Characteristics of spring triticale cultivars bred at the Yuriev Plant Production Institute of NAAS
DOI:
https://doi.org/10.30835/2413-7510.2023.293848Keywords:
spring triticale, cultivar, quality, yield, correlationAbstract
Purpose. The purpose of 2019-2021 studies was to evaluate and compare morphobiological and technological features of the registered and new spring triticale cultivars bred at the Yuriev Plant Production Institute of NAAS of Ukraine.
Materials and Methods. Ten registered and new spring triticale cultivars were screened for economic characteristics and technological properties. The field evaluations were carried out in accordance with methods of qualification examination of plant varieties. The laboratory tests included determination of the technological properties of grain, flour, and bread.
Results and Discussion. By growing period, all cultivars were medium-ripening (from 90 days in cv. Volia Kharkivska) to 94 days (in cvs. Darkhliba Kharkivskyi (check cultivar), Boryviter Kharkivskyi, and Bulat Kharkivskyi).
The plant height in the spring triticale cultivars was optimal (98–108 cm). Spring triticale 'Krypost Kharkivska' was the only cultivar with a plant height of 84 cm (low-stemmed triticale).
The yield ranged from 4.07 to 5.00 t/ha. Cv. Svoboda Kharkivska yielded the most (5.00 t/ha or by 0.73 t/ha more than the check cultivar). Cvs. Opora Kharkivska and Kripost Kharkivska yielded 4.74 and 4.61 t/ha, respectively, or by 0.37 and 0.24 t/ha more, than the check cultivar (Darkhliba Kharkivskyi), respectively.
The thousand kernel weight varied from 38.1 to 40.9 g. The highest weight of one thousand kernels was registered for cvs. Bulat Kharkivskyi, Boryviter Kharkivskyi, and Kripost Kharkivska (40.9, 40.9, and 40.2 g, respectively, or by 1.8–2.5 g more than that in the check cultivar (Darkhliba Kharkivskyi).
The test weight in the spring triticale cultivars was high: from 717 to 753 g/L. Cvs. Zlit Kharkivskyi (753 g/L) and Bulat Kharkivskyi (751 g/L) had the highest test weights. In cv. Boryviter Kharkivskyi, this parameter (745 g/L) was similar to that in the check cultivar (Darkhliba Kharkivskyi).
The kernel vitreousness of the spring triticale cultivars was moderate, ranging from 31 to 49%. Cvs. Krypost Kharkivska and Bulat Kharkivskyi had the highest values of this parameter (49 and 47%, respectively).
By kernel hardness, cvs. Boryviter Kharkivskyi (121 N), Darkhliba Kharkivskyi (118 N), Svoboda Kharkivska (109 N), Volia Kharkivska (106 N), and Opora Kharkivska (105 N) were classed as soft; cvs. Dostatok Kharkivskyi (101 N), Zlit Kharkivskyi (98 N), Bulat Kharkivskyi (98 N), Skarb Kharkivskyi (92 N), and Kripost Kharkivska (90 N) - as very soft.
The protein content in cvs. Boryviter Kharkivskyi (13.0%) and Volia Kharkivska (12.8%) was similar to that in Darkhliba Kharkivskyi (check cultivar). We identified cultivars in which the starch content in grain was higher than that in the check cultivar (Darkhliba Kharkivskyi): Zlit Kharkivskyi (60.1%), Dostatok Kharkivskyi (60.0%), Bulat Kharkivskyi (60.0%), Skarb Kharkivskyi (59.2 %), and Svobods Kharkivska (58.9%).
Cv. Volia Kharkivska had the highest gluten content in flour (22.0%), with GDI of 82 units (quality group II ). Cvs. Zlit Kharkivskyi, Bulat Kharkivskyi, and Dostatok Kharkivskyi had lower gluten contents (20.3, 20.0 and 19.8%, respectively) with GDI of 80 units (quality group II), 73 and 73 units (quality group I), respectively.
The flour strength (W-index) varied from 68 to 154. The check cultivar (Darkhliba Kharkivkyi) had the strongest flour (154). In cvs. Zlit Kharkivskyi, Bulat Kharkivskyi, and Dostatok Kharkivskyi, the flour strength was 109–118; in cvs. Kripost Kharkivska, Opora Kharkivska, Volia Kharkivska, and Boryviter Kharkivskyi, the flour strength was 92–100.
The dough resilience (P) in the spring triticale cultivars ranged from 35 to 69 mm; the dough extensibility (L) - from 53 to 74 mm. The highest ratioo P/L was registered for cv. Darkhliba Kharkivskyi (1.3). Cvs. Dostatok Kharkivskyi and Kripost Kharkivska had P/L of 1.2 and 1.0, respectively.
The loaf volume in the spring triticale cultivars ranged from 400 to 500 mm3. The best loaf volume was achieved with cvs. Krypost Kharkivska (500 mm3), Darkhliba Kharkivskyi (reference; 487 mm3), Dostatok Kharkivskyi (473 mm3), and Skarb Kharkivskyi (470 mm3).
The total bread-making score of the spring triticale cultivars was 7.4–8.8 points. Cv. Darkhliba Kharkivskyi (reference) had the highest total bread-making score of 8.8 points. The lowest bread-making scores were noted in cvs. Bulat Kharkivskyi (7.4 points) and Opora Kharkivska (7.8 points).
Correlation analysis showed that three parameters had direct correlations with total bread-making score: loaf volume (r = 0.86), gluten quality (r = 0.51), and dough resilience (r = 0.30). There was a negative correlation between total bread-making score and dough extensibility (r = –0.47), between total bread-making score and starch content in grain (r = –0.46), and between total bread-making score and test weight (r = –0.35).
Grain yield was moderately correlated with thousand kernel weight (r = 0.55). The correlations between yield and the other parameters were negative. In particular, there was a strong negative correlation between yield and flour strength (r = –0.64) and between yield and dough resilience (r = –0.51). There was a negative correlation between yield and starch content in grain (r = –0.39), between yield and loaf volume (r = –0.38), and between yield and dough extensibility (r = –0.34).
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