The growing season duration influence on the formation of economically valuable hard spring wheat traits in Western Siberia

The purpose of the study is to determine the effect of the duration of the growing season and its components on the economically valuable traits of durum spring wheat in Western Siberia. The objects of study are 21 varieties of hard spring wheat bred by scientific institutions in Russia and Ukraine, which were tested in nurseries of competitive variety testing from 2003 to 2018. The experiments were laid at the SibNIISKh (today the Omsk Agrarian Research Center) on bare fallow when sown on May 13-18 with a seeding rate 4.5 million germinating grains per hectare, with a plot area of 10-15 m2 in four repetitions. Phenological observations and records in the field were carried out according to the method of state variety testing of agricultural crops. According to the duration of the growing season, the varieties are divided into three groups: medium-early - Omskaya yantarnaya, Altaiskaya Niva, Nik, Krasnokutka 10, Kharkovskaya 23, Svetlana (82-84 days); mid-ripening - Almaz, Omskij korund, ZHemchuzhina Sibiri, Omskaya stepnaya, Zarnica Altaya, Saratovskaya zolotistaya, Bezenchukskij yantar', Bezenchukskaya stepnaya, Pamyati CHekhovicha, Voronezhskaya 9, Tavolga (86-89), mid-late - Omskij izumrud, Omskij rubin, Angel, Alejskaya (91-94 days). Correlation coefficients (environmental), calculated for the total array of varieties, indicate that the duration of the germination - heading period has a positive relationship with vitreousness and yield (r = 0.39-0.45). A negative relationship can be traced with the grain size (r = -0.39). In the period of heading - waxy ripeness, an average direct relationship was noted with yield (r = 0.33), weight of 1000 grains (r = 0.491), grain size (r = 0.49) and an inverse relationship with protein content (r = -0.503) and gluten (r = -0.33), pasta color (r = -0.30). The duration of the growing season also has a positive correlation with productivity (r = 0.35), grain size (r = 0.33), grain vitreousness (r = 0.27). A negative correlation can be traced with the content of protein and gluten (r = -0.53; -0.36).