Evaluation of spring durum wheat varieties by yield, structure and grain quality

Abstract

Abstract The article presents three-year data on the productivity of spring durum wheat varieties in the European continental climate, in order to select the most promising of them and determine the possibilities of breeding and technological adaptation in the region. The experiment involved five varieties of spring durum wheat as B 200, B 205, B 209, B Niva, and Luch 25 taken from Russian Middle Volga regions. Indicators of the best productive bushiness were noted in varieties B Niva and B 209. It was found that the number and weight of seeds in the ear, depending on the variety, varied proportionally to the length of the ear. The best indicators of the structure of the crop were established in varieties B 209 and B Niva. The weight of 1000 seeds was 42.32 to 53.3 g for different varieties of durum wheat. Taking into account the biological yield, the advantage of the variety B Niva over the control variant was revealed. The best formation of grain gluten was observed in agroclimatic conditions in 2015 and 2016: for three years the best indicators of gluten was on average 30.4 %and 29.95%, respectively, for varieties B Niva and B 200.