Wheat accessions were genotyped with molecular markers linked to wheat leaf rust resistance genes Lr9, Lr10, Lr19, Lr24, Lr26, Lr34, and Lr37. They included 1920 wheat plants and 46 commercial varieties bred at the Lukyanenko Institute. Basically, the analyzed varieties had the inefficient gene Lr10, poorly efficient Lr26 and Lr34, or their combinations. The highly efficient genes Lr9 and Lr24 were not detected. The Lr19 gene, effective in the Krasnodar region, was identified in varieties Pallada and Yara. The resistance gene Lr37 was found in the Morozko variety. Within a short time, the F 2 and F 3 plants with the introgression of genes Lr9, Lr19, Lr24, and Lr37 were obtained. Accessions with combinations Lr24 +Lr37, Lr24 + Lr19, Lr24 + Lr9, Lr19 + Lr37, Lr37 + Lr9, and Lr19 + Lr9 were identified. Seven plants with the combination of three genes Lr37 + Lr19 + Lr9 and one with Lr37 + Lr24 + Lr9 were selected.
In accordance with the purpose of the current study, there have been presented the study results of the productivity and grain quality of the co-breeding winter bread wheat varieties. Kalmykia RAI, the branch of the “Pre-Kaspy AFRC RAS” in cooperation with the FSBSI “NCG named after P.P. Lukyanenko” developed five winter bread wheat varieties. The Competitive Variety Testing was laid down in 2 layers in 4-fold repetition using a CH-16 seeder in 2017–2021. The accounting area of the plot was 50 m². The sowing was carried out at the optimal time, in the third decade of September. The seeding rate was 300 germinating seeds per 1 m². The crop was sown in weedfree fallow. The mean grain productivity of the co-breeding varieties through 5 years in the arid conditions of the Republic of Kalmykia was 3.06 t/ha. The variety ‘Khasyr’ had the maximum productivity. The study has confirmed that the co-breeding varieties formed high-quality grain suitable for baking. The highest percentage of protein (14.8%) and gluten (31.1%) among the varieties through the past 5 years was in 2020. Grain unit of all varieties exceeded the basic rate of 750 g/l and ranged from 765 to 786 g/l. The best grain unit was demonstrated by the new variety ‘Khamdan’. Grain sedimentation among the varieties varied on average from 42.0 to 49.4 ml, which is an average ratio for this crop. The flour strength ranged from 171 to 299 u.a. Strong flour was obtained from the variety ‘Bulgun’. In recent years the bread volume varied from 515 to 650 cm³, the total rate of grain and flour of the co-breeding varieties was 4.0 - 4.8, which is typical for valuable and strong wheat.
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