РОЛЬ ЭКОЛОГИЧЕСКИХ УСЛОВИЙ В ФОРМИРОВАНИИ КЛЕЙКОВИНЫ У ЯРОВОЙ ПШЕНИЦЫ

Abstract

The article analyzes the results of the studies to assess the role of weather conditions in the formation of gluten in spring wheat grain in the conditions of the Krasnoyarsk forest-steppe. The researchers carried out the work based on the experiments conducted in the educational farm “Minderlinskoe” of Krasnoyarsk State Agrarian University in 2013–2021. At the present stage in Siberia, it is not always possible to equate high yields with good grain qualities. More often, there is a negative trend. In years with heavy precipitation but with a small amount of heat, high grain yields are obtained but of reduced quality. In dry years, the farmers harvest low yields with a high gluten content in the grain. They hand over the most high-quality grain in arid steppe areas. It isn’t easy to get a grain of valuable wheat in the northern forest-steppe and foothill areas, although it is possible. In the research, the authors evaluated the varieties of soft spring wheat included in the State Register of Breeding Achievements Approved for Use, cultivated in the forest-steppe of the Krasnoyarsk Territory, for gluten content and its stability over the years. The relationships of this indicator with the temperature factor, the impact of moisture availability during the growing season, and its contribution to the amount of gluten in soft spring wheat are determined. The effect of the hydrothermal coefficient by month on the above feature is estimated. The researchers found that the quantitative average gluten content in the studied varieties ranges from 29 to 33%, and its maximum amount is formed in the varieties Novosibirsk 15 and Novosibirsk 29 reaching 35%. The study of correlations of gluten content in the grain of soft spring wheat with the heat supply of the growing season revealed a positive, favorable role between the amount of gluten and average monthly temperatures. The nature of the relationship between precipitation and this sign was negative.