Зерновое хозяйство России (May 2018)
A NEW HIGHLY PRODUCTIVE VARIETY OF DURUM WINTER WHEAT ‘LAZURIT’
Abstract
The article gives the information about highly productive variety of durum winter wheat ‘Lazurit’, the method of its selection, initial parent components, which have been taken for hybridization, about morphological traits of its head. The variety has been approved for use in the North-Caucasus region since 2014. Тhe characteristic of principal economic-biological traits and properties of the variety has been given. It’s the variety of new generation which ideally combines high productivity, grain quality, coarse grain, immunity to main diseases of the Rostov region, tolerance to abiotic stressors of the environment. During the years of trials the average productivity of the variety ‘Lazurit’ was 7,40 t/ha (2008-2015), during the last 5 years (2011-2015) it was 7,37 t/ha with a maximum productivity of 8,80 t/ha and a minimum one of 6,00 t/ha. The average increase of productivity to the standard variety ‘Donchanka’ was 1,40 and 1,26 t/ha respectively. The high productivity of the variety is provided with higher productive tillering, coarse grain and a harvesting index. The characteristic of principal economic-biological traits and properties of the variety has been given. It’s the variety of new generation which ideally combines high productivity, grain quality, coarse grain, immunity to main diseases of the Rostov region, tolerance to abiotic stressors of the environment. During the years of trials the average productivity of the variety ‘Lazurit’ was 7,40 t/ha (2008-2015), during the last 5 years (2011-2015) it was 7,37 t/ha with a maximum productivity of 8,80 t/ha and a minimum one of 6,00 t/ha. The average increase of productivity to the standard variety ‘Donchanka’ was 1,40 and 1,26 t/ha respectively. The high productivity of the variety is provided with higher productive tillering, coarse grain and a harvesting index. Grain quality matches GOST classification demands Р-52554–2006 for durum wheat. They are 89% of grain vitreousness, 790 g/l of test weight (nature), 15,25% of protein in grain, 28,4% of gluten of the second group of quality, 35 ml of SDS-sedimentation, 431 sec. of falling number.The principle technological elements of variety cultivation which allow realizing its genetic potential of productivity and quality have been listed.
