The duration of the post-harvest ripening period for winter wheat seeds

Authors

DOI:

https://doi.org/10.21498/2518-1017.22.1.2026.357583

Keywords:

laboratory germination, duration of seed dormancy, seed germination, winter bread and durum wheat varieties

Abstract

Purpose. To determine the duration of the post-harvest ripening period for seeds depending on the characteristics of new varieties of durum and bread winter wheat varieties. Methods. The study was conducted during 2024–2025 on two varieties of durum winter wheat and seven varieties of bread winter wheat grown after soybeans. Results. After analyzing experimental data on the post-harvest ripening period of seeds, it was established that it is significantly longer for bread winter wheat than for durum winter wheat. During the first three days, the germination rate of winter wheat seeds was very low (0–4%), indicating the grain's physiological state of dormancy immediately after harvesting. This was also observed in bread winter wheat on the fifth and seventh days, with no seeds having germinated by the latter date, whereas in the studied durum winter wheat varieties, this indicator had already reached 56–58% by the fifth day. The dormancy period for most bread winter wheat varieties lasted 40–50 days. The bread winter wheat varieties ‘MIP Feieriia’ and ‘Burshtyn’ had a short dormancy period (by the 30th day, more than 50% of the total seeds had germinated). Varieties of bread wheat can be classified as having a long post-harvest seed maturation period ‘MIP Aurika’, ‘MIP Aelita’, ‘MIP Dovira’, ‘MIP Palianytsia myronivska’, and ‘MIP Stefaniia’. The shortest dormant period, approximately 40 days, was observed in ‘Burshtyn’, while in ‘MIP Aurika’ and ‘MIP Aelita’ it lasted more than 60 days. It was also found that the post-harvest ripening period of seeds in the studied durum winter wheat varieties was significantly shorter than in bread wheat varieties. Thus, by the third day, 2% of the ‘MIP Lakomka’ seeds had germinated, rising to 79% by the fifth day. In the ‘Duniasha’ variety, these figures were 4% and 74%, respectively. Conclusions. The ripening processes of bread wheat and durum wheat seeds exhibit species- and variety-specific characteristics. For most bread winter wheat varieties, the post-harvest ripening period lasted 40–50 days, whereas for durum winter wheat varieties it was approximately 15 days. The shortest dormancy period was observed in the seeds of the durum winter wheat varieties ‘MIP Lakomka’ and ‘Duniasha’, and among bread wheat varieties, in the variety ‘Burshtyn’. For the varieties ‘MIP Aurika’ and ‘MIP Aelita’, it lasted over 60 days. To establish biologically sound harvest dates that will help minimize yield losses and increase the efficiency of seed production, the duration of post-harvest ripening for each variety must be taken into account.

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Published

2026-04-20

How to Cite

Siroshtan, A. A., Zaima, O. A., Kavunets, V. P., Dergachov, O. L., & Koliadenko, S. S. (2026). The duration of the post-harvest ripening period for winter wheat seeds. Plant Varieties Studying and Protection, 22(1). https://doi.org/10.21498/2518-1017.22.1.2026.357583

Issue

Vol. 22 No. 1 (2026)

Section

PLANT PRODUCTION

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Copyright (c) 2026 A. A. Siroshtan, O. A. Zaima, V. P. Kavunets, O. L. Dergachov, S. S. Koliadenko

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