HIGH-YIELDING, COMPETITIVE SOFT WINTER WHEAT VARIETY GENSEK WITH A SET OF IMPORTANT COMMERCIAL CHARACTERISTICS
DOI:
https://doi.org/10.48612/FARC/2687-1254/005.3.18.2025Keywords:
wheat, variety, breeding, selection, yield, hybridization, quality, frost tolerance, drought toler-ance.Abstract
Success in breeding of competitive wheat varieties depends, first of all, on the correct selection of genetic sources and the use of advanced methods for creating hereditary variability in populations. A new winter wheat variety Gensek was developed in “North Caucasus Federal Agricultural Research Centre”. It is intended for sowing after all fertilized nonfallow predecessors, semifallow, fallow, intensive and medium-intensive technologies. This is a high-yielding variety – 10,02 t / ha, which exceed Grom standard by 1,65 t/ha on average over three years (2022-2024). It was established that the genotype of the variety plays a crucial role in the manifestation degree of the grain yield trait. Gensek belongs to mid-season varieties. The new variety is 7 cm taller than the semi-dwarf Grom variety and is distinguished by a powerful, well-developed root system and a strong stem. The degree of productive plant stand and the harvest index of Gensek variety are significantly higher than the standard. The parameters of these traits were as follows: productive tillering – Gensek – 2,8, Grom – 2,1; the number of productive stems per 1m2 – Gensek – 724, Grom – 628; harvest index – Gensek – 0,38, Grom – 0,32, which we effectively use in breeding to increase wheat productivity. The degree of manifestation of such structural elements as grain content, ear grain weight and thousand-kernel weight are included in the group of main traits and in the new genotype they are significantly higher than in Grom standard. High winter hardiness and frost tolerance of Gensek variety contributes to the promotion of this variety to more northern regions of the country. Gensek has high drought tolerance, heat tolerance and belongs to high quality superstrong wheat. It is an improver for weak and fodder wheats when baking high-quality bread and bakery products from them. The new variety has high field resistance to a complex of diseases.
