Uman NUH | today: 09/05/2019

Productivity and gluten content in grain of varieties and hybrid populations of spelt wheat

Author(s) Diordieva I., , , Uman National University of Horticulture
Eschenko A. V., Candidate of Agricultural Science, , Uman National University of Horticulture
Novak Zh.M., Candidate of Agricultural Sciences, , Uman National University of Horticulture, Ukraine
Category The Agronomy
year 2017 issue Випуск №90. Частина 1
pages 173-179 index UDK 664.236:631.52:633.11
DOI
Abstract Spelt wheat has high protein content (up to 25 %) but significantly inferior to soft wheat for yield. That’s why improvement of her productivity while maintaining a high content of protein and gluten is an actually task of spelt breeding. By hybridization of soft wheat and spelt wheat in Uman NUH was created number of new spelt wheat forms, in which the carried out the study of productivity indicators and gluten content. Researches were conducted in 2014−2015 years in Uman national university of horticulture experimental field. Four best hybrid populations and spelt wheat variety Europa were selected for studying. Spelt wheat variety Star of Ukraine used as a standard. Research variants were placed with using latine square method (5 × 5). Gluten content determined according to «Methodology of agricultural crops State variety testing». The research results found that all studied samples of spelt wheat and variety Europe significantly exceeded the standard for productivity. Two hybrid populations not inferior to standard on the gluten content. Selected hybrid population 1786, which was characterized by the highest grain yield in the experiment and not inferior to standard for the gluten content.
Key words spelt wheat, soft wheat, variety, hybrid population, productivity, gluten.
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