CHARACTERISTIC OF BIOLOGICAL POTENTIAL OF WINTER TRITIKALE VARIETIES

The aim of the work was to determine the conditions for realizing the productivity potential of new triticale varieties for different predecessors, the level of productivity variability and its individual components, to establish relationships between productivity, its elements and grain quality indicators. We studied new varieties of winter triticale: Priam, Blues, Forte, Aznavour and Argus, the standard is the Caprice variety. Research methods - field and laboratory. The research was carried out in 2016-2020 in the steppe zone of the north-west of the Rostov region. The soil is southern chernozem. Precursors are black fallow and pulses. It was found that the Forte variety formed the highest grain yield for both predecessors. The Blues variety was the most stable in terms of productivity. The results of the assessment of ecological plasticity make it possible to recommend the varieties Caprice and Blues to be placed according to the worst predecessors, the variety Argus on high agricultural backgrounds, according to the best predecessors, Priam, Forte and Aznavour according to any predecessors. It was found that the most stable element of the yield structure is the weight of 1000 grains, the most variable is the weight of grain from 1 plant and from 1 ear. It was determined that the components of the Blues variety yield vary to a lesser extent. It was found that the yield is negatively correlated with the productive stalk, which indicates the negative effect of thickening on the yield. The high degree of relationship between yield and grain size of the spikelet makes it possible to recommend this element as a selection criterion for productivity at the early stages of the breeding process. Indicators of quality of grain, new varieties, their variability have been determined. The most stable were the starch content (coefficient of variation Cv from 1.7 to 3.6%) and grain nature (3.5-5.6%). A high dependence of the falling number on environmental conditions (25.6 - 48.6) was noted in all varieties, with the exception of the Argus variety (Cv = 7.8%). The Priam variety stands out for its baking properties.