М. М. Копусь

The current paper has presented a three-year estimation of 14 new winter bread wheat varieties, recently developed in the laboratory of half-intensive type of the FSBSI Agricultural Research Center “Donskoy”, according to such indicators as kernel hardness, grain nature weight, protein and gluten percentage in grain, IDK, SDS-sedimentation, flour strength, volume yield of bread from 100 g of flour and general baking assessment. The main way to improve the quality of winter bread wheat grain and flour is breeding, the development of varieties and samples with optimal values of these indicators. The purpose of the current study was to estimate current winter bread wheat varieties developed by the FSBSI Agricultural Research Center “Donskoy” according to the main quality indicators of grain and flour. Breeding for high flour-grinding and baking quality of grain has always been one of the priority areas for winter bread wheat breeding at the Agricultural Research Center “Donskoy”. There has been identified more than 14 % of protein in grain on average for all studied varieties in 2019 (14.14 %) and 2021 (14.10 %). The average value of gluten content in grain was at the level of 27.1 %. More than 28.0 % of gluten was found in such varieties as ‘Volnitsa’ (28.9 %), ‘Podarok Krymu’ (29.5 %) and ‘Zolotoy Kolos’ (28.9 %). According to a set of quality indicators, the studied genotypes belonged to the second and third quality classes according to GOST 9353-2016. According to the study results, there have been determined significant positive correlations between protein percentage and gluten content in grain (r = 0.71±0.19); volume yield of bread and general baking assessment (r = 0.95±0.05); gluten content and flour strength (r = 0.57±0.22); grain nature weight and SDS-sedimentation (r = 0.62±0.21); SDS-sedimentation and flour strength (r = 0.63±0.21).

The main purpose of breeding and commercial production is the quantity of grain and its quality. Occupying 74 % in the structure of grain crops, and 80 % in terms of gross yields, wheat grain is the most important source of income for grain producers in the Rostov region. The purpose of the current study was to reveal the effect of forecrops on productivity and SDS-sedimentation of the promising winter bread wheat varieties. In the trial there were studied 12 winter bread wheat varieties developed by the FSBSI “ARC “Donskoy” and sent to the State Variety Testing in recent years. There were estimated productivity and the amount of SDS-sedimentation. On average, over the three years of study (2019–2021), for all the studied forecrops, in terms of productivity there have been identified such winter wheat varieties of the intensive type as ‘Razdolie’ (7.14 t/ha), ‘Razgulay’ (7.67 t/ha) and ‘Vasilich’ (7.51 t/ha), which makes it possible to recommend these genotypes for sowing according to high and medium levels of Agricultural background. Among winter wheat varieties of semi-intensive type there has been identified only one variety ‘Donets’ (7.31 t/ha), which allows us to characterize it as a universal variety and recommend it for sowing in production according to high, medium and low levels of Agricultural background. According to the value of SDS-sedimentation for all the studied forecrops, there have been identified such varieties of intensive type as ‘Razdolie’ (62 ml), ‘Azov Sea’ (61 ml), ‘Razgulay’ (63 ml) and ‘Vasilich’ (63 ml). The varieties of semi-intensive type did not significantly exceed the value of SDS-sedimentation of the standard variety or were at its level, however, the values were high. Such SDS-sedimentation values have indicated that the presented genotypes are able to form high grain quality for all the studied forecrops and regardless of the productivity value.

Introduction. Wheat is the main grain cropwhich is used for fodder and food purposes in most countries of the world. Flour is the main product of wheat processing, it is subject to a number of quality and safety requirements depending on the use. The purpose of the current work was to identify varietal traits and the effect of the forecrops on the formation of technological properties of grain and flour of winter common wheat varieties, thento select the best of them according to the studied properties.Methods. There were estimated the technological properties of 17 winter common wheat varieties (Triticum aestivum L.) developed by the Agricultural Research Center “Donskoy”, 10 of them were included in the State List of Breeding Achievements, 7 of them are currently being studied. The indicators of the technological, flour-milling, biochemical and physical traits of grain were assessed in accordance with the GOSTs.Results. There has been established that for the entire period the varieties formed a large nature grain weight and corresponded to the first quality class according to the two studied forecrops. As a result of the conducted study there was found out that the choice of a forecrop affected protein percentage in grain and flour. There has been identified varieties ‘Zhavoronok’, ‘Podarok Krymu’, ‘Zolotoy Kolos’, ‘Ayuta’ and ‘Premiera’ had high flour properties according to the technological efficiency of milling (E) after both of the studied forecrops. The varieties ‘Zhavoronok’, ‘Podarok Krymu’ and ‘Premiera’ were characterized by high values of flour-milling estimation (MS).

The study of grain quality at all stages of a variety development, starting with the selection of parental pairs, is the most important condition for the efficiency of breeding. The purpose of the current paper was to estimate winter wheat samples according to the main criteria of grain quality and to select promising ones for further use in the breeding process. The study was carried out in 2019–2021. There were studied new varieties and promising lines of winter bread wheat from the main Competitive Variety Testing, according to green manure fallow. Criteria characterizing grain quality were determined in the laboratory conditions in accordance with methodology and GOSTs. Based on the conducted study, there were identified sources that were characterized by a high severity of grain quality traits. According to ‘grain unit’, there were distinguished such varieties as ‘Matritsa’, ‘Rubin Dona’ and the lines ‘1043/17’ and ‘1582/166’. According to the general kernel hardness there were identified such samples as ‘Matritsa’, ‘Priazovie’ and the line ‘1582/16’. The samples and lines ‘Ermak’, ‘Razdolie’, ‘Rubin Dona’, ‘Matritsa’, ‘Priazovie’, ‘1582/16’, ‘1043/17’, ‘1295/18’, ‘1431/18’, ‘1463/18’, ‘1518/18’, ‘1612/18’ and ‘1895/18’ corresponded to good quality according to SDS-sedimentation. The sample ‘1463/18’ was characterized by a high protein percentage in grain (15.02 %). There were also studied a quantity and quality of gluten, falling number and baking properties. The varieties ‘Rubin Dona’, ‘Matritsa’, ‘Priazovie’ and the lines ‘1582/16’, ‘1463/18’ were characterized by the best expression of the studied traits of quality. These genotypes can be used in the breeding process as sources of high protein and gluten percentage in grain and good baking properties.

The main task of agricultural producers has always been and still remains to obtain high and stable yields, which can be provided by new developed varieties, which are the main reserve for increasing grain production. The current paper has presented the study results of the work in 2018–2021, namely, the development of promising varieties and the main features of seed production. The purpose of the study was to estimate promising winter durum wheat varieties according to the main economic and biological traits and properties, quality indicators of grain and pasta, and seed production features. The studied varieties were able to give consistently high yields (from 5.56 to 12.67 t/ha), combining the main economic and biological traits (drought resistance, frost resistance, resistance to major diseases and lodging) and quality indicators of grain and pasta. The study of the physicochemical properties of grain showed that the winter durum wheat varieties met the requirements of GOST 9353-2016 and belonged to the 1–2 quality classes, which was quite enough to produce good pasta and cereal. The pasta color of the varieties ‘Yakhont’, ‘Yantarina’, ‘Uslada’ was yellow (4.3–4.6 points); it was creamy in the variety ‘Yubilyarka’ (3.5 points); the content of carotenoids varied from 507 µg/% (the variety ‘Yubilyarka’) to 610 µg/% (the variety ‘Uslada’). In order to preserve and maintain the main features and properties characteristic for each variety, their seed production is being currently carried out with a comprehensive estimation of both phenotypic (approbation) traits and genotypic ones using protein markers. The varieties ‘Yakhont’, ‘Yubilyarka’, ‘Yantarina’ and ‘Uslada’ have clearly distinguishable spectra of gliadins 3.2.3T2, 13.2T+6T.3.T1, 5.2.4T1 and 13X.4T.3.2, which makes it possible to control their varietal purity at all stages of seed production.

The current paper has presented the study and estimation results of winter bread wheat varieties in primary seed production (2019-2021) based on the method of electrophoresis. In order to maintain varietal purity in different varieties there were used different methods of primary seed production. The main method was the method of laying down the plots (a field testing method) for testing progeny with a two-year estimation of families according to progeny (PIP-1 and PIP-2). In laboratory conditions, there was used the method of electrophoresis, where there was studied the polymorphism of wheat gliadin reserve proteins. The purpose of the study was to estimate the efficiency of the method of electrophoresis on reserve proteins, to develop varietal purity and belonging of winter wheat seeds to the variety in primary seed production. On the basis of the conducted study, there was found that for winter bread wheat varieties there was possible to change the biotype composition from heterogeneous to monomorphic in PIP-1 by selecting families according to morphological traits (a field testing method), and the introduction of the method of electrophoresis into seed production made it possible not only to identify varieties on changes in the biotype gliadin composition in the varieties, but also to track the ratio in which it was necessary to purposefully preserve families in primary seed production, excluding monomorphism in heterogeneous varieties. All varieties were characterized by an individual set of gliadin-coding loci, which allowed using electrophoresis on reserve proteins to identify any variety and its varietal purity.

In recent years the Russian Federation is among the world's leading grain producers. The country is considered a world leader in export of wheat. Russian wheat in the world market attracts with its price and quality. How is high-quality wheat flour valued in the domestic market, in multiple shops? To study the problem, there were purchased flour samples in such multiple shops as Magnit, Record and SuperU (France), as well as flour of local production in AO “Uchkhoz Zernovoye” (Zernograd). We evaluated flour quality not only according to the information indicated on the packages, but also there were conducted analysis in our own laboratory (on protein percentage, SDS sedimentation, grain prolamins). The study results showed that protein content in flour was actually more by 0.3–2.9% (except “Farine de ble T-65”), which in terms of grain (cake meal) corresponded to grain of 1–3 class. According to SDS-sedimentation, all flour samples corresponded to the traits of “strong” and “valuable” wheat, except for rye flour and a special product “Pudov (French recipe)”. The gliadins in the studied samples were rated as “good” and “+”, “-”. Consequently, the price of premium baking flour was formed not only due to its quality, but also according to the brand's popularity (“MAKFA”, “Pudov”), according to supply and demand, and it sometimes differs twofold e. g. “Petrovsky niva” costs 22.45 rubles per kg., “MAKFA” costs 42.90 rubles per kg.

The paper describes the stages of studying the biochemical heterogeneity of gluten proteins of wheat grain as an important factor in the baking quality of flour. It has been shown that the biochemical heterogeneity of gluten proteins is caused by genetic factors. Modern electrophoretic methods on gel carriers make it possible to study the component protein composition of varieties, biotypes, lines, split hybrids and to identify the Mendelian units of the spectrum (genes, alleles). The application of the idea of the genetic nomenclature of the hereditary unit of gliadins (a block of components) is over 40 years old, and it was proposed by domestic scientists (Kopus, Poperelya, Sozinov). This made it possible to compile catalogs of blocks of components (alleles), to study their correlation with quality, frost resistance and other traits, to develop a scale for combining gliadin blocks in the spectrum of varieties for the breeding assessment of samples from agro-nurseries. It has been established that electrophoregrams of prolamins serve as a reliable criterion to identify seed genotypes of commercial varieties by laboratory methods.