A NEW VARIETY OF SPRING SOFT WHEAT KHAZINE
2022
Vasilova, N.Z. | Askhadullin, D.F. | Askhadullin, D.F. | Tazetdinova, M.R. | Khusainova, I.I. | G.R.Gayfullina | Bagavieva, E.Z.
For the formation of high-quality harvested grain and the production of high- quality bread from it, varieties with high productivity potential and meeting the classification requirements of "valuable and strong" wheat play an important role. In the Tatar Research Institute of SSU FRC KazNC RAS, a variety of spring soft wheat Khazine has been created that meets these requirements. The variety was obtained by individual selection from the hybrid combination F3 Hercules /Simbircite. The testing in the nursery of the competitive variety testing in the Tatar Research Institute of this variety in 2016-2021, which differ in hydrothermal conditions during the growing season, showed that the productivity of the Khazine variety does not significantly differ from the highly productive standard variety Yoldyz, but significantly exceeds it in quality. In the production conditions of a number of farms of the Republic of Tatarstan, the Republic of Bashkortostan and the Orenburg region in 2020-2021, the new variety was not inferior to the main varieties cultivated in farms not only in yield, but also in grain quality. The evaluation of the technological parameters of the grain and the physical properties of the dough showed the high quality of the grain of the Khazine variety, meeting the requirements of valuable and strong wheat. Such important indicators of the physical properties of the dough as the strength of flour and valorimetric evaluation of the Khazine variety exceed the classification requirements for "strong" varieties. Khazine spring wheat is characterized as a high-glass, high-texture variety. According to these indicators, the new variety has an excess over the standard. The protein content in the grain ranges from 14.2 to 15.7%.
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