Comparative characteristics of modern varieties of spring and winter wheat in connection with breeding for high and high-quality grain yield in the Central Black Earth region of Russia

The article presents the results of a comparative analysis of modern varieties of spring and winter wheat in order to identify promising for cultivation in production and use in breeding for high and high-quality yields. It is revealed that the main advantages of winter wheat varieties are high and relatively stable yield over the years, and spring wheat varieties have high baking qualities of grain and increased resistance to drought at the initial stages of development. Modern varieties of winter wheat formed grain yield on average 20% more than spring wheat. In the years of research, its value in winter wheat ranged from 3.7 to 5.5 t/ha, and in spring wheat-from 2.0 to 4.6 t/ha. At the same time, the protein content in the grain of spring wheat varieties was on average one percent higher and varied from 15.0 to 16.8%. In many respects similar results were obtained and the content of gluten in the grain. In spring wheat varieties, its value in the years of research ranged from 23.8 to 29.3%, and in winter wheat - from 21.1 to 28.5%. Modern varieties of spring wheat had a certain advantage and resistance to drought in the early stages of development. At the same time, in the gene pool of each culture identified genotypes that have a comparable high yield and grain quality, as well as resistance to lack of moisture, so can be considered as a promising source material for breeding. At spring wheat such are Voronezhskaya 18, Joldyz and Dar'ya, and at winter wheat - Pamyat' Fedina and Аriadna. In General, the conclusion about the prospects of wheat breeding for a combination of yield and grain quality was confirmed, and that spring wheat should still be considered as an insurance crop, especially for obtaining high-quality food grain.