2.2.7. Seventh stage

2.2.6.2. Winter wheat

194 Global Wheat Production

The progeny of winter wheat plants was tested in two geographical locations: the Moscow Oblast against the natural but epidemic course of stem rust in 2016 and Krasnodar for the North Caucasian population of stem rust against the infectious background. In the Moscow Oblast in 2016, favorable conditions for the epidemic development of stem rust arose on wheat crops. The focus of the disease arose on winter wheat in the phase of milk ripeness of grain and then switched to spring wheat. The disease affected the standard winter wheat cultivar Moskovskaya 39 by 40% with the type of response to infection 3–4, and allowed a clear differentiation of the genotypes among the sown source material on the basis of resistance, and also the evaluation of the spring wheat lines collection with known resistance Sr genes for

During assessing the collection of lines with known Sr genes in 2016, it was found that compared to 2013, the spectrum of effective resistance genes to this disease narrowed, which indicates possible mutational processes in the fungus population or various sources of plant disease epidemic. If in 2013, the following genes: Sr2, Sr9e, Sr13, Sr22, Sr25, Sr26, Sr28kt, Sr30, Sr31, Sr32, Sr36, Sr44, SrWld and combinations Sr13 + Sr17 and Sr31 + Sr38 were effective, then in 2016, only lines with the following Sr genes showed high resistance (severity 0) or resistance (up to 1% severity with the reaction type of 1 point): Sr28kt, Sr30, Sr31, Sr32 and SrWld, and lines with the Sr9e, Sr17, Sr25, Sr26, Sr33 and Sr40 genes showed moderate resistance (from 5

The evaluation of the created winter wheat lines for fungal diseases showed high resistance of most genotypes to local populations of leaf rust and stem rust and to powdery mildew. Only 14 out of 373 sown lines (about 4% of the genotypes) were susceptible to the P. graminis of the Moscow population and segregating along this trait. Even more lines (98.7%) were resistant to P. triticina. In the test material, there were 147 lines resistant to powdery mildew with severity up to 10% (Table 3). One hundred and thirty-six lines with group resistance to the three

The evaluation of 367 winter wheat lines in the Krasnodar Krai made it possible to isolate 146 immune lines (severity 0) and 22 resistant lines (up to 5% severity, reaction type of 1, 2 points), that is, 46% of the genotypes which showed resistance to the North Caucasian population of stem rust. By comparing the results obtained in the Moscow Oblast and in the Krasnodar Krai, 50 genotypes that showed stability in both geographically remote points were selected.

allocated, pcs.

Table 3. The results of estimations of winter wheat lines for fungal diseases against the natural background of leaf, stem

Susceptible and segregating lines allocated, pcs.

Pathogen Total number of lines, pcs. Immune and resistant lines

rust and powdery mildew development in the Moscow Oblast (2016).

Pucinia triticina 373 368 5 Pucinia graminis 373 359 14 Blumeria graminis 373 147 226

the effectiveness of individual genes in the Moscow Oblast.

to 20% severity with the reaction type of 2 points).

diseases were selected.

Evaluation of the economically valuable traits of selected stable lines in the Moscow Oblast conditions in comparison with standard cultivars, selection of the best genotypes for competitive testing.

#### 2.2.7.1. Spring wheat

During the selection of spring genotypes, we were guided by such characteristics as the earlier (43–46 days) or simultaneous ear formation with the standard spring cultivar Lada, the optimum height of the plant (up to 110 cm), the grain mass from the ear (1.6–2.6 g) and weight of 1000 grains (45–50 g). During the selection of winter lines, the wintering of the lines was taken into account, and we also oriented toward the listed characteristics and compared them to the standard winter cultivar Moskovskaya 39. The reliability of the differences in the indices (the productivity of the ear, the mass of 1000 grains, the height) was estimated upon the results of a single-factor disperse analysis using the "Agros" statistical analysis algorithms [35]. Protein and gluten content in the grain was determined on an infrared analyzer SpectraStar 2400 in the productive lines with large grain. The content of gluten in the flour was analyzed on Glutamatik Perten device, and the quality of gluten on an IGD-3 M (the measuring instrument of gluten deformation). Other indicators of flour quality (strength and dilution) were determined on alveograph and farinograph. The main physiological trait of the selected lines is the group resistance to fungal diseases (leaf and stem rust, powdery mildew) and the presence of several identified genes of resistance to stem rust that must provide durable resistance to the Pgt population in the Central Federal District of the Russian Federation and on the territory of Western Siberia. The distinctive morphological sign of the majority of the lines is the presence of anthocyanin on the pericarp of the grain, which causes the grain to acquire a different degree of coloration (from dark red to dark purple). As a rule, lines with purple grain have the manifestation of anthocyanins on other organs too (stems, ears, anthers). As stated earlier, the 25 best genotypes with a set of economically valuable traits were selected among the spring progeny, which were estimated in 2017 in the control nursery for resistance to diseases, grain harvest from the plot, grain nature and its quality. The control nursery was laid in triple replication in the conditions of the Moscow Oblast (area of the registration plot 1.5 m<sup>2</sup> ). All tested lines of spring wheat confirmed their high resistance to stem and leaf rust, but none of the lines exceeded the standard cultivar Lada by the yield of grain from the plot. Only three accessions (11-17, 21-17 and 23-17) out of 25 produced a crop that is not inferior to this standard. The second standard cultivar Zlata was strongly affected by stem and leaf rust (up to 70%) and formed a yield significantly lower than Lada and some tested lines (Table 4). Some of the selected lines, when compared with standard cultivars, look attractive in terms of the number of days before ear formation, which was reduced by 1–2 days and height (lines 1-17, 12-17, 23-17), group resistance to diseases (lines 1-17, 4-17, 7-17, 8-17, 9-17, 12-17, 15-17, 16-17, 20-17, 23-17), the grain size (lines 12-17, 21-17, 23-17) and grain nature (lines 11-17, 15-17).

According to the results of complex assessments, seven genotypes were selected for the evaluation of grain quality (Table 5) and ecological testing in CFDR (Moscow Oblast, Vladimir Oblast, Tula Oblast). After the results of the environmental test, which is planned in 2018, the best prototype of the cultivar will be sent to the State Test and determination of the cultivation regions.


Table 4. Variety of spring wheat lines from the control nursery for some qualitative and quantitative traits (2017).

colored shells of the grain go into the bran. An attempt was made to use whole-wheat flour of bread wheat purple grain lines with a high content of antioxidants (up to 70 mg/100 g) in confectionery technologies. Whole-grain flour had an increased water holding capacity, far exceeding control. But according to their technological properties, the samples were inferior to the standard—the dough formed worse, crumbled, less amenable to laminating. The best technological properties, closest to the standard, were shown by the samples of lines 8-17, 9-17 and 17-17. Sample 17-17 was distinguished by the presence of large bran, which prevented the formation of the dough. The baked sugar cookies were better on the indicators of swelling in

Table 5. Indicators for the quality of grain, gluten and test baking of bread in spring wheat lines with different intensity

2 46 13.7 29.3 71 306 80 950 4.5 4.8

, respectively). The structure of the cookies from all the samples was more crumbly

and fragile than that of the standard, and the organoleptical properties (taste, smell, appearance, cross-sectional texture) were at the standard level. Using flour from whole grains in industrial conditions will allow to obtain pastry with a high yield of products suitable for

From the 373 winter wheat lines created during the experiment, 137 were selected for further testing in breeding nurseries of the Moscow Oblast. This group also included 49 stable genotypes, which were selected during the study in the Krasnodar Krai. Table 6 shows the diversity of the best winter wheat lines by the identified resistance Sr genes and some economically valuable traits in comparison with the standard cv. Moskovskaya 39 in the Moscow Oblast.

) compared to the standard (58% and

water (up to 78%) and specific volume (up to 0.76 g/cm<sup>3</sup>

0.62 g/cm3

Line Color of grain\*

St cv. Lada

\*

Grain hardness, %

1—light red, 2—red, 3—dark red, 4—purple.

of grain coloring (harvest of 2017).

protein in grain, %

Gluten in flour, %

GDI, units the scale of the instrument

4-17 3 74 15.0 37.3 97 145 130 660 2.8 3.0 7-17 2 80 13.6 29.7 98 130 110 610 3.0 3.0 8-17 3 63 14.4 32.3 87 245 80 970 4.3 4.5 9-17 4 72 15.5 33.7 97 150 100 790 2.8 3.3 12-17 3 57 16.0 36.3 97 93 150 640 2.8 2.5 16-17 3 55 15.1 40.1 102 93 175 460 2.8 2.0 17-17 4 54 15.5 34.6 105 71 125 580 2.0 1.5

Alveograph, W

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Dough dilution, units the scale of the instrument Volume yield of tin bread cm<sup>3</sup>

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Crumb color

Crumb porosity 197

healthy eating.

2.2.7.2. Winter wheat

The analysis of grain and flour samples in 2017 is presented in Table 5. Grain has a good nature, corresponding to the first class and the high weight of 1000 grains (see Table 4). Almost all the lines have an increased grain hardness, according to the protein content in the grain, they correspond to the first class (>14.5%), and to the gluten content in grain to the second class (> 28%). This allows us to attribute them to a group of strong wheat and use them in mill grist to improve lower quality grain. The high content of gluten in flour characterizes it as a premium product. However, the quality of gluten is characterized as satisfactorily weak in the indications of the measuring instrument of gluten deformation (third group). Only one sample (8-17) for gluten quality corresponds to second group. The strength of the flour (245), determined on the alveograph, allows it to be attributed to a good filler group, and according to the dilution factor of the dough (80), the flour is at the standard level and corresponds to valuable wheat. The results of the baking test show that the volume yield of tin bread of this line exceeds the standard, and the color and porosity of the crumb are not inferior to it. Due to the high content of protein and gluten in the flour of other lines, one should also consider their other purpose, for example, making flour confectionery products, where satisfactorily weak gluten is required (GDI > 85).

According to the data available in the literature, grain cereals with anthocyanin coloration have increased antioxidant activity [36]. However, during obtaining the premium flour, the

Genetic Improvement of Bread Wheat for Stem Rust Resistance in the Central Federal Region of Russia: Results… http://dx.doi.org/10.5772/intechopen.75379 197


Table 5. Indicators for the quality of grain, gluten and test baking of bread in spring wheat lines with different intensity of grain coloring (harvest of 2017).

colored shells of the grain go into the bran. An attempt was made to use whole-wheat flour of bread wheat purple grain lines with a high content of antioxidants (up to 70 mg/100 g) in confectionery technologies. Whole-grain flour had an increased water holding capacity, far exceeding control. But according to their technological properties, the samples were inferior to the standard—the dough formed worse, crumbled, less amenable to laminating. The best technological properties, closest to the standard, were shown by the samples of lines 8-17, 9-17 and 17-17. Sample 17-17 was distinguished by the presence of large bran, which prevented the formation of the dough. The baked sugar cookies were better on the indicators of swelling in water (up to 78%) and specific volume (up to 0.76 g/cm<sup>3</sup> ) compared to the standard (58% and 0.62 g/cm3 , respectively). The structure of the cookies from all the samples was more crumbly and fragile than that of the standard, and the organoleptical properties (taste, smell, appearance, cross-sectional texture) were at the standard level. Using flour from whole grains in industrial conditions will allow to obtain pastry with a high yield of products suitable for healthy eating.

#### 2.2.7.2. Winter wheat

The analysis of grain and flour samples in 2017 is presented in Table 5. Grain has a good nature, corresponding to the first class and the high weight of 1000 grains (see Table 4). Almost all the lines have an increased grain hardness, according to the protein content in the grain, they correspond to the first class (>14.5%), and to the gluten content in grain to the second class (> 28%). This allows us to attribute them to a group of strong wheat and use them in mill grist to improve lower quality grain. The high content of gluten in flour characterizes it as a premium product. However, the quality of gluten is characterized as satisfactorily weak in the indications of the measuring instrument of gluten deformation (third group). Only one sample (8-17) for gluten quality corresponds to second group. The strength of the flour (245), determined on the alveograph, allows it to be attributed to a good filler group, and according to the dilution factor of the dough (80), the flour is at the standard level and corresponds to valuable wheat. The results of the baking test show that the volume yield of tin bread of this line exceeds the standard, and the color and porosity of the crumb are not inferior to it. Due to the high content of protein and gluten in the flour of other lines, one should also consider their other purpose, for example, making flour confectionery products, where satisfactorily weak

Table 4. Variety of spring wheat lines from the control nursery for some qualitative and quantitative traits (2017).

According to the data available in the literature, grain cereals with anthocyanin coloration have increased antioxidant activity [36]. However, during obtaining the premium flour, the

gluten is required (GDI > 85).

Line, cv Sr genes Days to

196 Global Wheat Production

heading

Height, cm

1-17 2,36,40h,44 41 119 0 0 0 780 774 41.2 2-17 2,36,40,44 43 128 0 0 15 794 778 47.4 4-17 2,36,40h 45 132 0 0 10 735 758 47.8 7-17 2,32,40,44 43 140 0 0 1 664 732 40.4 8-17 2,36,40h,44 45 147 0 10/1 10 750 782 45.0 9-17 2,36,40h,44 42 128 0 0 7 574 764 45.3 11-17 — 43 142 0 0 15 866 794 44.2 12-17 2,36,40,44 42 120 0 1/1 5 630 758 48.0 15-17 — 42 135 0 0 10 790 790 46.0 16-17 — 44 123 0 0 10 650 778 47.5 20-17 2,36,39,40,47,44 44 123 0 0 0 661 758 41.4 21-17 2,36,40h,44 43 120 0 0 15 814 752 50.5 23-17 — 42 120 0 0 3 925 754 49.0 Zlata (St) — 43 125 70 70 15 625 782 41.0 Lada (St) — 44 131 40 40 15 1012 792 44.0 LSD < p 0.05 6 ——— 198 6 4.4

Disease severities in Moscow Region, %

Pgt Pt Bgt

Yield, g/1.5 m<sup>2</sup>

Nature of the grain, g/l

1000 grain mass, g

> From the 373 winter wheat lines created during the experiment, 137 were selected for further testing in breeding nurseries of the Moscow Oblast. This group also included 49 stable genotypes, which were selected during the study in the Krasnodar Krai. Table 6 shows the diversity of the best winter wheat lines by the identified resistance Sr genes and some economically valuable traits in comparison with the standard cv. Moskovskaya 39 in the Moscow Oblast.


from the isolated lines was in the range of 15.2–20.2%, and the gluten content was 29.7–41.5% (cv. Moskovskaya 39 had 17.6% of protein and 31.4% of gluten in the grain). An additional assessment of the gluten content in flour, carried out on the Glutomatik device, confirmed such a high gluten content in the selected lines (37–61.3%), but the quality of gluten of most lines corresponded to the third class (GDI unit of the instrument 92–114). Such gluten is characterized as satisfactorily weak. Flour with such indicators is used in the confectionery industry for

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199

Selected winter wheat lines will have to undergo tests at the control nursery in the Moscow Oblast, and then environmental testing at three geographical locations, before they receive the

During the period 2010–2017, the initial material of spring and winter wheat was developed in the Moscow Scientific Research Institute of Agriculture "Nemchinovka," which differs fundamentally from the varieties of wheat that have been obtained to date. Namely, for the first time, prototypes of cultivars with group resistance to the most widespread fungal diseases in the Central Federal District of Russia (leaf and stem rust and powdery mildew) were developed. Resistance to stem rust is determined by the presence of 2–4 effective resistance genes not only to the European but to the North Caucasian and West Siberian Pgt pathogen populations. Taking into account the presence of the APR gene Sr2 with other effective genes Sr22, Sr32, Sr39, Sr40, Sr44 and Sr47, lines can also have a selection value for regions where the rust race Ug99 is common. The genetic diversity of lines, as far as the spectrum of resistance genes is concerned, differs from that obtained earlier in the world practice. The possibility of creating such genotypes in a short time is explained by the presence of original resistance donors having in their genealogy an alien genetic material of species relatives (Aegilops speltoides, Ae. triuncialis, Triticum kiharae, Secale cereale, T. timopheevii, Ae. tauschii) and the presence of several effective Sr genes in donors identified using specific molecular markers. The advantage of the used donors was the presence of other selection valuable traits such as resistance to leaf rust and powdery mildew, early ripeness and the presence of a short stem. As a result of simple, stepped and backcross crossings with subsequent self-pollination, hybrid populations were obtained from which the individual plants were initially selected, and then on their basis, lines were obtained that were tested for resistance to stem rust at three geographical locations: Moscow, Krasnodar and Omsk. According to the results of testing, the progeny in breeding nurseries of the Moscow Oblast and the results of genotypes resistance to stem rust, the lines of spring and winter wheat are selected in three geographical locations, which form the crop at the level of standard cultivars without the use of chemical protection agents during cultivation. This technology allows to get environmentally friendly products for a healthy diet. In fact, these are new prototypes of spring and bread wheat cultivars for the Central Federal District of Russia, which can be used as donors of resistance to stem rust while improving wheat in other regions. These lines have some morphophysiological features such as the presence of anthocyanin on the stem, anthers and grain. The presence of anthocyanins gives the grain an increased

baking biscuits and cookies.

3. Conclusion

status of the prototype of a new cultivar.

\*\*h—heterozygous state of gene.

Table 6. Some economically valuable traits of the winter wheat lines with identified genotype of resistance to Pgt.

Among the winter genotypes, it was possible to select the lines that formed ear 2–8 days earlier than the standard and had a shorter stem than the standard cv. Moskovskaya 39. Both attributes are of selective importance for the Central Federal District of the Russian Federation, and breeders tend to create early ripening short-stemmed analogues of productive cultivars. This is due to the climatic conditions of the CFDR: abundant rainfall with the wind during the ripening of cereals lead to lodging of cereals and crop losses. Thick stiff short stem provides resistance to lodging. Most of the created lines form a large grain with the mass of 46–60 g and the productive ear at the standard level. Several lines (86-16, 48-16) were selected, which are superior to the standard cultivar according to the productivity of the ear (grain mass from ear of 2.7 and 2.4 g, respectively). Preliminary evaluation of lines by grain quality (protein and gluten content in grain) on an infrared analyzer showed an increased value of these parameters in comparison with the Moskovskaya 39 cultivar, which is a quality standard in the non-Chernozem zone of the Russian Federation. The fluctuation of the protein content in the grain from the isolated lines was in the range of 15.2–20.2%, and the gluten content was 29.7–41.5% (cv. Moskovskaya 39 had 17.6% of protein and 31.4% of gluten in the grain). An additional assessment of the gluten content in flour, carried out on the Glutomatik device, confirmed such a high gluten content in the selected lines (37–61.3%), but the quality of gluten of most lines corresponded to the third class (GDI unit of the instrument 92–114). Such gluten is characterized as satisfactorily weak. Flour with such indicators is used in the confectionery industry for baking biscuits and cookies.

Selected winter wheat lines will have to undergo tests at the control nursery in the Moscow Oblast, and then environmental testing at three geographical locations, before they receive the status of the prototype of a new cultivar.
