Scientific Reports of the National University of Life and Environmental Sciences of Ukraine

Grain quality of bread spring wheat hybrid lines - descendants of hybrids of synthetics with the variety Kharkivska 26

К. Dokukina, А. Belinskaya, Т. Shelyakin, L. Buriak, N. Ilchenko
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Abstract

The problem of selection improvement of wheat in terms of grain quality is currently relevant. One of the genetic sources for improving grain quality are amphidiploids obtained by hybridizing tetraploid wheat species with the wild related species Aegilops tauschii Coss. (in the world literature they are now referred to as synthetics or synthetic hexaploids - SH). The purpose of the study was to evaluate the grain quality indicators of 29 introgression lines obtained by hybridization of synthetic hexaploids Triticum durum Desf. – Aegilops tauschii Coss. and T.persicum Vav. – Ae.tauschii with bread spring wheat variety Kharkivska 26. Protein content, gluten content, gluten quality according to gluten deformation index (GDI) in grain grown in different weather conditions – 2015, 2016, 2017, and protein content also in 2020, were analyzed.The analysis of grain quality was carried out in the Laboratory of genetics, biotechnology and grain quality of the Plant Production Institute named after V.Ya. Yuriev of NAAS. The protein content in the grain was determined using an InfraLUM FT-10 device. The gluten quality was determined using an IDK-1 M device. Evaluation of ecological plasticity and stability was carried out according to the method of Eberhart S.A. and Russel W.A. (1966). Introgression lines with improved indicators of protein content in grain, gluten content and its quality according to GDI, their response to growing conditions and stability of the traits were identified. The lines DK 21, DKS 16, DKS 18 were distinguished by the content of protein and gluten and GDI; lines GK 23 and GK 30 - by protein content and GDI; DKS 17, DKS 20 - according to the gluten content and GDI. It is concluded that the use of synthetics is promising as a source of traits for improving the wheat grain quality. The selected lines should be used as sources of grain quality traits for breeding, as well as material for productivity testing in order to include the best of them in variety testing nurseries. The lines with low protein content and weak gluten can be valuable for making specific products - biscuits, pita bread and the like

Keywords

wheat, synthetics, introgression lines, grain, protein content, gluten content, GDI, ecological plasticity, stability

Suggested citation
Dokukina, К., Belinskaya, А., Shelyakin, Т., Buriak, L., & Ilchenko, N. (2021). Grain quality of bread spring wheat hybrid lines - descendants of hybrids of synthetics with the variety Kharkivska 26. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 17(3),58-72. https://doi.org/10.31548/dopovidi2021.03.006
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