A COMPARISON OF Triticum spelta GENOTYPES USING SSR GENOTYPING

Автор(и)

  • P. G. Nogin National Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute”, Ukraine
  • I. O. Nitovska Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Ukraine
  • B. V. Morgun National Technical University of Ukraine “Igor Sikorsky Kyiv Polytechnic Institute”; Institute of Cell Biology and Genetic Engineering, National Academy of Sciences of Ukraine, Ukraine

Анотація

The development of the theory and practice of improving agricultural plants is related to expanding the gene pool of cultivated plants at the expense of foreign genetic material. Triticum spelta L. is used as a donor of valuable economic traits in crossing with bread wheat. Compared to durum wheat, spelt is characterized by a lower insoluble content of polymeric proteins, but a higher content of gliadins and soluble polymeric proteins, due to which it has a softer and less elastic gluten. T. spelta varieties also differ in the individual essential amino acids content, containing a number of micro- and macroelements, unsaturated fatty acids and other useful substances. In addition, spelt’s flour has unique taste qualities and high content of vitamins of group B and is also suitable for the best quality confectionery products production. However, the spread of this culture is hindered by its low yield and a number of morphological characteristics that lower production.

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Опубліковано

2023-05-22