M. A. Rozova, A. I. Ziborov, E. E. Eguiazaryan
Federal Altai Scientific Center of Agrobiotechnologies, Nauchnyi gorodok, 35, Barnaul, 656910, Russian Federation
Abstract. The cultivation of spring durum wheat should equally ensure high yields and grain quality parameters set by the processing industry. In this case, the variety is of undeniable importance. The creation and distribution of adaptive varieties that form high and stable yields and product quality has a commercial effect at all stages from cultivation to the production of high-quality pasta and cereals. The purpose of the research was to study the level of agronomically significant indicators of the new variety of spring durum wheat Shukshinka in competitive, ecological and production variety testing, in comparison with the standard. The mid-season variety Shukshinka was created by the method of single individual selection from the hybrid population of Pamjati Janchenko/Pamjati Chehovicha. A species – of hordeiforme. The variety is high-yielding, responsive to the agricultural background. The yield in the competitive variety trial was 4.50 t/ha, which is 0.48 t/ha (12%) more than the standard. The maximum realised yield in plot trials was 6.90 t/ha (+23% to the standard). The new variety in the production test at 6 points exceeded the standard by 0.17-0.50 t/ha, and at 1 point it lost to the standard by 0.29 t/ha. It has good quality and exceeds the standard in terms of middling and pasta colour, gluten strength by glutograph, which is confirmed by the quality assessment at pasta factories. The variety is moderately susceptible to leaf rust, Septoria blight, root rot, glume mould; susceptible to stem rust, powdery mildew; slightly susceptible to dust-brand. The resistance to lodging is good, the threshing is quite light, it does not crumble. In 2022, the Shukshinka variety is included in the State Register of Breeding Achievements in 9th, 10th and 11th regions.
Keywords: spring durum wheat (Triticum durum Desf.); selection; variety; yield; protein; gluten; gluten quality; pasta colour.
Author Details: M. A. Rozova, Cand. Sc. (Agr.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A. I. Ziborov, Cand. Sc. (Agr.), deputy director; E. E. Eguiazaryan, research fellow.
For citation: Rozova MA, Ziborov AI, Eguiazaryan EE [A new variety of spring durum wheat Shukshinka]. Dostizheniya nauki i tekhniki APK. 2022;36(9):65-69. Russian. doi: 10.53859/02352451_2022_36_9_65.