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

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.

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 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 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 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.

scholarly journals The results of breeding work with the winter bread wheat for non-fallow forecrops in the Agricultural Research Center “Donskoy”

2020 ◽  
pp. 3-9
Author(s):  
D. M. Marchenko ◽  
M. M. Ivanisov ◽  
I. A. Rybas’ ◽  
E. I. Nekrasov ◽  
I. V. Romanyukina ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Agricultural Research ◽  
The State ◽  
Research Center ◽  
Main Task ◽  
Wheat Varieties ◽  
Breeding Work ◽  
Winter Bread Wheat ◽  
Variety Testing

The breeding work with the winter bread wheat in the Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy” is being carried out taking into account the increasing aridity of the local climate, the availability of different soil and climatic zones, various forecrops. Every year in the Rostov region there is an increase in the sown area under winter wheat. So, in 2020 the grain crop was sown on more than 2.6 million hectares. Most of it is sown after such non-fallow forecrops as peas, maize, sunflower and other crops. In this regard, it is important to develop and introduce into production winter bread wheat varieties based according to these forecrops. The laboratory for breeding and seed production of winter bread wheat of half-intensive type was established in 1978. For the period from 1978 to 2019, 36 varieties were developed in the laboratory and sent to the State Variety Testing. The main task of the crop breeding for non-fallow forecrops was and still remains to develop highly productive varieties with high frost resistance, drought resistance, heat resistance, resistance to major diseases and grain quality of strong and valuable wheat. In 2020 22 winter bread wheat varieties, developed in the laboratory, have been included into the State List of Breeding Achievements of the Russian Federation. Currently five winter bread wheat varieties ‘Polina’, ‘Ambar’, ‘Niva Dona’, ‘Podarok Krymu’ and ‘Premiera’ are undergoing the State Variety Testing. There is still going on the work on the development of new winter bread wheat varieties that meet modern production requirements, with a wide ecological adaptability and stability of productivity and quality of grain and flour.

scholarly journals The study of rheological and physical dough properties of the winter wheat varieties

2021 ◽  
pp. 45-52
Author(s):  
N. S. Kravchenko ◽  
D. M. Marchenko ◽  
О. А. Nekrasova ◽  
Yu. N. Alty-Sadykh
Keyword(s):  
Winter Wheat ◽  
Bread Wheat ◽  
Variation Coefficient ◽  
Specific Work ◽  
Wheat Varieties ◽  
Dough Properties ◽  
Winter Bread Wheat ◽  
Gluten Content ◽  
Study Results

There have been represented the study results of flour quality of the winter bread wheat varieties of semi-intensive type of the FSBSI Agricultural Research Center “Donskoy”. The purpose of the current study was to estimate variability of the values of indicators that characterize physical and rheological dough properties, to identify the correlation between them, and to isolate genetic sources. The objects of study were 20 winter bread wheat varieties. Field trials were carried out in 2017–2019 in the fields of the department of winter wheat breeding and seed production, the forecrop was maize for grain. The variety ‘Don 107’ was used as a standard. The quality of grain and flour of the winter bread wheat varieties was assessed in the laboratory for biochemical estimation of breeding material and seed quality. There have been identified the varieties ‘Asket’ (26.9%), ‘Podarok Krymu’ (26.2%), ‘Zolotoy Kolos’ (25.5%) and ‘Izyuminka’ (25.5%) with the maximum gluten content in grain. It was determined that the trait ‘gluten deformation index’ varied from 62 u.v. to 77 u.v., all varieties corresponded to the 1st quality class. There have been identified the genotypes ‘Volny Don’, ‘Don 93’, ‘Premiera’, ‘Podarok Krymu’, ‘Ambar’, ‘Donskoy Surpriz’ and ‘Izyuminka’ with low values of the variation coefficient of the trait. There have been identified the varieties ‘Krasa Dona’ (6.7%), ‘Zhavoronok’ (6.8%) and ‘Asket’ (8.2%) with low values of the variation coefficient of the trait ‘specific work of dough deformation’. There have been identified the varieties ‘Don 93’, ‘Izyuminka’ and ‘Podarok Krymu’, which according to P/L corresponded to the class of strong wheat. It was found that the varieties ‘Zolotoy Kolos’ and ‘Volnitsa’ corresponded to the class of strong wheat according to the valorimetric assessment. Correlation analysis showed that the rheological dough properties were significantly influenced by gluten content in grain. There has been estimated the quantitative manifestation and variability of the traits, which characterize the rheological and physical dough properties. There have been identified the varieties with the smallest varietal variation of traits, which are recommended to use in the breeding process as sources of useful traits and properties. The selection according to the traits ‘delute of dough’ and ‘valorimetric assessment’ allow developing and introducing into production genotypes with good baking properties.

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

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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