VIOLET-GREEN VARIETY OF SPRING SOFT WHEAT NADIRA

According to the Doctrine of Food Security of the Russian Federation, it is planned to expand the range of healthy food products in the near future. As a result, it is necessary to search for appropriate food sources. The substances contributing to the prevention of a number of serious human diseases include antioxidants, and one of the important parameters of the quality of food products and ingredients is their antioxidant activity. In this regard, whole-grain foods from non- ferrous grains of cereals, containing natural pigments and antioxidants in addition to dietary fiber, are of particular interest and are increasingly being used for the production of functional nutrition products. Obtaining varieties with colored grain (red, purple, blue, black) is a global trend in the breeding of cereals. Despite the widespread use of cereals with colored grain for the production of functional nutrition products in the countries of Southeast Asia, Europe and North America, this direction is still developing very poorly in Russia, mainly due to the lack of purple-colored varieties of Russian breeding. For the first time in history, for the conditions of the Middle Volga region, a variety of spring soft wheat Nadir (violet-green) was created with increased antioxidant activity of alcoholic grain extracts and a yield potential of more than 5.5 t/ha. The Nadir variety has a purple color of the grain pericarp, which is accompanied by an increased content of anthocyanins, which are characterized by high antioxidant activity. The Nadir variety is medium-ripe. The average yield in the competitive variety testing for 2016-2018 is 4.8 t/ha (the Yoldyz standard is 4.7 t/ha). The average height of plants over three years was 103.9 cm; the number of spikelets in the ear is 16.9, the number of grains is 29.2 pcs.; the weight of 1000 grains is 41.6 g, and the weight of grain from the ear is 1.23 g. The variety has a high field resistance to dusty smut, medium-susceptible to brown rust and powdery mildew. The average protein content in the grain is 13.8%, crude gluten is 25.5%; dough dilution, valorimetric evaluation and general bakery evaluation of the Nadir variety meets the requirements for valuable varieties.