Inheritance of gliadin components in winter wheat has been studied by one-dimensional polyacrylamide gel electrophoresis. Single F2 grains from 36 intervarietal hybrid combinations have been analysed. The genetic analysis has revealed blocks, including 1-6 gliadin components, which are inherited as individual mendelian traits. About 80 variants of blocks have been detected. On the basis of the allelism test they are grouped into 6 series in accordance with the number of known gliadin-coding loci located on chromosomes of the homoeologous groups 1 and 6. Each series includes 8-18 blocks controlled by different alleles of one gliadin-coding locus. Blocks of components have been confirmed to be inherited codominantly in accordance to the gene dose in the triploid endosperm. The highest similarity between members of one series is observed in groups of blocks controlled by chromosomes ID and 6D. On the contrary, many blocks controlled by chromosomes 1A and 1B have no bands in common. The presented catalogue of blocks of components may be used to make up gliadin genetic formulae and to compare electrophoregrams obtained by different authors. Blocks of gliadin components are suitable genetic markers for use in revealing and studying heterogeneity of wheat varieties, in tracing their origin, in identifying recombinations, translocations and substitutions of the genetic material and in solving many other problems of the origin, evolution and selection of hexaploid wheat.
In recent years the Russian Federation is among the world's leading grain producers. The country is considered a world leader in export of wheat. Russian wheat in the world market attracts with its price and quality. How is high-quality wheat flour valued in the domestic market, in multiple shops? To study the problem, there were purchased flour samples in such multiple shops as Magnit, Record and SuperU (France), as well as flour of local production in AO “Uchkhoz Zernovoye” (Zernograd). We evaluated flour quality not only according to the information indicated on the packages, but also there were conducted analysis in our own laboratory (on protein percentage, SDS sedimentation, grain prolamins). The study results showed that protein content in flour was actually more by 0.3–2.9% (except “Farine de ble T-65”), which in terms of grain (cake meal) corresponded to grain of 1–3 class. According to SDS-sedimentation, all flour samples corresponded to the traits of “strong” and “valuable” wheat, except for rye flour and a special product “Pudov (French recipe)”. The gliadins in the studied samples were rated as “good” and “+”, “-”. Consequently, the price of premium baking flour was formed not only due to its quality, but also according to the brand's popularity (“MAKFA”, “Pudov”), according to supply and demand, and it sometimes differs twofold e. g. “Petrovsky niva” costs 22.45 rubles per kg., “MAKFA” costs 42.90 rubles per kg.
ВведениеОзимая пшеница -одна из основных культур, обеспечивающих продовольственную безопасность страны, которая также оказывает влияние и на ее экспортный потенциал [1]. Выведение новых сортов, которые способны формировать высокие и стабильные урожаи с требуемыми технологическими качествами, является одной из главных задач селекции этой культуры [2].Для успешного решения проблемы повышения качественных показателей пшеницы с помощью селекционного процесса необходимо вовлечение в гибридизацию родительских форм с генетически детерминированным высоким качеством зерна [3]. Поэтому выявление образцов озимой мягкой пшеницы как
The main task of agricultural producers has always been and still remains to obtain high and stable yields, which can be provided by new developed varieties, which are the main reserve for increasing grain production. The current paper has presented the study results of the work in 2018–2021, namely, the development of promising varieties and the main features of seed production. The purpose of the study was to estimate promising winter durum wheat varieties according to the main economic and biological traits and properties, quality indicators of grain and pasta, and seed production features. The studied varieties were able to give consistently high yields (from 5.56 to 12.67 t/ha), combining the main economic and biological traits (drought resistance, frost resistance, resistance to major diseases and lodging) and quality indicators of grain and pasta. The study of the physicochemical properties of grain showed that the winter durum wheat varieties met the requirements of GOST 9353-2016 and belonged to the 1–2 quality classes, which was quite enough to produce good pasta and cereal. The pasta color of the varieties ‘Yakhont’, ‘Yantarina’, ‘Uslada’ was yellow (4.3–4.6 points); it was creamy in the variety ‘Yubilyarka’ (3.5 points); the content of carotenoids varied from 507 µg/% (the variety ‘Yubilyarka’) to 610 µg/% (the variety ‘Uslada’). In order to preserve and maintain the main features and properties characteristic for each variety, their seed production is being currently carried out with a comprehensive estimation of both phenotypic (approbation) traits and genotypic ones using protein markers. The varieties ‘Yakhont’, ‘Yubilyarka’, ‘Yantarina’ and ‘Uslada’ have clearly distinguishable spectra of gliadins 3.2.3T2, 13.2T+6T.3.T1, 5.2.4T1 and 13X.4T.3.2, which makes it possible to control their varietal purity at all stages of seed production.
The main purpose of breeding and commercial production is the quantity of grain and its quality. Occupying 74 % in the structure of grain crops, and 80 % in terms of gross yields, wheat grain is the most important source of income for grain producers in the Rostov region. The purpose of the current study was to reveal the effect of forecrops on productivity and SDS-sedimentation of the promising winter bread wheat varieties. In the trial there were studied 12 winter bread wheat varieties developed by the FSBSI “ARC “Donskoy” and sent to the State Variety Testing in recent years. There were estimated productivity and the amount of SDS-sedimentation. On average, over the three years of study (2019–2021), for all the studied forecrops, in terms of productivity there have been identified such winter wheat varieties of the intensive type as ‘Razdolie’ (7.14 t/ha), ‘Razgulay’ (7.67 t/ha) and ‘Vasilich’ (7.51 t/ha), which makes it possible to recommend these genotypes for sowing according to high and medium levels of Agricultural background. Among winter wheat varieties of semi-intensive type there has been identified only one variety ‘Donets’ (7.31 t/ha), which allows us to characterize it as a universal variety and recommend it for sowing in production according to high, medium and low levels of Agricultural background. According to the value of SDS-sedimentation for all the studied forecrops, there have been identified such varieties of intensive type as ‘Razdolie’ (62 ml), ‘Azov Sea’ (61 ml), ‘Razgulay’ (63 ml) and ‘Vasilich’ (63 ml). The varieties of semi-intensive type did not significantly exceed the value of SDS-sedimentation of the standard variety or were at its level, however, the values were high. Such SDS-sedimentation values have indicated that the presented genotypes are able to form high grain quality for all the studied forecrops and regardless of the productivity value.
The study of grain quality at all stages of a variety development, starting with the selection of parental pairs, is the most important condition for the efficiency of breeding. The purpose of the current paper was to estimate winter wheat samples according to the main criteria of grain quality and to select promising ones for further use in the breeding process. The study was carried out in 2019–2021. There were studied new varieties and promising lines of winter bread wheat from the main Competitive Variety Testing, according to green manure fallow. Criteria characterizing grain quality were determined in the laboratory conditions in accordance with methodology and GOSTs. Based on the conducted study, there were identified sources that were characterized by a high severity of grain quality traits. According to ‘grain unit’, there were distinguished such varieties as ‘Matritsa’, ‘Rubin Dona’ and the lines ‘1043/17’ and ‘1582/166’. According to the general kernel hardness there were identified such samples as ‘Matritsa’, ‘Priazovie’ and the line ‘1582/16’. The samples and lines ‘Ermak’, ‘Razdolie’, ‘Rubin Dona’, ‘Matritsa’, ‘Priazovie’, ‘1582/16’, ‘1043/17’, ‘1295/18’, ‘1431/18’, ‘1463/18’, ‘1518/18’, ‘1612/18’ and ‘1895/18’ corresponded to good quality according to SDS-sedimentation. The sample ‘1463/18’ was characterized by a high protein percentage in grain (15.02 %). There were also studied a quantity and quality of gluten, falling number and baking properties. The varieties ‘Rubin Dona’, ‘Matritsa’, ‘Priazovie’ and the lines ‘1582/16’, ‘1463/18’ were characterized by the best expression of the studied traits of quality. These genotypes can be used in the breeding process as sources of high protein and gluten percentage in grain and good baking properties.
В структуре зерновых культур озимая пшеница по площади занимает 74 %, а по валовым сборам-около 80 %. Поэтому зерно пшеницы на Дону, его урожайность и качество-важнейший источник доходов его производителей. Основные посевные площади на юге России заняты современными сортами трех НИИ: «АНЦ «Донской», «НЦЗ им. П.П. Лукьяненко» и ДЗНИИСХ и среди них сорта-лидеры Ермак, Гром, Губернатор Дона. Многие современные сорта озимой пшеницы высевают в межстанционном сортоиспытании в отделе селекции и семеноводства озимой пшеницы АНЦ «Донской», что дает возможность сравнивать их и по качеству, и по урожаю зерна и выявить их отличия и особенности. Анализ аллельного состава проламинов показал, что в сортах краснодарской селекции преобладают аллели, отрицательно влияющие на качество муки (Gli 1B3, 1B2)-78 % и очень мало аллелей с высокой морозостойкостью (Gli 1D4, 1D7-30 %). В то же время в сортах донской селекции все наоборот. Эти аллели дают преимущество в морозостойкости, но влекут снижение продуктивности.
Introduction. Wheat is the main grain cropwhich is used for fodder and food purposes in most countries of the world. Flour is the main product of wheat processing, it is subject to a number of quality and safety requirements depending on the use. The purpose of the current work was to identify varietal traits and the effect of the forecrops on the formation of technological properties of grain and flour of winter common wheat varieties, thento select the best of them according to the studied properties.Methods. There were estimated the technological properties of 17 winter common wheat varieties (Triticum aestivum L.) developed by the Agricultural Research Center “Donskoy”, 10 of them were included in the State List of Breeding Achievements, 7 of them are currently being studied. The indicators of the technological, flour-milling, biochemical and physical traits of grain were assessed in accordance with the GOSTs.Results. There has been established that for the entire period the varieties formed a large nature grain weight and corresponded to the first quality class according to the two studied forecrops. As a result of the conducted study there was found out that the choice of a forecrop affected protein percentage in grain and flour. There has been identified varieties ‘Zhavoronok’, ‘Podarok Krymu’, ‘Zolotoy Kolos’, ‘Ayuta’ and ‘Premiera’ had high flour properties according to the technological efficiency of milling (E) after both of the studied forecrops. The varieties ‘Zhavoronok’, ‘Podarok Krymu’ and ‘Premiera’ were characterized by high values of flour-milling estimation (MS).
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