Formation of the content and quality of grain gluten in spelt-like chernobyl radiomutants of Triticum L.

In the conditions of scientific 10-year crop rotation No. 1 of the Bila Tserkva Research and Breeding Station of the Institute of Bioenergy Crops and Sugar Beet of the NAAS, 10 spelt-like Chernobyl radiomutants – RM-1–10 of winter wheat were studied. The tested samples RM-1–10 were obtained as a result of chronic irradiation in sowing in 1986 and self-sowing in 1987 in agrophytocenoses of agricultural lands within 20 kilometers of the Chernobyl NPP exclusion zone. The declared area of the experimental plot of one sample is10 m2 , replication is triple. The predecessor was peas. The seeds were sown at the optimal time for the crop with a «SD-10C» seeder. For comparison, the standard of the Forest-Steppe of Ukraine – the variety «Lisova Pisnya» was used. The aim of the research was to determine the gluten content and its quality indicators in spelt-like Chernobyl radiomutants winter wheat samples. Gluten content was determined by infrared spectroscopy (FOOS Infratec 1241 Grain Analyzer device). Gluten quality was determined according to the methodology for conducting a qualification examination of plant varieties for suitability for distribution in Ukraine according to the indicators of the GDD-1 device. The extensibility and elasticity of raw gluten were also determined. The highest gluten content on average over the years of research was noted in RM-2 and RM-9 (32.0 %), which formed an indicator at the level of the Forest Song standard – 32.4 %. The greatest variability of gluten content was established in RM-3, RM-1, RM-4, RM-2 with an indicator of the coefficient of variation of 22.2, 20.6, 20.0 and 16.5 % respectively. The lowest variability was observed in RM-7 with a difference between the highest and lowest gluten content in 2016 – 2019 of 3.8 % and a negligible coefficient of variation of 7.1 %. In terms of the gluten deformation index, on average for 2016–2019, the first (good) and second (satisfactorily strong) gluten quality groups were not noted among the studied samples. A satisfactorily weak second quality group was formed by all the studied samples and the «Lisova Pisnya» standard. According to the ability of raw gluten to stretch in length, on average for 2016–2019, all the studied RM samples (16.5–19.5 cm) exceeded the «Lisova Pisnya» standard (16.3 cm). The elasticity of raw gluten of the «Lisova Pisnya» standard (4 points) exceeded the radio mutant RM-6 (4.5 points) and RM-2 (4.3 points). At the standard level, gluten elasticity was noted in RM-1, RM-5, RM-7, RM-8.