BIO Web Conf.
Volume 36, 2021International Scientific and Practical Conference “Fundamental Scientific Research and Their Applied Aspects in Biotechnology and Agriculture” (FSRAABA 2021)
|Number of page(s)||8|
|Section||Genetic Resources and Crop Breeding|
|Published online||01 October 2021|
Agrometeorological characteristics of spring oat varieties created in the conditions of the Northern Trans-Urals
Federal State Institutions Federal Research Centre Tyumen Scientific Centre of Siberian Branch of the Russian Academy of Sciences (Tyumen Scientific Centre SB RAS), Tyumen, Russian
* Corresponding author: firstname.lastname@example.org
An agrometeorollological assessment of five oat varieties (Megion, Talisman, Otrada, Foma, Tobolyak) of the breeding of the Northern Trans-Urals Research Institute of Agriculture - branch of the TyumSC SB RAS is given. The effect of the average daily air temperature and precipitation on the growth and development of plants has been established. The sensitivity of varieties to temperature is estimated. It was found that the optimal average daily air temperature during the sprout – ear emergence period was 16.4 … 16.8°C, during the ear emergence – waxy ripeness period - 17.5…19.4°C. The sums of effective temperatures over 10°C necessary for optimal growth and development of oat varieties are calculated. Varieties Megion, Talisman, Foma and Tobolyak in the period of sprout – ear emergence required a greater amount of effective temperatures (705.2…747.0°C) than in the period of ear emergence - wax ripeness (611.2…640.2°C). In the Otrada variety, the need for heat was slightly higher in the second interphase period (717.5°C) compared to the first (705.6°C). The optimal amount of precipitation required for the formation of a high yield (189.4…243.6 mm) is calculated. To realize the genetic potential of the Talisman and Otrada varieties, most of the precipitation is necessary during the sprout – ear emergence period, and the Megion, Foma and Tobolyak varieties - during the period of ear emergence - waxy ripeness.
© The Authors, published by EDP Sciences, 2021
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