ABOUT TURGID WHEAT (THEORETICAL AND PRACTICAL VALUE)

С.К. Темирбекова, Ю.В. Афанасьева

Abstract


2Federal Horticultural Center for Breeding, Agrotechnology and Nursery, Moscow, Russia Turgid wheat Triticum turgidum L. subsp. turgidum is one of the oldest cultivated cereal species. It has been being grown for about 6 000 years. Although the yields of these old wheat varieties are relatively low, the plants are more unpretentious and less susceptible to diseases and pests. The created new variety of spring turgid wheat Kanysh is the only one in the Russian Federation. In 2022, by decision of the State Commission for Variety Testing and Protection of Breeding Achievements, this variety was included in the State Register for cultivation in all regions of the Russian Federation. The work aimed at characterizing the new variety was carried out at the Federal Scientific Center for Horticulture (Center for the Gene Pool and Plant Bioresources, Mikhnevo) in 1997-2020. Phenological and biometric observations and records during the growing season were carried out in accordance with the official methods of state variety testing. The new variety of spring turgid wheat is distinguished by good resistance to drought and waterlogging, leaf and stem rust, root rot, and enzyme-mycosis depletion of seeds. It stands out for its high content of protein and gluten, and high vitreousness. It is recommended for all regions of the Russian Federation for baking. In terms of taste, bread from this variety is tasty, porous, with a yellow-golden crust.

Keywords


selection, turgid wheat, new variety, protein, productivity.

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