Uman National University | today: 12/25/2025
| Author(s) | Бабій М. М., , , | ||
|---|---|---|---|
| Category | The Agronomy | ||
| year | 2025 | issue | Issue 107 part 1 |
| pages | 84-99 | index UDK | 633.11:575.22 | DOI | 10.32782/2415-8240-2025-107-1-84-99 (Link) |
| Abstract | The expansion of genetic diversity in the starting material for breeding common wheat (Triticum aestivum L.) has become increasingly important. One of the promising sources of new valuable breeding traits is spelt (Triticum spelta L.), which is characterized by high protein content, essential micronutrients, and resistance to various abiotic and biotic environmental factors. The use of spelt in hybridization with common wheat induces a broad morphogenetic process and allows obtaining progeny with improved qualitative and quantitative performance traits. Spelt wheat is a unique source of breeding traits and a valuable starting material for the genetic improvement of common wheat, providing a basis for developing new varieties with enhanced ecological plasticity, improved grain biochemical composition, and adaptability to modern agricultural challenges. It holds significant potential for breeding varieties suitable for organic farming, as well as for healthy and dietary nutrition. However, spelt breeding in Ukraine receives limited attention, and only eight varieties of the crop are currently approved for cultivation in the country. This highlights the need to create and thoroughly analyze new spelt accessions for their integration into the breeding process of new wheat varieties. Hybridization of Triticum aestivum L. with Triticum spelta L. is an effective approach for generating starting material for common wheat breeding with improved agronomic and quality traits. The resulting hybrid lines demonstrate high variability in morphological, phenological, and biochemical characteristics, opening broad opportunities for targeted selection. Positive results confirm the effectiveness of using spelt as a donor to obtain starting material with increased protein content, enhanced baking qualities, and resistance to abiotic and biotic environmental factors. | ||
| Key words | soft wheat, spelt wheat, breeding process, genetic diversity | ||