Study results of the economic and biological characteristics of winter common wheat varieties when sown after sunflower in the south of the Rostov region

Methods. The current study was conducted in 2018–2020 on the experimental plots of the FSBSI “Agricultural Research Center “Donskoy” in order to estimate the effect of sunflower as a forecrop on the formation of productivity and quality traits of the winter common wheat varieties in the south of the Rostov region. There have been studied 13 winter common wheat varieties developed by the FSBSI “ARC “Donskoy”. The variety ‘Ermak’ was taken as a standard.
Results. Through the years of study, the new winter bread wheat varieties ‘Razdolie’, ‘Donskaya step’ and ‘Rubin Dona’ had a higher realization of the genetic potential, which provided yields at the level of 5.30–5.78 t/ha, which was on 0.50–0.98 t/ha higher than that of the standard variety ‘Ermak’, and 0.46 t/ha with НСР05. The variety ‘Aksiniya’ had the smallest (66.0 cm) value of the trait ‘plant height’. On average for 2018–2020 there were dominated the varieties of medium-low height (from 66.0 to 80.0 cm). According to the trait ‘1000-grain weight’ the varieties ‘Aksiniya’, ‘Etyud’, ‘Donskaya step’, ‘Yubiley Dona’, ‘Zodiak’ and ‘Rubin Dona’ were of medium-size with 35.68–38.12 g, the standard variety ‘Ermak’ had 36.24 g. According to the trait ‘protein percentage’ the variety ‘Aksiniya’ corresponded to the 1-st class of quality (> 14.50%). According to the trait ‘gluten content’, the studied varieties ‘Tanais’, ‘Zernogradka 11’, ‘Aksiniya’, ‘Nakhodka’, ‘Etyud’, ‘Shef’, ‘Donskaya step’, ‘Yubiley Dona’, ‘Zodiak’, ‘Rubin Dona’ corresponded to the 2-nd class of quality (28.0–32.0%). The volume of bread yield ranged from 557 cm3 for the variety ‘Yubiley Dona’ to 683 cm3 for the variety ‘Aksiniya’, and 643 cm3 for the standard variety ‘Ermak’. Productivity had a positive average correlation with the trait ‘plant height’ (r = 0.59, p < 0.05) and a weak correlation with ‘heading stage’ (r = 0.20, p < 0.05) and with ‘gluten deformation index’ (r = 0, 22, p < 0.05). Productivity also negatively correlated with protein and gluten content in grain (r = -0.67 and r = -0.64, p < 0.05) and with kernel hardness (r = -0.27, p < 0.05).

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