scholarly journals Vegetation period effect on winter bread wheat varieties productivity

2021 ◽  
Vol 843 (1) ◽  
pp. 012012
Author(s):  
O V Skripka ◽  
S V Podgorny ◽  
A P Samofalov ◽  
V L Chernova ◽  
S N Gromova
Keyword(s):  
Plant Development ◽  
Water Regime ◽  
Grain Quality ◽  
Vegetation Period ◽  
Wheat Breeding ◽  
Period Effect ◽  
Wheat Varieties ◽  
Valuable Property ◽  
Winter Bread Wheat ◽  
Productivity Potential

Abstract Winter wheat breeding aimed at improving productivity is one of the most difficult tasks, which is associated with this trait unusual complexity. The length of a vegetation period is an important adaptive and economically valuable property, which is closely related to productivity, grain quality, drought resistance, and diseases. To a greater extent, the productivity potential is associated with the length of individual interphase periods, each of which plays a certain role in productivity formation. The length of individual interphase periods of plant development is affected by temperature conditions and water regime. The data obtained show that during the years of study a higher productivity was formed by the varieties with a longer period ‘beginning of a spring vegetation period – a heading phase’ and ‘a heading phase – complete ripeness’. The total vegetation period for these varieties and lines was also for two-three days longer. In our trials the variety ‘Univer’ was the most productive with 9.82 t/ha with 252 days of the vegetation period. The line 1005/14 was also productive with 9.81 t/ha and 251 days of a vegetation period as well as the variety ‘Donskaya Stepp’ with 9.61 t/ha and 251 days.

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

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 268 ◽  
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.

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

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.

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

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.

scholarly journals Estimation of grain productivity and biochemical indicators of the winter bread wheat varieties depending on the forecrop

2021 ◽  
Vol 273 ◽  
pp. 01027
Author(s):  
Оlesya Nekrasova ◽  
Nina Kravchenko ◽  
Dmitry Marchenko ◽  
Evgeny Nekrasov
Keyword(s):  
Triticum Aestivum ◽  
Bread Wheat ◽  
Agricultural Research ◽  
Triticum Aestivum L ◽  
Wheat Breeding ◽  
Wheat Varieties ◽  
Biochemical Indicators ◽  
Winter Bread Wheat ◽  
Grain Productivity ◽  
Study Results

The purpose of the study was to estimate the effect of sunflower and pea on the amount of productivity, protein and gluten percentage in grain. The objects of the study were 13 winter bread wheat varieties (Triticum aestivum L.) developed by the Agricultural Research Center “Donskoy”. The study was carried out in 2018-2020 on the fields of the department of winter wheat breeding and seed production. The forecrops were peas and sunflower. The study results showed that the varieties ‘Volny Don’ (6.1 t / ha), ‘Krasa Dona’ (6.1 t / ha) and ‘Lidiya’ (6.0 t / ha), when sown after peas, gave the largest yields. The varieties ‘Volny Don’ (4.9 t / ha) and ‘Polina’ (4.8 t / ha) which were sown after sunflower, showed the best productivity. The analysis of qualitative indicators established that the maximum percentage of protein and gluten in grain was identified in the varieties ‘Podarok Krymu’ (16.3%; 28.3%) and ‘Volnitsa’ (16.1%; 28.5%), which were sown after peas; and the same varieties showed good results (‘Podarok Krymu’ (16.2%; 27.4%) and ‘Volnitsa’ (15.7%; 27.8%)), when sown after sunflower.

scholarly journals SOURCES OF HIGH-QUALITY GRAIN IN WINTER COMMON WHEAT BREEDING

2021 ◽  
Vol 3 (27) ◽  
pp. 164-171
Author(s):  
N.I. Sokolenko ◽  
◽  
N.A. Galushko ◽  
N.M. Komarov ◽  
◽  
...  
Keyword(s):  
Common Wheat ◽  
Grain Quality ◽  
Weather Conditions ◽  
Wheat Breeding ◽  
High Yield ◽  
North Caucasus ◽  
High Quality ◽  
Wheat Varieties ◽  
The North ◽  
Gluten Content

Research on improving winter common wheat varieties in the context of combining high yield and grain quality is relevant. The research aimed to evaluate and select variety samples of winter common wheat with high technological indicators of grain quality for breeding purposes. In this study, we analyzed grain from 10 variety samples of the world collection; winter wheat grain of variety ‘Aivina’ served as a standard. Soil – ordinary medium-loamy medium-thick low-humus chernozem. Wheat was grown on the experimental fields of the North Caucasus FARC in the zone with unstable moistening on bare fallow. Grain vitreousness percentage in 2019 ranged between 44.0 and 53.0 %, in 2020 – 30.5–50.0 %. In the same years, this indicator for variety-standard ‘Aivina’ was 56.0 and 48.0 %, respectively. The gluten content in the grain depended on the weather conditions and genotype. Grain of all varieties harvested in 2019, including standard ‘Aivina’, had a high gluten content (28.2–35.6 %) and corresponded to strong wheat. In 2020, the situation was absolutely different. The amount of gluten in the grain of variety samples harvested in 2020 ranged between 22.9 and 34.6 %; for ‘Aivina’, this indicator reached 26.9 %. The gluten quality in all variety samples during the years of research was typical for class 2. The variety samples were characterized by a high protein content in the grain – 16.7–20.8 % and 13.5–20.4 %; the same indicator for ‘Aivina’ was 16.7 and 15.8 %. Sedimentation rate in the variety samples was 50–81 ml and 34–64 ml; in ‘Aivina’ – 50 and 43 ml. Maximum sedimentation values were noted for the variety ‘Prestizh’. It indicates the ability to form grain, the strength of which is typical for wheat-improver. The correlation between sedimentation and gluten content (r = 0.63), as well as between sedimentation and the falling number (r = 0.73), was positive and significant during the years of research. All studied genotypes are promising for breeding new wheat varieties as sources for obtaining high-quality grain.

scholarly journals Grain quality of the winter bread wheat varieties and lines in the Rostov region

2020 ◽  
pp. 101-107
Author(s):  
N. S. Kravchenko ◽  
O. A. Nekrasova ◽  
N. G. Ignatieva ◽  
I. M. Oldyreva ◽  
Yu. N. Alty-Sadykh
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Climatic Conditions ◽  
Wheat Varieties ◽  
Rostov Region ◽  
Winter Bread Wheat ◽  
Growing Conditions ◽  
The Stability ◽  
Variety Testing

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.

scholarly journals The breeding work on the winter bread wheat varieties of intensive type in the FSBSI “Agricultural Research Center “Donskoy”

2020 ◽  
pp. 19-25
Author(s):  
O. V. Skripka ◽  
S. V. Podgorny ◽  
A. P. Samofalov ◽  
V. L. Chernova
Keyword(s):  
Winter Wheat ◽  
Bread Wheat ◽  
Frost Resistance ◽  
Wheat Breeding ◽  
The State ◽  
Irrigated Agriculture ◽  
Wheat Varieties ◽  
Breeding Work ◽  
Rostov Region ◽  
Winter Bread Wheat

The systematic study on winter wheat breeding began in 1955 in the former Zernograd experimental station, and now the Federal State Budgetary Scientific Institution “ARC “Donskoy”. Under these conditions, the development of the most suitable for local conditions varieties of intensive type with increased frost resistance determined the main direction of winter wheat breeding in those years. In the early 1980s, the area of black fallow increased in the Rostov region, much attention was paid to irrigated agriculture. There was planned to increase the area under irrigation in the North Caucasus to 1 million hectares. Therefore, there was set a goal to develop highly productive, low-stemmed, resistant to lodging varieties, responsive to mineral fertilizing with complex immunity to diseases. The breeding work of the laboratory for the breeding and seed production of winter bread wheat of an intensive type over the past forty years resulted in the development of 22 varieties of intensive type with good adaptability to the conditions of the Rostov region. In 2020, 17 winter bread wheat varieties of an intensive type were included into the State List of Breeding Achievements, five varieties ‘Yubiley Dona’, ‘Zodiak’, ‘Univer’, ‘Razdolye’, ‘Rubin Dona’ are currently undergoing the State Variety Testing at the SVTs of the Russian Federation. A stable productivity improvement is possible only with the emphasis on the development of varieties with broad adaptive properties, providing sufficiently high yields under various cultivation conditions. Among the breeding traits that affect productivity stability, the most significant in the conditions of the Don are winter and frost resistance, disease resistance, drought resistance, early ripeness, and grain quality. Therefore, the adaptive potential increase is the most important task for the future breeding. In order to solve this problem, intraspecific and interspecific hybridization, followed by targeted selection, remains the main breeding method of winter bread wheat of an intensive type.

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

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).

scholarly journals PRODUCTIVITY AND PROTEIN-GLUTEN COMPLEX OF DIFFERENT VARIETIES OF WINTER BREAD WHEAT

2021 ◽  
Vol 4 (28) ◽  
pp. 119-128
Author(s):  
E.I. Nekrasov ◽  
◽  
D.M. Marchenko ◽  
M.M. Ivanisov ◽  
I.V. Romanyukina ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Quality Indicators ◽  
Grain Quality ◽  
Agricultural Research ◽  
Wheat Yield ◽  
Industrial Complex ◽  
Planting Dates ◽  
Wheat Varieties ◽  
Winter Bread Wheat ◽  
Average Annual Temperature

Wheat yield increase and grain quality indicators improvement is one of the primary tasks for the agro-industrial complex. The purpose of the current study was twofold: estimate the productivity and grain quality indicators of winter bread wheat varieties; identify the most valuable ones for further use in breeding programs. The surveys were carried out on the experimental field of SSE “Agricultural Research Center «Donskoy»” in 2018-2020. In the study area, the average annual precipitation was 582.4 mm, the average annual temperature – 9.7 °C. The object of the study – 23 winter bread wheat varieties of semi-intensive type developed in the ARC “Donskoy”. Variety ‘Don 107’ was used as a standard one. Forecrop – maize for grain. Winter wheat was planted at the optimum planting dates; seed placement depth – 4-6 cm. The experiment was replicated six times; The plot area – 10 m2. Varieties ‘Lilit’ (6.8 t/ha), ‘Polina’ (6.8 t/ha), ‘Zolotoy Kolos’ (6.8 t/ha), ‘Lidiya’ (6.9 t/ha), ‘Premyera’ (6.9 t/ha), ‘Volnitsa’ (7.0 t/ha), ‘Volny Don’ (7.0 t/ha), ‘Ayuta’ (7.2 t/ha) exceeded standard variety ‘Don 107’ by 0.4–0.8 t/ha. All varieties studied in the trial corresponded to the standards of the 1st class in terms of hectolitre weight (not less than 750 g/l) and vitreousness (not less than 60.0 %). The largest grain was formed by varieties ‘Zhavoronok’ (43.4 g), ‘Donskoy surpriz’ (43.6 g), ‘Ayuta’ (44.6 g), ‘Volnitsa’ (44.9 g), ‘Premyera’ (48.2 g). The largest values of protein in grain (13.1–13.4 %) were identified in varieties ‘Lidiya’, ‘Stanichnaya’ and ‘Podarok Krymu’. Varieties ‘Asket’ and ‘Podarok Krymu’ produced grain with the largest gluten content (28.6 % and 28.9 %, respectively). The results of two-way analysis of variance have proved the greater influence of the factor “year” on productivity (64.0 %), protein (72.0 %) and gluten (70.0 %) content in grain of winter bread wheat than that of the factor “genotype” and their correlation.

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