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

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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The experience of durum wheat cultivation in the conditions of Kalmykia

Grain Economy of Russia ◽

10.31367/2079-8725-2021-76-4-34-38 ◽

2021 ◽

pp. 34-38

Author(s):

В. А. Goldvarg ◽

М. V. Boktaev ◽

А. А. Mudrova

Keyword(s):

Durum Wheat ◽

Grain Quality ◽

Agricultural Research ◽

Research Center ◽

Experimental Plot ◽

Wheat Varieties ◽

Federal Research ◽

Wheat Cultivation ◽

Study Results ◽

The Republic

In 2016–2020 in the Republic of Kalmykia the winter durum wheat area was sown by the variety ‘Kermen’ of joint development by the Kalmykia Research Agricultural Institute named after M.B. Narmaev, a branch of the “Pre-Kaspy Agricultural Federal Research Center RAS” (KRAI, a branch of the PkAFRC RAS) and the FSBSI “National Center of grain named after P.P. Lukyanenko”, and the variety ‘Kristella’ developed by the FSBSI Agricultural Research Center “Donskoy”. The current paper has presented the study results of productivity and grain quality of the varieties ‘Kermen’ and ‘Kristella’ on the experimental plot of the KRAI, a branch of the PkAFRC RAS over the past five years. The purpose of the study was to evaluate the winter durum wheat varieties according to the traits of productivity and grain quality for giving recommendations and their further introduction into production. In the conditions of the experimental plot of the KRAI, a branch of the PkAFRC RAS, over five years the mean productivity of the variety ‘Kermen’ exceeded that of the variety ‘Kristella’ on 0.56 t/ha, or 14.2%. There should be noted that the variety ‘Kristella’ showed the maximum productivity (5.88 t/ha) in 2016, which was a reliable addition to the variety ‘Kermen’. The varieties ‘Kermen’ and ‘Kristella’ have formed grain with a sufficiently high percentage of protein and gluten, which according to GOST 9353-2016, meets the requirements of the 1st and 3rd class for winter durum wheat. There were identified higher quality indicators in the variety ‘Kristella’.

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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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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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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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THE EFFECT OF GROWING CONDITIONS ON PRODUCTIVITY AND KERNEL QUALITY OF WINTER SOFT WHEAT SAMPLES

Grain Economy of Russia ◽

10.31367/2079-8725-2019-64-4-31-35 ◽

2019 ◽

pp. 31-35 ◽

Cited By ~ 1

Author(s):

N. S. Kravchenko ◽

E. V. Ionova ◽

V. L. Gaze

Keyword(s):

Grain Quality ◽

Soft Wheat ◽

Severe Drought ◽

Quality Traits ◽

Quality Class ◽

Gluten Quality ◽

Kernel Quality ◽

Study Results ◽

Growing Conditions

The paper presents the study results of yield and grain quality of winter soft wheat samples in the conditions of the provocative background “zasushnik”. The purpose of the research was to study the effect of growing conditions on the formation of productivity and grain quality of winter wheat samples. The maximum productivity in the conditions of the simulative drought “zasushnik” was shown by the samples ‘Shef’ (295.0 g/m²), ‘Zhavoronok’ (282.0 g/m²), ‘Volny Don’ (280.8 g/m²), which indicates an increased level of drought tolerance of these genotypes. The increase of protein percentage in comparison with the control variety ranged from 20.8% (‘Asket’) to 47.2% (‘Donskaya Step’). There was also gluten amount increase in the experiment in comparison with the control variety from 28.5% (‘Volny Don’) to 54.7% (‘352/11’) and at the same time there was a decrease in protein and gluten quality. Under conditions of a simulative drought, there was a significant decrease in the natural mass of the samples. There were identified such genotypes that, under severe drought conditions, formed a natural grain mass at the level of 3rd quality class (not less than 730 g/l) as ‘Asket’ (730 g/l), ‘Ambar’ (732 g/l), ‘Etud’ (736 g/l ), ‘Luchezar’ (744 g/l) and ‘1377/06’ (743 g/l). There was carried out a correlation analysis which allowed determining a change in the correlation between productivity and quality traits under the effect of growing conditions.

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RESISTANCE TO ABIOTIC FACTORS OF ENVIRONMENT AND QUALITATIVE TRAITS OF WINTER SOFT WHEAT VARIETIES

Grain Economy of Russia ◽

10.31367/2079-8725-2018-58-4-54-59 ◽

2018 ◽

pp. 54-59 ◽

Cited By ~ 4

Author(s):

E. V. Ionova ◽

N. S. Kravchenko ◽

V. L. Gaze ◽

D. M. Marchenko

Keyword(s):

Drought Tolerance ◽

Plant Growth ◽

Grain Quality ◽

Abiotic Factors ◽

Soft Wheat ◽

Wheat Varieties ◽

Local Conditions ◽

High Productivity ◽

Study Results

One of the factors to improve grain quality of winter wheat is to develop and introduce new varieties of high productivity, good grain quality adapted to the local conditions. The article presents the study results of traits of grain quality and drought tolerance of winter soft wheat varieties in the initial periods of plant growth. It has been determined that all studied varieties are characterized with large grain unit. According to mass share of protein the analyzed samples belong to the 2-d and 3-d quality grades. The variety ‘Zhavoronok’ showed the maximum mass share of protein in kernels (14%). On gluten content in kernels the varieties ‘Asket’ (24.6%, ‘Volnitsa’ (24.5%) and ‘Zhavoronok’ (24.3%) formed the grain with good indexes of the trait. The estimation of heat resistance degree in the initial periods of plant growth identified that the indexes ranged from 80.6% to 96.9%, and drought tolerance ranged from 37.1 (the variety ‘Donskoy Mayak’) to 82.3% (the variety ‘Krasa Dona’). The varieties ‘Krasa Dona’ (254.2 r. u.), ‘Ermak’ (253.5 r. u.), ‘Asket’ (251.0 r. u.) and ‘Volnitsa’ (240.6 r. u.) demonstrated high indexes of complex resistance (ICR). The largest yields of grain on average through the years of study were produced by the varieties ‘Krasa Dona’ (8.4 t/ha), ‘Kaprizulya’ (8.3 t/ha), ‘Lilit’ (8.2 t/ha), ‘Zhavoronok’(8.1 t/ha), ‘Polina’(8.1 t/ha) and ‘Volny Don’(8.0 t/ha). Due to the conducted study the new genotypes ‘Volnitsa’, ‘Zhavoronok’ and ‘Krasa Dona’ have been identified which produced high yields and quality of grain and possess high resistance to overheat and dehydration of fibers that allows using them in the breeding process as the sources of useful traits and properties.

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Salinity effect on grain quality of two durum wheat varieties differing in salt tolerance

Agricultural Water Management ◽

10.1016/j.agwat.2004.12.005 ◽

2005 ◽

Vol 75 (2) ◽

pp. 85-91 ◽

Cited By ~ 16

Author(s):

N. Katerji ◽

J.W. van Hoorn ◽

C. Fares ◽

A. Hamdy ◽

M. Mastrorilli ◽

...

Keyword(s):

Salt Tolerance ◽

Durum Wheat ◽

Grain Quality ◽

Wheat Varieties ◽

Salinity Effect

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Main directions and issues of durum winter wheat breeding under climate changing

Grain Economy of Russia ◽

10.31367/2079-8725-2021-78-6-53-61 ◽

2021 ◽

pp. 53-61

Author(s):

N. E. Samofalova ◽

N. P. Ilichkina ◽

Т. S. Bezuglaya

Keyword(s):

Winter Wheat ◽

Grain Quality ◽

Agricultural Research ◽

Meteorological Data ◽

Wheat Breeding ◽

Stress Factors ◽

Wheat Varieties ◽

Climate Conditions ◽

Main Stress ◽

Study Results

The current paper has presented the study results (2015–2020) of the influence of changing weather conditions on durum winter wheat productivity and grain quality. The purpose of the study was to identify the main stress factors limiting durum winter wheat productivity under changing climate conditions and to determine the direction and issues for further breeding. The objects of the study were the varieties ‘Amazonka’, ‘Agat Donskoy’, ‘Kristella’, ‘Lazurit’, ‘Oniks’, ‘Diona’, ‘Eyrena’, ‘Yakhont’, ‘Kiprida’, ‘Yubilyarka’, ‘Yantarina’, ‘Uslada’, ‘Donchanka’ (a standard variety) developed by the FSBSI Agricultural Research Center “Donskoy”. There have been studied the meteorological data (average daily temperatures and precipitation) through the years of study as well. On the basis of the analysis, there have been established main stress factors of these years that affected productivity, namely drought in different vegetation periods with the pre-sowing and sowing periods in August and September of 2019; the periods ‘sprouts-tillering’ in October, December and the periods ‘tillering-stem extension’ in March, April; grain filling period in 2020; atmospheric drought during the period of active vegetation in April, June of 2018; excessive moisture with rainfalls and squally winds that caused lodging, diseases, grain flowing off and discoloration in 2014–2015, 2015–2016. The agricultural year 2016–2017 was the most favorable in terms of temperature regime, precipitation and their distribution (at the level of the long-term average), with an average varietal productivity of 9.49 t/ha. Yield decrease depending on this or that stress factor (in comparison with the favorable year of 2017) was on 54.5% in 2019, 32.5% in 2020 and on 21.4 in 2015 and 27.2% in 2016. The exception was the year of 2018, when with sufficient soil moisture, productivity was on 26.3% more than in 2017. Due to the study results of winter durum wheat varieties according to their traits and properties to the indicated stress factors in 2015–2020, there have been identified the issues for each direction, the solution of which will be aimed at developing stress-resistant, resistant to lodging and diseases varieties with large stable yields and high grain quality.

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