Evaluation of Productive and Qualitative Performances of New Spring Wheat Genotypes in Different Pedoclimatic Conditions

Rozalia Kadar¹, Ionuṭ Racz^1,2, Diana Hirişcău¹, Adina Varadi¹, Florentina Isticioaie³, Cecilia Bănăṭeanu⁴, Cornelia Tican⁵, Gabriela Gorinoiu⁶

¹Staṭiunea de Cercetare-Dezvoltare Agricolă Turda

²Universitatea de Ştiinţe Agricole şi Medicină Veterinară Cluj-Napoca

³Staṭiunea de Cercetare-Dezvoltare Agricolă Secuieni

⁴Staṭiunea de Cercetare-Dezvoltare Agricolă Livada

⁵Institutul Național de Cercetare-Dezvoltare pentru Cartof şi Sfeclă de Zahăr Braşov

⁶Staṭiunea de Cercetare-Dezvoltare Agricolă Lovrin

Keywords: grain yield, grain quality, climate and pedoclimatic conditions, spring wheat.

Abstract: Cause to the climatic changes and its negative influence on the main field crops, Agricultural Research and Development Station Turda resumed spring wheat breading program as a response/alternative to the limitations of climate and various agro-phytotechnical factors. In the spring of 2020 were established three experimental crops in the five partner research centers aimed to test the yield capacity and quality performances of 53 spring wheat genotypes in different soil and climatic conditions. Regarding the yield capacity of the new spring wheat genotypes, these have registered yields between 2297 kg ha^-1 at perspective line T. 3957-19 in specific condition from ARDS Livada, to 6444 kg ha^-1 at the perspective line T. 4065-19 from ARDS Turda conditions. In the second experimental year (2021) a comparative trial was estabilish in each experimental field of partner research centers with 25 perspective lines of spring wheat, in three repetition. In climatic condition of second experimental year, the yields range between 3332 kg ha^-1 at T. 3946-19 genotype (at NIRDPSB Braşov), respectively, 7789 kg ha^-1 at T. 4073-19 (in specific condition of ARDS Livada). Regarding the main qualitative indicies - protein and wet gluten - T. 4071-19 and T. 4107-19 was highlighted with 15.1%, respectively, 15.0% protein content and 36.4%, respectively, 34.6% of wet gluten content. The experimental results highlighted the genetic progress for the newest spring wheat lines for grain, exceeding by over 33% the old spring wheat variety Pădureni, and by over 17% the Triso variety, suggesting that spring wheat may contribute to the increase in national wheat production by expanding this crop in the Central and Northern part of the country.