Characteristics of Agricultural Lands, the Estimation of Yield of Grain and Leguminous Crops Varieties and Parameters of Their Adaptability in the Tyumen Region

Abstract

Abstract The priority task of the agricultural sector of the Russian Federation is the production of food grain. The article describes the characteristics of agricultural lands for 2004-2018, the area of sowing and yield of the grain and leguminous crops for 2014-2018, as well as the assessment of yield and adaptive potential of the main varieties of the grain and leguminous crops for 2017-2019 in the Tyumen region. On average, in 2004-2018, the total area of agricultural lands amounted to 2352.6 thousand hectares, and the area of the field – 1119.1 thousand hectares. The time dynamics showed an increase of the total area of agricultural lands and a decrease of the area of the field. The area of sowing of the grain and leguminous crops averaged 689.4 thousand hectares in 2014-2018, and the average yield was 2.06 tons/ha. The leading grain crop is spring wheat. The average sowing area of spring wheat was 402.9 thousand hectares with an average yield of 1.95 tons/ha. The variability of grain and leguminous crops yield ranged from small to significant, while coefficient of yield stability ranged from 1.0 (winter wheat) to 5.3 (winter rye). The largest average yield of spring wheat was observed in the middle-early variety Tyumenskaya 25 (5.21 t/ha) and middle-season variety Aviada (5.00 t/ha), in the spring barley – Abalak (4.69 t/ha), in the oats – Foma (6.07 t/ha) and peas – Thomas (4.37 t/ha). In general, all varieties of grain and leguminous crops were characterized by low stress resistance, and their yield variability ranged from small to significant. The index of ecological plasticity of the majority of varieties was equal to and close to one, which characterizes them as plastic, i.e. the change in their yield fully corresponds to the change in growing conditions. The variety of spring wheat Tyumenskaya 25 was the best in terms of general adaptive ability (GAA = 0.20), the variety of spring barley – Abalak (GAA = 0.15), the variety of oats – Foma (GAA = 0.20) and the variety of peas – Thomas (GAA = 0.18). The variety of the spring barley Abalak (GAA = 0.15; Cv = 6.6%) and the pea variety Thomas (GAA = 0.18; Cv = 5.3%) were the best varieties combining a high level of general adaptive ability with a small yield variability.