It was found that varieties Novosibirskaya 31 and Iren have an advantage in yield and grain quality over Omskaya 36 and Tyumenskaya 25 in terms of the predecessors of annual grasses and green manure fallow. For varieties Omskaya 36, Tyumenskaya 25, Iren, the background of mineral nutrition is optimal for obtaining a yield of 4 t/ha. A further increase in yield leads to a decrease in grain quality. The exception was the Novosibirskaya 31 variety, which retained the grain quality to a yield level close to 5 t/ha. The best sowing dates are the first and second.
Over the past century and at the beginning of the current one, Siberian breeders have been intensively breeding spring soft wheat for improving the yield and grain quality. The ecologically and geographically diverse source material has been used at the breeding and educational institutions of the region. Thus, in the severe Siberian conditions, the wheat gene pool has been painstakingly created. It has been very difficult here to solve the problem of improving the grain quality, but, given the determination and the talent of many breeders and geneticists, the gene pool of valuable and strong wheat varieties has been created. As a result, being formerly a consumer of food wheat, Siberia has now become a region producing high-quality grain for domestic use and sale in the foreign market. The gene pool of spring soft wheat, which is so rich in the volume and quality, has not been studied in full, and not used throughout Siberia. In 2013 – 2015, sixteen valuable and strong varieties of Siberia-bred wheat had been studied in the northern zone of the Tyumen region on the experimental field of the Northern Trans-Ural State Agricultural University. It has been found that the average productivity of the early-ripening Novosibirskaya 16, Tulun 15, and Polyushko varieties over the three years amounted to 2.52 – 2.89 t/ha, and was close to the yield (2.35 – 3.10 t/ha) of the middle-early ripening varieties. In the midseason-ripening group, the Alyoshina and Altayskaya 110 and 325 varieties exceeded the Tyumen-bred standard Lutescens 70 by 0.23 – 0.69 t/ha with the yield of the latter being 2.54 t/ha. In terms of the content and quality of gluten, the following varieties stood out: Iren, Novosibirskaya 15, Tulun 15, Polyushko, Omskaya 36, Skala, Boyevchanka, Pamyati Vavenkova, Tyumenskaya 80, Alyoshina, and Altayskaya 325. In terms of baking properties (3.7 – 4.2 points), the following varieties stood out: Iren, Novosibirskaya 15, 29, 31, Polyushko, Skala, Boyevchanka, Pamyati Vavenkova, Tyumenskaya 80, Tulunskaya 12, and Altayskaya 325, which can be used as the source material for further wheat breeding.
In the Siberian District, including the Tyumen region, a great contribution into production of foodgrain has been made by valuable and strong varieties of spring soft wheat Iren, Omskaya 36, Novosibirskaya 31. It should be noted that elements of cultivation technology of these varieties for seeds have been developed insufficiently. In the article, the 2016-2018 data have been analyzed according to the productivity and quality of seeds of the chosen wheat varieties in dependence to the level of mineral nutrition (for planned productivity of 4.5 and 6 t/ha). It has been established that in the conditions of the northern forest-steppe of the Tyumen region the level of mineral nutrition for productivity of 4-5 t/ha provided high quality of seeds. In the variant with NPK of 4 t/ha the yield of seeds of the general productivity was 73.0-77.8%, the mass of 1000 grains – 33.9-38.5, the protein content – 15.3-16.8%, the energy of germination – 58.0-67.3%, the laboratory viability – 94.3-96.5%. The main part of seeds (67-74%) sprouted in 5-6 seminal roots and when resowing in 2017-2018 it gave dense, strong shoots. Seeds from the chosen variant had advantage before the control without fertilizers and before variants with higher level of mineral nutrition in many quality indicators. It has been established that germination energy of seeds closely correlated with protein content (r = 0.72…0.82) and insignificantly – with the mass of 1000 grains (r = 0.27…0.28). Between productivity and energy of germination of seeds the correlation was negative(r = -0,32…-0,40)
Spring bread wheat is the staple crop in Western Siberia and Kazakhstan, a significant portion of which goes for export. Wheat breeding with a high level of zinc in wheat grain is the most cost-effective and environmentally friendly way to address zinc deficiency in the diet. The purpose of this work was to evaluate the contribution of the factors ‘location’ and ‘genotype’ in the variability of zinc content in wheat grain, and to identify the best varieties as sources of this trait for breeding. The research on screening zinc content in the wheat grain of 49 spring bread wheat varieties from the KazakhstanSiberia Spring Wheat Trial (KASIB) nursery was carried out at 4 sites in Russia (Chelyabinsk, Omsk, Tyumen, Novosibirsk) and 2 sites in Kazakhstan (Karabalyk and Shortandy) in 2017–2018. The content of zinc in wheat grain was evaluated at the Ionomic Facility of University of Nottingham in the framework of the EU project European Plant Phenotyping Network-2020. The analysis of variance showed that the main contribution into the general phenotypic variation of the studied trait, 38.7 %, was made by the factor ‘location’ due to different contents of zinc and moisture in the soil of trial sites; the effect of the factor ‘year’ was 13.5 %, and the effect of the factor ‘genotype’ was 8.0 %. The most favorable environmental conditions for accumulation of zinc in wheat grain were observed in the Omsk region. In Omsk, the average zinc content in all studied varieties was 50.4 mg/kg, with 63.7 mg/kg in the best variety ‘OmGAU 100’. These values are higher than the target values of the international program Harvest Plus. ‘Novosibirskaya 16’ (49.4 mg/kg), ‘Silach’ (48.4 mg/kg), ‘Line 4-10-16’ (47.2 mg/kg), ‘Element 22’ (46.3 mg/kg) and ‘Lutescens 248/01’ (46.0 mg/kg) were identified as being the best varieties. Significant possibilities for the production of wheat grain with high zinc content, which is in demand for the production of bread and pastry products with functional properties, were identified in the Western Siberian region.
В 2013-2015 гг. в северной лесостепи Тюменской области проведено сравнительное изучение 10 среднеспелых и 7 среднепоздних сильных сортов яровой мягкой пшеницы сибирской селекции. В годы исследований при норме посева 620 всхожих зёрен на 1 м 2 они сформировали высокие показатели густоты всходов (485-586 шт./м 2 ) и сохранности растений к уборке (402-530 шт./м 2 ), которые тесно (r = 0,72-0,84) коррелировали с урожайностью. Продуктивная кустистость была невысокой (1,0-1,2) и слабо влияла на величину урожая. Максимальная площадь листьев (30 тыс. м 2 /га и более) сформировалась у среднеспелых сортов Александрина,
П родовольственная самообеспеченность Тюменской области во многом зависит от успешного развития здесь картофелеводства, в том числе от про
Temperature plays a crucial role in the storage of meat. Low temperature effectively slows down the growth rate of microorganisms and enzymatic activity that causes meat spoilage. Frozen storage of meat allows consumers to choose meat’s date of consumption during storage without losing its sensory quality. This work is committed to the effects of freezing and refrigeration on quality and safety of food. The study aims to determine whether different frozen storage temperatures and duration affect the quality of raw goose meat and its processing characteristics after thawing. This information could be a valuable contribution to the scientific literature concerning storage of meat. The focus was on goose meat and sausages. The meat was frozen in three independent runs for 3 and 6 months at -20°C and -70°C. The thawed meat was subjected to physicochemical and microbiological analyses and then turned into raw sausages. Frozen meat sausages showed significantly higher thiobarbituric acid (TBA) values after 2 and 4 weeks of the experiment, compared to the control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae for all storage temperatures. Findings of the present study could be used to preserve quality and taste of products during meat processing.
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