COMPARATIVE STUDY OF SPRING WHEAT ON THE EXPERIMENTAL ALLOTMENT OF FSBEI HPE IZHEVSK SAA

Abstract

In the conditions of Republic of Udmurtiya we studied productivity, bakery properties and phytosanitary condition of spring wheat. All studied varieties are included into Governmental register and approved to use in the fourth region. Such varieties as ‘Krasnoufimskaya 100’, ‘Margarita’ and ‘Simbiezit’ showed permanent productivity of during six years of research (1,75 t/ha, 1,97 t/ha and 1,7 t/ha respectively in average). The productivity depended on mass of 1000 seeds and from ear productivity. A strong dependence between productivity and mass of 1000 seeds per ear was noticed (co-efficient of correlation is 0,71). The varieties (except ‘Simbircit’) possess good bakery properties, relevant to market grain of the 3-d class. In average, the grain yield was 698-752 g/l; general glassiness was 55-70%; content of raw gluten was 27-31%. In Udmurtiya spring wheat is annually infected with root rot, leaf rust and septoriosis. The variety ‘Irgina’ possesses the strongest annual root rot infection; the rate of infection at the end of vegetation was 28%, which is twice higher than economic level of harmfulness. Emergence of leaf rust and septoriosis depended on weather conditions. In average, during six years of study there were 9,5-13,3% of the varieties infected by leaf rust and 16..26% infected by septoriosis. All the varieties were infected in the same way. All the varieties have no significant differences in the level of infection. The most sensitive to powdery mildew was the variety ‘Irgina’ (17,5%), all the rest were infected on 3,1-7,2%.

Keywords

• spring wheat
• varieties
• productivity
• baking properties
• root rot
• powdery mildew
• leaf rust
• septoriosis