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 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 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 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.

scholarly journals Estimation features of winter bread wheat quality by the method of sedimentation analysis

2021 ◽  
pp. 51-56
Author(s):  
T. B. Kulevatova ◽  
S. V. Lyasheva ◽  
L. N. Zlobina ◽  
L. V. Andreeva
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Sodium Dodecyl ◽  
Wheat Quality ◽  
Sedimentation Analysis ◽  
Falling Number ◽  
Seed Plot ◽  
Winter Bread Wheat ◽  
Study Results ◽  
Range Of Variation

It is known that the breeding process is in a great need for fast methods, working on minimal weights of experimental material and revealing the qualitative potential of the varieties. For this purpose, in order to get rid of unpromising numbers, the laboratory assessments widely use a sedimentation analysis, this type of analysis being the main one at the primary stages of breeding and when estimating winter wheat in the pre-harvesting period. The purpose of the current study was to identify the most valuable genotypes in seed plots by sedimentation analysis to optimize the breeding process of winter bread wheat for grain quality. The sedimentation index was estimated by the method using a 2% surfactant (SAS) solution of the sodium dodecyl sulfate (SDS) and 9.4% lactic acid. Gluten content and its quality, volumetric bread yield and falling number were assessed according to generally accepted methods. For the most accurate interpretation of the study results there has been used a one-way analysis of variance. The range of variation of the sedimentation index in the seed plot of CVT was 35–57 ml (2017); 50–83 ml (2018); 56–84 ml (2019); in KP-1 it was 44–95 ml (there were analyzed 945 samples); in KP-2 it was 50–94 ml (there were analyzed 100 samples). Inthe studied seed plot of CVT, which was laid fallow, 25 of 36 variety samples were very strong in quality; 7 ones were strong; 4 ones were medium; there were not identified any satisfactory and weak samples. As for the seed plot KP-2, 88 of 100 were very strong, 11 ones were strong and only one sample was average in quality. In the seed plot KP-1 480 of 945 were very strong (51%); 440 samples were strong (46%), and only 3% (25 pieces) were average in quality; there were not identified any satisfactory and weak samples.

scholarly journals Comparative estimation of winter bread wheat varieties in an inter-station trials due to their quality indicators

2020 ◽  
pp. 14-18
Author(s):  
M. M. Ivanisov ◽  
D. М. Marchenko ◽  
E. I. Nekrasov ◽  
I. A. Rybas ◽  
I. V. Romanyukina ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Quality Indicators ◽  
Wheat Varieties ◽  
Winter Bread Wheat

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 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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