Assessment of adaptability and potential productivity of spring soft wheat in the conditions of the Ryazan region

The article gives a comprehensive assessment of 5 varieties (Lada, Agata, RIMA, Arcea, Maestro) and 5 breeding lines of spring soft wheat according to the yield and adaptive properties. The studies were carried out in 2018-2022 in the conditions of the Ryazan region on dark gray forest soil. The potential for productivity and adaptability was determined according to the method of L. A. Zhivotkov et al., the degree of yield variation (СV, %) – according to B. A. Dospekhov,  the yield range (d, %) – according to V. A. Zykin, index of stability (L') – according to A. A. Gryaznov, the indicator of the level of stability of the yield of a variety (PUSS) – according to E. D. Nettevich et al., ecological plasticity (bi), stability of yield (σ2d) and index of environment conditions (Ij) – according to S. A. Eberhart and W. A. Russell. It has been established that on average for 2018-2022 the highest yield potential was noted in the varieties Arcea (5.19 t/ha), Maestro (5.69 t/ha) and line  268 (5.33 t/ha). It was revealed that the productivity of the Maestro variety and line 268 was higher than the average varietal both under favorable conditions of 2022 (Ij = +6.2) – by 16.3 and 9.7 %, and under unfavorable dry conditions of 2019  (Ij = -5.4) – by 22.0 and 24.5 %, respectively. The productivity of the Arcea variety under conditions of severe drought was 99.1 % of the average varietal, which indicates good adaptive properties. As the result of the assessment by the linear regression coefficient (bi), it has been established that the varieties RIMA, Agata, Lada, Arcea actively respond to the improvement of external environmental factors (bi = 1.23; 1.35; 1.43; 1.52, respectively). According to the results of a comprehensive assessment of adaptive properties, the Maestro variety and line 898 were distinguished, which were characterized by a relatively stable yield (СV – 9.3 and 5.2%; σ2d  – 7.71 and 9.09; L' – 6.12 and 9.44; PUSS – 209.6 and 176.5 %, respectively) and high adaptability to environmental conditions (CA – 1.17 and 1.01, respectively)

Winter component in spring soft wheat breeding in the Central region

In the conditions of the Ryazan region the Institute of Seed-growing and Agrotechnologies (Branch of the Federal Budgetary Scientific Institution “Federal Research Agro-Engineering Center VIM”) carried out a comprehensive estimation of winter, spring wheat and breeding material obtained on the basis of crossing with the winter component in 2011-2017. Over the years of research, the winter wheat varieties “Lgovskaya 4” (6.90 t/ha), “Viola” (6.82 t/ha), “Nemchinovskaya 24” (6.68 t/ha) and the spring wheat varieties “Dariya” (3.93 t/ha), “Krestiaynka” (3.84 t/ha), “Kollektivnaya 1” (3.60 t/ha) produced high yields. The winter wheat varieties “Volz-hskaya 15”, “Nemchinovskaya 24”, “Mironovskaya 29”, “Mironovskaya semi-intensive” were found to have the largest kernel weight per head (1.93-2.10 g). The best winter forms used in the hybridization of spring wheat allowed us to create a number of promising lines with high productivity potential and a complex of valuable traits. Over three years (2015-2017), in the control breeding nursery there were identified 4 spring wheat lines with high productivity, where the winter form was taken as one of the parental forms for hybridization. The highest average value of this indicator (5.91 and 5.15 t/ha) was established in the lines “(Priokskaya x Moskovskaya 39 (oz.))F10”, “(Moskovskaya 39 (oz.) x Fora)F10” respectively. The line “(Priokskaya x Moskovskaya 39 (oz.))F10” produced the maximum yield of 6.89 t/ha, the line “(Voronezhskaya 10 х Moskovskaya 39 (оз.))П0” produced the minimum yield of 4.18 t/ha. The lines “(Priokskaya x Moskovskaya 39 (oz.))F10” and “(Kollektivnaya 1 х Nemchinovskaya 24 (оз.))П0” possess good grain weight of 757 and 793 g/l respectively, high technological properties of grain, namely 32.8 and 27.0% of raw gluten in flour, the 1-st group IDK, 340 and 278 a. u. of flour power, falling number of 296 and 377 c, bread volume of 1113 and 1330 cm3