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‘YUBILYARKA’ – NEW VARIETY OF WINTER DURUM WHEAT

The developed varieties of winter durum wheat (Triticum durum Desf.) should combine potential productivity with high grain quality and resistance to abiotic and biotic environmental factors. The purpose of the current study was to evaluate a new winter durum wheat variety ‘Yubilyarka’ included in the State Register of Breeding Achievements of the Russian Federation in 2019 as permitted for use in the North Caucasus Region due to its productivity, resistance to stress factors and grain quality. The study of the variety was carried out at the test plot of the State Scientific Establishment “Agricultural research center “Donskoy” in 2013–2019. In the field trials (competitive variety testing), the winter durum wheat variety ‘Yubilyarka’ was sown after green fallow, peas, maize for grain, sunflower. Intraspecific step hybridization with a subsequent individual selection was the main method for creating variety ‘Yubilyarka’. The experimental part of the study was carried out according to the methods of the Commission for the Testing and Protection of Selection Achievements (Gossortcommission) and the methodology of field experiments. In the course of the research, the morphological, biological, and economically valuable traits of the variety ‘Yubilyarka’ were evaluated. During the study in the competitive variety testing, the yield increase, if compared to standard variety ‘Donchanka’, when sown after green fallow, was 0.99 t/ha. The new variety is more heat and drought tolerant (both in the initial phases of plant growth and development and in subsequent periods of active vegetation), is sufficiently winter hardy, and resistant to the main diseases in the region. The quality indicators of grain, groats, and pasta comply with the requirements of GOST RF 9353-2016 and existing standards for durum wheat. The grain vitreousness, on average, was 91 % and more, hectolitre weight – 784 g/l, protein content – 14.29 %, gluten content – 24.7 %, gluten quality (SDS test) – 33 ml, pasta color – 4.1 points. The introduction of the new variety into production will allow improving the gross yield of durum wheat both for the processing industry and for export use.