ОСНОВНЫЕ НАПРАВЛЕНИЯ И РЕЗУЛЬТАТЫ СЕЛЕКЦИОННОЙ РАБОТЫ ПО ВЫВЕДЕНИЮ СОРТОВ ПРОСА С ВЫСОКИМИ ТЕХНОЛОГИЧЕСКИМИ

Abstract

The article reflects the main directions of breeding work on the breeding of millet varieties with high technological and consumer qualities of grain such as: size, alignment and shape of grain, filminess, yield of millet, consistency and brightness of the kernel, digestibility, consistency and taste of porridge. Scientific research is carried out on the basis of the Laboratory of Breeding and Seed Production of Cereals and Sorghum crops of the P.N. Konstantinov Volga Research Institute of Breeding and Seed Production, a branch of the Federal State Budgetary Institution of Science of the Samara Federal Research Center of the Russian Academy of Sciences. The objects of the study are a collection of VIR in the amount of 150 samples and varieties of seed millet (selection of the Volga NIISS): Rossiyanka(accepted as standard), Zaryana, Povolzhskoe 59, Povolzhskoe 80 and Krestyanka.Varieties and hybrids of their own selection are used as the starting material, as well as samples of the VIR collection as separate economically valuable features.Samples of the collection of steppe (Ukrainian, Kazakh and Volga) ecological and geographical groups are of interest for breeding new varieties of millet with high technological qualities of grain and cereals as a source material.Laboratory analysis of millet varieties of seed selection of the Volga NIISS branch of the SamSC RAS showed that all of them have high technological and culinary qualities.The weight of 1000 grains is 8.5 – 10.2 g. The yield of cereals is from 76.3 to 78.8%. The color of cereals and the color of porridge is yellow and light yellow. The structure of the porridge is characterized as crumbly. The coefficient of digestibility for millet ranges from 5.0 – 5.3.