V. S. Yusov, M. G. Evdokimov, I. V. Pakhotina, M. N. Kir’yakova
Omsk Agrarian Scientific Center, prosp. Koroleva, 26, Omsk, 644012, Russian Federation
Abstract. The research aimed to study the indicators characterising the physical properties of the gluten of durum spring wheat to identify the best genotypes in terms of grain quality. In the Omsk region in competitive variety testing in 2019-2021, 42 samples of spring durum wheat bred by the Omsk Agrarian Research Centre were studied. Principal component analysis was performed using the R version 4.1.2 package. A comparative evaluation of the following indicators of gluten quality was carried out: SDS-sedimentation test, gluten index, alveograph data. The gluten index is less influenced by weather conditions and better characterizes samples that differ in protein content. Compared to the alveograph data, the gluten index is determined faster, requires less grains for analysis and shows the same results. An average correlation r=0.398 (significantly at a 5% significance level) was found between the SDS test and gluten index. The SDS-sedimentation index is not related to other characteristics of grain and pasta quality. The gluten index has a close to average negative relationship with protein content. A comprehensive assessment revealed the Hordeiforme 11-70-7 and Hordeiforme 12-11-5 lines, which are distinguished by strong gluten, balanced in elasticity and extensibility, and also exceed the standard in terms of yield under the conditions of the southern forest-steppe of the Omsk region by 0.45-0.68 t/ha.
Keywords: spring durum wheat (Triticum durum); breeding; gluten; quality; gluten index; SDS sedimentation; principal component analysis.
Author Details: V. S. Yusov, Cand. Sc. (Agr.), leading research fellow, head of laboratory (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); M. G. Evdokimov, D. Sc. (Agr.), chief research fellow; I. V. Pakhotina, Cand. Sc. (Agr.), leading research fellow, head of laboratory; M. N. Kir’yakova, Cand. Sc. (Agr.), senior research fellow.
For citation: Yusov VS, Evdokimov MG, Pakhotina IV, et al. [Improving the gluten quality of spring durum wheat varieties in the Omsk Agrarian Research Centre]. Dostizheniya nauki i tekhniki APK. 2022;36(9):55-9. Russian. doi: 10.53859/02352451_2022_36_9_55.