Variation of gluten amount in wheat grain under the influence of weather conditions

Abstract

Abstract The purpose of the work was to find out the role of temperature factor and precipitation during the growing season in the formation of gluten amount in the grain of spring soft wheat in the southern forest-steppe of the Krasnoyarsk territory. Varieties of soft spring wheat were evaluated by the gluten content; the scale of the trait variability was established. The role of the temperature factor was analyzed, the influence of moisture availability during the growing season and its contribution to the change in the gluten amount in soft spring wheat was considered. The experience was conducted by the method of competitive testing at the Karatuz state variety site in 2008-2017. The varieties «Novosibirskaya 15», «Vetluzhanka», «Omskaya 33» and «Kantegirskaya 89» were studied. The results were processed using mathematical statistics. It was found that the variation in the gluten content of the studied samples over the analyzed period was low and the indicator was stable. The gluten amount increased under the influence of high temperatures and precipitation in July. August precipitation had a negative effect on increasing the gluten content.