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 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 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 The present set of winter bread wheat varieties in the Voronezh region according to their species

2020 ◽  
pp. 21-25
Author(s):  
A. V. Titarenko ◽  
I. V. Rylkov ◽  
U. A. Presnyakova
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Field Trials ◽  
The State ◽  
Wheat Varieties ◽  
Winter Bread Wheat ◽  
Study Results ◽  
Significant Difference ◽  
Voronezh Region ◽  
Variety Testing

The current paper has presented the analysis of the structure of sown areas under winter bread wheat in the Voronezh region in 2016–2018, and there has been established a recent increase the share of the varieties lutescens L. In order to substantiate the present tendency, there have been also used the study results of the varietal set of the Eryshevsky State Varietal Plot of the Voronezh region. The field trials on the Plot to study winter bread wheat productivity were carried out according to the Method of the State Variety Testing for Agricultural Crops (1989), grain quality was estimated by the methods described in the reference book “Grain quality estimation” (1987), and according to the recommendations for the corresponding devices. The data on varietal sowings of winter wheat was provided by the Department of Agricultural Policy of the Voronezh Region. According to the study results, there have been shown the main originators on the market of varieties in the winter bread wheat sowings, as well as in the State Variety Testing. There has been identified a presence of two varieties erythrospermum (er.) and lutescens (lut.) in the set of varieties, and shown their correlation and interrelationship among the originators. In the State Variety Testing there has been noted a significant increase in wheat varieties from foreign farms and varieties of lutescens. According to the study results, when averaging the obtained productivity data and grain quality indicators at the the Eryshevsky State Varietal Plot, there hasn’t been found any significant difference between winter bread wheat varieties of the lutescens and erythrospermum varieties. There has been given average data on productivity and grain quality of varieties obtained from various originators.

scholarly journals Productivity and adaptability parameters of the winter bread wheat varieties developed at the FSBSI “Agricultural Research Center “Donskoy” in the southern part of the Rostov region

2020 ◽  
pp. 21-25
Author(s):  
V. L. Chernova ◽  
S. V. Podgorny ◽  
О. V. Skripka
Keyword(s):  
Bread Wheat ◽  
Agricultural Research ◽  
Environmental Stability ◽  
Research Center ◽  
Wheat Varieties ◽  
Ecological Adaptability ◽  
Rostov Region ◽  
Winter Bread Wheat ◽  
Study Results ◽  
Growing Conditions

The current paper has presented the three year study results (2017-2019) of the 11 winter bread wheat varieties in a competitive variety testing for productivity, environmental stability and adaptability. The purpose of the current study was to assess the ecological adaptability and stability of the winter bread wheat varieties developed at the FSBSI “Agricultural Research Center “Donskoy” in the southern part of the Rostov region. According to the data, it was found that the average productivity for 2017-2019 was 9.72 t/ha. The highest productivity was obtained in the varieties ‘Razdolye', ‘Donskaya Stepp' and ‘Univer'. In the current study the varieties ‘Razdolye' (1.26), ‘Univer' (1.09) and the standard variety ‘Ermak' (1.06) were characterized with great ecological adaptability, these varieties positively responded to the improvement of growing conditions and belonged to the varieties of intensive type. The two varieties ‘Yubiley Dona' and ‘Rubin Dona' with a regression coefficient of 1.00 were the most adaptable ones, their productivity change precisely corresponded to the changes in growing conditions. The maximum stability over the years was shown by the variety ‘Etude' (0.00). The study has proved that the highest stress resistance was demonstrated by the variety ‘Etude' (-4.14), the other varieties have shown middle values of the trait. The maximum value of genetic flexibility was identified in the varieties ‘Razdolye' (10.09), ‘Univer' (9.58) and ‘Donskaya Stepp' (9.53). The highest homeostatic indices were identified in the varieties ‘Shef' (Hom = 10.09), ‘Etude' (Hom = 9.58), ‘Donskaya Stepp' (Hom = 9.53). Taking into consideration the complex of such indicators as adptability, stability and homeostaticity, the varieties ‘Donskaya Stepp' and ‘Univer' can be charged as the most adaptive varieties among all studied.

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.

Stability and plasticity of grain weight per spike, 1000-kernel weight and yield of mid-high and semi-dwarf genotypes of winter bread wheat

2019 ◽  
pp. 81-93
Author(s):  
A.V. Yarosh ◽  
V. K. Riabchun ◽  
O. O. Chetveryk ◽  
Yu. O. Chernobai
Keyword(s):  
Bread Wheat ◽  
Geographical Origin ◽  
Regression Coefficient ◽  
Kernel Weight ◽  
Grain Weight ◽  
Environmental Response ◽  
Breeding Programs ◽  
Winter Bread Wheat ◽  
Growing Conditions ◽  
The Stability

Aim. To determine the stability and plasticity of the grain weight per spike, 1000-kernel weight and yield of mid-high and semi-dwarf winter bread wheat accessions. Results and Discussion. We determined the stability and plasticity of the grain weight per spike, 1000-kernel weight and yield of mid-high and semi-dwarf winter bread wheat accessions. The meteorological conditions during the vegetation periods in 2015-2018 made it possible to differentiate winter bread wheat accessions by stability and plasticity of the grain weight per spike, 1000-kernel weight and yield. The best winter bread wheat accessions of the NCPGRU’s collection, which were distinguished by grain weight per spike, 1000-kernel weight and yield, were evaluated for their stability degree (Sd) and plasticity level by regression coefficient. It was found that the proportion of accessions with high homeostaticity (bi <1) for the traits under investigation, which was most typical for mid-genotypes, was 70.6% for the yield, 64.7% for the 1000-kernel weight and 58.8% for the grain weight per spike, which is important for breeding for adaptability. Sources of high homeostaticity with a regression coefficient of <1 for the grain weight per spike (Zorepad Bilotserkovskyi, Anatoliia (UKR)); 1000-kernel weight (Krasa Laniv (UKR); Ilona (SVK)); yield (Pochaina, Krasa Laniv (UKR); Adel, Kazachka (RUS); OR2070011 (USA); Ilona (SVK), Darunok Podillia (UKR)) were singled out. In addition, we selected accessions with a wide environmental response (bi> 1), which can best fulfill their yield capacity under improved growing conditions or on an increased soil fertility, for the grain weight per spike (Zorepad Bilotserkovskiy, Anatoliia (UKR)); 1000-kernel weight (Harmonika, Prynada (UKR), Moskvich (RUS), Aran (AZE)); yield (Biloretskovskyi Zorepad, Prynada (UKR), Morozko, Vid (RUS)). Conclusions. The study of collection material of different eco- geographical origin enabled us to identify new sources of grain weight per spike, 1000-kernel weight and yield with increased environmental plasticity and stability, the use of which in breeding programs will contribute to the development of new highly productive and more valuable genotypes. Sources of high homeostaticity in winter bread wheat are valuable starting material to develop new highly adaptive varieties.

scholarly journals QUALITY INDICATORS OF WINTER SOFT WHEAT VARIETIES IN ECOLOGICAL VARIETY TRIALS

2020 ◽  
Vol 4 (24) ◽  
pp. 143-151
Author(s):  
S.V. Podgorny ◽  
◽  
O.V. Skripka ◽  
A.P. Samofalov ◽  
S.N. Gromova ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Quality Indicators ◽  
Grain Quality ◽  
Soft Wheat ◽  
Seeding Rate ◽  
Wheat Varieties ◽  
Variety Trials ◽  
Rostov Region ◽  
Gluten Content

Improving the quality of wheat grain is an important task of agricultural production. In recent years, the production of strong and valuable wheat, necessary for the production of high-quality baking flour, has decreased. In this regard, the study of the quality of grain varieties of winter wheat in specific soil and climatic conditions of the Rostov region is becoming topical. Therefore, the purpose of our research was to study the main indicators of grain quality of varieties of soft winter wheat (protein and gluten content, flour strength, bread size from 100 g of flour) in ecological variety trials to select the best under conditions of the Rostov region. The studies were carried out on the trial fields of the Laboratory of selection and seed production of winter soft wheat of intensive type of the State Scientific Establishment “Agricultural research center «Donskoy»” (Rostov region) in 2014–2016. Seventy-five varieties were studied in the course of the research. Planting dates – optimal for implementation of agricultural and agro-technical measures. Planter – «Wintersteiger Plotseed S.» Seed placement depth – 4–6 cm. Preceding crop – black fallow. Accounting square of fields – 10 m2, double replication. Seeding rate – 4.5 million seeds per hectare. Grain quality was assessed according to the methods of the national standards of the Russian Federation. Such grain quality indicators as gluten content (according to GOST R 54478-2011), protein mass fraction (as required by GOST 108460-91), baking properties of flour (in a laboratory using the remix method) were determined. The article discusses the main indicators of the quality of grain and flour of winter soft wheat varieties in ecological variety testing and compares them. Analysis of the main indicators of the quality of varieties in trials showed that in the south of the Rostov region in 2014–2016 flour strength and gluten content were the most variable indicators. In terms of protein content (> 14.5 %), 8.0 % of the studied varieties were in full compliance with strong wheat standards; by the gluten content (> 28 %) – 7.0 %; by the flour strength (>280 e.a.) – 9.0 %. Five varieties of winter soft wheat: ‘Aksinya’, ‘Tanais’, ‘Asket’, ‘Nakhodka’, ‘Yumpa’ (Russia) with a complex of economically valuable traits are of greater interest for practical breeding in terms of improving grain quality.

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.

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