| Abstrakt: |
The purpose of the study is to identify the critical periods for the formation of productivity and grain quality parameters at the species and varietal level in order to substantiate breeding programs and elements of durum wheat cultivation technology. The studies were carried out in 2002–2020 on seven morphologically and biologically different varieties of spring durum wheat. The experiments were carried out on pure bare fallow. The soil of the site is represented by leached medium-thick medium-loamy low-humus chernozem. To assess the effect of average day temperatures by days of growing period on the studied peculiarities, the data were processed by the moving means method for 10-day periods, and the average day indicators traits of individual years were synchronized relative to the day of earing. The sum of effective temperatures required for the ontogenesis of durum wheat was 1270–1639°C for the mid-early group of varieties, 1313–1695°C for the mid-ripening varieties, and 1395–1781°C for the mid-late variety. The coefficient 0.60 shows the correlation of the growing period duration with the sum of temperatures, and the coefficient –0.49 shows the correlation with the average day temperature. The contributions of factors "year" and "genotype" to the variation of the studied traits are significant and amount to 84.8 and 14.2% in yield, respectively, content of protein to 55.1 and 42.5%, and gluten to 39.8 and 54.7%. The negative reliable dependence of the yield on the average day temperatures of the period from earing to maturity is most pronounced, namely on the second to fifth days after earing (r ≤ –0.53 to –0.66) and from 22 to 32 days after earing (r ≤ –0.46 to –0.60). The content of protein and gluten is associated with the average day temperatures of the same periods as the yield but with the opposite sign: the correlation coefficient is 0.45 and 0.46–0.66, respectively, for protein and 0.46–0.52, 0.47–0.64 for gluten. The varietal peculiarities of the relationship between agronomic indicators and temperatures are expressed weakly in terms of yield and significantly in terms of protein and gluten content. [ABSTRACT FROM AUTHOR] |
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