Purpose. To investigate the differences of new spring bread wheat varieties of Myronivka breeding on yield, physical properties of grain and flour, depending on hydrothermal conditions, and determine which of them are more genotypically conditioned. Methods. The studies were conducted in 2015–2017 on the fields of breeding crop rotation of the V. M. Remeslo Myronivka Institute of Wheat (MIW) and at the Grain Quality Laboratory of MIW. The predecessor is soybeans for grain. Productivity, physical indicators of grain quality (1000 kernel weight, test weight, vitreousness) and flour quality (sedimentation, protein content, gluten content and quality, flour strength) were determined by standard methods. For the analysis, we used grain and flour in spring bread wheat varieties bred at the MIW: Simkoda myronivska, Panianka, MIP Zlata, Bozhena, Oksamyt myronivskyi, Dubravka, MIP Svitlana, the standard variety Elehiia myronivska. Results. A predominant influence of hydrothermal conditions on yield and physical indicators of spring bread wheat quality and a smaller, but still significant, effect of genotype of the variety were established. The highest genotypic conditionality was observed in two quality indicators: gluten deformation index (38 %) and flour strength (40 %). In terms of yield, the varieties Oksamyt myronivskyi, Simkoda myronivska, Dubravka and Bozhena were distinguished (exceeding the standard by 0.24–0.52 t/ha). The most varieties in terms of test weight and vitreousness corresponded to the class I, according to gluten deformation index – to the quality group I. The high values of sedimentation index and flour strength were observed in the varieties Simkoda myronivska, Oksamyt myronivskyi and MIP Zlata. With different effect of hydrothermal conditions, the studies have established an average strength of the relationship of productivity with 1000 kernel weight (r = 0.50) and test weight (r = 0.43–0.51) and the negative correlation with protein and gluten content (from r = -0.36 to r = -0.58). The most stable averaged correlation were noted between test weight and flour strength (r = 0.51); between protein content and gluten content (r = 0.71) and flour strength (r = 0.67); between gluten content and GDI index (r = 0.58) and flour strength (r = 0.47). Conclusions. The determining influence of the hydrothermal conditions of the year on productivity was established, as well as significant genotypic differences in the quality indicators of grain and flour of spring bread wheat in the conditions of the right-bank Forest-Steppe of Ukraine. There were identified the varieties Simkoda myronivska, Bozhena, and Oksamyt myronivskyi with steadily the highest level of productivity over the years. It was determined that all the studied varieties of spring bread wheat corresponded to the class I in terms of grain vitreousness. The varieties Simkoda myronivska, MIP Zlata, Oksamyt myronivskyi in terms of sedimentation, GDI, and flour strength refered to strong wheat cultivars. The two most genotypically determined quality indicators have been identified: gluten deformation index and flour strength. There were established stable correlations between test weight and flour strength; between protein content and gluten content as well as flour strength; between gluten content and GDI index as well as flour strength.
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Aug 31, 2024
Agnaldo Santana Santos + 5
Open Access
