[Analysis of the results of micro- and macroexperiments upon Osijek wheat varieties [Yugoslavia]]
1984
Bede, M. (Biotehnicki znanstveno nastavni centar, Osijek (Yugoslavia). OOUR Poljoprivredni institut)
The 3 newly bred wheat varieties (Slavonka, Nada, Mursa) approved by the Varieties approval committee and newly bred high-yield genotypes (Osk 4.5/1,Osk 3.57/30,Osk 3.68/33 and Osk 4.183/21) are described. Slavonija variety, better-known as Osk 3.37/l had, in the 3-year variety investigations, the average yield of 6.485 t/ha and in macroexperiments at the territory of SR Croatia in 1983 7.427 t/ha, while the maximum achieved yield was 9.017 t/ha. The average stalk length is 65.7 cm. It is resistant to lodging and suitable for being grown in dense stands. It is distinguished by a very high grain and flour quality. The flour sedimentation value (SV) is 58 ccm, the total protein (P) content is 14.65%, water absorption power 60.5% and the yield of bread 147 kg. Nada variety had the yield of 6.305 t/ha in variety investigations, and in macroexperiments in 1983 6.807 t/ha. The stalk is 70-73 cm tall, the mass of 1,000 grains is about 39 g. By the flour SV and P content it belongs to the 1st quality group. It has a high water absorption power (62.2%) and a very high yield of bread (146.4 kg). The yield of Mursa variety in variety investigations was on the level of the standard Zlatna dolina variety and higher than Partizanka standard. It has a relatively short stalk (on the Zlatna dolina level), large grain, very high P content in the grain, very high water absorption power (62.9) and a high yield of bread (147.7 kg). The yield in macroexperiments was 7.027 t/ha. Osk 4.5/l genotype had the yield of 8.968 t/ha. The stalk is 73 cm tall, SV is 61 ccm and P content 14.2%. The yield of Osk 3.57/30 genotype is 9.908 t/ha,SV is 68 ccm and P content in the grain 13.53%. The average P content of Osk 3.68/33 genotype is over 13% with a high yield of grain and high SV.Osk 4.183/21 line has the yield of 9.626 t/ha and good quality.
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