The study of breeding material of winter bread wheat according to the main criteria of quality

Abstract

The study of grain quality at all stages of a variety development, starting with the selection of parental pairs, is the most important condition for the efficiency of breeding. The purpose of the current paper was to estimate winter wheat samples according to the main criteria of grain quality and to select promising ones for further use in the breeding process. The study was carried out in 2019–2021. There were studied new varieties and promising lines of winter bread wheat from the main Competitive Variety Testing, according to green manure fallow. Criteria characterizing grain quality were determined in the laboratory conditions in accordance with methodology and GOSTs. Based on the conducted study, there were identified sources that were characterized by a high severity of grain quality traits. According to ‘grain unit’, there were distinguished such varieties as ‘Matritsa’, ‘Rubin Dona’ and the lines ‘1043/17’ and ‘1582/166’. According to the general kernel hardness there were identified such samples as ‘Matritsa’, ‘Priazovie’ and the line ‘1582/16’. The samples and lines ‘Ermak’, ‘Razdolie’, ‘Rubin Dona’, ‘Matritsa’, ‘Priazovie’, ‘1582/16’, ‘1043/17’, ‘1295/18’, ‘1431/18’, ‘1463/18’, ‘1518/18’, ‘1612/18’ and ‘1895/18’ corresponded to good quality according to SDS-sedimentation. The sample ‘1463/18’ was characterized by a high protein percentage in grain (15.02 %). There were also studied a quantity and quality of gluten, falling number and baking properties. The varieties ‘Rubin Dona’, ‘Matritsa’, ‘Priazovie’ and the lines ‘1582/16’, ‘1463/18’ were characterized by the best expression of the studied traits of quality. These genotypes can be used in the breeding process as sources of high protein and gluten percentage in grain and good baking properties.

Keywords

• protein percentage
• gluten
• grain unit
• kernel hardness
• falling number
• sds-sedimentation
• baking properties