Grain quality of the winter bread wheat varieties and lines in the Rostov region
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 we...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"
2020-12-01
|
| Series: | Зерновое хозяйство России |
| Subjects: | |
| Online Access: | https://www.zhros.online/jour/article/view/1086 |
| _version_ | 1826567664803250176 |
|---|---|
| author | N. S. Kravchenko O. A. Nekrasova N. G. Ignatieva I. M. Oldyreva Yu. N. Alty-Sadykh |
| author_facet | N. S. Kravchenko O. A. Nekrasova N. G. Ignatieva I. M. Oldyreva Yu. N. Alty-Sadykh |
| author_sort | N. S. Kravchenko |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T03:58:57Z |
| format | Article |
| id | doaj.art-a7629e708437481aa64efe2530b8afcf |
| institution | Directory Open Access Journal |
| issn | 2079-8725 2079-8733 |
| language | Russian |
| last_indexed | 2025-03-14T11:11:09Z |
| publishDate | 2020-12-01 |
| publisher | Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”" |
| record_format | Article |
| series | Зерновое хозяйство России |
| spelling | doaj.art-a7629e708437481aa64efe2530b8afcf2025-03-02T10:38:31ZrusFederal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy”"Зерновое хозяйство России2079-87252079-87332020-12-010610110710.31367/2079-8725-2020-72-6-101-107626Grain quality of the winter bread wheat varieties and lines in the Rostov regionN. S. Kravchenko0O. A. Nekrasova1N. G. Ignatieva2I. M. Oldyreva3Yu. N. Alty-Sadykh4Agricultural Research Center “Donskoy”Agricultural Research Center “Donskoy”Agricultural Research Center “Donskoy”Agricultural Research Center “Donskoy”Agricultural Research Center “Donskoy”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.https://www.zhros.online/jour/article/view/1086winter bread wheatvarietymass fraction of proteinquantity and quality of glutenrheological properties of doughvolume of bread |
| spellingShingle | N. S. Kravchenko O. A. Nekrasova N. G. Ignatieva I. M. Oldyreva Yu. N. Alty-Sadykh Grain quality of the winter bread wheat varieties and lines in the Rostov region Зерновое хозяйство России winter bread wheat variety mass fraction of protein quantity and quality of gluten rheological properties of dough volume of bread |
| title | Grain quality of the winter bread wheat varieties and lines in the Rostov region |
| title_full | Grain quality of the winter bread wheat varieties and lines in the Rostov region |
| title_fullStr | Grain quality of the winter bread wheat varieties and lines in the Rostov region |
| title_full_unstemmed | Grain quality of the winter bread wheat varieties and lines in the Rostov region |
| title_short | Grain quality of the winter bread wheat varieties and lines in the Rostov region |
| title_sort | grain quality of the winter bread wheat varieties and lines in the rostov region |
| topic | winter bread wheat variety mass fraction of protein quantity and quality of gluten rheological properties of dough volume of bread |
| url | https://www.zhros.online/jour/article/view/1086 |
| work_keys_str_mv | AT nskravchenko grainqualityofthewinterbreadwheatvarietiesandlinesintherostovregion AT oanekrasova grainqualityofthewinterbreadwheatvarietiesandlinesintherostovregion AT ngignatieva grainqualityofthewinterbreadwheatvarietiesandlinesintherostovregion AT imoldyreva grainqualityofthewinterbreadwheatvarietiesandlinesintherostovregion AT yunaltysadykh grainqualityofthewinterbreadwheatvarietiesandlinesintherostovregion |