Uman National University | today: 06/27/2025
| Author(s) |
Бабій М. М., , , Diordieva I., , , Uman National University of Horticulture |
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|---|---|---|---|
| Category | The Agronomy | ||
| year | 2025 | issue | Issue 106 Part 1 |
| pages | 66-73 | index UDK | 633.11 | DOI | 10.32782/2415-8240-2025-106-1-66-73 (Link) |
| Abstract | The purpose of the research was to conduct a comparative analysis of the created by hybridization of Triticum aestivum L.× Triticum spelta L. samples in terms of yield and grain quality indicators to identify promising genotypes with the aim of involving them in the breeding process of creating high-yielding varieties of soft winter wheat. Studies have shown that the protein content in the grain of the created soft winter wheat samples varied within 14.4–16.9%, gluten – 30.4–36.2%. A significant increase in protein and gluten content relative to the medium group indicator was recorded in 10 tested samples. The highest sedimentation was recorded in samples 90/22 (61.5 mm), 148/22 (60.3 mm), 291/22 (60.8 mm), 348/22 (60.1 mm). The strength of the flour varied within 238–350 a. u. The highest strength of the flour was noted in samples 90/22 (350 a. u.), 291/22 (340 a. u.), 348/22 (340 a. u.). According to the classification of wheat by flour strength, all samples are identified as satisfactory improvers, except for sample 326/22, which is classified as valuable wheat. Grain hardness varied in a wide range from 17.2 o. p. to 61.2 o. p. According to the classification by grain hardness, samples 90/22, 291/22 and 348/22 were identified as hard-grained, samples 84/22, 265/22, 339/22, 344/22 and 352/22 were identified as semi-soft-grained, and the others were identified as soft-grained. A significant increase in yield over the two studies was observed in samples 84/22 and 326/22 (6.92 t/ha in 2023, 6.31–6.35 t/ha in 2024). No significant differences were found between the yield of sample 84/22 and the similar indicator of the medium group indicator variety. Sample 94/22 was selected, which successfully combines high grain quality indicators, in particular, the content of protein in the grain – 14.8 %, gluten – 31.2 %, sedimentation – 51.8 mm, flour strength – 310 a. u. with high yield – 6.40 t/ha and sample 84/22, which significantly exceeded the medium group indicator in terms of yield (6.62 t/ha) and grain quality. | ||
| Key words | wheat, sample, protein content, gluten content, flour strength, grain hardness, yield | ||