Evaluating the grain quality of spring wheat varieties with purple grain coloring in the conditions of the Central region of the Non-Chernozem zone

The article presents the results of the study of the baking qualities of grain of three varieties of soft spring wheat characterized by by purple grain colouring, and the red grain standard of Zlata in the conditions of the Central region of the Non-Chernozem zone. The years of the study were characterized by contrasting meteorological conditions – excessively humid year 2020 and arid year 2021. Protein content was determined using a spectrophotometer. Gluten was washed manually. Bread baking was carried out according to the modified methodology of the State Commission for Testing and Protection of Breeding Achievements. The allelic composition of high molecular weight glutenins was carried out by electrophoresis according to Singh et al., (1991) in the modification of Branlard et al. (2001). It has been found that all varieties of spring wheat with purple grain colouring are not inferior in quality to the standard, differing from it by two alleles of high-molecular glutenins, affecting the stability of manifestation of baking qualities by year. The quality of the grain is highly dependent on the meteorological conditions of the growing season. All the studied varieties of spring wheat with a purple grain colouring are able to form a grain suitable for baking in the conditions of the Non-Chernozem zone. The quantitative protein and crude gluten content in grain varies by year, but is not inferior to the standard. The quality of gluten varied within groups I and II. At the same time, the gluten was stronger under drought conditions. All varieties showed a high potential of bread volume yield – at or above the standard. The low score of the general bakery evaluation is explained by inclusions of purple bran particles, which caused a darker colouring of the crumb. The positive correlation between the volume yield of bread and the protein content was stronger in the year with reduced protein content in grain.

1. Abdel’kavi R.N, Shhuklina O.A., Ermolenko O.I., Solov’ev A.A. Stabil’nost’ i plastichnost’ genotipov yarovoy tritikale po urozhaynosti i kachestvu zerna [Stability and plasticity of spring triticale genotypes in terms of grain yield and quality]. Agrarniy nauchniy zhurnal. 2020; 4: 4–9. (In Rus.)

2. Vasilova N.Z., Askhadullin D.F., Bagavieva E.Z. Fioletovozerniy sort yarovoy myagkoy pshenitsy Nadira [Violet-black variety of spring soft wheat Nadirа]. Zernobobovye i krupyanye kul’tury. 2021; 4 (40): 66–75. (In Rus.)

3. Voronchikhina I.N., Voronchikhin V.V., Rubets V.S., Pylnev V.V., Klepikova A.S. Otsenka kollektsii yarovoy myagkoy pshenitsy v usloviyakh Tsentral’nogo rayona Nechernozemnoy zony Rossii [Evaluation of the collection of spring bread wheat in the conditions of the Central region of the Non-Chernozem zone of Russia]. Agrarniy nauchniy zhurnal. 2021; (8): 13–18. (In Rus.)

4. Voronchikhina I.N. Kompleksnaya otsenka kollektsii myagkoy yarovoy pshenitsy v usloviyakh Tsentral’nogo rayona Nechernozemnoy zony Rossii [Comprehensive evaluation of the collection of soft spring wheat in the conditions of the Central region of the Non-Chernozem zone of Russia]. PhD (Bio) thesis. Moscow, 2022: 298. (In Rus.)

5. Goncharov N.P. Sravnitel’naya genetika pshenits i ikh sorodichey [Comparative genetics of wheat and their relatives]. 2d edition revised and enlarged. Ros. akad. nauk. Sib. otd-nie, In-t tsitologii i genetiki. Novosibirsk: Akademicheskoe iz-vo “Geo”, 2012: 523. (In Rus.)

6. Gosudarstvenniy reestr selektsionnykh dostizheniy, dopushchennykh k ispol’zovaniyu. T.1. “Sorta rasteniy” (ofi tsial’noe izdanie) [State register of selection achievements approved for use. V.1. “Varieties of Plants” (official edition)]. M.: FGBNU “Rosinformagrotekh”, 2022: 719. (In Rus.)

7. Dospekhov B.D. Metodika polevogo opyta (s osnovami statisticheskoy obrabotki rezul’tatov issledovaniy) [Field experiment technique (with the basics of statistical processing of research results)]. M.: Al’yans, 2014: 351. (In Rus.)

8. Koz’mina N.P., Gun’kin V.A., Suslyanok G.M. Teoreticheskie osnovy progressivnykh tekhnologiy (Biotekhnologiya). Zernovedenie (s osnovami biokhimii rasteniy) [Theoretical foundations of progressive technologies (Biotechnology). Grain science (with the basics of plant biochemistry)]. M.: Kolos, 2006: 464. (In Rus.)

9. Fedin M.A. et al. Metodika gosudarstvennogo sortoispytaniya sel’skokhozyaystvennykh kul’tur. Tekhnologicheskaya otsenka zernovykh, krupyanykh i zernobobovykh kul’tur [Methodology for state variety testing of agricultural crops. Technological evaluation of cereals, cereals and leguminous crops]. Moscow, 1988: 122. (In Rus.)

10. Nosatovskiy A.I. Pshenitsa. Biologiya [Wheat. Biology]. M.: Gosudarstvennoe izd-vo sel’skokhozyaystvennoy literatury, 1965: 407. (In Rus.)

11. Polonskiy V.I., Loskutov I.G. Selektsiya na soderzhanie antioksidantov v zerne kak perspektivnoe napravlenie dlya polucheniya produktov zdorovogo pitaniya [Selection for antioxidant content in grain as a promising area for healthy food]. Vavilovskiy zhurnal genetiki i selektsii. 2018: 22 (3): 343–352. (In Rus.)

12. Pylnev V.V et al. Praktikum po selektsii i semenovodstvu polevykh kul’tur: Uchebnoe posobie [Workshop on selection and seed production of field crops: Textbook]. SPb.: Izd-vo “Lan’”, 2022: 448. (In Rus.)

13. Rubets V.S., Voronchikhina I.N., Igonin V.N., Sidorenko V.S., Voronchikhin V.V. Charakteristika fioletovozernykh sortov yarovoy myagkoy pshenitsy v usloviyakh tsentral’nogo rayona Nechernozemnoy zony Rossii [Characteristics of violet-bearing varieties of spring 65 soft wheat in the conditions of the Central region of the Non-Chernozem zone of Russia]. Mezhdunarodniy sel’skokhozyaystvenniy zhurnal. 2022; 5: 525–529. (In Rus.)

14. Gringofa I.G. et al. Spravochnik agronoma po sel’skokhozyaystvennoy meteorologii. Nechernozemnaya zona Evropeyskoy chasti RFSR [Handbook of an agronomist on agricultural meteorology. Non-Chernozem zone of the European part of the RFSR]. L.: Gidrometeoizdat, 1986: 518 (In Rus.)

15. Fisenko A.V., Kalmykova L.P., Kuznetsova N.L., Kuzmina N.P., Ermolenko O.I., Upelniek V.P. Selektsiya fioletovozernoy myagkoy pshenitsy i ee tekhnologicheskie svoystva [Selection of violet-colored soft wheat and its technological properties]. Agrarnaya Rossiya. 2020; 10: 43–48. (In Rus.)

16. Khlestkina E.K. Geny, determiniruyushchie okrasku razlichnykh organov pshenitsy [Genes determining the coloration of various organs of wheat]. Vavilovskiy zhurnal genetiki i selektsii. 2012; 16 (1): 202–216. (In Rus.)

17. Branlard G., Dardevet M., Amiour N., Igrejas G. Allelic diversity of HMW and LMW glutenin subunits and omega gliadins in French bread wheat (Triticum aestivum L.). Genetic Resources and Crop Evolution. 2001; 50: 669–679.

18. Payne P.I., Nightingale M.A., Krattiger A.F., Holt L.M. The relationship between HMW glutenin subunits composition and the bread-making quality of British-grown wheat varieties. Journal of the Science of Food and Agriculture. 1987; 40: 51–65.

19. Payne P.L., Lawrence G. Catalogue of alleles for the complex gene loci, Glu-A1, Glu-B1, and Glu-D1 which code for high molecular-weight subunits of glutenin in hexaploid wheat. Cereal Research Communications. 1983; 11: 29–35.

20. Singh N.K., Shepherd K.W., Langridge P. Purification and biochemical characterization of triticin, a legumin-like protein in wheat endosperm. Journal of Cereal Science. 1991; 13: 207–219.