Adaptive potential of winter bread wheat varieties according to grain quality in the Middle Volga region

Abstract

The current study was carried out on the experimental plots of the Samarsky Research Institute of Agriculture in 2014–2020 in order to estimate the adaptive potential of the approved winter wheat varieties of the Samarsky RIA according to grain quality under varying weather conditions. Mass fraction of protein and gluten in grain, gluten quality, falling number were established according to GOST. The adaptive potential for all grain quality traits was evaluated according to A.A. Rossiell, J. Hamblin (1981), the factor of phenotypic stability of traits was determined according to D. Lewis (1954), the coefficient of traits’ variability was estimated according to B.A. Dospekhov (1979) in Microsoft Office Excel. Over the years the average mass fraction of protein in grain of the studied varieties was 15.7% (the variety ‘Malakhit’), 15.6% (‘Svetoch’,) 15.3% (‘Bezenchukskaya 380’), 14.1% (‘Biryuza’), 14.4% (‘Bazis’), 15,5% (‘Viyuga’) with 5.9; 5.4; 11.6; 6.7; 14.5; 10.9% of variability respectively. There have been identified the winter bread wheat varieties ‘Malakhit’, ‘Svetoch’, ‘Biryuza’ and ‘Viyuga’ with high phenotypic stability of the trait ‘mass fraction of protein in grain’ (SF = 1.2). The average (in 2014-2020) mass fraction of crude gluten in grain was 33.6% (‘Malakhit’), 33.2% (‘Svetoch’), 32.8% (‘Bezenchukskaya 380’), 30.5% (‘Biryuza’), 30.6% (‘Bazis’), 34.2% (‘Viyuga’) with 7.8; 8.6; 17.4; 15.2; 17.1; 15.0% of variability respectively. The phenotypic stability of the trait ‘mass fraction of crude gluten in grain’ of the varieties ‘Malakhit’ and ‘Svetoch’ was high (SF = 1.2 and 1.3, respectively). There have been identified the varieties ‘Malakhit’, ‘Svetoch’, ‘Bezenchukskaya 380’, ‘Biryuza’, ‘Bazis’, ‘Viyuga’ with high phenotypic stability of the trait ‘gluten quality’ (SF = 1.2; 1.3; 1.2; 1.1; 1.2; 1.2 respectively). The average (in 2014-2020) value of the trait ‘falling number’ of the varieties was 232c (‘Malakhit’), 240c (‘Svetoch’), 258c (‘Bezenchukskaya 380’), 349c (‘Biryuza’), 223c (‘Bazis’), 347c (‘Viyuga’) with 34.7; 42.6; 11.2; 21.6; 43.3, 24.8% of variability respectively. There have been identified phenotypically stable varieties according to the trait ‘falling number’, namely ‘Bezenchukskaya 380’ (SF = 1.3), ‘Viyuga’ (SF = 1.9). According to the maximum expressivity and phenotypic stability of the traits ‘grain quality’, ‘mass fraction of protein and gluten in grain’, ‘falling number’ there have been identified the winter bread wheat varieties ‘Bezenchukskaya 380’, ‘Biryuza’ and ‘Viyuga’.

Keywords

• winter bread wheat
• adaptability
• variety
• variability
• stability
• grain quality