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CREATION OF BREAD WINTER WHEAT LINES WITH THE INVOLVEMENT OF THE GENETIC PLASMA OF THINOPYRUM INTERMEDIUM

CREATION OF BREAD WINTER WHEAT LINES WITH THE INVOLVEMENT OF THE GENETIC PLASMA OF THINOPYRUM INTERMEDIUM

Institution

1 Plant Production Institute named after V. Ya. Yuriev of NAAS 2 Plant Breeding and Genetic Institute, National Centre of Seed and Cultivar Investigation NAAS

Section

SOURCES AND DONORS

Abstract

Introduction. The success of practical breeding depends to a large extent on the genetic diversity of starting material. Intermediate wheatgrass Thinopyrum intermedium is considered a promising species due to the aroma, easy threshing and harvesting, large seeds, resistance to shedding and lodging. Th. intermedium is similar to wheat in terms of nutrition and has genes that improve baking properties of flour when hybridized with wheat. In addition, there is much evidence that hybridization of Th. intermedium with wheat is a method of transferring fungus resistance to domesticated wheat. Th. intermedium transfers genes conferring resistance to leaf, stem and stripe rusts as well as to powdery mildew. There is also evidence that Th. intermedium is resistant to Triticum mosaic virus, wheat streak mosaic virus and its carrier - mite Aceria tosichella, barley yellow dwarf virus, take-all disease, Fusarium head blight, sharp eyespot, and eyespot of cereals. These genes transferred to wheat contribute to increased yield capacity and winter hardiness during environmental stresses. Attempts to hybridize Th. intermedium with wheat have been described in literature. Based on this information, we set the Goal to cross bread winter wheat with Wheat/Th. intermedium UA0500064 and to explore hybrid combinations.

Materials and Methods. The field experiments were conducted in plots of the Plant Production Institute nd. a VYa Yuriev NAAS of Ukraine in 2010-2015. Soil was chernozem. Hybrid combinations were obtained by crossing bread winter wheat varieties Liutytsia and Hordovyta bred at the Plant Production Institute nd. a VYa Yuriev with Wheat/Th. Intermedium UA0500064. The protein content was determined by the Kjeldahl method. Gliadin patterns were studied by acid urea polyacrylamide gel electrophoresis. Technological and baking characterization of grain and flour of introgressive forms of bread winter wheat was carried out according to conventional methods.

Results and Discussion. The article describes F5 and F8 generations derived from crossing bread winter wheat varieties, respectively, Liutytsia and Hordovyta with Wheat/Th. Intermedium UA0500064. The presence of introgressions was proven by molecular markers - endosperm storage proteins gliadins, patterns of which were analyzed by polyacrylamide gel electrophoresis. The three-year (2013-2015) average data on the technological and baking qualities of introgressive generations of bread winter wheat created on the basis of accession Wheat/Th. intermedium UA0500064 are presented. Judging from grain hardness, gluten and protein contents in grain of the combinations under investigation, we can attribute them to wheat fillers, but according to the values of gluten quality, flour strength, 100-gram bread volume and the total baking score, they belong to excellent improvers, indicating that there is no direct relationship between the protein content and quality of flour and bread and that it is expedient to analyze the component composition of gluten proteins.

Conclusions. The forms developed can be recommended to use as starting material in bread winter wheat breeding, and they have been included in the bread winter wheat collection of NCPGRU. Benefits of involving Th. intermedium in bread winter wheat breeding for baking quality were confirmed.

Keywords

Thinopyrum intermedium, wheat, gliadins, baking score, technological qualities, inter-species hybridization