ADAPTABILITY PARAMETERS OF THE CONTENT AND QUALITY OF GLUTEN OF SPRING WHEAT

The results of the study of 8 varieties of spring soft wheat in 2016-2022 on the experimental field of the Krasnoyarsk Research Institute of Agriculture are presented. The purpose of the research is to determine the adaptive potential of varieties admitted for production in terms of the quantity and quality of gluten. According to the average content of gluten, varieties Novosibirskaya 15 (38.1%), Kanskaya (37.3%), Krasnoyarskaya 12 (36.2%) were distinguished. In terms of the sum of ranks of adaptability indicators, including average yield, variation, plasticity, stability, stress resistance, homeostasis, the best varieties were Krasnoyarskaya 12 and Novosibirskaya 15. In terms of gluten quality (IDK indicator 1), varieties Uyarochka, Kanskaya, Altaiskaya 70 stood out. In terms of the sum of ranks of adaptability indicators, the best were Novosibirskaya 15 and Kuraginskaya 2.