Evaluation of the breeding lines of winter soft wheat according to the main selection criteria affecting grain quality in the breeding process

Improving the quality of winter wheat grain is a complex and multifaceted challenge that requires a comprehensive approach. In 2021–2023, the Agricultural Research Center "Donskoy" conducted studies aimed at identifying source material of winter soft wheat to determine the influence of genetic traits on grain quality. The purpose of the research is to study winter soft wheat lines to identify the accessions that can be used in breeding to improve grain quality. The object of the study was 12 lines of winter soft wheat. The comparison was made with the standard variety Ermak in terms of protein mass fraction, gluten mass fraction and its quality, natural grain weight and SDS-sedimentation. In terms of protein amount, on average, all lines exceeded the standard (12.78%), varying from 13.06 (line 1224/21) to 14.53% (line 1693/21). In terms of the coefficient of variation, average variability was observed in the lines 1420/19 (10.50%) and 1343/19 (11.01%). The other samples, including the variety Ermak, showed variability at an insignificant level – 1,54–8,42%. In terms of gluten quality, the line 1693/21 was assigned to group I, lines 1420/19, 1440/21, 1343/19 to group II. For three years, these samples formed the maximum amount of gluten – 29.1–31.6%, which exceeds the standard by 3.3–5.8% and corresponds to the 2nd class of grain quality. On average, all lines exceeded the standard variety Ermak (764 g/l) in natural weight, the variation was from 802 (line 1729/21) to 836 g/l (line 1053/21), which corresponds to the 1st quality class and allows us to attribute these lines to strong wheat. With an average SDS-sedimentation value of 56–60 ml over the years of the study, the lines 1343/19, 1784/20, 1098/21, 1216/21, 1366/21, 1693/21, 1729/21 were classified as strong wheat, the other lines together with the standard Ermak had an average SDS-sedimentation value of 50–54 ml.

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