Formation of grain quality in winter durum wheat varieties and lines sown after peas

The current paper has presented the study results of grain quality traits of 10 varieties and 4 lines of winter durum wheat developed at the FSBSI “ARC “Donskoy”. The purpose of the study was to estimate the effect of peas as a forecrop on the development of grain quality of winter durum wheat varieties and lines. The study was conducted between 2022 and 2024. Field trials were conducted in the laboratory for winter durum wheat breeding and seed production in accordance with the methodology of field trials. Analytical experiments were conducted in accordance with GOST standards in the laboratory for biochemical and technological assessment. There has been found that during the study the varieties ‘Diona’ (810 g/l), ‘Karotinka’ (811 g/l), and ‘Grafit’ (813 g/l), as well as the lines ‘1147/19’ and ‘1174/19’, produced high-quality grain. All varieties and lines, sown after peas, were characterized by low proteolytic activity (with a falling number of more than 400 s), indicating high germination resistance. There have been identified the varieties ‘Kristella’ (14.43%) and ‘Diona’ (14.27 %) with more than 14.0 % protein. There has been established that the variety ‘Kristella’ produced gluten at the level required for the 1-st grain quality class. The remaining varieties and lines have met the requirements of the 2-nd grain quality class. There have been identified the varieties ‘Diona’ (86 %), ‘Dinas’ (85 %), ‘Pridonie’ (87 %), ‘Karotinka’ (85 %), ‘Grafit’ (87 %), and the lines ‘971/19’ (86 %), ‘1147/19’ (88 %), and ‘1174/19’ (89 %), which were characterized by high values of total grain hardness. There has been determined that all studied genotypes developed in the FSBSI “ARC “Donskoy” demonstrated high values of grain color “b”.