The significance of the spring durum wheat variety in the formation of yield and grain quality in the Southern Chernozems of the Orenburg region

Wheat is a plastic crop and therefore occupies a huge area, spreading in the north to the cold pole (Verkhoyansk), and in the south - to the border of cultivation of cultivated plants. In some regions of Azerbaijan, it is sown in fields below sea level, and in Peru, it rises in the mountains up to 4000 m. Cultivation of wheat on a huge territory is possible due to the high adaptive properties of the culture, its resistance to frost and drought. Almost half of the bread composition is represented by carbohydrates, in which starch takes the main place (up to 80%). Under the influence of enzymes, it is broken down to simple sugars that the body needs. The total digestibility of bread carbohydrates reaches 90-92%. The protein substances of bread are of the utmost importance, thanks to which a third of a person’s daily requirement is often covered in our diet. Bread is the main source of supply for the body with vitamins B1, B2, PP. It is rich in phosphorus, potassium, magnesium, sulfur.

‘YUBILYARKA’ – NEW VARIETY OF WINTER DURUM WHEAT

The developed varieties of winter durum wheat (Triticum durum Desf.) should combine potential productivity with high grain quality and resistance to abiotic and biotic environmental factors. The purpose of the current study was to evaluate a new winter durum wheat variety ‘Yubilyarka’ included in the State Register of Breeding Achievements of the Russian Federation in 2019 as permitted for use in the North Caucasus Region due to its productivity, resistance to stress factors and grain quality. The study of the variety was carried out at the test plot of the State Scientific Establishment “Agricultural research center “Donskoy” in 2013–2019. In the field trials (competitive variety testing), the winter durum wheat variety ‘Yubilyarka’ was sown after green fallow, peas, maize for grain, sunflower. Intraspecific step hybridization with a subsequent individual selection was the main method for creating variety ‘Yubilyarka’. The experimental part of the study was carried out according to the methods of the Commission for the Testing and Protection of Selection Achievements (Gossortcommission) and the methodology of field experiments. In the course of the research, the morphological, biological, and economically valuable traits of the variety ‘Yubilyarka’ were evaluated. During the study in the competitive variety testing, the yield increase, if compared to standard variety ‘Donchanka’, when sown after green fallow, was 0.99 t/ha. The new variety is more heat and drought tolerant (both in the initial phases of plant growth and development and in subsequent periods of active vegetation), is sufficiently winter hardy, and resistant to the main diseases in the region. The quality indicators of grain, groats, and pasta comply with the requirements of GOST RF 9353-2016 and existing standards for durum wheat. The grain vitreousness, on average, was 91 % and more, hectolitre weight – 784 g/l, protein content – 14.29 %, gluten content – 24.7 %, gluten quality (SDS test) – 33 ml, pasta color – 4.1 points. The introduction of the new variety into production will allow improving the gross yield of durum wheat both for the processing industry and for export use.

“Eyrena” is a winter durum wheat variety adapted to the abiotic and biotic factors of environment

The developed winter durum wheat varieties should combine potential productivity with resistance to abiotic and biotic environmental factors through increased adaptability. The purpose of the study is to evaluate a new winter durum wheat variety “Eyrena” according to its productivity, stress factors resistance and grain quality. The current study of the variety sown after peas, maize for grain, sunflower and in green fallow was performed at the Agricultural Research Center “Donskoy” in 2014–2018. There have been presented morphological, biological, economically valuable traits of the variety “Eyrena” included in the State List of the Breeding Achievements of the Russian Federation in the North Caucasus Region since 2017. The variety is characterized with a high and stable productivity potential. The average productivity over the years of study in the competitive variety testing (2015–2018) ranged according to the forecrops as follows: 8.47 t/ha (green fallow), 6.99 t/ha (peas), 7.29 t/ha (maize for grain), 6.47 t/ha (sunflower). The average increase to the indicators of the standard variety was 0.52; 0.57; 1.41 and 0.75 t/ha, respectively. The maximum productivity (11.80 t/ha) was obtained in the variant with green fallow in 2018. The new variety, in comparison with the standard one, has an increased heat and drought resistance both in the initial phases of plant growth and development and in subsequent periods of active vegetation, has sufficient winter tolerance, and resistance to the main diseases specific for the region. Qualitative traits of grain, groats, pasta comply with the GOST requirements in the country and existing durum wheat standards. The grain hardness on average over the years of study is up to 90% and higher, nature weight is 804 g/l, falling number is 405 sec., protein content in the grain is 3.9%, gluten content is 25.2%, gluten quality (SDS test) is 37 ml, amount of carotenoid is 600 μg/%, pasta color is 4.3 points. The variety “Eyrena”, having a high productivity potential and stability, a number of positive economically valuable traits, can be a good partner to the varieties of this grain crop in the region.

Breeding durum wheat of an alternative growing cycle

The aim of the research was to create durum wheat variety of an alternative growing cycle with genetically determined increased plasticity and adaptability. Created variety “Cordon” is characterized by high immunity to leaf diseases; it is affected by spike fusarium weaker than the standard one. In terms of yield, the studied variety was close to the highly productive varieties of winter soft wheat ‘Tanya’ and ‘Yuka’. In competitive variety testing in 2016 and 2017, its advantage in productivity compared to varieties of spring durum wheat was noted; high grain quality parameters were saved, too. The frost resistance was also not inferior to the standard variety ‘Krupinka’.

A Durum Wheat Variety-Based Product Is Effective in Reducing Symptoms in Patients with Non-Celiac Gluten Sensitivity: A Double-Blind Randomized Cross-Over Trial

Patients with non-celiac gluten sensitivity (NCGS) do not have celiac disease, but their symptoms improve after a gluten-free diet (GFD). However, to date, it is uncertain if gluten or other components of wheat are responsible for these symptoms. The aim of this study was to compare the effects of an organic durum wheat variety with those of standard commercial wheat in patients with known NCGS. We performed a double-blind randomized cross-over trial of 42 patients (mean age 45 years, 8 men) with NCGS diagnosed according to the Salerno criteria and adherence to GFD for at least 12 weeks from screening. Enrolled subjects were randomly assigned to one the following groups of treatment: (A) a two-week diet with Senatore Cappelli wheat variety pasta; (B) a two-week diet with standard commercial pasta. Then, after a two-week washout period on gluten-free diet, each patient crossed over to the other treatment group. Symptoms were assessed through a modified version of the Gastrointestinal Symptom Rating Scale (GSRS), tailored on NCGS. Between April 2018 and July 2018, 42 patients with NCGS were enrolled in the study (70.6% females), and 34 patients completed the study. Patients reported lower overall symptoms scores after eating Senatore Cappelli pasta than standard pasta (p = 0.03) and also significantly lower scores in several specific gastrointestinal and extra-intestinal symptoms after eating Senatore Cappelli pasta than standard pasta, specifically, bloating (p = 0.04), abdominal distention (p = 0.004), eructation (p = 0.01), flatus (p = 0.02), feeling of incomplete evacuation (p = 0.001), dermatitis (p = 0.01), and limb numbness (p = 0.03). In our study, patients with NCGS experienced lower gastrointestinal and extra-intestinal symptom scores after eating the Senatore Cappelli wheat variety than a standard commercial wheat. Should our preliminary results be confirmed by further studies, new dietary alternatives may be available to patients with NCGS, with consequent health, economic, and social benefits.

Efficiency of fertilizers while cultivation of the winter durum wheat variety “Agat Donskoy" in the southern part of the Rostov region

Over the years of research, the winter durum wheat variety “Agat Donskoy” sown in weedfree fallow showed a good resistance to lodging with no fertilizing (4 points), average resistance to lodging (3 points) with two nitrogen dosings: in spring in thawed frozen soil (N30) and in the period of earing (N30). The winter durum wheat variety “Agat Donskoy” sown after sunflower showed a high tolerance to lodging (5 points) for 3 years on average. Sown in weedfree fallow the largest productivity (6.09 and 6.13 t/ha) and the surplus to the control (0.54 and 0.57 t/ha) were formed by the variety when fertilizing with the basic dosing (P60K40) and with one or two nitrogen dosings (N30 in spring in thawed frozen soil and in the period of earing). At the same time, the grain had a high percentage of protein 15% and gluten 28.1% that corresponded to the 1st quality class. The winter durum wheat variety “Agat Donskoy” sown in weedfree fallow proved to be highly profitable (at the level of 163-201%). The winter durum wheat variety “Agat Donskoy” sown after sunflower produced the largest surplus of yield (1.00 and 1.25 t/ha) when fertilizing with N40P60K40 and the use of one or two nitrogen dosings (N30 in spring in thawed frozen soil and in the period of earing). The profitability of the variety sown after sunflower was 113-147%. According to the GOST the obtained characteristics allow referring the winter durum wheat variety “Agat Donskoy” to the 2-3d quality class.