Winter durum wheat is a relatively young crop that is highly adaptable due to its winter type of growth habit. The priority of breeding and genetic improvement of winter durum wheat is to improve grain quality and pasta quality, largely determined by the glutenin storage proteins. In the present study, a collection of 76 accessions of winter durum wheat from P.P. Lukyanenko National Grain Centre was studied. The allelic state of high-molecular-weight glutenin genes, Glu-A1 and Glu-B1, using PCR markers and SDS-PAGE was identified and grain and pasta quality traits were assessed in a two-year field experiment. The positive effect of the Glu-A1a allele and a negative effect of Glu-A1c on the gluten index were shown. It was found that Glu-B1al and Glu-B1f have a positive effect on the quality and quantity of protein and gluten, while the Glu-A1c + Glu-B1al genotypes were closest to the high-quality category in protein-associated quality traits.

The purpose of the current study was to develop a new drought-resistant initial material, adapted to local conditions and spring durum wheat varieties on its basis. Due to the method of intraspecific hybridization and individual selection, there has been developed the spring durum wheat variety ‘Yasenka’ in the F5 hybrid combination obtained from crossing the varieties ‘Lilek x Nikolasha’. The developed variety is short-stemmed, middle maturing, resistant to drought and lodging. Its potential productivity is high, due to the maximum yield of 6.44 tons per hectare obtained in 2017 when sowing after peas. On average, over three years of competitive variety testing (2015–2017), its yield was 6.02 tons per hectare, which is higher than that of the varieties ‘Volnodonskaya’ on 1.08 and ‘Nikolasha’ on 0.40 tons per hectare. There has been found an advantage in terms of productivity over other varieties when sowing at a later date. Grain and pasta quality indicators are high. When evaluating grain according to the international standard ISO 21415-2, the variety ‘Yasenka’ showed a high Gluten Index (94) and a Minolta color index “b” (30), which corre- sponds to the world quality level. Under natural conditions, it is characterized by field resistance to the main leaf fungal diseases. Against the background of artificial infection, there has been established high resistance to head smut, powdery mildew and hard smut, resistance to septoria blotch and brown rust, moderate susceptibility to head blight. The variety has been included into the State List of Breeding Achievements of the Russian Federation since 2018 and it’s protected by the patent of the Russian Federation.

No abstract

No abstract

In 2016–2020 in the Republic of Kalmykia the winter durum wheat area was sown by the variety ‘Kermen’ of joint development by the Kalmykia Research Agricultural Institute named after M.B. Narmaev, a branch of the “Pre-Kaspy Agricultural Federal Research Center RAS” (KRAI, a branch of the PkAFRC RAS) and the FSBSI “National Center of grain named after P.P. Lukyanenko”, and the variety ‘Kristella’ developed by the FSBSI Agricultural Research Center “Donskoy”. The current paper has presented the study results of productivity and grain quality of the varieties ‘Kermen’ and ‘Kristella’ on the experimental plot of the KRAI, a branch of the PkAFRC RAS over the past five years. The purpose of the study was to evaluate the winter durum wheat varieties according to the traits of productivity and grain quality for giving recommendations and their further introduction into production. In the conditions of the experimental plot of the KRAI, a branch of the PkAFRC RAS, over five years the mean productivity of the variety ‘Kermen’ exceeded that of the variety ‘Kristella’ on 0.56 t/ha, or 14.2%. There should be noted that the variety ‘Kristella’ showed the maximum productivity (5.88 t/ha) in 2016, which was a reliable addition to the variety ‘Kermen’. The varieties ‘Kermen’ and ‘Kristella’ have formed grain with a sufficiently high percentage of protein and gluten, which according to GOST 9353-2016, meets the requirements of the 1st and 3rd class for winter durum wheat. There were identified higher quality indicators in the variety ‘Kristella’.