scholarly journals Formation features of the parameters of the model winter bread wheat variety of intensive type for the conditions of the Rostov region

2021 ◽  
pp. 78-82
Author(s):  
S. N. Gromova ◽  
O. V. Skripka ◽  
S. V. Podgorny ◽  
A. P. Samofalov ◽  
V. L. Chernova
Keyword(s):  
Bread Wheat ◽  
Agricultural Research ◽  
Wheat Variety ◽  
Correct Choice ◽  
Federal State ◽  
Economic Traits ◽  
Wheat Varieties ◽  
Winter Bread Wheat ◽  
Economically Valuable Traits ◽  
Bread Wheat Variety

Breeding success is determined by the correct choice of agro-ecotype. In this regard, we have carried out a comprehensive estimation of 75 winter bread wheat varieties and samples of the competitive trials. The variety ‘Ermak’ was used as a standard. The study was carried out using the material and technical base of the Federal State Budgetary Scientific Institution Agricultural Research Center “Donskoy” (FSBSI “ARC “Donskoy”) in 2017–2019. The purpose was to study the correlation among economically valuable traits of winter bread wheat varieties and samples and to find genotypes similar in their parameters to the model variety based on curvilinear regressions. As a result of the phenotypic estimation of the quantitative traits of winter bread wheat varieties and samples, there was determined an average level and their variability degree. Their productivity ranged from 8.52 to 10.51 t/ha. Through the years of study, the variation coefficients indicated a high stability of these features (from 0.9 to 10.0%). In order to identify the similarities and differences between varieties and samples, there has been conducted a cluster analysis. As a result of this analysis, there has been selected the winter bread wheat variety ‘Yubiley Dona’ (C25), parameters which were more identical to the model (C76). This variety is recommended for further breeding process to improve the studied basic economic traits.

scholarly journals The new early-maturing winter bread wheat variety ‘Zhavoronok’

2021 ◽  
Vol 1 (2) ◽  
pp. 34-39
Author(s):  
M. M. Ivanisov ◽  
D. M. Marchenko ◽  
E. I. Nekrasov ◽  
I. A. Rubas’ ◽  
I. V. Romanyukina ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Bread Wheat ◽  
Wheat Variety ◽  
Wheat Breeding ◽  
Early Maturity ◽  
High Productivity ◽  
Winter Bread Wheat ◽  
Early Maturing ◽  
Economically Valuable Traits ◽  
Bread Wheat Variety

There has been presented the characteristics of the new early-maturing winter bread wheat variety ‘Zhavoronok’ according to economically valuable traits and properties. The development of early-maturing grain crop varieties is one of the main issues of grain production. The combination of a relatively short vegetation period with high productivity in one genotype helps to solve a number of agricultural concerns. This allows using techniques more systematic, reducing the intensity of harvesting and yield loss significantly, which occur when cultivating simultaneously maturing varieties on large areas. The purpose of the current study was to evaluate the new early-maturing winter bread wheat variety ‘Zhavoronok’ on the basis of a set of economically valuable traits. The study was carried out in 2015–2019 with such forecrops as maize for grain, weedfree fallow, peas and sunflower. In the department of winter wheat breeding and seed production of the FSBSI Agricultural Research Center “Donskoy” a lot of work is being done on winter wheat breeding, and one of the important directions is the development of early-maturing varieties. The winter bread wheat variety ‘Zhavoronok’ has been included in the State List of Breeding Achievements of the Russian Federation since 2020 and approved for use the North Caucasus and Nizhne-Volga regions. According to the length of the growing period, it belongs to the early-maturing group. Its high and stable productivity with various forecrops is explained by a complex of positive economically valuable traits and properties, such as high productivity of a head, resistance to lodging and brown rust, high frost resistance (the same as that of the variety ‘Don 107’). The variety ‘Zhavoronok’ is capable of producing good yields and full grain in arid years, its early maturity allows it to ‘escape’ drought, disease and other unfavorable conditions.

scholarly journals Features of the winter bread wheat varieties of unified type developed by the Agricultural Research Center “Donskoy”

2021 ◽  
pp. 3-8
Author(s):  
М. М. Ivanisov ◽  
D. M. Marchenko ◽  
E. I. Nekrasov
Keyword(s):  
Winter Wheat ◽  
Bread Wheat ◽  
Agricultural Research ◽  
Research Center ◽  
Production Volume ◽  
High Quality ◽  
Wheat Varieties ◽  
Breeding Work ◽  
Winter Bread Wheat ◽  
Economically Valuable Traits

The current paper has presented the characteristics of the new winter bread wheat varieties of unified type developed by the FSBSI Agricultural Research Center “Donskoy”. Winter wheat is the most valuable grain food crop grown in vast areas. Breeding plays an important role in increasing production volume and improving grain quality as the basis of the country’s food fund. Expanding grain crops area, among which wheat predominates, there is a problem of crop rotation. Therefore, the development of unified varieties capable of producing stable high grain yields after various forecrops is one of the most urgent areas of breeding work for winter bread wheat. The purpose of the current study was to characterize the new winter bread wheat varieties of unified type developed by the FSBSI Agricultural Research Center “Donskoy” according to the main economically valuable traits. Due to the intensive breeding work over the past decade, on the basis of some of the best zoned varieties ‘Ermak’, ‘Stanichnaya’, ‘Donskoy syurpriz’ there was developed a number of new promising genotypes, which are already being used in production sowings of winter wheat in the Rostov region and other regions of our country. The new winter bread wheat varieties of unified type ‘Lydia’, ‘Kapitan’, ‘Lilit’, ‘Krasa Dona’, ‘Volnitsa’, ‘Volny Don’, ‘Zhavoronok’ and ‘Polina’ are more productive than their parental forms. In combination with grain of high quality, resistance to bio and abiotic environmental factors, they are very valuable, beneficial for cultivation and improvement of the production of commercial wheat grain of high quality.

scholarly journals Factors influencing Adoption of improved bread wheat technologies: a double hurdle approach in Northern Ethiopia

2021 ◽  
Author(s):  
Negussie Siyum ◽  
Almaz Giziew ◽  
Azanaw Abebe
Keyword(s):  
Bread Wheat ◽  
Wheat Variety ◽  
Household Head ◽  
Structured Interview ◽  
Northern Ethiopia ◽  
Wealth Creation ◽  
Wheat Varieties ◽  
Double Hurdle ◽  
On Farm ◽  
Bread Wheat Variety

Abstract This study was conducted in Meket District, Amhara National Regional State, in northern Ethiopia. Cross-sectional data collected from 214 randomly selected farm households via a structured interview protocol was used for the study. Double-hurdle model was to identify factors affecting the probability of adoption and intensity of use of improved bread wheat varieties and associated technologies in the study area. The first hurdle of the model suggests number of oxen owned by household, mobile phone ownership, education level of the household head and access to extension services significantly affected the probability of any improved bread wheat variety adoption. The intensity of improved bread wheat variety adoption was significantly associated with ownership of main plots, participation in on-farm demonstrations, perception towards shattering problems of local bread wheat varieties, and annual income of household. The findings of this study highlight the importance of economic(such as number of oxen) and institutional(such as access to extension) factors related to agricultural extension and communication, the participation of farmers in on-farm demonstrations, wealth creation and acknowledging farmers’ perception regarding improved bread wheat variety attributes. Development interventions should strive to target such economic, institutional, and psychological factors to promote wider adoption of improved bread wheat technologies.

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 new winter bread wheat variety of universal type ‘Donskaya Step’

2021 ◽  
pp. 76-80
Author(s):  
O. V. Skripka ◽  
A. P. Samofalov ◽  
S. V. Podgorny ◽  
S. N. Gromova ◽  
V. L. Chernova ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Wheat Variety ◽  
Maximum Yield ◽  
The State ◽  
Wheat Bread ◽  
Standard Variety ◽  
North Caucasus ◽  
Winter Bread Wheat ◽  
Bread Wheat Variety ◽  
Variety Testing

Introduction and methodology. Wheat bread belongs to the greatest inventions of the mankind. Therefore, the study aimed at solving the issues of improving its productivity and quality, stabilizing the gross yield of wheat grain have always arisen a great interest of researchers and specialists in agricultural production. The most accessible source of improving yields and gross harvests is a variety.The purpose of the current study was to characterize the winter bread wheat variety ‘Donskaya Step’ according to the main economically valuable traits and properties. The study was carried out by the FSBSI “ARC “Donskoy”” from 2016 to 2020 on the experimental plots of crop rotation belonging to the winter wheat department. The object of the study was the winter bread wheat variety ‘Donskaya Step’. The variety ‘Ermak’ was used as a standard variety. There were used four forecrops: maize for grain, peas, sunflower and green fallow. The trials were conducted in sixfold replications. The accounting area of the plot was 10 m2.Results. The variety was sent to the State Variety Testing in 2016. In 2020 it was introduced into the State List for the North Caucasus and Low Volga regions of the Russian Federation. This variety has a high potential for grain productivity. The maximum yield of 11.83 t/ha was obtained in 2017 when sown in weedfree fallow. The average yield through four years of the competitive variety testing (2016–2020) was 9.77 t/ha, which is on 0.96 t/ha higher than that of the standard variety ‘Ermak’. The variety ‘Donskaya Step’ is a middle-maturing variety that forms ears and ripens as the standard variety ‘Ermak’. The variety forms high and stable yields due to increased frost resistance, drought resistance and resistance to the main wheat leaf diseases.

scholarly journals The role of the upper leaves in the formation of productivity and its elements in the varieties and lines of winter bread wheat of intensive type

2020 ◽  
pp. 16-20
Author(s):  
V. L. Gaze ◽  
E. V. Ionova ◽  
V. A. Likhovidova ◽  
O. V. Skripka
Keyword(s):  
Bread Wheat ◽  
Agricultural Research ◽  
Kernel Weight ◽  
Wheat Varieties ◽  
Winter Bread Wheat ◽  
Study Results ◽  
Head Formation ◽  
Moisture Supply ◽  
Photosynthesis Efficiency ◽  
Productive Systems

The current paper has presented the study results on estimating the effect of the upper leaves’ area of winter bread wheat samples on productivity and its elements. There have been tested nine winter bread wheat varieties of intensive type developed in the FSBSI “Agricultural Research Center “Donskoy”. The current study has identified that the largest upper leaves’ area under insufficient moisture supply during the periods of head formation and flowering was produced by the variety “Etyud” (31 cm2 in a heading period; 29.4 cm2 in a flowering period). During the period of milky kernel ripening, the variety “Shef” has also shown the largest upper leaves’ area under insufficient moisture supply (17.7 cm2). The variety “Yubiley Dona” has shown a minimal decrease in the upper leaves area to milky kernel ripeness (40%). The evaluation results of productivity and its structure have shown that the largest value of the number of productive stems per 1 m2 in arid conditions was identified in the varieties “Etyud” (261 pcs.) and “Shef” (254 pcs.). According to the number of kernels per main head, the variety “Donskaya Step” was the best with 32 pcs. Large kernel weight per main head was identified in the varieties “Donskaya Step” (0.72 g), “Shef” and “Etyud” (0.67 g), and according to 1000 kernel weight the varieties “Etyud” (25.9 g) and “Zodiak” (25.2 g) were the best ones. The varieties “Etyud” (163.7 g/m2) and “Shef” (168.6 g/m2) have produced the maximum yields, that means the best functioning of all productive systems of winter bread wheat. The estimation of the samples according to the correlation between photosynthesis efficiency of the upper leaves’ area and kernel percentage (ZFL) has identified the samples “Donskaya Step”, “1005/14”, “Univer”. According to the correlation between photosynthesis efficiency of the upper leaves’ area and kernel weight per head (MFFL) the variety “Donskaya Step” showed the best results. The conducted study ad obtained results made it possible to identify the varieties “Shef”, “Etyud” and “Donskaya Step”. The identified varieties have been proposed for further use in the breeding process.

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.

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