The breeding of spring rapeseed and brown mustard for resistance to Fusarium blight

Abstract

During the growth season, the plants of rapeseed (Brassica napus L.) and brown mustard (Brassica juncea L.) are affected by various diseases: Fusarium blight, Verticillium blight, Alternaria blight, and others. The cultivation of rapeseed and mustard varieties resistant to diseases is a cost-effective and environmentally safe way to protect plants from diseases. The aim of the work was to evaluate the new breeding material of spring rapeseed and brown mustard for resistance to Fusarium blight in the form of tracheomycotic wilting of plants to continue breeding work to develop varieties of these crops. In 2017-2020, we carried out a phytopathological evaluation of new breeding samples of rapeseed and brown mustard for resistance to Fusarium blight. As a result, we selected a valuable breeding material of spring rapeseed and brown mustard resistant to Fusarium blight infection, which also exceeds the standard by economic characters. The productivity of the best selected samples is higher than the varieties Tavrion and Nika by 0.13-0.59 and 0.18-0.28 t/ha, respectively, the oil content of seeds – by 0.2-2.0 and 1.2-2.1 %, respectively. These samples will be used as donors of Fusarium blight resistance in breeding work during development of new varieties of spring rapeseed and brown mustard in the central zone of Krasnodar region.

Effect of Cultivars, Environment, and Year on Agronomic Traits, Biochemical Composition of Major Constituents (Lipids, Proteins, and Polysaccharides), and Rheological Properties of Seeds in Brassica juncea

“…To improve breeding programs, it is necessary to define the biochemical determinants responsible for the technological quality of brown mustard seeds as defined by French mustard manufacturers (texture, viscosity, color, stability, or syneresis). To date, sinigrin level, oil and protein contents, low erucic acid, and seed weight are used in breeding programs. − Oil and protein contents are used by mustard manufacturers to assess the quality of the seed lots before processing, as they were empirically considered to be correlated with the mustard paste rheological behavior. A previous study showed significant linear correlations between the fat and protein contents of mustards and some parameters of rheological models .…”