Current strategy of cereal breeding
DOI:
https://doi.org/10.30835/2413-7510.2022.271759Ключові слова:
winter wheat, winter triticale, spring barley, yield, grain quality, fiber, protein, genetic resources, antioxidant activity, phytonutrients, adaptabilityАнотація
Basing on results of long-term research (2015 - 2021), the Plant Production Institute named after V.Ya. Yuriev of NAAS determined the genetic and phenotypic variabilities of cereal genotypes (winter wheat and triticale, spring barley) for useful economic characteristics, adaptability, and grain and flour quality indicators. New breeding material was created; it allows for expansion of new trends in the breeding of these crops; the trends are focused on increasing the physiological value of final products: bread, cookies, cakes, flakes, etc. New cereal cultivars have been bred: Haiok, Metelytsia Kharkivska, Pronia, Mavka IR, Mazurok, Tymofii, Pudik, Yelan, Parnas, Yavir, and Shedevr. Grain and flour of these cultivars meets the requirements of the food industries, in particular, baking and confectionery ones. The cultivars have passed state registration and are allowed to be grown at Ukrainian agrarian enterprises.
Посилання
Aljarrah M., Oatway L., Lohr S., Capettini F. Breeding Triticale for grain and foregeyild and quality challeuges and future prospects. In: ItineraryAbstracts. 10 h International Triticale Symposium. Lethbridge, July 15-18, 2019. Lethbridge, AB, Canada, 2019.P. 17.
Wos H., Brzezinski W. Triticale for food – the guality driver. Springer International Publishing Switzerland. 2015. P. 213-232. DOI: 10.1007/978-3-319-22551-7- 11
Methods of determination of plant product quality parameters: Methodology of the state trials of agricultural crop cultivars. Ed. by O.M. Honchar - K.: Alefa. 2000. - Issue 7. - P. 6-41. [in Ukrainian]
Leonov O.Yu. et al. Methodological recommendations for evaluation of grain quality of breeding material. Kharkiv: IR NAAN, 2011. [in Ukrainian]
Arabshahi S., Urooj A. Antioxidant properties of various solvent extracts of mulberry Morus indica L. Leaves. Food Chem. 2007. Vol. 102. P. 1233-1240.
Maillard M.N., Boivin P., Soum M.H., Berset C. Antioxidant activity of barley and malt: relationship with phenolic content. Food Science and Technology. 1996. № 29(3). P.238-244. DOI: https//doi. Org/10.31 073/agrovisnyk 202203-07.
Kyrychenko V.V., Shchypak H.V., Kobyzeva L.N., Sviatchenko S.I. State-of-art breeding of high-yielding triticale varieties with improved grain quality. Visnyk Ahrarnoi Nauky. K. 2022, No. 3. P. 52-61. DOI: https//doi. org/10.31 073/agrovisnyk 202203-07. [in Ukrainian]
Pokrovskiy A.A., Yertanov I.V. Digestibility of food proteins by proteolytic enzymes in vitro. Voprosy Pitaniya. 1965. No. 1. P. 38-44. [in Russian].
Leonov O.Yu., Usova Z.V., Suvorova K.Yu., Sheliakina T.A. Improved method for determining the content of carotenoid pigments in bread wheat grain and flour for breeding studies. Kharkiv: Plant Production Institute named after V.Ya. Yuriev of NAAS, 2020. – 15 p. [in Ukrainian]
Leonov O.Yu., Sharypina Ya.Yu., Usova Z.V., Suvorova K.Yu., Sakhno T.V. Allelic composition of puroindolinium genes and confectionery properties of flour of winter bread wheat samples. Plant Varieties Studying and Protection, 16(2), 217–225. DOI: https://doi.org/10.21498/2518-1017.16.2.2020.209258
Leonov O.Yu., Usova Z.V., Suvorova K.Yu. Winter confectionary wheat breeding. Current technologies for increasing the genetic potential of plants: Abstract book of the International Scientific and Practical Conference dedicated to the 100th anniversary of the National Academy of Agrarian Sciences of Ukraine and the 110th anniversary of the Plant Production Institute named after V.Ya. Yuriev of NAAS (July 4-5, 2018) / Plant Production Institute named after V.Ya. Yuriev of NAAS. Kharkiv, 2018. – P. 78-80. [in Ukrainian]
Leonov O.Yu., Sharypina Y.Yu., Usova Z.V., Suvorova K.Yu., Sakhno T.V. Identification of spring wheat lines by allels the Vrn genes for high-carotenoid winter wheat breeding. Collection of scientific papers "Ahrobiolohiia", 2020. No. 1. P. 88-95. DOI: https://doi.org/10.33245/2310-9270-2020-157-1-88-95 [in Ukrainian]
Alipov V.O., Leonov O.Yu., Pozdniakov V.V., Antsyferova O.V., Padalka O.I. Antioxidant activity of spring bread wheat accessions. Innovative Trends in Plant Production: Abstracts of the International Scientific and Practical Conference of Young Scientists (July 7-8, 2016)/ Plant Production Institute named after V.Ya. Yuriev of NAAS. - Kharkiv: NTMT, 2016. - P. 20. [in Ukrainian]
Leonov O.Yu., Popov Yu.V., Usova Z.V., Pozdniakov V.V., Suvorova K.Yu., Antsyferova O.V., Zuza O.O. Economic valuable indicators of winter bread wheat accessions with different pigmentation of kernels. ISSN 1026-9959. Selektsiia і Nasinnytstvo. 2022. Issue 121. – P. 28-40. DOI: https://doi.org/10.30835/2413-7510.2022.260993.
Usova Z.V., Leonov O.Yu., Kozub N.O., Sozinov I.O. Identification of winter bread wheat accessions of Kharkiv breeding by protein markers. Collection of scientific papers. Faktory Eksperymentalnoi Evoliutsii Orhanizmiv. Vol. 29. P. 52–57. DOI: https://doi.org/10.7124/FEEO.v29.1406. [in Ukrainian]
Leonov O.Yu., Usova Z.V., Buriak L.I., Padalka O.I., Yarosh A.V. Variability of bread wheat grain quality parameters in relation to weather conditions. Zbirnyk Naukovykh Prats SHI-NTsNS. – Odesa, 2016. – Vol. 27 (67). - P. 141-155. [in Ukrainian]
Triticale - Abstracts of the International Scientific and Practical Conference "The Role of Triticale in Stabilizing and Increasing Grain and Fodder Production". Ed. by A.I. Grabovets. Rostov-on-Don, 2010. [in Russian]
Newman R.K., Newman C.W. Barley for food and health – science technology and products. USA, 2009. 245 p.
Dickin E., Steele K., Wright D. Hulless barley for functional food. Project Report No 472. HGGA. 2010. 48 p.
Rybalka O.I., Morhun B.V., Polishchuk S.S. Barley as a product of functional nutrition. K.: Logos, 2016. P. 172, 517 - 574. [in Ukrainian]
Meints B., Hayes P.M. Breeding naked barley for food, feed and malt. Plant Breeding Reviews. 2019. V. 43. DOI: 10.1002/9781119616801.ch4.
La G., Li M., Zhang G., Ye L. Barley: a protential cereal for producing healthy and functional foods. Food Quality and Safety. 2022. V. 6. fyac012. DOI: 10.1093/fqsafe/fyac012.
Vasko N.I., Serik M.L., Kozhachenko M.R., Naumov O.H., Vazhenina O.E., Solonechnyi P.M., Sheliakina T.A. Content and biological value of protein in grain of spring barley accessions. Sel. Nasinn. 2018. Issue 113. P. 45-55. DOI: 10.30835/2413-7510.2018.134357.
##submission.downloads##
Опубліковано
Номер
Розділ
Ліцензія
Авторське право (c) 2023 V. V. Kyrychenko, N.I. Vasko, O.Yu. Leonov, H.V. Shchypak, K.Yu. Suvorova, O.V. Morhun
Ця робота ліцензується відповідно до Creative Commons Attribution 4.0 International License.
При розміщенні текстів статей в електронних ресурсах авторські права зберігаються за автором друкованої публікації.
Автор може не погоджуватися з правками рецензентів і редакції, мотивуючи при цьому свою точку зору.
Автор може вимагати від редакції пояснень або змін у випадку виявлення істотних помилок у його статті.
Автор може використовувати матеріали, опубліковані в журналі «Селекція і насінництво» у своїх роботах, обов’язково посилаючись на наш журнал.
