The laboratory of rapeseed breeding

GORLOVA Lyudmila Anatolievna

Head of the laboratory

PhD in biology

Tel.: (861) 275-79-10

Fax: (861) 254-27-80

E-mail: lagorlova26@yandex.ru

Breeding of rapeseed and turnip rapeseed at VNIIMK has been actively carried out since 1983. During this period, more than 40 varieties of rapeseed and turnip rapeseed were developed. Almost the entire range of breeding achievements of winter rapeseed is represented by highly productive linear varieties adapted to the growing conditions in the southern regions of Russia.

Varieties Elvis and Sarmat are characterized by high initial growth rates, shortened by 3-4 days during the growth season and the potential seed yield of 4.0-5.0 t/ha and biomass of 50-60 t/ha.

Mid ripening varieties Loris and Selegor have a yield of oil seeds of 4.5-5.5 t/ha and biomass of 60-65 t/ha. In case of sowing in one farm of two varieties that differ in the length of growth season, it is possible to optimize the equipment load and the organization of production processes. All varieties are characterized by the absence of erucic acid and glucosinolates.

Winter rapeseed varieties Lyubava and Gordeya have a high winter resistance and a growth season shortened for more than 3 weeks. Decreased huskness of seeds of turnip rapeseed and yellow coloring of the seed coat can increase the oil yield during processing by 10-15 %, simplifying the technology of its production, reducing the costs of purification and decoloration of oil from pigments. Meal and cake of turnip rapeseed have a higher feeding value due to the low content of fiber, lignin, glucosinolates and other undesirable substances.

Spring rapeseed varieties Tavrion, Viking-VNIIMK, Amulet, Ruyan and Galant combine high potential yield of 2.5-3.0 t/ha with environmental adaptability. All varieties are early ripening (75-80 days) and drought-resistant. The first domestic high oleic variety Amulet has 77.5 % of oleic acid in seed oil. The use of high oleic oil allows minimizing the content of trans fats in food products, increasing their nutritional value, increasing shelf life without losing their eating qualities.