FORMATION OF PRODUCTIVE AND QUALITY OF SPRING SOFT WHEAT IN MONSOON CLIMATE CONDITION

Abstract

The article presents the results of the comparative assessment of varieties of spring soft wheat selection of the Federal Research Center of Agrobiotechnologies named after A.K. Chaiki in the Far East during 2015-2018, according to the main economic valuable features: technological, biochemical and baking qualities of grain. Regionalized and promising varieties having obtained with the use of spring and winter kinds of soft wheat are taken as the object of the study. High technological (thousand grain weight, virtuousness of grain total, flour extraction, sedimentation) and biological grain qualities (protein and gluten) are marked in verities Primorskaya 191 (RL 6046 x Primorskaya 63 x Primorskaya14)) and Primorskaya 206 (Nemchinovskaya 57 x Primorskaya 39). The best physical characteristics (dough elasticity, dough elasticity vs dough stretching, might of flour ) and baking qualities of grain (porocity, volume of bread and total baking assessment)  are marked in varieties  such as Nikolskaya (Latona x Eritrosperum 51/5) and Primorskaya 206. The variety of spring soft wheat was revealed according to the elements of productivity (length of an ear of wheat, productive bushy kinds, the number of grain, in one ear of wheat) and the best crop capacity. In 2018 a new variety was given to the «State Testing and protection commission of selective achievements of Russian Federation the Far Eastern area.