta properties of the new and promising winter durum wheat varieties developed in the FSBSI “Agricultural Research Center “Donskoy” in 2016–2018. The purpose of the study was to evaluate winter durum wheat varieties according to such traits as grain quality and pasta properties to identify the best genotypes and recommend them for use in the breeding process and wider introduction into production. There have been identified the varieties “Yubilyarka” (96%), “Kristella” (94%), “Lakomka” (92%), “Diona” and “Yantarina” (91%) with maximum values of general hardness. All studied genotypes have formed the nature weight of grain corresponding to a first quality class (from 786–814 g/l). There have been identified the varieties “Kristella” (13.9%), “Donchanka” (13.8%), “Diona” (14.0%), “Yakhont” (14.0%), “Yubilyarka” (13.6%), “Yantarina” (13.7%), “Uslada” (13.6%), “Zoloto Dona” (13.6%), “Solntsedar” (13.9%) and “Almaz Dona” (13.5%) with protein percentage in grain corresponding to a first quality class. As a result of the study, it was found that all the studied varieties had good rheological properties of gluten and formed a DCI from 80 units (the variety “Eyrena”) to 102 units (the variety “Donchanka”) and belonged to the 2-nd group. The varieties “Diona”, “Eyrena”, “Yakhont”, “Yantarina” and “Solntsedar” had high rheological properties of dough. There have been identified the genotypes of the varieties “Donchanka” (613 μg/%), “Solntsedar” (626 μg/%) and “Almaz Dona” (630 μg/%) with the maximum concentration of carotenoid pigments, which could be used as sources to improve the trait “carotenoid content”. Throughout the years of study, the varieties were characterized by high indices of dry pasta color (4–5 points). According to a brittle strength of dry pasta there have been identified the varieties “Kristella” (775 g), “Donchanka” (774 g), “Diona” (757 g), “Yantarina” (782 g), “Solntsedar” (766 g) and “Dinas” (769 g) with the best indices of the trait. The varieties identified both by a single and by a set of traits characterizing grain quality of winter durum wheat and its final products, can be used in the breeding process as an adaptive initial material. The introduction of the best varieties into production will partly solve the problem of deficiency of high-quality durum wheat in the south of Russia.

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Technological Potential of Saratov Spring Durum Wheat Grain

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2021-4-759-767 ◽

2022 ◽

Vol 51 (4) ◽

pp. 759-767

Author(s):

Madina Sadygova ◽

Sergei Gaponov ◽

Galina Shutareva ◽

Natalya Tsetva ◽

Tatyana Kirillova ◽

...

Keyword(s):

Durum Wheat ◽

Protein Content ◽

Selection Criteria ◽

Agricultural Research ◽

Coefficient Of Determination ◽

Wheat Varieties ◽

Cooking Properties ◽

Technological Potential ◽

Better Than

Introduction. Durum wheat is vital for high-quality pasta production. The present research tested the high technological potential of durum wheat varieties developed in the Saratov region. The research objective was to study the effect of the quality of durum wheat on the quality of pasta. Study objects and methods. The study featured durum wheat of the following varieties: Saratovskaya Zolotistaya, Valentina, Nik, Krasnokutka 13, Luch 25, Pamyati Vasilchuka, Bezenchukskaya 182 and Annushka. The experiment involved an original PSL-13 press for standard spaghetti with a diameter of 1.8 mm. The content of protein, raw gluten, and their quality were determined by standard methods. The cooking properties of the pasta were evaluated according to the method developed in the South-Eastern Federal Agricultural Research Center. Results and discussion. The indicators of raw gluten and protein are known to correlate. The samples of Saratovskaya Zolotistaya and Luch 25 had a high protein content of 15.3 and 15.6%, respectively, as well as a high content of raw gluten (33.2 and 35.1%, respectively). The raw gluten of Saratov varieties proved to be much better than in the control samples. The indicator of microSDs sedimentation was 30–36 mm. The strength of spaghetti followed the increase in crude gluten (33–35%) and protein (15.3–15.6%), which is typical of this type of pasta. The strength, coefficient of determination (R2 = 0.98), and sharing force (R2 = 0.92) depended on the protein content. Conclusion. The study established the following optimal selection criteria for durum wheat varieties to be used in strong spaghetti production: virtuosity – 80%, raw gluten – 33–35%, protein content – 5–7% higher than normal, raw gluten – 72–80 units.

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RESISTANCE TO PRE-HARVEST GERMINATION OF DURUM WHEAT GRAIN BY THE PARAMETER «FALLING NUMBER»

Vestnik of Ulyanovsk state agricultural academy ◽

10.18286/1816-4501-2020-4-114-120 ◽

2020 ◽

pp. 114-120

Author(s):

Т.М. Chaheeva ◽

Keyword(s):

Durum Wheat ◽

Grain Filling ◽

Falling Number ◽

Wheat Grain ◽

Stability Parameters ◽

Wheat Varieties ◽

Main Method ◽

Breeding Lines ◽

Variety Testing

The aim of the research is to identify durum wheat varieties that consistently form grains with a high number of falls (NF).The quality of durum wheat grain is formed under the influence of the genotype and environmental conditions during the period of grain filling and maturity. Abundant rainfall, dew, temperature fluctuations, stimulate seeds already at the root to complete maturation (bypassing or reducing the dormant stage) and germination. This leads to a decrease the main parameters of quality of grain and pasta.Several methods are used for the phenotypic assessment of pre-harvest germination resistance ( RPHGG) in wheat, including FN determination by Hagberg-Perten. In RPHGG breeding, this is the main method for evaluating breeding material. The experiment included 19 varieties and breeding lines of the Samara SRIA, studied in the period 2015-2019 according to the method of competitive variety testing. Samples for analysis were taken from two non-contiguous repetitions after harvesting and cleaning the grain. The study showed significant effects on the value of flag indicators of the year (80.3% of the total variation), genotype (10.7%) and their interaction (8.8%). In terms of stability parameters – coefficient of variation (CV), homeostaticity (Hom), the degree of variety superiority (Pi), and value of the trait on average for the experiment, the 1916d-17 breeding line was clearly distinguished. Based on these properties, the lines 1919d-9 and 1916d-10 are considered to be promising genotypes for use as source material.

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