Використання індукованого мутагенезу для створення пшениці м’якої ярої з крохмалем типу ваксі

Abstract

The purpose. To establish efficient doses of -irradiation of grain of wheat for formation of its amylose-free genotypes, and to create on this basis a line for the further selection of grades of wheat with starch of waxy type. Methods. Biophysical, biochemical, computing-analytical, morphometric. As mutagen factor they used g-irradiation of 60Co in different doses (100; 150 and 200 Gr (Gray)). Lines of wheat irradiated with the purpose of improvement of their adaptive potential to natural settings of Ukraine. Well adapted grade of wheat Kharkivska 30 was irradiated with the purpose of induction of waxy mutation. Results. Effective doses of -irradiation for creation of amylose-free lines of soft spring wheat were established. They selected specific primers to waxy genes in all three genomes of hexaploid wheat. For each pair of primers the comfort temperature of amplification was specified. By means of molecular markers mutant genotypes of wheat with amylose-free type of starch were selected. On the basis of mutant genotypes and local grades they created and transmitted in laboratory of selection of spring wheat 2 lines with waxy starch. Conclusions. The carried out researches have confirmed efficiency of use of the induced mutagenesis for creation of genotypes of soft spring wheat with amylose-free type of starch. On the basis of mutant samples with the changed distillation characteristic of starch new lines of soft spring wheat with a complex of valuable economic attributes — Liutescens 12/16 and Liutescens 30/16 are created. The first line is characterized by early growth, duration of vegetative period — 90–93 days, durability to lodging, average productivity — 2,2–3 t/hectare, protein content — 13,1–14,2%, amylopectin in starch — 99,8–99,9%. At the second line vegetative period — 89–91 days, resistant to lodging, height of plants — 50–52 cm, average productivity — 2,3–3,1 t/hectare, protein content — 13,3–14,4%, amylopectin in starch — 99,8–99,9%.