Creation of winter triticale varieties for different purposes

Abstract

Goal. To create a model of the winter triticale variety for a special direction of use and select new raw material according to the parameters of this model. Methods. Field (evaluation of winter hardiness and resistance against diseases), laboratory (determination of grain quality indicators), and variational statistics (processing the obtained research results). Results. At the NSC “Institute of Agriculture of NAAS” they studied winter triticale varieties for bread-making and alcohol-distilled use (2019–2022). The varieties Poliskyi 7, Maietok Poliskyi, and Solodiuk were most suitable for the bakery sector, characterized by high protein content (11.3–12.9%), gluten (15.9–17.6) and low starch content (66.3–68.1%). Arystokrat, Liubomyr, Molfar, and Kotygoroshko, which had a high starch content (69.5–70.6%) and a low protein content (9.3–11.3%), were the best for the alcohol distillate direction of use. Conclusions. The parameters of the variety model for the bread-making and alcohol-distillation areas of using winter triticale were developed. According to these models, the varieties and lines that best met production requirements were selected. It was established that the varieties Arystokrat, Liubomyr, Molfar, and Kotygoroshko belonged to the alcohol distillation direction of winter triticale. New promising lines of competitive variety testing 191192/16, 149152/16, 8792/16, and 141144/16 were selected, which most closely met the requirements of the alcohol distillate type of use. Varieties of bread-baking use Poliskyi 7, Poliskyi Maietok, and Solodiuk were selected. New promising lines of competitive variety testing 135140/16, 199200/16, and 161164/16 were selected, which most closely met the requirements of the bakery variety.