COMPARATIVE ANALYSIS OF PRODUCTION FEATURES WINTER VARIETIES OF SPHERICAL AND SOFT WHEAT
2023
Romanov, B.V. | Kozlov, A.A. | Paramonov, A.V. | Sorokina, I.Yu.
One of the possible options for raising the quality of the reproduced grain is the use of spherical wheat of the type T.sphaerococcum Perc., in which it is quite high. The increasing involvement of spherical wheat in production practice makes it necessary to assess their production characteristics in comparison with the most common soft wheat. The results of the comparative analysis showed that the zoned cultivars of Triticum spaeroccocum Perc. AABBDD are significantly inferior in their production characteristics to representatives of ancient and modern varieties of soft wheat Triticum aestivum L. AABBDD. It is shown that spherical wheats are inferior to ancient varieties by 31% and modern varieties by 29%, that is, by about 1/3. It was revealed that spherical wheats have high quality indicators of grain, significantly surpassing the compared varieties of soft wheat in terms of protein and gluten content. The protein concentration in the grain of spherical wheats is on average 18.25%, and the gluten content is 46.33%, while in soft wheats the protein is 13.59% and the gluten is 31.08%. At the same time, it has been established that, for such an important breeding trait as the weight of grain per ear, the differences reach 1/3 of this indicator in favor of soft wheat. The latter confirms the earlier conclusion that the production traits of T. sphaerococcum lack the contribution of one of its three diploid genomes. Apparently, the low productivity of spherical wheats, in turn, determines the higher quality of their grain, compared with soft wheat varieties. The data obtained suggest that spherical wheats are most beneficial to use as grain quality improvers, more productive and popular soft wheats.
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