Strong varieties are the basis to produce high-quality processing products of bread wheat grain

Пахотина, И. В.; Ignatieva, E. Yu.; Белан, И. А.; Россеева, Л. П.; Soldatova, L. T.

doi:10.31367/2079-8725-2022-82-5-39-46

Cited by 5 publications

(1 citation statement)

References 8 publications

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“…The strategic task facing the Russian agro-industrial complex is to provide the population with high-quality, affordable and safe agricultural products. For its effective solution, first of all, it is necessary to accelerate the development of our own highly productive and competitive agricultural production [1,2,3].…”

Section: Introductionmentioning

confidence: 99%

Spring wheat seed production in Krasnoyarsk region

et al. 2023

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The economic and biological properties of the variety are successfully implemented only through a well-established seed production system, which is an integration into a single complex of breeding, production and marketing of seeds. High-quality seed material provides a yield increase of at least 25-30%. In modern economic conditions, commodity producers need varieties and seeds of grain crops that meet specific production requirements.

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Section: Introductionmentioning

confidence: 99%

Spring wheat seed production in Krasnoyarsk region

et al. 2023

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Influence of the predecessor, sowing period and fertilizer in wheat productivity in three-field crop rotations

Volynkina,

Pritchin

2024

Agrohimiâ

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For the first time, 18-year-old experimental data were analyzed, in which the influence of 3 growth factors of spring soft wheat – a precursor (fallow, vico oatmeal mixture, oats), the sowing period and nitrogen fertilizer were compared. The experiment was carried out under conditions of a 3-field crop rotation on the heavy loamy leached chernozem of the Shadrinsky experimental field of the Kurgan Research Institute in the northwestern zone of the Kurgan region. In influencing the yield of the first wheat, the leading role was played by the previous crop in combination with weather conditions. When comparing the yield during sowing in the 1st and 3rd decades of May, after all 3 predecessors for 14 years, the early period was outperformed. When sowing in the 1st decade of May, the grain harvest of the first rotation crop without fertilizer decreased from 24.8 c/ha after fallow to 16.8–15.8 c/ha after non-fallow precursors. At the 2nd sowing period, the conditions for the formation of the crop were more favorable and ensured the production in the same fields 30.3–21.1–20.5 c/ha, respectively. The yield of the 2nd crop rotation was less. Without fertilizer after the predecessors, it was obtained accordingly 17.5–16.8–15.1 c/ha at the 1st sowing period and 19.5–20.2–18.9 c/ha – at the 2nd term. The fertilizer increased the yield of the first crop mainly after non-paired precursors by 6–9 kg/ha. The yield of the 2nd crop increased with the use of fertilizer after all 3 predecessors, increasing grain harvest by 5–8 kg/ha. The influence of wheat yield growth factors on the accumulation of gluten proteins in grain was greater at an early sowing period and for the first crop rotation. It was more noticeable in the field after fallow: the absence of the 3rd grade of grain quality during early sowing after fallow was noted once in 18 years, when sowing in the 3rd decade – 5 times. The effect of the fertilizer on the gluten content of 1st wheat manifested itself after the non-paired precursors, but only at a dose of N80 and was expressed in its increase by 2–5%, respectively. For 2 crops, the average gluten content, depending on the sowing period, was the same both without fertilizer and with its application. The number of years without grain with grade 3 quality was also almost equal, both for all types of predecessor and the sowing period. An improvement in grain quality from fertilizer was noted in all crop rotation fields and also only at a dose of N80 with an increase in gluten content from 25–26 in the control to 29–30%.

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Grain quality of new varieties of spring wheat in the Northern Trans-Urals

Belkina,

Kazak,

Gubanova

2024

Agrarian Bulletin of The

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Abstract. The production of high-quality food wheat grains depends to a large extent on the quality potential of the cultivated varieties and the conditions that ensure its implementation. Studies have identified quality-resistant varieties and factors that ensure an optimal combination of yield and grain quality. The purpose of the research is to consider the possibilities of new varieties of spring wheat to form the technological properties of grain in the northern forest-steppe of the Tyumen region. Methods. Studies were carried out in 2021 and 2022 in the northern forest-steppe zone of the Tyumen region at the Ishim state section. The soil is leached chernozem. The predecessor in the experience is pure steam. The technological properties of wheat grain were assessed by the West Siberian Interregional Center for Comprehensive Quality Assessment of the Tested Varieties (Barnaul). The main criteria for assessing wheat varieties are taken as the gluten content in flour, the strength of flour according to the alveograph and the liquefaction of the test according to the farinograph, these indicators in local conditions are often limiting when assessing varieties according to bakery strength. According to the results of studies, it was established that the indicator “gluten content in flour” in the studied varieties significantly depended on meteorological conditions. For example, in 2022, with a higher degree of moisture and a lower degree of heat compared to 2021, in the predominant part of the varieties (80 %), the amount of gluten in the flour was lower than the standards for wheat filler. At the same time, the following varieties showed high opportunities to provide flour with the amount of gluten: Tyumenskaya 25, Agronomicheskaya 5, Baganochka, Dorada, Tyumenskaya 29, Varden. Varieties stood out – their indicators were at the level of requirements for strong wheat: Baganochka, Ishimskaya 12 and Lenta 45. In terms of “dough liquefaction”, a significant part of the varieties corresponded to the class “wheat-filler”. At the level of strong wheat were indicators in the varieties Ishimskaya 12, Zagora Novosibirsk, Nitsa. Scientific novelty: In the conditions of the northern forest-steppe of the Tyumen region, new scientific information has been obtained on the formation by new varieties of spring soft wheat of the state test of technological indicators characterizing the baking power of flour. The highest gluten content in flour of 70% yield was distinguished by the varieties Agronomic 5, Dorada, Varden, Baganochka, Ishimskaya 12, and Lenta varieties were characterized by high indicators of the physical properties of the test on the alveograph; Ishimskaya 12 on the farinograph, Zagora Novosibirsk, Nice.

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Strong varieties are the basis to produce high-quality processing products of bread wheat grain

Cited by 5 publications

References 8 publications

Spring wheat seed production in Krasnoyarsk region

Spring wheat seed production in Krasnoyarsk region

Influence of the predecessor, sowing period and fertilizer in wheat productivity in three-field crop rotations

Grain quality of new varieties of spring wheat in the Northern Trans-Urals

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