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Aim. To explore sources of high groats properties among the genetic diversity of emmer and related species. Methods. Biochemical: The protein content was determined by Kjeldahl digestion; the starch content – by infrared spectroscopy. Technological: the vitreousness was determined by cutting 100 caryopses and expressed as percent- ages. The hull content, expressed in percent, was estimated as the ratio of hulled caryopses to the total of fully threshed ones. The gluten content and quality were assessed by manual washing-out. The hardness was determined on a YPD-300 hardness tester (Ltpm China) as the force in newtons required for caryopsis destruction. Emmer groats were obtained on a laboratory peeler UShZ-1. The groats properties were evaluated according to the method described in a utility model patent No. 129205. Statistical: the significance of differences between accessions was assessed using the Mann-Whitney test for small samples with unknown distribution. Two-factor analysis of vari- ance considered 2 factors – genotype and year conditions. Pearson’s test was used in the correlation analysis. The variability of traits was assessed by the coefficient of variation (CV). Results. The yields of emmer and durum wheat accessions and varieties as well as lines derived from emmer-wheat hybrids were measured and analyzed in 2016–2019. The yields of most emmer accessions (except for T. timopheevii) were similar to that of the check em- mer variety Holikovska (286 ± 15 g/m2). The highest contents of protein and gluten were found in T. timopheevii (18.1 ± 0.4 % and 40.5 ± 1.8 %, respectively), Triticum durum Desf. var. falcatomelanopus Jakubz. & Filat. (17.5 ± ± 1.0 % and 40.4 ± 1.4 %), autochthonous variety Polba 3 (16.8 ± 0.1 % and 36.9 ± 1.1 %), and line 10–139 (14.8 ± 0.8 % and 29.0 ± 2.4 %). The gluten quality of most lines, derived from crossing spring emmer with durum wheat, corresponds to quality group I (good), and the gluten deformation index (GDI) is 50–75 units. T. timopheevii and T. durum var. falcatomelanopus were noticeable for vitreousness (99 ± 1 % and 75 ± 5 %, respec- tively). The grain hardness of the accessions under investigation varied from 151 ± 15 N in variety Romanivska to 286 ± ± 3 N in T. timopheevii. Lines 10–79 (255 ± 6 N), 10–65 (220 ± 10 N) and T. durum var. falcatomelanopus (268 ± 6 N) were characterized by high hardness, which exceeded that of durum wheat variety Spadshchyna (152 ± ± 13 N). High outputs of groats were intrinsic to line 10–139 (96.2 ± 0.8 %), line 10–79 (90.6 ± 0.8 %), T. timopheevii (92.0 ± 0.1 %), and durum wheat Spadshchyna (91.4 ± 0.5 %). All the studied accessions showed low variability (

Morphogenesis profiles in early generations of winter emmer Triticum dicoccum var. atratum (Host) Koern. / modern durum winter wheat varieties hybrids were established. High level and frequency of positive transgressions for the grain weight per spike (53.7% and 85.7%, respectively) and kernel number per spike (53.4% and 57.4%, respectively) in all three combinations were observed. Emmer plants with amber grain and high levels of positive transgressions for all performance traits and plant height of ≤ 80cm. (spike length, spikelet and kernel numbers per spike, grain weight per spike, and 1000-kernel weight) were selected in F2 hybrids between winter emmer / durum winter wheat. The inheritance coefficients varied, depending on the trait and cross combination.

Nowadays when agrarians reopen neglected and underutilized wheat species, Triticum polonicum is in the focus of researchers and breeders. However, being cultivated in different locations, a crop may change its technological and biochemical parameters. Given these considerations, we set a purpose to investigate features of T. polonicum grain grown in Ukraine. Materials and methods. The analyses were carried out on Triticum polonicum var. pseudocompactum grown by traditional farming techniques. The protein content was determined by Kjeldahl digestion. The carotenoid level was spectrophotometrically assessed in acetone extracts. The total antioxidant activity was investigated by DPPH assay. Fatty acids were analyzed by gas chromatography. The test weight and vitreousness were evaluated in compliance with the State Standard of Ukraine. The grain hardness was determined on a YPD-300 hardness tester. Pasta was assessed in compliance with the methodical guidelines. Pasta color was evaluated by express-method. The weight increase index, volume increase index, water absorption index, yellowness index, and whiteness index were calculated. Results and discussion. One thousand-kernel weight in Polish wheat was considerably higher than that in check cv. Spadshchyna (check durum wheat variety), though it did not reach the maximum because T. polonicum. There were upward trends in the kernel number and weight per plant in T. polonicum var. pseudocompactum  in comparison with cv. Spadshchyna (though differences did not reach statistical significance) due to greater productive tillering capacity. The protein content in Polish wheat grain was much lower than some published data, but significantly higher than in the check durum wheat cultivar (17.6±0.8% vs. 12.7 ± 0.4%). The carotenoid content in Polish wheat grain was low (1.98±0.3 mg/kg), however the b* value (indicator of yellowness) for pasta was relatively high (15). The palmitic acid content in T. polonicum var. pseudocompactum grain was lower than in cv. Spadshchyna. The kernel hardness of 187 N means that T. polonicum var. pseudocompactum is closer to medium hard or even soft BREAD wheats than to durum wheat. Pasta from T. polonicum var. pseudocompactum can be classed as excellent by the cooking loss value of 5.79±0.16%. Through the lens of the WAI value (216 ± 4 g/100 g raw pasta), T. polonicum var. pseudocompactum pasta was also better than pasta from cv. Spadshchyna. Conclusions. Being grown in Ukraine, T. polonicum var. pseudocompactum formed more kernels per spike than the check durum wheat cultivar and had a higher thousand-kernel weight than cv. Spadshchyna. It also showed high values of the kernel weight per spike and per plant. It can be a source of large seeds. The protein content in Polish wheat grain was higher than in cv. Spadshchyna, which makes it a source of high protein content. T. polonicum var. pseudocompactum is suitable for pasta industry and can be involved in hybridization as a source of some pasta quality indicators: its cooking loss was very low, b* value and YI were fairly high, and the WAI was low. At the same time, most of the other parameters were comparable to those of the check durum wheat cultivar; thus, crossing with T. polonicum var. pseudocompactum aimed at improving certain performance, technological and biochemical parameters is not expected to deteriorate major pasta scores or it may even enhance some of them.

~ 35 ~ the diet, promoting AX depolymerization, eliminate the harmful effect of rye ingredient in fodder, and the less rye grain the diet contains, the greater the effect of enzymes is. Therefore, to improve the nutritional value of rye grain, targeted breeding for low AX content is necessary in order to provide low viscosity rye fodder in animals" stomachs. It is believed that such rye varieties will compete with triticale. Some researchers believe that molecular structures of water-soluble AX play a more important role than their amounts. After 9 selection cycles, the AEV in divergent populations from variety "Alfa" differed by 7.2 times, and in populations from variety "Moskovskaya 12"by 12.3 times. The cause for such an ambivalent response of varieties to selection could lie in background differences in levels of phenotypic dispersion of the trait selected in the original varieties. Conclusions. Intrapopulation selection of genotypes contrasting in viscosity led to a strong divergence of populations in terms grain quality traits due to correlative reactions. In this regard, multiple divergent selections based on AEV can be recommended as an efficient method of rye breeding for targeted use.