The Initial Material and the Achievements in Winter Durum Wheat Breeding in a Content of Carotenoids in the Grain of Fsbsi “Arc “Donskoy”

Копусь, М. М.; Дорохова, Д. П.

doi:10.31367/2079-8725-2018-55-1-3-5

GER

2018

DOI: 10.31367/2079-8725-2018-55-1-3-5

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The Initial Material and the Achievements in Winter Durum Wheat Breeding in a Content of Carotenoids in the Grain of Fsbsi “Arc “Donskoy”

М. М. Копусь¹,

Д. П. Дорохова²

Abstract: Каротиноиды озимой твердой пшеницы играют важное потребительское свойствоони окрашивают изделия из зерна и муки (макароны, спагетти, крупы, манку, кус-кус, равеоли и др.) в приятный желтый цвет. Кроме того, они служат источником образования витаминов группы А. Содержание каротиноидов в зерне зависит как от наследственных (генетических), так и ненаследственных (фенотипических) факторов. В своей работе мы приводим характеристику по годам некоторых коммерческих, перспективных и селекционных сортообразцов озимой т… Show more

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Promising genetic sources for the creation of varieties of durum spring wheat in Western Siberia

et al. 2022

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The study, expansion and preservation of the genetic diversity of the source material, and its purposeful use in hybridization is the basis for the creation of adaptive varieties of durum spring wheat that are resistant to biotic and abiotic factors of the environment of Western Siberia. The objects of research were samples of durum spring wheat. Over the years of research , about 3 thousand samples were worked out from the world gene pool of various countries and regions: from the collection of the VIR, the gene pool from Mexico (CIMMYT) within the framework of the agreement and cooperation program (2000)(2001)(2002)(2003)(2004)(2005)(2006)(2007), from 2000 to the present time under the program of the Kazakh-Siberian Spring Wheat Breeding Network (KASIB), from other scientif ic institutions of Russia in exchange activities. Using generally accepted techniques, the obtained material was studied for a complex of traits: yield, adaptability, grain quality, resistance to diseases. In the cycle of studying the gene pool from CIMMYT, 50 genotypes were identif ied in terms of yield at the level of the Omskaja jantarnaja standard, 276 grains by test weight, 131 samples by pasta color, 131 samples by resistance to hard smut, and 112 by resistance to powdery mildew. Almost all samples were not affected by leaf rust. The study set showed high sensitivity to extreme conditions and most forms of interest in quality and disease resistance were low-productive in our environment. In KASIB nurseries, 29 samples were identif ied in terms of yield and adaptability, 29 samples in terms of grain quality, 21 in terms of resistance to diseases, including 8 resistant to stem rust. In the set of varieties received from the VIR, 15 genotypes were adaptive, 16 had high grain quality, 11 were resistant to stem rust. In the breeding material, 17 samples of the local population resistant to stem rust (6 of them were comprehensively resistant) and 25 race-resistant to Ug99 were identif ied. The genotypes identif ied as a result of research are of interest as sources of valuable traits.

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Promising genetic sources for the creation of varieties of durum spring wheat in Western Siberia

et al. 2022

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The characteristics of the winter durum wheat varieties according to grain quality and pasta properties

Кравченко

Samofalova

Oldyreva

et al. 2020

Zernovoe hozâjstvo Rossii

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The current paper has presented the study results of grain quality and pasta properties of the new and promising winter durum wheat varieties developed in the FSBSI “Agricultural Research Center “Donskoy” in 2016–2018. The purpose of the study was to evaluate winter durum wheat varieties according to such traits as grain quality and pasta properties to identify the best genotypes and recommend them for use in the breeding process and wider introduction into production. There have been identified the varieties “Yubilyarka” (96%), “Kristella” (94%), “Lakomka” (92%), “Diona” and “Yantarina” (91%) with maximum values of general hardness. All studied genotypes have formed the nature weight of grain corresponding to a first quality class (from 786–814 g/l). There have been identified the varieties “Kristella” (13.9%), “Donchanka” (13.8%), “Diona” (14.0%), “Yakhont” (14.0%), “Yubilyarka” (13.6%), “Yantarina” (13.7%), “Uslada” (13.6%), “Zoloto Dona” (13.6%), “Solntsedar” (13.9%) and “Almaz Dona” (13.5%) with protein percentage in grain corresponding to a first quality class. As a result of the study, it was found that all the studied varieties had good rheological properties of gluten and formed a DCI from 80 units (the variety “Eyrena”) to 102 units (the variety “Donchanka”) and belonged to the 2-nd group. The varieties “Diona”, “Eyrena”, “Yakhont”, “Yantarina” and “Solntsedar” had high rheological properties of dough. There have been identified the genotypes of the varieties “Donchanka” (613 μg/%), “Solntsedar” (626 μg/%) and “Almaz Dona” (630 μg/%) with the maximum concentration of carotenoid pigments, which could be used as sources to improve the trait “carotenoid content”. Throughout the years of study, the varieties were characterized by high indices of dry pasta color (4–5 points). According to a brittle strength of dry pasta there have been identified the varieties “Kristella” (775 g), “Donchanka” (774 g), “Diona” (757 g), “Yantarina” (782 g), “Solntsedar” (766 g) and “Dinas” (769 g) with the best indices of the trait. The varieties identified both by a single and by a set of traits characterizing grain quality of winter durum wheat and its final products, can be used in the breeding process as an adaptive initial material. The introduction of the best varieties into production will partly solve the problem of deficiency of high-quality durum wheat in the south of Russia.

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Correlation between quality traits of kernels, hard semolina, pasta of durum winter wheat

Samofalova

Ilichkina

Bezuglaya

et al. 2022

Zernovoe hozâjstvo Rossii

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The high requirements imposed by modern pasta processing enterprises on the grain quality of both spring and winter Triticum durum dictate the necessity to develop new methods, approaches for estimating breeding material and selecting high-quality genotypes. Correlation analysis, which makes it possible to identify practically positive and negative factors, minimize the most unfavorable ones, accelerate, and increase the efficiency of the breeding process, is one of them.The purpose of the current work was to study the correlation between quality traits of winter durum wheat and to determine the most accessible and informative ones as selection criteria in the breeding process.The field and laboratory (determination of grain quality parameters, rheological properties of dough and pasta) study was carried out on the basis of the FSBSI “ARC “Donskoy”, from 2014 to 2020. The material for the study were the varieties and lines of Competitive Variety Testing (n = 35).There have been presented the analysis results of a correlation between quality traits of kernels, hard semolina, pasta of winter durum wheat. There have been identified the most accessible, informative and significant traits, such as protein percentage, gluten quality (GDI), alpha-amylase (FN) activity, which have a decisive effect on the strength, cooking properties of pasta, rheological properties of the dough, which can be used as selection criteria in the breeding process, including at the early stages. Thus, protein percentage has positively correlated with pasta strength (r = 0.73), dough durability and elasticity (r = 0.86 and r = 0.61), valorimetric estimation (r = 0.55); GDI and FN have correlated with pasta strength (r = 0.69 and r = 0.57), durability (r = 0.92 and r = 0.57), elasticity (r = 0.75 and r = 0.50). The correlation between cooking properties of pasta and the above-mentioned traits was negative (positive correlation): digestibility by weight and volume with protein percentage (r = –0.60 and r = –0.71), GDI (r = –0.49 and r = 0.47), FN (r = –0.48 and r = –0.56), dry matter losses, respectively, r = –0.87, r =–0.85, r = –0.78. The content of carotenoids and the color of pasta are characterized with a mean positive correlation (r = 0.46). There has been found that informatively significant quality traits (protein, GDI, FN, carotenoids) are positively correlated with each other from moderate (protein with carotenoids r = 0.36) to strong (protein with FN r = 0.94) links, but negatively with such important parameters for winter durum wheat as 1000-kernel weight and grain unit. Therefore, when selecting breeding forms and lines with increased values of the main traits, it is necessary to control 1000-kernel weight and grain unit, or at least one of them.

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The Initial Material and the Achievements in Winter Durum Wheat Breeding in a Content of Carotenoids in the Grain of Fsbsi “Arc “Donskoy”

Cited by 3 publications

References 0 publications

Promising genetic sources for the creation of varieties of durum spring wheat in Western Siberia

Promising genetic sources for the creation of varieties of durum spring wheat in Western Siberia

The characteristics of the winter durum wheat varieties according to grain quality and pasta properties

Correlation between quality traits of kernels, hard semolina, pasta of durum winter wheat

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