Development and evaluation of a new winter bread wheat variety Rubin Dona according to the main economically valuable traits

Relevance. The development of new varieties and their rapid introduction into production remains the most effective resource for improving productivity, energy saving, profitability and competitiveness. The purpose of the current study was to develop the winter bread wheat variety Rubin Dona and evaluate its productivity and basic adaptive, technological, and baking properties.

Methods. The current study was carried out in the fields of research crop rotation of the department of winter wheat breeding and seed production in 2018–2023. The variety was developed by the method of intravarietal hybridization using the productive and adaptive variety Nakhodka as a maternal form and the high-quality strong wheat variety Donskaya Yubileynaya as a paternal form and a subsequent individual selection.

Results. There has been established that the variety Rubin Dona has a high and stable level of productivity. For 6 years of competitive variety testing the mean productivity of the variety sown in green manure fallow was 9.45 t/ha with the minimum of 6.77 t/ha and the maximum of 11.80 t/ha, compared to the standard variety Ermak with 8.80, 6.06 and 11.21 t/ha, respectively. The variety Rubin Dona sown after various forecrops also demonstrates a reliable and stable productivity increase to the standard, 0.67 t/ha after maize for grain, 0.79 t/ha after peas, 0.62 t/ha after sunflower, 0.77 t/ha after winter wheat. There has been revealed that the advantage of the new variety, which provides high and stable yields, is its high environmental resistance to regional soil and climatic conditions such as drought, low temperatures, spring frosts, diseases, and lodging. The variety has lower indicators of the coefficient of variation, factor of stability (FS), yield range (d) with a high level of realization of productivity potential in comparison with both the standard variety Ermak and the highly productive variety Razdolie, which has a contrasting periods of heading and ripening. The technological and baking properties of the new variety are of high quality and meet the requirements of GOST-9353-2016 referring to the first class. Since 2023, by decision of the State Commission of the Russian Federation for testing and protection of breeding achievements, the variety has been included in the State List of the varieties approved for use in the Central Blackearth (5) and Lower Volga (8) regions.

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