Evaluation of winter bread wheat (Triticum aestivum L.) varieties based on grain quality indicators

Increasing the gross yield of high-quality grain requires the improvement of breeding programmes through their continuous enrichment with new genetic plasma. Therefore, the aim of the study was to identify sources of improvement in grain quality indicators for use in the breeding process by differentiating between different varieties of winter bread wheat in the central part of the Forest- Steppe zone of Ukraine. Thirty-one varieties of winter bread wheat were evaluated for protein content, wet gluten content, and sedimentation index in the 2023 and 2024 harvests. The distribution of the obtained grain quality indicators was analysed. It was found that the degree of asymmetry and excess distribution did not exceed the critical value (|As/σAs| ≤ 3 and |Ex/σEx| ≤ 3). Thus, the experimental data on sedimentation, protein and wet gluten content during the years of testing were close to normal distribution. The variability of the quality indicators of winter bread wheat grain depending on the hydrothermal conditions of cultivation was established. A higher average protein content (13.3%) and wet gluten content (28.7%) were obtained in 2023, and a higher sedimentation index (74 ml) in 2024. The coefficient of variation revealed significant variability (CV = 10.2-13.5%) in the sedimentation index between winter bread wheat varieties during the years of testing, as well as weak and moderate variation in protein content (CV = 5.3-8.6%) and wet gluten content (CV = 3.9-5.8%). A decisive (40.7- 63.8%) influence of the variety on the studied grain quality indicators was revealed. The conditions of the year had an insignificant effect on the sedimentation index (2.5%), but a significant effect on the protein (23.2%) and wet gluten (24.0%) content. The proportion of the interaction between the variety × year factors was significant (26.9-32.5%) for all three grain quality indicators. The following winter bread wheat varieties were identified as having the highest protein content: 'MIP Kniazhna' and 'Avrora Myronivska'; wet gluten content: 'MIP Kniazhna', 'Avrora Myronivska', 'Pokrovska', 'Hlad', 'Zolotokolosa', 'Kolumbiia', 'Optyma odeska', 'Doskonalist odeska', 'Perevaga', 'Nyva odeska', 'Kuialnyk', 'Kubok', 'Vahoma'; for sedimentation value – 'Pokrovska', 'Osnova odeska', 'Kuialnyk', 'Kubok'