Different ripeness groups spring soft wheat varieties comparative evaluation by quality indicators

Varieties of soft spring wheat, harvest 2011-2013 in the laboratory of the quality of crop production of the Agrobiotechnological Center of the Federal State Budgetary Educational Institution of Higher Education "Northern Trans-Ural State Agricultural University" were studied in terms of physical and physical and chemical properties of grain. Most wheat varieties were created in Siberian breeding centers (SibNIIRS, OmGAU, Research Institute of Agriculture of the Northern Trans-Urals), the weather conditions of which are typical for the northern forest-steppe of the Tyumen Region. A comparative study of varieties of different groups of ripeness was carried out according to indicators: nature, vitreousness of grain, gluten content, gluten quality, protein content and falling number. The early-maturing and mid-early group included 9 varieties, the Novosibirskaya 31 variety was taken as the standard, 26 varieties in the mid-season group (standard - Tyumenskaya 29) and 7 varieties in the mid-late group, the Melodiya variety was taken as the standard. The research results showed that varieties in the mid-early group Novosibirskaya 31, Chelyaba stepnaya, Tyumenskaya 27, Iren met mostly the requirements of the second class GOST 9353-2016 “Wheat. Technical Conditions". In the mid-season group, according to a number of characteristics, varieties Margarita, Sertori, Chernozemnouralskaya, Tyumenskaya 28 were identified. At the same time, the following varieties should be noted: Tyumenskaya 29 (St), Ilyinskaya, Tyumenskaya 31, Aviada, Ikar, OmGAU90, Scan 3, Dioblon, Krasnoufimskaya 100, Tyumenskaya 25, the values of quality indicators of which were high, the only exception was the indicator of gluten quality, which belonged to group II. The mid-late variety Riks, along with the varieties of the mid-season group, had high indicators, with the exception of the quality of gluten. Meanwhile, the varieties of the middle late group Svirel and Baganskaya 51 were characterized by a high content of gluten and protein and a high glassiness. It is also worth highlighting the Sibirskaya 17 variety, which has a high grain nature, glassiness and a protein content of at least 13.5 %.