Зерновое хозяйство России (Jul 2023)

Productivity and grain quality of winter common wheat varieties developed by the “FRC “Nemchinovka”

  • B. I. Sandukhadze,
  • R. Z. Mamedov,
  • V. V. Bugrova,
  • M. S. Krakhmaleva,
  • S. V. Sobolev

DOI
https://doi.org/10.31367/2079-8725-2023-86-3-54-59
Journal volume & issue
Vol. 0, no. 3
pp. 54 – 59

Abstract

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Obtaining wheat grain with good baking qualities is an important part of the food security of the Russian Federation. An important link in the production of grain is the development of winter common wheat varieties, which have genetically determined quality characteristics. FSBSI “FRC “Nemchinovka” is a leading institute for the development of strong and valuable winter wheat varieties. In recent years, the most spread varieties of winter common wheat developed by “Nemchinovska” are ‘Moskovskaya 39’, ‘Moskovskaya 56’ and ‘Nemchinovskaya 85’. The purpose of the current work was to study productivity and quality indicators of these varieties during the with years different weather conditions (according to the Competitive Variety Testing in 2015–2022). The most productive variety is ‘Nemchinovskaya 85’, the mean productivity is 7.35 t/ha, exceeding the standard ‘Moskovskaya 39’ on 1.47 t/ha with its maximum of 12.14 t/ha. According to the considered qualitative indicators, there was identified the variety ‘Moskovskaya 39’ with 15.9 % of protein in grain, 34.8 % of gluten in grain, 72.6 u. appr. of IDK, 350 u.a of strength of flour on the alveograph, 72 u.val. of valometric estimation, 1003 cm3 of volumetric yield of bread. The varieties ‘Moskovskaya 56’ and ‘Nemchinovskaya 85’ had quality indicators corresponding to valuable and strong wheat. There was found that the variety ‘Nemchinovskaya 85’ was the most variable over the years of the study (CV 8.0–18.9 %). The strength of flour on the alveograph differed to the greatest extent both according to the factors ‘variety’ and ‘year’ (17.1 %; 15.4 %; 17.6 %). There was identified that the volumetric yield of bread was the least variable indicator (5.5 %; 14.0 %; 8 %). When estimating the correlations, there was established a strong negative relationship between productivity and protein percentage in grain, similar in three varieties, and a mean positive correlation between productivity and IDK.

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