THE INFLUENCE OF METEOROLOGICAL CONDITIONS ON THE GRAIN QUALITY OF THE WINTER WHEAT “BIRYUZA” VARIETY

The research was carried out in 2012-2020 on the experimental basis of the Samara Research Institute of Agricultural Sciences in order to refine the methods for selecting new high – quality genotypes of winter soft wheat in the varying meteorological conditions of the Middle Volga region. The analysis of meteorological conditions of grain maturation was performed according to the data of the Bezenchuk Aerological Station. The quality of grain was studied according to GOST standards. Statistical processing of experimental data in Microsoft Office Excel. Over the years of research, the coefficient of variation of the precipitation amount was 70.7%, the maximum air temperature was 8.1%, the minimum relative humidity was 24.8%, and the relative humidity was 8.4%. The average number of drops in the winter soft wheat variety Biryuza over the years of research is 346c with a variation from 224c to 470c; the mass fraction of protein in the grain is 14.5% with a variation from 12.4% to 15.3%; the mass fraction of raw gluten in the grain is 32.7% with a variation from 25.7% to 41.5%; the formation time and stability of the test is 9.2 minutes with a variation from 3.5 minutes to 14.5 minutes; dilution of the dough - 57 units of the farinograph with a variation over the years from 40 units to 100 units; valorimetric test score-75 units of the valorimeter with a variation over the years from 56 units to 90 units; bread volume-730 ml with a variation from 600 ml to 850 ml; bread score-4.2 points with a variation over the years from 3.8 points to 4.4 points. The amount of precipitation was positively correlated with the formation time and stability of the test (r= 0.78, P01) and the valorimetric score (r= 0.76, P05). The minimum and average relative humidity of the air positively correlated with the mass fraction of protein in the grain (r= 0.85, P01). As a result of the conducted studies, a high variability of meteorological conditions of winter wheat grain maturation was established, which causes a significant phenotypic variability in grain quality indicators. To increase the efficiency of the selection of winter wheat genotypes with the maximum genetically determined severity of the "fall number" trait, it is advisable to select in years with an increased amount of precipitation compared to the norm during the grain maturation period. The selection of genotypes with the maximum severity of the "mass fraction of protein in the grain" trait is most effective in the conditions of the minimum relative humidity of the air during the grain maturation period.