Grain quality of spring soft wheat varieties of different ripeness groups in different soil and climatic zones of the Krasnoyarsk region

The aim of the study is to evaluate maturity groups (early, mid-early, mid-season and mid-late) of soft spring wheat according to the main commercial technological qualities of grain, and to identify zones with the best indicators. The protein and gluten content of spring wheat varieties of 4 maturity groups in 6 natural and climatic zones of the Krasnoyarsk Region (III (Kazachinsky variety plot), IV (Dzerzhinsky, Sayansky), V (Sukhobuzimsky, Uyarsky), VI (Nazarovsky, Uzhursky), VII (Karatuzsky), VIII (Minusinsky, Krasnoturansky) were analyzed, which underwent variety testing from 2005 to 2020. In most cases, the correlation between the amount of protein and yield for many variety plots is negative and unreliable. The correlation between the gluten content and yield for the studied geographical points has differences compared to the relationship between yield and protein. The amount of protein and gluten in different soil and climatic zones is significantly higher in early-ripening varieties compared to mid-ripening and mid-late varieties. Lower values for the amount of protein were found in varieties in all maturity groups at the Dzerzhinsky, Sayansky and Nazarovsky variety plots. The best grain in terms of protein content is formed at the Krasnoturansky, Karatuzsky and Uyarsky variety plots. Phenotypic variability of protein is associated with the interaction of the factors "variety plots × years" (46.4-55.3 %), then "variety plots" (25.6-37.3 %), a smaller contribution remains for "years" (7.1-18.5 %). The gluten content of more than 30 % is shown by varieties in all maturity groups at the Krasnoturansky, Karatuzsky, and early and mid-early varieties at the Minusinsky, Uyarsky, Sukhobuzimsky variety plots. The amount of gluten in varieties of all maturity groups at the Dzerzhinsky, Sayansky and Nazarovsky variety testing sites is below 30 %. Variability of gluten content also depends mainly on the interaction of two factors "years × variety plots": by 44.9 % for mid-early varieties to 52.2 % for mid-season varieties. Cultivation zones (variety plots) have a significant effect on gluten variability - 22.3-36.2 %, especially for early and mid-season varieties. Years cause greater variability of this trait in mid-season varieties (25.4 %).