SOURCES OF HIGH ADAPTABILITY, YIELD AND BAKERY PROPERTIES IN TRITICALE

Article language

українська

Print date

23.12.2025

Date posted online

22.04.2026

Institution

Bibliography

Section

SOURCES AND DONORS

Abstract

Aim. The aim of the research was to study the adaptive, yield, and baking properties of winter and alternate triticale varieties registered in Ukraine in 2019–2024 and to identify sources of valuable economic traits for breeding this crop.

Results and discussion. The results of research on the identification of sources of valuable economic traits (adaptability, yield, baking properties) of triticale, which have consistently high gluten, dough and bread quality, are presented. The pedigrees, morphobiological and technological characteristics of the varieties registered in Ukraine for the period from 2019 to 2024 are described. According to the results of the research, the varieties with high yield and good baking properties were identified (Pudik, Tymofii, Zlatoust, Adam, Yelan, Oleksandra, Mileva). Plant height 85-105 cm; winter hardiness and drought resistance 8-9 points; potential grain yield 12 t/ha; resistance to powdery mildew, head and loose smuts 9 points; resistance to snow mold, fusarium and rust 7.5-9 points. Dough quality, volume yield of bread and overall baking score meet the requirements of first-class wheat.

The varieties Oleksandra, Adam, Zlatoust, Tryfon, Lukashevsky were identified as sources of yield, adaptive and baking properties (yield over 10 t/ha, protein content in grain over 14%, IDK 52 o.a., dough elasticity 86 mm, dough extensibility 80 mm, flour strength 215 o.a., volume yield of bread from 100 g of flour without improvers 690 ml, overall baking score 9.0 points).

Conclusions. The baking properties of new short-stem triticale varieties are significantly better than previously bred Ukrainian and foreign varieties. The introduction into production of high-yielding triticale varieties with excellent baking properties and high adaptability will allow increasing the yield and gross grain harvest in all agro-ecological zones. Baking triticale varieties (Tymofii, Yelan, Lukashevsky, Oleksandra, Tryfon, Mileva and others) are not inferior to first-class bread wheat, giving grain of higher quality in terms of the most important dough indicators, bread volume yield and overall baking score.

Keywords