[Winter soft wheat (Triticum aestivum L.) grain qualitative features of different variety changes stages in Belarus]
2007
Koleda, K.V | Tarasenko, S.A. | Zhivlyuk, E.K.,Grodno State Agrarian Univ. (Belarus)
Research results of the complex comparative characteristic of the technological properties of winter soft wheat (Triticum aestivum L.) grain sorts released in Belarus from 1965 till 2003 were presented. Evaluation results of previous selection indicated the changes in basic features determining grain baking qualities. Research results revealed that the content of crude protein, quantity and quality of gluten in winter wheat grain depended on the stage of variety change and terms of maturing. Grain test weight per bushel showed the direct dependence on yielding capacity growth (degree of variety intensity). Maximum indices of grain test weight per bushel showed the varieties of the third stage of variety change. Middle-late varieties in comparison with the mid-ripening ones showed the higher bushel weight. Middle-late intensive varieties of winter wheat (third stage of variety change) showed the lower content of crude protein, quality and quantity of gluten than the varieties of earlier selection stages that proved the impossibility of combination of yields growth and grain quality improvement for the observed varieties. The mid-ripening varieties of higher intensity of the third stage showed both the growth of grain yielding capacity and the increasing of quality and quantity of gluten in the conditions of lowering of crude protein content. Research results proved that flour baking qualities depended on variety characteristic. Middle-late intensive varieties (Veda, Mironovskaya 808, Kapylyanka, Kobra, Tsentos, Legenda, Bylina, Berezina and Grodnenskaya 23) of the second stage of variety change received the highest baking assessment
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Эту запись предоставил National Academy of Sciences of Belarus