THE NEW LITHUANIAN WINTER WHEAT VARIETIES

Transcription

1 THE NEW LITHUANIAN WINTER WHEAT VARIETIES V.Ruzgas, Ž.Liatukas, G.Brazauskas, K.Razbadauskienė, R.Koppel Stende, 2012

2 Introduction Winter wheat breeding in Lithuania was started from 1922 and continues up to now. 10 new cultivars were registered in period. Ada, Seda and Tauras were registered in 2001, Milda, Lina and Alma in The registered varieties are of excellent bread-making properties, but of medium grain yield and resistance to diseases, rather tall. To avoid the lodging in years with high precipitation level the growth regulation are needed, which are strongly controlled in export production. The progress in bread-making industry allowed to produce good baking products using wheat grain of medium quality, which are higher yielding and more desirable. To respond on up-to day requirements the complex of conventional and biotechnological methods have been used to develop new cultivars Kovas and Zunda registered in 2010, Vikaras and Kaskada registered in 2011.

3 The early homozygous materials of cultivars, presented were developed by DH technology using the maize as haplo-producer from single cross of two parent varieties. Hybridization was done under greenhouse and field conditions, lines candidates were investigated in field nursery.

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5 History of development and registration of the new winter wheat cultivars Development stage Kovas Zunda Kaskada Vikaras Pedigree Flair/ Lut.9329 Pegassos/ Biscay Dirigent/ Cortez Olivin/ Cubus Number of catalogue Crossing time State Variety testing Year of registration

6 Agronomic traits of the new winter wheat cultivars, Trait Zentos Kovas Zunda Kaskada Vikaras Winter hardiness, scores LSD Day from to heading 2.00 Plant height, cm Lodging, scores n.s. 05 Grain yield, t ha Thousand grain weight, g Test weight, g l

7 Resistance to disease of the new winter wheat cultivars, Disease* Zentos Kovas Zunda Kaskada Vikaras Powdery 0.32 mildew Septoria leaf 0.68 blotch Tan spot Eyespot n.s. Take-all Snow mold Common bunt Spot blotch LSD 05 * all diseases assessed in scores, common bunt in percent. Scoring 1= resistant

8 Grain quality of the new winter wheat cultivars Trait LSD 05 Zentos Kovas Zunda Kaskada Vikaras Protein, % Gluten, % Sedimentation, ml Falling number, s Starch, % n.s. Ash, %

9 HMW Glutenin composition Trait Zentos Kovas Zunda Kaskada Vikaras Glu A * 0 Glu B Glu D Scores

10 Rheological properties of new varieties Trait Zentos Kovas Zunda Kaskada Vikaras LSD 05 Dough developing 0.21 time, min Water absorption, % 59.5 n.s Dough stability, min Degree of softening after10 min, BU Degree of softening after 12 min, BU Quality index

11 The baking properties of the new winter wheat cultivars. Jogeva, 2011 Traits Volume of bread, cm 3 Kovas Zunda Kaskada Vikaras Ada Appearance BC BC B B B Color AB B BC B A Crumb B B B B AB Taste A A A A A Structure Structure value Elasticity Elasticity index Baking loses, % Total baking value Baked from 250 g flour sample

12 Conclusions 1. Winter wheat cultivars Kovas, Zunda, Kaskada, and Vikaras have been developed at the Lithuanian Institute of Agriculture. 2. The cultivars are characteristic of good winter hardiness and short stem height. 3. The cultivars are high yielding. The mean grain yield of cv. Kovas was 7.5, Zunda 6.7, Kaskada 6.9, Vikaras 6.8 t ha -1. The grain yield of standard cultivar Zentos was 6.6 t ha All cultivars were medium resistant to powdery mildew and susceptible to eyespot and common bunt. Cvs. Zunda and Vikaras were medium resistant to Septoria leaf blotch and cvs. Kovas and Kaskada medium susceptible. Cvs. Zunda and Vikaras were medium susceptible to tan spot and cvs. Kovas and Kaskada susceptible. were medium susceptible to take-all, except Vikaras, which was medium resistant. Cvs. Kovas and Zunda were medium resistant to snow mold whereas cvs. Kaskada and Vikaras were medium susceptible. 5. The protein content of Kovas, Zunda, Kaskada and Vikaras was 11.3, 11.9, 11.9, 10.9%; sedimentation value 32.9, 38.3, 22.9, 33.6 ml; falling number 337, 340, 348, 372 s. 6. The Brabender pharinograph investigations showed that dough stability of cv. Kovas, Zunda, Kaskada and Vikaras was 3.9, 4.5, 3.2 and 4.1 min, general quality index 30.4, 35.0, 19.2, 27.4 Brabender units. 7. The bread volume, baked from 250 g flour sample was: Kovas 1100 cm 3, Zunda 1180 cm 3, Kaskada 1220 cm 3 and Vikaras 1210 cm 3. It means that new high yielding varieties are suitable for bread-making and are of good or medium bread-making quality.

13 Thank you for attention!