M. A. Rozova, A. I. Ziborov, E. E. Egiazaryan
Federal Altai Scientific Centre of Agrobiotechnologies, Nauchnyi gorodok, 35, Barnaul, 656910, Russian Federation
Abstract. urum wheat is the best raw material for the production of high-quality pasta. Altai Krai is a traditional region of its cultivation in Russia. In this region, to improve the quality of the commercial grain, new cultivation technologies based on varieties adapted to various local conditions have been developed. Over the past 10 years, the Altai breeding centre has created and approved for use such wheat varieties as Salyut of Altai, Pamyaty Yanchenko, Solnechnaya 573 and Oasis, which currently account for 58.6% of the total cultivated area in Altai Krai. This research was aimed at investigating variations in the quality indicators of spring durum wheat crops as a result of variety change. The experiments were conducted during the 2008–2017 period in the area of Altai Ob forest-steppe. The varieties were studied is a specialized unit for testing grain varieties. The varieties were sowed in fallow land at a seeding rate of 5 million germinated grains per 1 ha in the first decade of May. The protein content was evaluated using Infralum FT-10 device. Gluten was measured using Glutomatic 2020 device. It was found that the new varieties exceed their predecessors in terms of either the complex of indications (Salyut of Altai, Solnechnaya 573, Oasis) or individual indicators (Pamyaty Yanchenko). The productivity of Solnechnaya 573 and Salyut of Altai, which are characterized by the greatest selection shift in the quality and stability parameters, increased to a lesser extent or remained at the level of previous varieties. Pamyaty Yanchenko and Oasis varieties, which produce a significant increase in yield relative to previous varieties, showed an insignificant improvement of the quality indicators. On average, an increase in the indicators for the new varieties compared to previous genotypes was as follows: the protein content in grain – by 0.8%, gluten – by 2.2%, the yield of grains – by 0.8%, the colour of the dried pasta – by 0.9 points.
Keywords: spring durum wheat (Triticum durum Desf.); variety; breeding; quality; protein; gluten; whole meal; pasta colour; productivity.
Author Details: M. A. Rozova, Cand. Sc. (Agr.), leading research fellow (Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A. I. Ziborov, Cand. Sc. (Agr.), leading research fellow; E.E. Egiazaryan, researcher.
For citation: Rozova M. A., Ziborov A. I., Egiazaryan E. E. Variations in the Quality Parameters of Grain and Pasta during the Variety Change of Spring Durum Wheat in Altai. Dostizheniya nauki i tekhniki APK. 2019. Vol. 33. No. 11. Pp. 43–47 (in Russ.). DOI: 10.24411/0235-2451-2019-11109.