Lyudmila Anatolievna GORLOVA
Head of the laboratory
PhD in biology
Tel: (861) 275-79-10
Fax: (861) 254-27-80
E-mail: raps@vniimk.ru
V. S. Pustovoit All-Russian Research Institute of Oil Crops has been actively breeding rapeseed and turnip rape since 1983. During this time, more than 40 varieties of rapeseed and turnip rape have been 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.
The varieties Elvis and Sarmat are characterized by high initial growth rates, the growth season shortened by 3-4 days, the potential yield of seeds is about 4.0-5.0 t/ha and green mass is about 50-60 t/ha.
Varieties Loris and Selegor are mid-maturing with a yield of oil seeds of 4.5-5.5 t/ha and a green mass of 60-65 t/ha. When two varieties with different duration of the growing season are sown on the same farm, it is possible to optimize the load on the machinery and the organization of production processes. All varieties are characterized by the absence of erucic acid and glucosinolates.
Varieties of winter turnip rape Lyubava and Gordeya have high cold resistance, a growing season shortened by more than 3 weeks. The reduced huskness of turnip rape seeds and the yellow color of the seed husk allow for 10-15% higher oil yield during processing, simplifying the technology of oil extraction and reducing costs for oil purification and pigment removal from oil. Meal and cake of turnip rape have a higher fodder value due to their low content of fiber, lignin, glucosinolates, and other undesirable substances.
The spring rapeseed varieties Tavrion, Viking-VNIIMK, Amulet, Ruyan, and Galant combine a high potential yield of 2.5-3.0 t/ha with environmental adaptability. All varieties are early maturing (75-80 days) and drought-resistant. The first domestic high-oleic variety Amulet contains 77.5% of oleic acid in the seed oil. The use of high-oleic oil makes it possible to minimize the content of trans fats in products, increase their nutritional value, and increase their shelf life without losing their taste.