Formation of Productivity in Durum Spring Wheat depending on the Variety
Keywords:
variety, germination, productivity, yield, proteinAbstract
An effective means of increasing the total harvest and improving the quality of durum spring wheat grain is the introduction of modern varieties. The aim of the study was to investigate the impact of varietal characteristics on the growth and development processes, yield formation, and grain quality of durum spring wheat. The study of varieties for productivity and quality indicators of durum spring wheat was conducted according to the following scheme: Nashchadok, Demira, Ksantiya, MIP Raiduzhna, MIP Magdalena, and Diana. The dynamics of aboveground biomass growth were determined at key stages of growth and development by sampling 25 plants in a typical plot with two incompatible replications. The yield structure was assessed by collecting sample sheaves from each accounting plot. Protein content was determined using a SapNIR 2750 infrared analyzer according to DSTU (State Standard of Ukraine) 4117:2007 “Grain and grain products.”The highest percentage of preserved plants was observed in the Demira variety – 86.4% (376.4 plants m²). On average, over the years of the study, the highest yield was obtained from the Demira variety, amounting to 4.42 t.ha-1, which exceeded the yield of MIP Magdalena by 0.28 t.ha-1, Diana by 0.7 t.ha-1, Ksantiya by 0.82 t.ha-1, MIP Raiduzhna by 0.89 t.ha-1, and Nashchadok by 1.0 t.ha-1. Consequently, the lowest yield was recorded for the Nashchadok variety – 3.42 t.ha-1.The protein content in durum spring wheat grain ranged from 12.0% to 13.1%. The highest protein content was noted in the Demira variety (13.1%), while the lowest was observed in Nashchadok (12.0%).
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Copyright (c) 2026 Mykola Radchenko, Andrii Butenko, Oleg Kolisnyk, Liudmyla Yakovets, Valentina Rozhko, Olena Karpenko, Vasyl Filon, Maryna Mikulina, Natalia Kandyba
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