Grain quality of the varieties and lines of spring soft wheat under the conditions of the Middle Volga region

   Production of new varieties of spring soft wheat which could give stable and high yields possessing the required technological properties and adapted to growing conditions was studied. The research was carried out in 2021–2023 in the Penza region. 15 varieties of spring soft wheat were studied according to grain quality indicators: natural grain weight, vitreousness, protein content in grain, quantity and quality of gluten. All studied samples had a grain size from 750 g/l for the Lutescens 10/12-44-19 line to 803 g/l for the Sensei variety, i. e. corresponded to the first quality class. Vitreousness was at the first class level (not less than 60 %) from 74 % (Lutescens 10/12-44-19) to 91 % (Lutescens 28/09-23-17). The protein content in grain ranged from 13.6 % (Tulaikovskaya 108) to 16.2 % (Pandora), with an average level of 15.0 %. The maximum gluten content was shown by the varieties Irvita and Ekada 113 (33.7 %), the Lutescens line 38/08-9-17 (32.8 %). The gluten deformation index for all samples (92–102 units of the Gluten Strain Gauge device) was of the second quality group, with the exception of the line Erythrospermum 37/08-5-18 (74 units of the Gluten Strain Gauge device) of the first quality group. The greatest contribution to the formation of the natural grain weight was made by the interaction of factors AB (genotype and the year of research) – 63.45 %; factor A (genotype) 25.58 %. Vitreousness was mainly determined by factor В – year (53.75 %), but the level of interaction of factors A×B also showed a significant influence on the value of this indicator (28.78 %). The protein content in grain, the quantity and quality of gluten in grain strongly depended on factor B – year (56.15; 45.65 and 42.70 %, respectively). The varieties and lines of spring soft wheat identified by complex and individual characteristics are recommended to be used as sources of high quality in the breeding process.

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