Evaluation of yield, technological and nutritional properties of grain lines of “colored wheat

The research was carried out at the experimental field of the Omsk State Agrarian University in the period 2021-2022. The material for the research was 30 lines of spring bread wheat with different grain colors: light brown (1 unit), purple (25 units), dark purple (2 units), and black (2 units) from the quality collection nursery (QCN), this series of lines was obtained at ICIG SB RAS (Novosibirsk). The lines with purple grain coloring were created by crossing the recurrent parent variety Element 22 with a donor purple-colored line based on the variety Saratovskaya 29 (i:S29Pp3Pp-D1PF / PurplePF) containing sections of chromosomes 2A and 7D from the Purple Feed variety with dominant alleles of regulatory genes for anthocyanin biosynthesis in the pericarp Pp-D1 and Pp 3. To improve the baking quality and the production of grain products with functional properties, lines with purple grain color are of interest, combining high yields (≥ 500 g/m2) with improved technological characteristics of grain: weight of 1000 grains (≥ 35 g), protein and gluten content in grain (> 13% and 40%), the falling number (281-307 s), gluten index (83.6-88.5%), sedimentation (37.5-44.6 ml), flour output (61.4-62.9%): Element 22-PurplePF (7), Element 22-PurplePF (2-7), Element 22-PurplePF (2-8), Element 22-PurplePF (2-2-1), Element 22-PurplePF(2-4-6). Wheat varieties with purple and black grain color, due to the increased content of phytochemical compounds, are potential sources of natural antioxidants and functional properties of the grain. They are recommended as a starting material in breeding for an increased content of phenolic compounds.