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INVESTIGATION OF THE INHERITANCE OF SOME FEATURES OF MILLET SEED IN CONNECTION WITH THE SELECTION ON PRODUCTIVITY

https://doi.org/10.31677/2311-0651-2018-0-2-22-27

Abstract

The object of research is 25 hybrids of millet of the first, second, third and fourth generations of sorts of millet Cheget and Elbrus of the tenth selection of the Institute. In the process of work it was carried out crossings with artificial castration and forced pollination followed by individual, and then individual-family selection, as well as saturating crosses in order to strengthen a certain feature in the variety. In the nursery garden it was included donors of coarse grain, early maturity, various forms of the broom and its productivity, resistance to unfavorable environmental factors (heat, drought, etc.). Crosses were carried out by means of an aqueous method of artificial crossbreeding of millet by the method of I. V. Yashovsky, which allows simplifying the process of crossing, significantly increases the productivity of labor and the output of true hybrids. From the pollination of 4790 flowers of specially selected parental forms and the structure of varieties with predetermined signs, 1210 hybrid seeds were obtained; castration was carried out on 40 combinations of crosses. Seeding of seeds averaged 25 %. Observations over a number of years have determined that in hot sunny weather, millet bloom is faster, blossoms with widely open flowers and abundantly dusting anthers, in cloudy weather, the bloom is slow with slightly open flowers. During the period of vegetation it was recorded the dynamics of plant growth was observed, the phenophases, the stages of organogenesis, and at the end of the vegetation it was carried out registration of harvest.

About the Author

Л. Сокурова
Институт сельского хозяйства Кабардино-Балкарского научного центра РАН
Russian Federation


References

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Review

For citations:


  INVESTIGATION OF THE INHERITANCE OF SOME FEATURES OF MILLET SEED IN CONNECTION WITH THE SELECTION ON PRODUCTIVITY. Innovations and Food Safety. 2018;(2):22-27. (In Russ.) https://doi.org/10.31677/2311-0651-2018-0-2-22-27

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ISSN 2311-0651 (Print)