of the Urals

Russian Journal of Agricultural Research

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

Аграрный вестник Урала № 10 (128) 2014


Попов А. С. кандидат сельскохозяйственных наук Всероссийский научно-исследовательский институт зерновых культур им. И. Г. Калиненко

Ионова Е. В. доктор сельскохозяйственных наук, заместитель директора по научной работе Всероссийский научно-исследовательский институт зерновых культур имени И. Г. Калиненко

Самофалова Н. Е. кандидат сельскохозяйственных наук, заведующая лабораторией Всероссийский научно-исследовательский институт зерновых культур имени И. Г. Калиненко

Иличкина Н. П. кандидат сельскохозяйственных наук, ведущий научный сотрудник, Всероссийский научно-исследовательский институт зерновых культур имени И. Г. Калиненко

Дубинина О. А. старший научный сотрудник Всероссийский научно-исследовательский институт зерновых культур имени И. Г. Калиненко

Дерова Т. Г. ведущий научный сотрудник Всероссийский научно-исследовательский институт зерновых культур имени И. Г. Калиненко



Variety of durum winter wheat Agat Donskoy is selected with the method of intraspecific step hybridization using line 70/96 selected by ARRIGC with Ukrainian variety Alyj parus at the last stage of hybridization. Agat Donskoy is characterized with a complex of economic-useful features and properties. At first it is stable to brown, yellow rust, powdery mildew, loose smut as at field conditions as at artificial infection. Frost resistance of the variety is above average and almost equal to the best domestic variety Donchanka. It’s highly resistant to regional type of drought. The resistance to lodging is above the standard (4.3 points, while the standard is 3.1). The variety is middle late, it spires and ripens three days later than Donchanka. It’s a highly produc- tive variety. During seven years of testing (2007–2013) the average productivity with black steam predecessor is 6.82 t/ha, which is on 1.09 t/ha more than one of standard variety Donchanka. During the researches at State variety testing, its productiv- ity showed good results in comparison with varieties of other research institutions. The grain quality meets the demands of RF StSt 52554 for durum wheat. According to evaluation of laboratory of grain quality in ARRIGC, virtuousness is 94 %, initial weight of 1 l of grain is 796 g/l, protein content is 15.38 %, content of second group quality gluten is 28.4 %, SDS-sediment is 35 ml, carotenoids’ content is from 536 to 570 mkg/%. The properties of macaroni: colour of pasta — 4.6 points, firmness — 782 g, cooking properties of pasta — 3,5 points, dry residue is 6.2 %, the total mark is 3.8 points with Donchanka respectively: 5; 771; 3,6; 5,8; 3,9. The variety is included in the State Register of selective achievements in North-Caucasus region in 2014 for cultivation after steam and best non-steam predecessors.


wheat, variety, resistance, diseases, productivity, quality


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