‘Temp’ is a new cultivar of spring bread wheat
https://doi.org/10.30766/2072-9081.2025.26.4.773-780
Abstract
In modern conditions of development of the agro-industrial complex, high-yielding, high-tech, agroecologically stable cultivars are needed to increase gross harvests of wheat grain. The article presents the results of studying economically valuable traits and adaptive properties of ‘Temp’ new mid-season cultivar of soft spring wheat, bred by the Federal Agricultural Research Center of the North-East named N. V. Rudnitsky, (Kirov) in comparison with the standard cultivar ‘Kamenka’. The studies were conducted in 2018−2024 in the competitive variety testing nursery according to the state variety testing methods. The average grain yield of the ‘Temp’ cultivar in the competitive variety testing nursery was 3.01±0.35 t/ha, the standard − 2.80±0.29 t/ha; the variability of the trait in the new cultivar was noted at the level of 4.0...24.0 %, in the standard – 3.8...26.2 %. On three variety test plots in the Kirov region, the average grain yield of the ‘Temp’ cultivar during the testing years (2023-2024) was 3.70±0.28 t/ha, the ‘Kamenka’ standard had 3.49±0.29 t/ha. The new cultivar exceeds the standard in plant height (by 14.4 %), while demonstrating resistance to lodging (8 points). The advantages of the ‘Temp’ cultivar are plasticity (genetic flexibility index is 3.0, while the standard has 2.7), responsiveness to favorable growing conditions (Kp is 2.7, while the standard has 2.4), high grain quality (valuable wheat), complex resistance to leaf and spike diseases, and tolerance to thickening.
Keywords
Supporting agencies: The research was carried out under the support of the Ministry of Science and Higher Education of the Russian Federation within the state assignment of Federal Agricultural Research Center of the North-East named N. V. Rudnitsky (theme No. FNWE-2022-0007).
About the Author
O. S. Amunova
Federal Agricultural Research Center of the North-East named N. V. Rudnitsky
Russian Federation
Russian Federation
Oksana S. Amunova, PhD in Biology, researcher,
166a, Lenin str., Kirov, 610007
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For citations:
Amunova O.S. ‘Temp’ is a new cultivar of spring bread wheat. Agricultural Science Euro-North-East. 2025;26(4):773-780. (In Russ.) https://doi.org/10.30766/2072-9081.2025.26.4.773-780
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