THE MAESTRO IS THE HIGH PRODUCTIVITY SPRING VARIETY SOFT WHEAT FOR THE CENTRAL NON-CHERNOZEM REGION

Abstract

To increase the efficiency of agricultural production, it is necessary to use highly productive varieties in the Central Non-Chernozem Region with genetic protection of the crop from limiting environmental factors. This work provides the economic and biological value of the mid-season variety of spring soft wheat Maestro, which is included in the State Register of Breeding Achievements of the Russian Federation in 2021 in the Central Region. The variety was created in the Federal Scientific Agroengineering Center VIM by the method of targeted individual selection from the hybrid population F4, obtained by crossing the varieties Omskaya 33 (FGBNU Omsk Agrarian Scientific Center) and Esther (FGBNU FITS Nemchinovka). The most important agrobiological feature of the variety is its high adaptability to various cultivation conditions, which manifests itself primarily in productivity that is stable over the years. The yield in competitive variety testing over seven years of research was 5.74 t / ha, exceeding the standard Agata variety by 1.04 t / ha. During the years of the State test (2019 - 2020), the average yield in the Central region was 3.67 t / ha. The maximum yield of 5.70 t / ha was recorded in 2020 on the chernozem soils of the forest-steppe zone of the Ryazan region. It is especially important to note that under unfavorable agro-climatic conditions, the Maestro variety does not reduce its productivity, but forms a yield 25.2% higher than the Agata variety. At the same time, it effectively responds to the improvement of growing conditions by a significant increase in yield of 1.30 t / ha compared to the Agate standard. On average, for the years 2015-2021, showed the following indicators of grain quality: grain nature 771 g / l, vitreousness 50%, protein content 14% and crude gluten in flour 30.6%, deformation energy of the dough 253 e.a., bread volume 351 cm3, dimensional stability during baking 0.62 mm, organoleptic characteristics are good 4-5 points.