Study Of Quality Indicators Of Durum Wheat Accessions Depending On Genotype

Along with protein markers, the use of genetic markers of the DNA and RNA level serves to solve genetic problems, in breeding, in the preservation of biodiversity, in the study of the mechanisms of evolution, in the creation of chromosomal lines, in seed production and in fertilization. The allelic components of gliadin in bread and durum wheat of the world have been sufficiently studied. In the studies carried out in Azerbaijan, new allele component blocks of gliadin coding loci were identified, which had not been encountered before. In the obtained samples of the hybrid combination, the indicators of vitrouseness and weight of 1000 grains were high. Analyzes were carried out to determine grain quality of F6 hybrids obtained by crossing the local varieties Tartar and Mirbashir 50. The analyzes were carried out in accordance with thr state standards and according to the protocols of analysis. In the course of the research, it was found that varieties Tartar and Mirbashir 50 are carriers of 2 * (Glu-A1b allel) subunits. Technological analyzes were carried out, the samples were selected on the basis of various morphological characteristics. Analysis of the quality indicators of the hybrids revealed that the amount of gluten varied within 36.5-48.5 g, the quality within 110-120 p.a., that is, the grain quality indicators were high. It was found that among of the hybrid generation there were samples with Glu-A1a and Glu-A1b alleles. On the basis of glutenin electrophoregrams, allele of components of glutenin-coding loci in F6 samples of the hybrid generation belonged to the combination Tartar x Mirbashir 50, the null alleles at the Glt 1A locus were found. In F5 grains of this hybrid combination the allelic blocks Clt 1B2 of the locus Glt 1B belonging to the parental forms were revealed, since, on the basis of HMG markers, it was determined that both varieties Tartar and Mirbashir 50 possess the allele block Glt 1B2. As a result of the analysis carried out using the codominant marker UMN19, it was revealed that the varieties Terter and Mirbashir50 are carriers of 2 * (Glu-A1b allel) BM subunits, which favorably affects the baking quality of flour and is estimated at 3 points.