scholarly journals ESTIMATION OF THE VARIETIES WITH DIFFERENT ECOLOGICAL ORIGIN ACCORDING TO THEIR MAIN TRAITS AND PROPERTIES

2019 ◽  
pp. 52-57 ◽  
Author(s):  
A. S. Kameneva ◽  
N. E. Samofalova ◽  
N. P. Ilichkina ◽  
T. S. Makarova ◽  
О. А. Dubinina ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Main Part ◽  
Frost Tolerance ◽  
Standard Variety ◽  
Lodging Resistance ◽  
Wheat Varieties ◽  
Environmental Test ◽  
High Yields ◽  
1000 Grain Weight

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.).

scholarly journals ECONOMIC AND BIOLOGICAL TRAITS OF THE NEW WINTER DURUM WHEAT VARIETIES ‘YAKHONT’ AND ‘YANTARINA’

2021 ◽  
Vol 4 (28) ◽  
pp. 92-100
Author(s):  
N.P. Ilichkina ◽  
◽  
N.E. Samofalova ◽  
T.S. Bezuglaya ◽  
O.A. Dubinina ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Agricultural Research ◽  
Leaf Rust Resistance ◽  
Stress Factors ◽  
Biological Traits ◽  
Standard Variety ◽  
North Caucasus ◽  
Lodging Resistance ◽  
Wheat Varieties ◽  
The North

In 2018 and 2020, two winter durum wheat varieties, ‘Yakhont’ and ‘Yantarina’, were included in the State Register of Breeding Achievements for the North Caucasus region. They were developed at the Agricultural Research Center “Donskoy” by the intraspecific stepwise hybridization using both varieties and lines created in the ARC “Donskoy” and from the other regions. The purpose of the current study was to evaluate the new winter durum wheat varieties ‘Yakhont’ and ‘Yantarina’ according to productivity, resistance to abiotic and biotic stress factors, grain and pasta quality. The study was carried out in 2014–2020 in the ARC “Donskoy” located in the southern part of the Rostov region, which is favorable for winter durum wheat cultivation. The soil of the experimental plot – chernozem ordinary calcareous heavy loamy. The climate of the region is characterized by semi-arid hot summers and moderately mild winters. The sum of positive temperatures is more than 3400°С; Selyaninov hydrothermal coefficient (HTC) – 0.8; average annual air temperature – 9.7°С. The average annual precipitation is 450–600 mm. This paper presents the results of studying varieties according to the traits and properties mentioned above, points to their advantages compared to the standard variety ‘Donchanka’. On average, over seven years of competitive testing, the varieties ‘Yakhont’ and ‘Yantarina’ showed the following: productivity – 8.46 and 8.52 t/ha; 1000-grain weight – 40.8 and 43.5 g; drought tolerance – 4.5 points both; lodging resistance – 4.6 and 4.2 points; leaf rust resistance – 10–20% both. They excided the standard variety ‘Donchanka’ by 1.17 and 1.23 t/ha; 4.0 and 6.7 g; 0.5 points; 1.0 and 0.6 points; 3.0 %; 10%, respectively. The varieties ‘Yakhont’ and ‘Yantarina’ formed higher yields due to the increased number of productive stems per 1 m2 (591 and 542; the standard variety formed 498 productive stems), the productivity per head (1.52 and 1.68 g, the standard variety yielded 1.47 g). According to grain and pasta quality, ‘Yakhont’ and ‘Yantarina’ met not only the requirements of GOST R9353-2016 but also exceeded the standard variety ‘Donchanka’ in vitreousness (by 7.4 and 8.0%), grain nature (by 41 and 46 g/l), gluten content (by 2.0 and 0.70%), falling number (by 4 and 44 seconds), SDS-sedimentation (by 4 and 3 ml).

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

2015 ◽  
Vol 208 ◽  
pp. S111
Author(s):  
Georgiana Olteanu ◽  
Ioana Maria Mateas ◽  
Bogdan Radoi ◽  
Valeriu Tabara
Keyword(s):  
Durum Wheat ◽  
Wheat Varieties

scholarly journals Sources for the breeding of soft spring wheat in the conditions of Novosibirsk region

2018 ◽  
Vol 22 (7) ◽  
pp. 784-794 ◽  
Author(s):  
V. V. Piskarev ◽  
E. V. Zuev ◽  
A. N. Brykova
Keyword(s):  
Spring Wheat ◽  
Agronomic Traits ◽  
Grain Weight ◽  
Average Score ◽  
Average Weight ◽  
Point System ◽  
Lodging Resistance ◽  
Wheat Varieties ◽  
Growing Period ◽  
1000 Grain Weight

The sources were identified among collection samples characterized by highly pronounced economic and valuable features, which allows new geographically remote source material to be taken to the regional breeding practices. This research aims to assess the agronomic traits (duration of the growing period, lodging resistance and plant height, 1000-grain weight, grain weight and yield) in soft spring wheat varieties of different ecological and geographical origin. Estimation was carried out by a 9-point system of expression of the trait during the study, which allows identifying samples with the greatest expression of the trait in the years of study with respect to the average experience. 5439 samples have been studied over 28 years, with 1106 of them, over two years or more. The study was carried out according to the methods of VIR on plots of 2 m2. It was shown that the samples mainly had no correlation between the yield and the duration of the growing period, while the average dependence (г = 0.6) was revealed between the yield and the height of the plants. Varieties forming the intermediate (4.5-5 points) and above average (6-7) yield in a short growing period (69-85 days) were identified (Lutescens 675, Irkut-skaya 49, Simbirca, Hybrid F3 S-141, Hybrid F4, Hybrid F3 S-289 and Hybrid F4 S-2300 and Pamyati Vavenko-va). A high average score (8.6-9) at 1000 grains weight was shown for 16 varieties with variation from 37 g (N43 and IAO-9) to 56 g (Hofed 1). A high average score (8-9) in the evaluation of grain weight was shown for Pamyati Leont'eva, Ekada 70, Simbirtsit, Don Jose, Yong-Liang 4 and Long-Mai 11, which formed ears with an average weight from 0.96 to 2.30 g. A consistently high score (9) reflecting the yield was in the varieties Condestavel, PF 843025, Prilenskaya 19, Pamyati Leont'eva, Omskaya Krasa.

scholarly journals PRODUCTIVITY AND QUALITY OF WINTER WHEAT VARIETIES IN THE EASTERN PART OF THE ROSTOV REGION

2018 ◽  
pp. 21-24 ◽  
Author(s):  
A. V. Alabushev ◽  
A. S. Popov ◽  
A. A. Lysenko ◽  
V. A. Yatsenko
Keyword(s):  
Weather Conditions ◽  
Winter Barley ◽  
Wheat Varieties ◽  
Rostov Region ◽  
Moisture Supply ◽  
Cultivation Technology ◽  
Unfavourable Weather ◽  
Plant Moisture ◽  
High Yields

Productivity of winter barley varieties is a main characteristic for their wide introduction into agricultural production. Yields and quality of grain are usually formed under influence of a complex set of conditions. Grain productivity depends on such factors as cultivation technology, hydrothermal regime, tolerance to unfavourable weather conditions. Plant moisture supply is the main factor for obtaining high yields of winter barley in the eastern part of the Rostov region. The study was conducted in the years of 2014-2016, which were characterized with different moisture supply. There were studied the varieties ‘Master’, ‘Tigr’, ‘Timofey’ and ‘Erema’ developed by the FSBSI ARC “Donskoy”. On average three varieties ‘Master’ (4.26 t/ha), ‘Timofey’ (4.18 t/ha) and ‘Erema’ 4.37 t/ha) gave the largest yields for three-year period of study. On average for three-year period of study the greatest quantity of protein was found in the variety ‘Tugr’ (11.7%), the greatest amount of starch was found in the variety ‘Timofey’ (59.2%).

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

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.

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.

scholarly journals The importance of the yield components of the spring durum wheat varieties from Russia and Kazakhstan

2020 ◽  
pp. 73-79
Author(s):  
М. G. Myasnikova ◽  
P. N. Mal'chikov ◽  
T. V. Chakheeva
Keyword(s):  
Durum Wheat ◽  
Field Trials ◽  
Wheat Varieties ◽  
Federal Research ◽  
Breeding Center ◽  
Wide Adaptation ◽  
Correlation And Path Analysis ◽  
Academy Of Sciences ◽  
1000 Grain Weight ◽  
Research Institute

The adaptability of grain varieties' productivity is formed in the process of their development under the influence of the environmental conditions of the breeding center, the properties of the initial material and component characteristics due to which the identification of the varieties is carried out. The International Program “Kazakh-Siberian Wheat Improvement for Spring Durum Wheat” (IP KaSibWI SDW) has used the genotypes of seven institutions from Russia and Kazakhstan and their geographic locations as environmental areas. The study of two sets of varieties (25 varieties in 2015-2016 and 26 varieties in 2018) in the KaSib system made it possible to distribute breeding centers according to their “specialization” in the formation of adaptive properties (Malchikov et al., 2018). In particular, there has been found that the staff of the Samara Federal Research Center of the Russian Academy of Sciences, the Samara Research Institute of Agriculture (hereinafter the Samara Research Institute of Agriculture) developed the varieties of wide adaptation (area). Consequently, the traits closely correlating with the productivity on the plots of the Samara ARI may be associated with properties that determine the wide adaptation of varieties. The purpose of the research was to determine the traits correlating with varietal variability of productivity of the KaSib nurseries from Russia and Kazakhstan on the experimental plots of the Samara Research Institute of Agriculture. Field trials were carried out for three years (2015, 2016, 2018); the accounting area of the plots was 10.0 m2, with threefold repetition, with random plot placement; the sheaves for laboratory analysis were taken from each repetition (sampling area of 0.63 m2). Using the methods of correlation and path analysis, there has been established a significant correlation between variation of yield and such traits as economic coefficient (К.хозР), nature weight (H), 1000 grain weight (M1000), sterility of heads in the cenosis (Ст), number of grains per spikelet (ЧЗКК) and number of days before tillering (КДК).

scholarly journals Technological Potential of Saratov Spring Durum Wheat Grain

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.

scholarly journals Adaptation of spring durum wheat varieties in the steppe zone of Akmola region

2020 ◽  
Vol 192 (1) ◽  
pp. 20-27
Author(s):  
Gulsum Syzdykova ◽  
Toizhan Aydarbekova ◽  
Aksanat Gabdulina ◽  
Svetlana Puchkova
Keyword(s):  
Durum Wheat ◽  
Good Yield ◽  
Growing Season ◽  
Vegetation Period ◽  
Steppe Zone ◽  
Standard Variety ◽  
Wheat Varieties ◽  
Research Material ◽  
Technological Assessment ◽  
Technological Evaluation

Abstract. The purpose of the work is to identify varieties of spring durum wheat on a complex of features, the most adapted to the conditions of Northern Kazakhstan, as well as the conjugacy of relations between the elements of the structure of yield and grain yield. The research material was an expanded set of promising and registered varieties of spring durum wheat: Damsinskaya yubileynaya, Damsinskaya 90, Sharifa, Khorosan, Solnechnaya 573, Altayka, Korona, Sid 88. The article presents the results of the study on the features of the interphase periods in varieties and the growing season as a whole, identifies economic and valuable features and elements of the structure of the yield of spring durum wheat in the steppe zone of Akmola region, as well as the technological evaluation of grain. Results. The vegetation period of spring durum wheat varieties averaged 76 days within the group, the longest vegetation period was observed in the standard variety Damsinskaya yubileynaya – 82 days, the shortest in the varieties Altayka and Khorosan – 71 days. The highest yield showed the kind of Sheriff – 2.3 t/ha compared to the standard Damsinskaya yubileynaya of 2.1 t/ha. For technological assessment grade Khorasan showed the best indicator of gluten to 38.4 % in comparison with the standard Damsinskaya yubileynaya – 36,2 %. The correlation between the growing season and yield of spring durum wheat varieties was revealed. Scientific novelty. In the steppe zone of Akmola region, a set of new promising varieties of spring durum wheat, characterized by good yield, high adaptive capacity, in comparison with zoned varieties, the technological assessment of grain is determined.

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).

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