Search academic texts

Information × Registration Number 0226U000182, (0124U000125) , R & D reports Title Creation of spring pasta wheat varieties with increased yield and groats properties popup.stage_title Створення сортів пшениці твердої ярої із підвищеною врожайністю та круп’яними властивостями Head Holik Oleh V., Доктор сільськогосподарських наук Registration Date 05-01-2026 Organization Institute of Plant Breeding named after V. Ya. Yuriev of the National Academy of Agrarian Sciences of Ukraine popup.description1 The purpose is to create spring pasta wheat varieties with increased yield and improved groats properties popup.description2 The study object was ways of creating durum spring wheat varieties. The purpose was to create new durum spring wheat varieties with improved groat properties. Classical methods were used in studies. Climate change in Ukraine is characterized by uneven precipitation throughout the year, leading to periods of enhanced and decreased wetting, but at the same time there, is a general downward trend in precipitation over the years and an upward trend in air temperature. Therefore, it is relevant to create wheat varieties with improved adaptability and without loss of quality indicators, which are primarily vitreousness and groat properties for durum wheat. The data on characteristics of breeding materials, which had been obtained in previous years, were summarized. Peculiarities of selection in hybrid populations of durum spring wheat upon obtaining starting materials with improved groat properties were established. Durum spring wheat variety ‘IR Akruks’ with a mean yield of 3.1 t/ha and a potential yield of 4.2 t/ha and improved groat properties (has advantages over the check variety in terms of groat output of 88% (+ 5%), cooking coefficient of 2.9 (+ 0.2) in combination with good palatability, aroma, consistency, was bred in 2024; durum spring wheat variety ‘IR Hranum’ of the steppe ecotype, with a mean yield of 2.8 t/ha and a potential yield of 3.7 t/ha and improved groat properties (has advantages over the check variety in terms of vitreousness of 80% (+ 4%), groat output of 92.5% (+ 2%), cooking time (3 minutes shorter) in combination with excellent palatability, aroma, consistency, and a shorter vegetation period (by four days), was bred in 2025. Product Description popup.authors Viktoriia M. Trachuk popup.nrat_date 2026-01-05 Close