Osobine nove sorte ozime pšenice Ana Morava

Abstract

Ana Morava je sorta ozime pšenice nastala iz prostog ukrštanja sorti (Morava x Una). Sortu Ana Moravu karakteriše prosečna visina stabljike od 96,1 cm, klas beo, gladak, bez osja i zrno crvene boje. Prema vremenu zrenja, ova sorta je srednje rana. Otporna je na poleganje i niske temperature. Ostvarila je značajno viši prinos zrna od standardnih sorti. Sorta Ana Morava је ispoljila potencijal rodnosti zrna preko 10,0 t/ha. Odlikuje se visokim prinosom brašna i hleba po jedinici površine. Posebno se odlikuje odličnim kvalitetom sredine hleba. Vrednosni broj sredine hleba (VBS) kod ove sorte je visok (VBS=6,4). Na osnovu pokazatelja tehnološkog kvaliteta, Ana Morava je svrstana u grupu vrlo dobrih hlebnih sorti.

Ana Morava is a medium early winter wheat cultivar developed at the Small Grains Research Centre. It was derived from the cross combination of cv. Morava and Una and selected as a line Kg-3130. During the period 1997/98-1999/00, a wheat line Kg-3031 was included and tested in variety trials of the Yugoslav Commission for the Varietal Approbation of Cultivated Plants. Based on the value of expressed traits in 2001, this Commission released the line as the cultivar Ana Morava. Dr. Desimir Knežević and Dr. Veselinka Zečević are the breeders of this cultivar that botanically belongs to Triticum aestivum ssp. vulgare var. lutescens. The cultivar is characterised by white awnless spike, red coloured grain, average plant height of approximately 96.1 cm, high resistance to low temperatures and lodging, good resistance to leaf rust, stem rust and powdery mildew and high grain yield potential of over 10.0 t ha'. During the investigated period the average grain yield (7.88 t ha-1) was higher than average yields of both checks and highly significantly higher than yield of the cultivar Partizanka. The 1000-grain weight and grain hectolitre mass amounted to 42.1 g and 88.0 kg, respectively. The cultivar expressed good bread making quality, which belongs to B, according to Farinograph and the 2I'd quality group according to the protein content and sedimentation volume.