Breeding contribution to quality improvement and nitrogen utilization in wheat | Doprinos oplemenjivanja unapređenju kvaliteta i iskorišćavanja azota kod pšenice
2010
Hristov, N., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Mladenov, N., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Đurić, V., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Kondić-Špika, A., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Jocković, B., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia)
The objective of the study was to examine changes with time in two bread-making quality parameters (protein content - PC and bread loaf volume - LV) using a set of 6 winter wheat cultivars (Banatka, Bezostaya 1, Sava, Balkan, Pobeda, Simonida), from different breeding periods. These cultivars were evaluated in a 4-yr study (2005-2008). Two levels of agronomic inputs were applied: low nitrogen (N45) and conventional nitrogen (N110), representing the standard agronomic condition. Changes in bread-making quality of cultivars were analyzed by linear regression. Protein content at low N rate was from 11.8%, to 14.4%, while at high N rate was from 13.5% to 14,8%. The average rate of decrease in PC per year of release was 0.02%/year. The relative annual decrease in PC of wheat cultivars over 50 years was 0.21%. The mean value of LV at low N rate was ranged from 1050 ml to 1340 ml, while at high N rate was from 1105 to 1415 ml. The average rate of increase in LV per year of release was 3.96 ml/year. The relative annual genetic gains in LV of wheat cultivars over 50 years were 0.31%. Newer cultivars, selected at intensive agricultural practice expressed higher positive reactions at increased N nutrition.
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