NEW HIGH-PRODUCTIVE, VALUABLE FOR THE QUALITY OF THE OATS VARIETIES FOR SAFE FOOD PRODUCTS MANUFACTURING
2017
O.G. Mishenkina | Zakharov, V.G.
This article presents the results of the study of yields, resistance to diseases, quality of grain of the new oats varieties Stipler, Vsadnik and Kenter, included in the State Register of Selection Achievements in 2016-2017. According to the competitive varietal tests, the productivity of varieties under study are 0,2-0,4 t/ha higher than the productivity of standard variety Concur. They have the ability to form high-quality grains with good physical and groat properties, corresponding to quality-valuable varieties. Over the years of research, the filminess of grain in the Kenter variety was 24,9%, Stipler 24,9%, Vsadnik 26%, protein content in the grain varied from 12,1 to 12,4%. Groats of new sorts are distinguished by good cooking behaviour, and porridge with high taste properties. Evaluation of resistance to dust-brand on an artificial infectious background showed that the varieties Vsadnik and Stipler are highly resistant, and Kenter is medium-resistant to the pathogen. The study of perspective breeding lines and varieties of oats for resistance to fusarium and the accumulation of mycotoxins made it possible to higlight a valuable selection material. It was revealed that the Vsadnik is the first officially registered variety of oats relatively resistant to fusariosis damage to grain and a low level of accumulation of mycotoxins in the grain
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