Affiliation:
1. Omskiy agrarnyy nauchnyy centr
Abstract
Abstract. The purpose. The research is aimed at studying the combinational ability and the possibility of transmitting of productivity elements and quality from Italian and Russian sources in order to improve the gluten quality of spring durum wheat varieties of the Siberian ecotype. Metods. In 2020 and 2021years on the basis of the durum wheat breeding laboratory of the “Omsk ASC”, in the system of incomplete topcrosses were studied the varieties Zhemchuzhina Sibiri, Omskiy izumrud, Omskiy korall, Hordeiforme 10-33-3, Hordeiforme 11-76-3, Taganrog and 3 Italian breeding lines. Material for the quality of gluten was evaluated by the SDS-sedimentation (SDS), the index of gluten (IG). Principal component analysis carried out using the R package version 4.1.2. Results. In the genetic control of traits: IG, SDS, grain mass of the main spike, number of grains of the main spike, the mass of grain from the plant is dominated by the additive-dominant system. In hybrids F1, according to the signs of productivity, a heterozic effect. Of all the traits studied, screening will be effective for IG, SDS, grain mass of the main spike, and number of grains. It is advisable to carry out the screening at the same time on the productivity and quality of gluten. The involvement of Italian lines in the breeding process additionally requires the control of yield properties. Scientific novelty. The combinative ability of gluten quality and productivity elements from crossing Italian and Russian varieties of durum wheat has been studied. The problem of ecological changes in the IG has been identified, which entails additional research.
Publisher
Urals State Agrarian University
Subject
General Earth and Planetary Sciences,General Engineering,General Environmental Science
Reference25 articles.
1. Агапкин А. М., Махотина И. А., Белкин Ю. Д. Российский рынок макаронных изделий: структура, экспорт и импорт, динамика развития // Международная торговля и торговая политика. 2019. № 2 (18). С. 72–83. DOI: 10.21686/2410-7395-2019-2-72-83., Agapkin A. M., Mahotina I. A., Belkin Yu. D. Rossiyskiy rynok makaronnyh izdeliy: struktura, eksport i import, dinamika razvitiya // Mezhdunarodnaya torgovlya i torgovaya politika. 2019. № 2 (18). S. 72–83. DOI: 10.21686/2410-7395-2019-2-72-83.
2. Dello Russo M., Spagnuolo C., Moccia S., Angelino D., Pellegrini N., Martini D. Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study // Nutrients 2021. No. 13. Iss. 1. Article number 171. DOI: 10.3390/nu13010171. URL: https://pdfs.semanticscholar.org/ e397/d6f6513711c1bf23398bbd6651db9cfe80a4.pdf (date of reference: 20.05.2022)., Dello Russo M., Spagnuolo C., Moccia S., Angelino D., Pellegrini N., Martini D. Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study // Nutrients 2021. No. 13. Iss. 1. Article number 171. DOI: 10.3390/nu13010171. URL: https://pdfs.semanticscholar.org/ e397/d6f6513711c1bf23398bbd6651db9cfe80a4.pdf (date of reference: 20.05.2022).
3. Angelino D., Martina A., Rosi A., Veronesi L., Antonini M., Mennella I., Vitaglione P., Grioni S., Brighenti F., Zavaroni I. et al. Glucose- and lipid-related biomarkers are affected in healthy obese or hyperglycemic adults consuming a whole-grain pasta enriched in prebiotics and probiotics: A 12-week randomized controlled tria // The Journal of Nutrition. 2019. Vol. 149. Iss. 10. Pp. 1714–1723. DOI: 10.1093/jn/nxz071., Angelino D., Martina A., Rosi A., Veronesi L., Antonini M., Mennella I., Vitaglione P., Grioni S., Brighenti F., Zavaroni I. et al. Glucose- and lipid-related biomarkers are affected in healthy obese or hyperglycemic adults consuming a whole-grain pasta enriched in prebiotics and probiotics: A 12-week randomized controlled tria // The Journal of Nutrition. 2019. Vol. 149. Iss. 10. Pp. 1714–1723. DOI: 10.1093/jn/nxz071.
4. Ciccoritti R., Taddei F., Nicoletti I., Gazza L., Corradini D., D’Egidio M. G., Martini D. Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential // Food Chemistry. 2017. No. 225. Pp. 77–86. DOI: 10.1016/j.foodchem.2017.01.005., Ciccoritti R., Taddei F., Nicoletti I., Gazza L., Corradini D., D’Egidio M. G., Martini D. Use of bran fractions and debranned kernels for the development of pasta with high nutritional and healthy potential // Food Chemistry. 2017. No. 225. Pp. 77–86. DOI: 10.1016/j.foodchem.2017.01.005.
5. Шаболкина Е. Н., Шевченко С. Н., Анисимкина Н. В. Индекс деформации (ИДК), определяемый в зерне, как критерий качества клейковины пшеницы // Зерновое хозяйство России. 2021. № 2 (74). С. 69–74., Shabolkina E. N., Shevchenko S. N., Anisimkina N. V. Indeks deformacii (IDK), opredelyaemyy v zerne, kak kriteriy kachestva kleykoviny pshenicy // Zernovoe hozyaystvo Rossii. 2021. № 2 (74). S. 69–74.
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献