Experience in the Cultivation of a New Perennial Cereal Crop—Trititrigia in the Conditions of South of the Rostov Region

• Published in: Agriculture (Basel) 2023-03, Vol.13 (3), p.605
• Main Authors: Lachuga, Yuri, Meskhi, Besarion, Pakhomov, Viktor, Semenikhina, Yulia, Kambulov, Sergey, Rudoy, Dmitry, Maltseva, Tatyana
• Format: Article
• Language: English
• Subjects: Adaptability; Agricultural research; Baking; baking evaluation; Cereal crops; Crops; Cultivation; Evaluation; Gluten; Grain; grain quality; Hybridization; Indicators; perennial crop; Phosphorus; Potassium; Proteins; Research facilities; Triticum aestivum; Trititrigia; Wheat; Winter wheat
• ISSN: 2077-0472; 2077-0472
• DOI: 10.3390/agriculture13030605

The article presents the research results on the cultivation of a new perennial cereal crop of winter wheat hybrid and wheatgrass—perennial winter wheat (Trititrigia) of the “Pamyati Lyubimovoy” variety (hereinafter—Trititrigia) in the southern zone of the Rostov region over two years. The purpose of the research is to assess the degree of suitability for the use of a new perennial cereal crop—Trititrigia in the southern zone of the Rostov region. The yield, technological indicators of grain, and baking properties of flour were taken as evaluation criteria. The study of all aspects of Trititrigia cultivation was carried out in comparative sowings with winter wheat of the Stanichnaya variety, common in the Rostov region, of the Agricultural Research Center “Donskoy” (ARC Donskoy). As a result of the research, it was found that the average biological yield of Trititrigia in the southern zone of the Rostov region in two years was 4.28 t ha−1, which was 1.57 t ha−1 less than that of the control sowing of winter wheat of the Stanichnaya variety. The weight of the straw part with an ear of Trititrigia is 1.9 times higher than that of winter wheat of the “Stanichnaya” variety. Technological indicators of the quality of Trititrigia grain corresponded to the first class in terms of amount of protein (more than 19%), gluten (33.34%), and falling number (274 s); the third class according to the gluten deformation index (GDI) (81.5 points); the fifth class according to the natural mass of grain (691 g L−1). The general baking evaluation of Trititrigia grain allowed it to be classified as valuable wheat.