Factors influenced on grain and flour quality of new varieties of bread winter wheat&lt;br&gt; 1. Physical characteristics of grain quality

Василенко, Н. В.; Pravdziva, I. V.; Вологдіна, Г. Б.; Zamlila, N. P.; Колючий, В. Т.

doi:10.21498/2518-7910.0.2016.119569

МВ

2016

DOI: 10.21498/2518-7910.0.2016.119569

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Factors influenced on grain and flour quality of new varieties of bread winter wheat<br> 1. Physical characteristics of grain quality

Н. В. Василенко¹,

I. V. Pravdziva²,

Г. Б. Вологдіна³

et al.

Abstract: Виявлено значний вплив фактору року на всі фізичні показники зерна нових миронівських сортів пшениці м'якої озимої в умовах Лісостепу України. Генотип сорту суттєво впливав на масу 1000 зерен, а попередник-на склоподібність. Встановлено, що досліджувані сорти МІП Вишиванка, Трудівниця миронівська та МІП Дніпрянка за показниками якості зерна відповідали вимогам цінних, а сорт Грація миронівська-сильних пшениць.

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Factors influencing on grain and flour quality of new varieties of bread winter wheat. 3. Flour strength and its components

Vasylenko¹,

Pravdziva²,

Zamlila³

et al. 2017

Myronivka Bulletin

View full text Add to dashboard Cite

Ìåòà. Âèâ÷èòè âïëèâ ãåíîòèïó, óìîâ ðîêó ³ ïîïåðåäíèê³â íà «ñèëó» áîðîøíà òà ¿¿ ñêëàäîâ³ ó íîâèõ ñîðò³â ïøåíèö³ ì'ÿêî¿ îçèìî¿ ìèðîí³âñüêî¿ ñåëåêö³¿. Ìåòîäèêà. Äî-ñë³äaeåííÿ ïðîâîäèëè ó 2012-2014 ðð. íà ïîëÿõ ñåëåêö³éíî¿ ñ³âîçì³íè Ì²Ï ïî ïîïåðåäíèêàõ ñèäåðàëüíèé ïàð (ã³ð÷èöÿ) ³ êóêóðóäçà íà ñèëîñ ³ç ñîðòàìè ïøåíèö³ ì'ÿêî¿ îçèìî¿ ãîëîâíîãî êîíêóðñíîãî âèïðîáóâàííÿ ëàáîðàòîð³¿ ñåëåêö³¿ îçèìî¿ ïøåíèö³ Ãðàö³ÿ ìèðîí³âñüêà, Ì²Ï Âèøèâàíêà, Ì²Ï Äí³ïðÿíêà, Òðóä³âíèöÿ ìèðîí³âñüêà (ñòàíäàðò -ñîðò Ïîäîëÿíêà). Ïîêàçíèêè ÿêîñò³ áîðîøíà âèçíà÷àëè çà àëüâåîãðàôîì, çà-ñòîñîâóþ÷è ñòàíäàðòí³ ìåòîäèêè. Ðåçóëüòàòè. Âïëèâ íà ïîêàçíèê «ñèëà áîðîøíà» (W) ïîãîäíèõ óìîâ ðîêó òà ãåíîòèïó áóâ äîñèòü ³ñòîòíèì (64 ³ 27 % â³äïîâ³äíî), ïîïåðåäíèêà -ìåíøèì (3 %). Óñåðåäíåíî âèñîêèé ð³âåíü «ñèëè» áîðîøíà çà ðîêàìè ³ ïîïåðåäíèêàìè ôîðìóâàâñÿ ó ñîðòó Ì²Ï Âèøèâàíêà (288 î. à.). Íà ïðóaeí³ñòü ò³ñòà (Ð) äîñë³äaeóâàíèõ ñîðò³â ³ñòîòíî âïëèâàëè óìîâè ðîêó (82 %), ãåíîòèï (15 %) ³ íåçíà÷íî -ïîïåðåäíèê (1 %). Âèñîêèì çíà÷åííÿì öüîãî ïîêàçíèêà â³äçíà÷àëèñÿ ñîðòè Ãðàö³ÿ ìèðîí³âñüêà ³ Ì²Ï Äí³ïðÿíêà (108 ³ 92 ìì â³äïîâ³äíî). Âïëèâ ãåíîòèïó, óìîâ ðîêó ³ ïîïåðåäíèêà íà ïîêàçíèê ðîçòÿaeíîñò³ ò³ñòà (L) áóâ äîñèòü çíà÷íèì (35, 34 ³ 17% â³äïîâ³äíî). Ñòàá³ëüí³ñòþ ïîêàçíèêà L âèð³çíÿëèñÿ ñîðòè Ãðàö³ÿ ìèðîí³âñüêà ³ Ì²Ï Âèøèâàíêà. Äîñòîâ³ðíî ³ñòîòíèé âïëèâ íà ïîêàçíèê â³äíîøåííÿ P/L ìàëè ïîãîäí³ óìîâè ðîêó âèðîùóâàííÿ ³ ôàêòîð «ãåíîòèï ñîðòó» (49 ³ 42 % â³äïîâ³äíî), ìåíøèé, àëå âñå ae äîñòî-â³ðíèé âïëèâ -ïîïåðåäíèê (3 %). Ó äîñë³äaeóâàíîãî íàáîðó ñîðò³â âèÿâëåíî ³ñòîòíó çàëåaeí³ñòü ³íäåêñó åëàñòè÷íîñò³ ò³ñòà (²å) â³ä ãåíîòèïó, óìîâ ðîêó ³ ïîïåðåäíèêà (58, 24 ³ 4 % â³äïîâ³äíî). Óïðîäîâae òðüîõ ðîê³â çà ïîêàçíèêîì ²å ñòàá³ëüíî âèð³çíÿâñÿ ñîðò Ì²Ï Âèøèâàíêà. Âèñíîâêè. Âñòàíîâëåíî áåçóìîâíèé âïëèâ íà «ñèëó» áîðîøíà òà ¿¿ ñêëàäîâ³ óìîâ ðîêó ³ äîñòîâ³ðíî ñóòòºâèé -ãåíîòèïó ñîðòó. Ôàêòîð «ãåíîòèï ñîðòó» ìàêñèìàëüíî âïëèâàâ íà ³íäåêñ åëàñòè÷íîñò³ ò³ñòà, ïîêàçíèêè ïðóaeíîñò³ ³ ðîçòÿaeíîñò³ Ìèðîí³âñüêèé â³ñíèê Âèïóñê 4, 2017 Crop management practices Ìèðîí³âñüêèé â³ñíèê Âèïóñê 4, 2017 Crop management practices Ñïèñîê âèêîðèñòàíèõ äaeåðåë

show abstract

Factors influencing on grain and flour quality of new varieties of bread winter wheat. 3. Flour strength and its components

Vasylenko¹,

Pravdziva²,

Zamlila³

et al. 2017

Myronivka Bulletin

View full text Add to dashboard Cite

show abstract

Factors influencing on grain and flour quality of new varieties of bread winter wheat. 4. Тechnological indices of flour and dough quality

Pravdziva¹,

Vasylenko²,

Zamlila³

et al. 2017

Myronivka Bulletin

View full text Add to dashboard Cite

Ìåòà. Âèâ÷èòè âïëèâ ãåíîòèïó, óìîâ ðîêó âèðîùóâàííÿ òà ïîïåðåäíèêà íà òåõíî-ëîã³÷í³ âëàñòèâîñò³ áîðîøíà ³ ò³ñòà ³ç çåðíà íîâèõ ìèðîí³âñüêèõ ñîðò³â ïøåíèö³ ì'ÿêî¿ îçèìî¿. Ìåòîäè. Äîñë³äaeåííÿ ïðîâîäèëè ó 2012-2014 ðð. íà ïîëÿõ ñåëåêö³éíî¿ ñ³âî-çì³íè Ìèðîí³âñüêîãî ³íñòèòóòó ïøåíèö³ (Ì²Ï). Ïîïåðåäíèê -ñèäåðàëüíèé ïàð ³ êóêóðóäçà íà ñèëîñ. Îá'ºêò äîñë³äaeåííÿ -íîâ³ ñîðòè ïøåíèö³ ì'ÿêî¿ îçèìî¿ ìèðîí³âñüêî¿ ñåëåêö³¿ Ãðàö³ÿ ìèðîí³âñüêà, Ì²Ï Âèøèâàíêà, Ì²Ï Äí³ïðÿíêà, Òðóä³âíèöÿ ìèðîí³âñüêà òà Ïîäîëÿíêà (ñòàíäàðò). Òåõíîëîã³÷í³ ïîêàçíèêè ÿêîñò³ ò³ñòà (âîäîïîãëèíàëüíà çäàò-í³ñòü áîðîøíà, ÷àñ óòâîðåííÿ é ðîçð³äaeåííÿ ò³ñòà, ñò³éê³ñòü ò³ñòà äî çàì³øóâàííÿ òà âàëîðèìåòðè÷íà îö³íêà) âèçíà÷àëè çà çàãàëüíîïðèéíÿòèìè ìåòîäèêàìè íà ôàðèíî-ãðàô³ òà âàëîðèìåòð³. Ñòàòèñòè÷íó îáðîáêó äàíèõ ïðîâîäèëè çà ìåòîäàìè îïèñîâî¿ ñòàòèñòèêè ³ äèñïåðñ³éíîãî àíàë³çó òðèôàêòîðíîãî äîñë³äó. Ðîêè äîñë³äaeåíü õàðàêòåðèçóâàëèñü äîâîë³ êîíòðàñòíèìè ïîãîäíèìè óìîâàìè. Ðåçóëüòàòè. Âîäîïîãëèíàëüíà çäàòí³ñòü (ÂÏÇ) áîðîøíà ³ç çåðíà äîñë³äaeóâàíèõ ñîðò³â á³ëüøå çì³íþâàëàñÿ çàëåaeíî â³ä ôàêòîðó ðîêó, àëå é ³ñòîòíî â³ä ãåíîòèïó. Äîñòîâ³ðíî ñóòòºâèé âïëèâ íà ÷àñ óòâîðåííÿ ò³ñòà ìàëè óìîâè ðîêó òà âçàºìîä³ÿ ôàêòîð³â «ïîïåðåäíèê+ñîðò» ³ «ð³ê+ñîðò». Âïëèâ ãåíîòèïó òà âçàºìîä³¿ ôàêòîð³â «ð³ê+ñîðò» íà ïîêàçíèê ñò³éêîñò³ ò³ñòà áóâ äîñòàòíüî ³ñòîòíèì. Âèÿâëåíî ñóòòºâó çàëåaeí³ñòü ðîçð³äaeåííÿ ò³ñòà â³ä ãåíîòèïó. Çíà-÷íî ìåíøå íà öåé ïîêàçíèê âïëèâàëè ïîãîäí³ óìîâè òà íåñóòòºâî, àëå äîñòîâ³ðíîïîïåðåäíèê. Âèçíà÷àëüíèé âïëèâ íà âàëîðèìåòðè÷íó îö³íêó ò³ñòà ìàâ ãåíîòèï ñîðòó, çíà÷íî ìåíøèé -ïîãîäí³ óìîâè ó ð³ê âèðîùóâàííÿ. Êîåô³ö³ºíòè êîðåëÿö³¿ ïîêàçíèê³â ðîçð³äaeåííÿ òà âàëîðèìåòðè÷íî¿ îö³íêè â ðîêè äîñë³äaeåíü áóëè ñòàá³ëüíî âèñîêèìè ïîçèòèâíèìè. Âèñíîâêè. Âñòàíîâëåíî äîñòîâ³ðíî ñóòòºâèé âïëèâ ãåíîòèïó íà òåõíî-ëîã³÷í³ ïîêàçíèêè ÿêîñò³ áîðîøíà òà ò³ñòà ³ç çåðíà íîâèõ ìèðîí³âñüêèõ ñîðò³â ïøåíèö³ ì'ÿêî¿ îçèìî¿ (à ñàìå: ÂÏÇ áîðîøíà, ñò³éê³ñòü ò³ñòà äî çàì³ñó, âàëîðèìåòðè÷íà îö³íêà òà ðîçð³äaeåííÿ ò³ñòà). Ïîãîäíî-êë³ìàòè÷í³ óìîâè ðîê³â âèðîùóâàííÿ ³ñòîòíî âïëèâàëè íà ÷àñ óòâîðåííÿ ò³ñòà ³, îñîáëèâî, íà ÂÏÇ áîðîøíà. Ïîïåðåäíèê äîñòîâ³ðíî âïëèâàâ ëèøå íà ïîêàçíèê ðîçð³äaeåííÿ ò³ñòà.Êëþ÷îâ³ ñëîâà: ïøåíèöÿ ì'ÿêà îçèìà, ôàêòîðè âïëèâó, ïîãîäí³ óìîâè, ãåíîòèï, ïîïåðåäíèê, òåõíîëîã³÷í³ âëàñòèâîñò³ ò³ñòà Ìèðîí³âñüêèé â³ñíèê Âèïóñê 5, 2017

show abstract

Productivity and quality of spring bread wheat of Myronivka breading depending on hydrothermal conditions of the year

Vasylenko¹,

Pravdziva²,

Blyzniuk³

et al. 2019

Myronivka Bulletin

View full text Add to dashboard Cite

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Factors influenced on grain and flour quality of new varieties of bread winter wheat<br> 1. Physical characteristics of grain quality

Cited by 3 publications

References 0 publications

Factors influencing on grain and flour quality of new varieties of bread winter wheat. 3. Flour strength and its components

Factors influencing on grain and flour quality of new varieties of bread winter wheat. 3. Flour strength and its components

Factors influencing on grain and flour quality of new varieties of bread winter wheat. 4. Тechnological indices of flour and dough quality

Productivity and quality of spring bread wheat of Myronivka breading depending on hydrothermal conditions of the year

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