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Creation of new varieties that combine both increased yield capacity and improved grain quality is one of the necessary conditions for obtaining high-quality grain. The purpose of the current research was to evaluate varieties of spring barley (Hordeum vulgare L.) from the collection nursery in order to identify the most promising in breeding for grain quality. The results of studies of 48 varieties of the collection nursery in terms of yield, content of protein, starch and crude fat in grain for the period 2019–2021 were presented. Squareofexperimental plots – 2 m2, 4-fold replication. Seeding rate – 4 million germinating grains per hectare. Standard – variety ‘Omskiy 95’ (breeder – Omsk Agrarian Scientific Center), included in the State Register of the Russian Federation in 2006. In the collection nursery, the share of samples exceeding standard variety in terms of yield, protein and crude fat content in the grain was only 13–14 %; starch content – 60 %. The increased variability of the studied parameters (coefficient of variation exceeds 20 %) provides a richgroundfor selection for the maximum presence of certain features. The formation of features was chiefly influenced by the conditions of the year (the share of the factor “year” varied from 50.5 to 90.7 %). The studies have shownthat the most promising varieties, which differed in the complex of grain quality parameters, were ‘Pospekh’, ‘Tercel’ and ‘Issota’; they were characterized by increased productivity (+0.62–1.66 g/m2 compared to standard (St.)), protein content in grain (+0.7–1.9 % compared to St.), starch (+1.5–5.9 % compared to St.) and crude fat (+0.6–1.3 % compared to St.). Variety sample ‘Sloop SA’ exceeded standard in terms of yield, protein and crude fat content by 0.79 g/m2, 0.6 % and 0.5 %, respectively. Variety sample ‘Soborniy’ was distinguished by increased yield (+0.72 g/m2 compared to St.), protein (+1.6 % compared to St.) and starch (+3.3 compared to St.) content. Variety sample ‘Evergran’ had the following advantages compared to standard: yield +0.66 g/m2, starch content +2.7 %, crude fat +0.7 %. |
