GRAIN QUALITY IN EARLY-RIPENING AND MEDIUM-EARLY VARIETIES OF SPRING COMMON WHEAT

Results are given from studies on evaluating 17 early-ripening and medium-early varieties and lines of spring common wheat under conditions of the Novosibirsk forest steppe. The studies were carried out in 2010, 2011 and 2014. Insufficient warmth (1164oC) was observed in 2010; 2011 and 2014 were optimal as to the effective temperature sum (1451.5 and 1736oC, respectively). There were precipitation deficits during all the years of experiments; the least amount of precipitation of 126.9 mm was observed in 2010. The evaluation of baking and technological properties of grain indicates its relatively high quality in earlyripening and medium-early varieties and lines of spring common wheat studied when sown after different predecessors (fallow and grain crops). It has been found that higher quality traits of grain are formed when wheat is sown after fallow as compared with cereal predecessors. The gluten content in the varieties studied sown after fallow was 32.43–43.13%, protein content 16.0–20.75%. The varieties Novosibirskaya 15, Prilenskaya 19, Irgina, Novosibirskaya 29 and Novosibirskaya 31 were remarkable for their gluten contents. Novosibirskaya 15, Polyushko and Novosibirskaya 29 sown after fallow were found to possess the best bread-making characteristics. The bread-making qualities of the line Chernyava 13 × Fora and variety Prilenskaya 19 sown after non-fallow predecessor have decreased as compared with fallow. The minimum gluten (25.87%) and protein (14.54%) contents were observed in Novosibirskaya 22 after cereal predecessor. The sample Tuymaad sown after cereal predecessor showed a noticeable decrease in the thousand-kernel weight (30.87 g) and grain-unit (749 g/l) as compared with fallow, while flour strength of 209 BU became higher. A decrease in technological properties of grain in the variety Angara 86 sown after cereal predecessor was observed. As to a complex of baking and technological traits studied, early-ripening varieties Novosibirskaya 15, Pamyati Vavenkova and Iren as well as medium-early variety Novosibirskaya 31 were remarkable among other varieties and lines after both predecessors.

spring common wheat, thousand-kernel weight, gluten, protein, grain-unit, variety

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