Highly Productive Soft Spring Wheat Kinelskaya Udacha Variety for Forest-Steppe Conditions of the Middle Volga and Ural Regions
- Authors: Demina E.A.1, Taranova T.Y.1, Romenskaya S.E.1, Kincharov A.I.1
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Affiliations:
- Volga Scientific Research Institute of Selection and Seed-Growing named after P.N. Konstantinov – a branch of the Samara Federal Research Scientific Center of the RAS
- Issue: No 6 (2024)
- Pages: 9-14
- Section: Crop Production and Selection
- URL: https://modernonco.orscience.ru/2500-2082/article/view/659215
- DOI: https://doi.org/10.31857/S2500208224060026
- EDN: https://elibrary.ru/WVBGII
- ID: 659215
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Abstract
The results of breeding work on the creation of a new variety of soft spring wheat Kinelskaya Udacha are presented. The research was conducted in 2019–2023 in the forest-steppe zone of the Samara region. The weather conditions of the vegetation were diverse, but in general they were quite arid: the hydrothermal moisture coefficient in 2019 was 0.48, 2020 – 0.52, 2021 – 0.39, 2022 – 0.62, 2023 – 0.41, the average annual norm was 0.73. The selection work was carried out according to the Methodology of the state variety testing. The comparison of the new variety was carried out with the Tulaykovskaya Nadezhda standard and the zoned Kinelskaya Yubileynaya variety. The Kinelskaya Udacha variety showed a consistently high grain yield over the years of research of 2.24–4.34 t/ha (on average 3.19 t/ha), the average increase over the Tulaykovskaya Nadezhda standard was 0.37 t/ha (13.1%), over the Kinelskaya Yubileynaya variety – 0.12 t/ha (3.9%). The adaptability of the new variety is 106.1%, which is 12.7% higher than the standard and the Kinelskaya Yubileynaya variety by 3.9%. Productive bushiness is high, on average 2.0 pcs. (the standard has 1.6 pcs.). It was characterized by consistently high flour strength of 353...503 e.a. (on average 412 e.a.), high grain size of 811–848 g/l (on average 823 g/l), and high gluten content in grain of 26.8–33.6% (on average 28.5%) of the second quality group (in an average of 87 units. IDK). The protein content in the grain is 13.4–15.9% (average 14.2%). The overall baking grade is high – 4.4 points. It has complex resistance to pathogens and high drought resistance (5 points), resistant to lodging (4.3 points), grain shedding (5 points) and its germination on the root (5 points). It is designed for the production of high-quality food grains. The variety has been undergoing State testing in the Middle Volga and Ural regions of the Russian Federation since 2024.
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About the authors
E. A. Demina
Volga Scientific Research Institute of Selection and Seed-Growing named after P.N. Konstantinov – a branch of the Samara Federal Research Scientific Center of the RAS
Author for correspondence.
Email: elena_pniiss@mail.ru
PhD in Agricultural Sciences, Senior Researcher
Russian Federation, KinelT. Yu. Taranova
Volga Scientific Research Institute of Selection and Seed-Growing named after P.N. Konstantinov – a branch of the Samara Federal Research Scientific Center of the RAS
Email: elena_pniiss@mail.ru
Junior Researcher
Russian Federation, KinelS. E. Romenskaya
Volga Scientific Research Institute of Selection and Seed-Growing named after P.N. Konstantinov – a branch of the Samara Federal Research Scientific Center of the RAS
Email: elena_pniiss@mail.ru
Junior Researcher
Russian Federation, KinelA. I. Kincharov
Volga Scientific Research Institute of Selection and Seed-Growing named after P.N. Konstantinov – a branch of the Samara Federal Research Scientific Center of the RAS
Email: elena_pniiss@mail.ru
PhD in Agricultural Sciences, Leading Researcher
Russian Federation, KinelReferences
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