of the Urals

Russian Journal of Agricultural Research

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Registration certificate: PI number 77-12831 on May 31, 2002
Subscription index in catalog «Russian Press» - 16356
ISSN 1997 - 4868 (Print)

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Journal is included in the list of VAK (from 25.09.2017), No. 291

ISSN 2307-0005 (Online)
Key title: Agrarnyj vestnik Urala (Online)
Abbreviated key title: Agrar. vestn. Urala (Online)

Аграрный вестник Урала № 05 (159) 2017

Биология и биотехнологии

Филиппова Е. А. соискатель

Мальцева Л. Т. кандидат сельскохозяйственных наук

Банникова Н. Ю. старший научный сотрудник

Дробот И. А. научный сотрудник Курганский научно-исследовательский институт сельского хозяйства



 Retrieving grain of high quality remains a problem for all grain–producing areas of the country, especially noting its decline in recent years. In 2016 marked the maximum fraction of the workpiece the grain of the 4th, 5th and fodder. In the conditions of Kurgan region receiving high-quality grain unstable, depends on weather conditions, mainly availability of heat during the formation and ripening of grain, technology of cultivation, diseases and genetic features of particular cultivars. The potential of high-quality varieties not always realized. In wet harvest years (2001–2003, 2011), the share of milling wheat grades 1–4 in General, the grain harvest fell sharply to 16–22 %. Due to favourable soil and climatic conditions for the accumulation of the protein in wheat, only three district of Kurgan region – Polovinskaya, Pritobol and virgin for a number of years could pass in grain elevators valuable wheat to 37–52 % of the amount of harvesting it in the field. One of the ways to improve the quality of wheat is breeding, which is the identification of regularities of formation of separate indicators in different conditions and focused their use in the creation of varieties with high and stable quality of the grain. The difference of weather conditions in the research years (2005–2016) allows us to trace the variability of individual grain quality characteristics and to identify shapes with high physical, biochemical and baking properties, the most important of which are: hardness, quantity and quality of gluten, flour strength, bread volume.


weather conditions, gluten, grain, variety, sowing time, disease.


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