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CHARACTERISTICS OF WINTER BREAD WHEAT LINES DEVELOPED WITH THE USE OF SPELT WHEAT

CHARACTERISTICS OF WINTER BREAD WHEAT LINES DEVELOPED WITH THE USE OF SPELT WHEAT

Article language

Українська, Русский, English

Print date

13.06.2019

Date posted online

09.10.2019

Institution

Uman National University of Horticulture

Bibliography

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Section

SOURCES AND DONORS

Abstract

Aim. To create bread wheat lines with valuable economic and biological traits as initial breeding material by hybridization of Triticum aestivum L. and Triticum spelta L.

Results and Discussion. The study was conducted at Uman NUH. Bread wheat accessions were created by remote hybridization and multiple individual selections. Hybrid offspring F2–5 was analyzed for expression of economically valuable characteristics. In the 5th generation (F5), the best specimens were selected and tested in 2012–2018 (F5–F10). Bread winter wheat variety Podolianka was used as a check variety. The systematic method of arranging plots of 10 m2 was used. The plots were arranged in blocks with a density of 400,000 plants/ha in 5 replications. Biometric measurements were carried out on 50 plants selected from each plot in 2 non-adjoining replications. After observations and measurements, grain was threshed, and the yield capacity was determined. The significance of the study results was evaluated as Ye. R. Ermantraut et al. described (2000).The developed accessions differed in expression of economically valuable traits. The plant height varied within 52–112 cm. Middle and short forms were selected. The gluten content varied within 27.5–38.1 %. The lines were grouped according to the spike shape into 5 different morphotypes: speltoids, forms with a typical bread wheat spike, square heads, subcompactoids and compactoids. Short square head accession 1689 and accession 1692 with a typical bread wheat spike were distinguished by several economically valuable features.

Conclusions. Remote hybridization of bread winter wheat with spelt enabled developing over 500 bread wheat lines. Forms combining high performance and high grain quality were selected, in particular accession 1689 containing 32.4 % of gluten, 15.8 % of protein and giving a yield of 7.19 t/ha. Hybridization of bread wheat with spelt created variety Artaplot included in the State Register of Plant Varieties suitable for dissemination in Ukraine in 2019.

Keywords

wheat, hybridization, performance, grain, protein, gluten, variety