Biochemical indicators of quality of grain in modern varieties of spring wheat

The article presents the results of long-term environmental tests to identify the genotypes of spring wheat as a promising base material for the creation of the varieties with high-quality yield potential. Twenty varieties of spring wheat of the leading breeding centers of Russia were an object of the research. The protein content in the crop grain varied from 15.0 to 16.9%, gluten - from 23.8 to 29.3%, starch - from 62.3 to 64.8%, sedimentation - from 50.0 to 62.5% depending on the weather conditions for vegetation. The range of varietal variability of these indicators was much wider: protein content varied from 14.1 to 18.7%, gluten - from 23.2 to 32.6%, starch - from 56.1 to 65.1%, sedimentation - from 47.2 to 65.1%. In the years of research, the yield correlation coefficient with protein content in grain was from (-0.09) to (-0.87), with gluten - from (-0.06) to (-0.85), with sedimentation - from (-0.70) to 0.78, with starch content - from 0.16 to 0.76.It is concluded that it will be much more difficult to create new varieties of spring wheat which give not only high, but also high-quality grain yield for food than for fodder and technical use. In the years of research the following varieties were characterized as varieties with highest sedimentation: Rima, Agata, Voronezhskaya 18, Liza, Kinel'skaya 2010, Kinel'skaya Niva, Lyubava, and the highest content of protein and gluten in grain was obtained in the varieties: Rima, Agata, Lyubava, Dar'ya, Liza, Ul'yanovskaya 100, Kinel'skaya 2010, Vol'nodonskaya, which can be considered as a promising source material in breeding for food. The varieties with a high content of starch in grain can be used for industry and for food: Chernozemel'skaya, Yoldyz, Bezenchukskaya 210, Liza, Lyubava, Kinel'skaya Niva, Kinel'skaya 2010, Ul'yanovskaya 105, Vol'nodonskaya.