T.B. Kulevatova, A.I. Pryanishnikov, L.N. Zlobina, T. Y. Yermolaeva
Agricultural Research Institute of South-East Region, ul. Tulaykova, 7, Saratov, 410010, Russian Federation
Summary. We carried out the investigations to study the differences between 13 varieties of winter wheat upon indications of rheological properties of water suspensions of solvent cake. We also studied the quantitative intensity of the “effect of improvement” (E) of mixtures on their bases with weight fraction of improving and improved components (10:90) % and (50:50) %, respectively. We analyzed the values of the following indices: BCi (the initial viscosity of the suspension), BC0 (the viscosity of the suspension at the reaching of the desired temperature 42 degrees), BC10, BC 30 (the viscosity of the suspension in 10 and 30 minutes of the test), Vi, V10, V30, V10+, V30+ (the average rates of change in the viscosity at the initial stage, in 10, 30, 17 and 37 minutes of the test). The effect of the improvement was determined by the formula Е = 100 * (P1 - P2) / P2, where P1is the quality factor of the mixture, P2 is the quality factor of the improving component (the variety of winter rye Saratovskaya 6). The coefficient of the intervarietal variation was 27-84%. The significant differences of mixtures in varieties at the mass fraction of Saratovskaya 6 in mixture of 90% were observed for the index BC0 (F = 3.7*, LSD = 15.0). With the ratio of components 50:50 the differences were observed for three indices: BC30 (F = 3.3*, LSD = 62.4), V30 (F = 3.4*, LSD = 0.8), V30+ (F = 3.4*, LSD = 1.4). Saratovskaya 1 variety can be attributed to the best varieties according to their mixture ability, established by the efficacy of improvement (BCi), for both studied ratios. By indexes BC0, BC10, BC30, with the ratio of components 10:90 varieties Saratovskaya 1, Saratovskaya Krupnozernaya, Pamyati Bambysheva, UPR, Korotkostebelnaya 3, Volzhanka showed good results. Saratovskaya 4, Belozernaya, Eliseevskaya were the best by kinetic properties. With the ratio of components 1:1 by the index BCi Saratovskaya 1, Saratovskays 4, Eliseevskaya showed good results. It was demonstrated the principled possibility assessment of mixing ability by indices of a viscogram, characterized non-starch polysaccharides. The new approach for definition of the mixing ability of improvers of Saratovskaya 6: Saratovskaya 1, Belozernaya, Volzhanka (with the ratio of the components 10% to 90%) and Eliseevskaya, Saratovskaya 1 and Pamyati Bambysheva (with the ratio of the components 50% to 50%) was proved.
Keywords: winter rye, viscograph, water suspension, grain quality, breeding.
Author Details: T.B. Kulevatova, Cand. Sc. (Biol.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A.I. Pryanishnikov, D. Sc. (Agr.), director; L.N. Zlobina, Cand. Sc. (Agr.), research fellow; T.Y. Yermolaeva, head of laboratory.
For citation: Kulevatova T.B., Pryanishnikov A.I., Zlobina L.N., Yermolaeva T. Y. New Methodical Approach to Evaluation of the Mixing Ability of Winter Rye Grain. Dostizheniya nauki i tekhniki APK. 2015. Vol. 29. No. 11. Pp. 36-38 (In Russ)