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At present, winter durum wheat is grown after its unpaired predecessors. Under such conditions, fertiliser is important. Therefore, the study of the yield formation and quality of winter durum wheat grain depending on the fertiliser system is relevant. The purpose of this study was to investigate the yield formation and quality of winter durum wheat grain under various fertiliser systems. The study was conducted in conditions of a stationary field experiment of the Uman National University of Horticulture, located in the Right-Bank Forest-Steppe of Ukraine during 2020–2021. The experiment was founded in 2011. The following crops are grown in the four-course field crop rotation: winter wheat, corn, spring barley, soybeans. The experiment scheme includes 11 variants of combinations and separate application of mineral fertilisers, including the control option without fertiliser. Grain harvest was performed by direct combining, protein content and gluten content were determined by infrared spectroscopy using Infratek 1241. Statistical data processing was performed using the STATISTICA 10 software. Yield of winter durum wheat grain significantly increased from the fertiliser. However, the effectiveness of their use varied depending on the year of study. Thus, in 2020, it increased by 1.1–1.2 times (3.9-4.1 t hа-1) with long-term use of nitrogen fertilisers alone. Long-term use of complete mineral fertiliser (N150P60K80) significantly affected the grain yield (4.3 t hа-1) compared to variant N150. In 2021, grain yields increased 1.2–1.4 times, depending on the fertiliser system. Notably, the use of N150P60K40 and N150P30K80 in terms of impact on grain yield was at the level of the variant N150P60K80. Paired combinations of fertiliser application were effective at the level of long-term application of N150P30K40. Application of N75P30K40 provided the formation of only 4% lower grain yield compared to N150P30K40. The protein and gluten content was most affected by the nitrogen component of the complete mineral fertiliser. The conducted studies confirm the high reaction of durum wheat to the use of nitrogen fertilisers. The results obtained can be used to predict the productivity of durum winter wheat depending on soil fertility

The research was aimed at analyzing allelic variants of protein in wheat varieties used in Iraqi bakery and evaluating these varieties via genetic source using grain quality selection. Variety tests were carried out at field experimental station of Russian State Agrarian University - Moscow Timiryazev Agricultural Academy. The analysis of wheat grain quality was made after harvesting in mid August. Allele state of genes controlling the quality of gluten in wheat grain was determined using the PCR method. Samples of Iraqi wheat varieties 12 (soft wheat) and One (durum wheat) are characterized by considerable variation of gluten content and quality. The five varieties whose genotype include an allelic variant of high molecular weight glutenins Glu-D1 5+10 and subunit Glu-A1-2* (Fateh, Tamuz-3, Abighreb-3, Iraq and Maxibak) were also studied. The highest gluten content was from 31.5 % in Iraq to 35.3 % in Fateh variety, while the gluten quality was not below the second group. Five varieties - Farah, AlMurug, Sham-6, Tahadi and Sabirbeg - had unusual combination of the allelic state of Glu-D1 2+12 (which is usually associated with low gluten quality) with a 2* subunit for the Glu-A1 locus, which determines the possibility of improving gluten quality to the wheat varieties.

The article discusses the results of a four-year study (2016-2019) of breeding lines of spring soft wheat of the selection of Federal Agricultural Research Center of the North-East named N.V. Rudnitsky in the soil and climatic conditions of the central and southern parts of the Volga-Vyatka region. The promising lines C-65, C-103, H-154 were selected as they exceeded the regionalized standard variety Simbirtsit in average yields (3.41...3.56 t/ha; the increase is 0.04...0.19 t/ha), and in terms of potential yield (5.61…6.93 t / ha; the increase is 0.48...1.80 t/ha). According to the long-term average indicators of the crop structure, the selection lines П-57, P-63, С-65 and С-103 were attributed to the sources of valuable properties. Genotypes P-63, H-154 showed higher values and stability of gluten formation in grain relative to the variety Simbirtsit (22.8-24.1%; the increase to the standard is 3.1 - 4.4%). Using the variation coefficient, the degree of variability of economically useful traits (productive bushiness, plant height, ear length, number of grains per ear, grain weight per ear, 1000 grain mass, yield, gluten content in grain) was determined in different ecological environments. It has been established that the variability values of individual characteristics of productivity in one variety are not always consistent with each other and have genotypic conditionality. Yield stability can be closely related to the level of variation of individual elements of its structure. Genotypes that were more stable in yield indicated high variability of productive bushiness and low variability of plant height, grain weight per spike, and mass of 1000 grains. It has been shown that from practical point of view the most valuable genotypes were the ones with steadily high values of the spike length and the number of spike grains, as having a high adaptive response to cultivation conditions.Conflict of interest: the authors stated that there was no conflict of interest.

The article gives the description of winter soft wheat variety ‘Darina’. The variety has been developed by intraspecific hybridization with the further individual selection from the hybrid population, i.e. winter variety ‘Omskaya’/’Kazanskaya 560’/‘Kazanskaya 285’. The variety of wheat is erythrospermum. The cultivar is of high productivity with the average yield of 4.89 t/ha during the years of testing, that is on 0.95 t/ha more than the productivity of the standard variety. The cultivar produces stable yields, if it is sown in black or seed fallow land with the use of conventional agro technology. Fertilizing of 1 kg of active nitrogen increases grain productivity of the cultivar on 10-12kg, that proves its high responsiveness on mineral fertilizing. The variety is middle maturing, resistant to snow mold and seeding blight (fusarium). The variety has been listed into the List of valuable grain wheat. It has been recommended for the Middle Volga region of the Russian Federation.

To create stress-resistant, productive and quality wheat varieties, the genetic diversity of wild and cultured relatives is often used – various species belonging to the genera Triticum and Aegilops. Previously, with Triticum militinae, T. timopheevii, T. kiharae, Aegilops cylindrical and Ae. triaristata samples participation, introgressive winter common wheat forms were created and selected for stability and yield. The purpose of this work was to evaluate the biochemical composition and technological grains properties of these forms. Analysis of gluten content in flour by the ISO method revealed a variability level from 28.5 % for the form Erythrospermum 350 × T. militinae to up to 39.6 % for the Zhetysu × T. militinae genotype. In this case, the 1st groups gluten quality (class “strong”) was found only for the genotypes Erythrospermum 350 × T. militinae (Bezostaya 1 × T. militinae) × T. militinae. According to the physical properties of flour and dough, the introgressive forms vary in the test dilution from 80 to 170 FU at the level of “filler” and “weak” bread wheat with the best value for both liquefaction and valorimetric evaluation for the genotypes Bezostaya 1 × Ae. triaristata and Erythrospermum 350 × T. militinae (80 liquefaction units 49 FU and 80–45 FU, respectively). Bread making evaluation for the introgressive forms was comparable with winter wheat varieties including the Almaly standards (720–760 ml) and Karakhan (800 ml), at the bread quality and the baking evaluation. As for hardness, wild relatives and introgressive forms were characterized mainly as medium and hard (52–93 SKCS units). Thus, the introgressive forms studied were mainly related to the “valuable” and “filler” classes according to the technological bakery type evaluation, to the “weak” class according to the flour strength and bread volume, and to the “strong” class at the glutenin HMW composition forecast and the translocation of 1B/1R.

The potential of molecular approaches in the management of the technological properties of wheat grain affecting the quality of the end product of bread industry is considered. Currently, along with the growth of grain production, the traditional range of staples is crowded out, the quality of most popular bread varieties deteriorates, and dozens of different substances of biological and chemical origin are used as bread improvers. Meanwhile, the genetic potential of wheat allows the development of varieties with technological parameters of grain suitable for production of high-quality bread. In Russia, multiple examples of the creation of varieties for the production of first and second-class grain are known, and modern molecular genetics offers techniques that can supplement classical breeding approaches and accelerate the development of new varieties adapted to the conditions and requirements of the baking industry, using the natural genetic potential of wheat. We summarize the diversity of requirements for grain and flour for different end-use products. Statistics on the volume and structure of grain quality in Russia in 2011–2014 is analyzed. An essential deformation of the quality structure of the produced wheat grain in favor of less valuable classes is observed. A brief retrospective analysis of research in wheat genetics, demonstrating the contribution of genetic factors to grain and flour technological properties, is performed. Various approaches to rapid breeding of varieties with desired properties are considered in relation with the development of plant molecular genetics. The paper provides examples illustrating the feasibility of using methods of DNA diagnostics in various stages of the process, during which the genetic potential of food crops expresses itself and affects the quality of the end product. The results of molecular studies on the localization and isolation of genes determining technological properties (protein and wet gluten contents, milling properties, rheological properties, flour color, and starch properties) are reviewed. The data on diagnostic DNA markers, which are suitable for efficient selection of genotypes instead of the time-consuming analysis of technological properties during breeding process, are summarized. Thus, the information about the genetic potential of bread wheat and modern technologies that provide grounds for moving from excessive use of chemicals to a more benign and organic effect on the quality of the products throughout the "grain – flour – bread" chain, is summarized.

The results of three years study of the effect of sowing time and seed application rates on yield and grain quality of different varieties of winter wheat under the conditions of South Steppe of Ukraine were presented. It was found that winter wheat provides optimal combination of high yield and grain quality in case of sowing in October 10 with seed application rate of 5,0 million seeds/ha. The highest yield – 4,59 t/ha on average in 2011–2013 was obtained for the variety of Natalka when sowing in October 10 with seed application rate of 5 million germinable seeds. With increasing seed application rate from 3 to 5 million seeds/ha, protein content in winter wheat was decreased by 0,3%, gluten – by 0,6%. The variety Natalka formed the highest quality grains when sowing in October 20 with seed application rate of 3 million seeds/ha, in this case protein content was 15,8%, gluten – 32,9%. It is proved that early sowing time – September 10 leads to yields reduction and grain quality deterioration for all winter wheat varieties.