The study results of the winter bread wheat varieties of the competitive variety testing according to productivity and grain quality

Materials and methods . The current study was carried out in 2017–2019 on the experimental plots of the FSBSI “Agricultural Research Center “Donskoy” in order to evaluate winter bread wheat samples of the competitive variety testing according to productivity and quality indicators, as well as to find the optimal values of the traits  which promote formation of the largest yields. There have been studied 75 winter bread wheat samples developed in the FSBSI “Agricultural Research Center “Donskoy”. The variety ‘Ermak’ has been taken as a standard one. Results . The wheat samples’ productivity in the competitive variety testing ranged from 8.52 t/ha (the line 1822/15) to 10.51 t/ha (the variety ‘Razdolie’). The productivity of the standard variety ‘Ermak’ was significantly exceeded by 7 samples, their increase ranged from 0.41 to 1.39 t/ha, НСР 05 = 0.41 t/ha. When studying the winter bread wheat samples according to GOST R 52554-2006, they corresponded to the 1–3 quality class due to protein mass fraction. When the protein percentage in grain increased on 1%, the productivity decreased on 0.26 t/ha. Due to gluten content in grain the studied samples corresponded to the 2–3 quality class. When the gluten content in grain increased on 25-27%, there has been formed the largest productivity.