Purpose and objectives. To evaluate the effect of sorting seeds by size on their quality indicators: germination energy, laboratory germinability and 1000-grain weight. Materials and methods. The experiments were carried out in the experimental field of the Plant Production Institute named after V.Ya. Yuriev of NAAS in accordance with the field experimentation method in 2016–2018; 26 winter bread wheat lines and varieties were studied. The varieties and lines were grown in variety trial experiments; the plot area was 10 m2. Seeds were separated on sieves of a laboratory separator RLU-3; the 1000-grain weight was measured; the laboratory germinability and germination energy were determined. Results and discussion. When winter bread wheat seeds are sorted on sieves, they are separated into fractions with various 1000-grain weights. The separated fractions of winter wheat seeds have different sowing qualities. The 2.5 x 20 mm seeds and 2.8 x 20 mm seeds are of the best quality (germination energy, germinability). It was found that in 2016–2018, the germination energy, laboratory germinability and 1000-gain weight changed depending on the growing conditions. They were the highest in 2017. The varieties with a high 1000-grain weight have been identified: Doskonala, Pryvablyva, Smuhlianka, and Haiok. The highest germination energy and germinability were intrinsic to varieties Yednist, Harmonika and Bunchuk. Yednist (93.3%), Harmonika (94.3%), Metelytsia Kharkivska (94.5%), Bunchuk (94.7%), Alians (93.3%), Podolianka (92.5%), Patriotka (93.6%), Zapashna (93.3%), Dyvo (93.7%), Doskonala (93.6%), Krasa Laniv (94.0%), Smuhlianka (93.1%), and Erythrospermum 408-13 (93.7%) had a high germinability of small seeds (2.2 x 20 mm). To clean these varieties, especially in years with low seed yields, it is recommended to use seeds of the standard size (2.2–2.5 x 20 mm). Conclusions. The relationships between the grain size and sowing qualities of seeds have been established. Separation of seeds is an effective technological method allowing for selection of top-quality seeds

The aim of the research is allelic identifi cation of the genes Vrn A1, Vrn B1, Vrn B3, and Vrn D1 in 18 spring wheat samples and 3 lines obtained from winter-spring cross combinations with high carotenoid grain content for winter wheat breeding program. The content of carotenoid pigments in the grain ranged from 0.20 to 8.3 mg/100 g in the analyzed 143 samples of soft wheat. Samples of spring wheat were identifi ed for high content of carotenoids (more than 4.5 mg/100 g of flour): Volgouralskaya, Kinelskaya 61, Lutescens 540, Lutescens 598, Lutescens 575, Lutescens 516, Kinelskaya 2010, Omskaya 41. According to the studies, the presence of the Vrn-A1 allele established in 4 spring wheat samples (Sibiryachka 4, Frontana, Izolda, Dynastiya). The heterozygous state of the Vrn-A1 gene was determined for the Saratovskaya Zolotistaya variety. The presence of the allele Vrn-B1 was identifi ed in the samples Fora, Leningradka, Izolda, Saratovskaya Zolotistaya, Omskiy Tsirkon, Omskaya 41, Lutescens 540. For the samples Lutescens 516, L224-5 the heterozygous state of the locus Vrn-B1was determined. Analysis of the Vrn-B3 gene confi rmed the presence of the Vrn-B3 allele in all tested samples. Only variety Dynastiya carried a dominant allele. The Vrn-D1 gene was identifi ed in a recessive state in samples Fora, Sibiryachka 4, Novosibirskaya 22, Frontana, Leningradka, Kinelskaya 2010, Kinelskaya 61, Volgouralskaya, Omskaya 41, Lutescens 516, Lutescens 540, Lutescens 598, L224–5. In the variety Omskiy Tsircon gene Vrn-D1 was in a heterozygous state. The use of spring carriers of the trait – Samples Omskaya 41 and Lutescens 540, with one dominant gene Vrn-A1, and Lutescens 516, with the dominant allele of the gene Vrn-A1 and polymorphic in the Vrn B1 gene – were the most promising for the winter wheat breeding in the direction of increasing the carotenoids content in flour. Key words: bread wheat, variety, line, vernalization, carotenoids, genes Vrn A1, Vrn B1, Vrn B3, Vrn D1.

Identification of soft winter wheat varieties and lines from the Plant Production Institute nd. a. V. Ya. Yuryev, NAAS by allelic state of Pina-D1 and Pinb-D1 genes for targeted use in the breeding for high confectionery properties of flour. Methods. Identification of the Pina-D1 and Pinb-D1 genes allelic state was performed by polymerase chain reaction (PCR) using allele-specific primer pairs. Confectionery properties of flour were evaluated by determining the quality indicators: the water absorption capacity (WAC) of the flour, trial baking of cookies and evaluation of its quality. Results. According to the results of PCR analysis, 9 samples had an allelic composition of puroindoline genes (Pina-D1a and Pinb-D1a) characteristic for soft-grained varieties. Flour of the lines 'L137-26-0-2', 'L137-26-0-3' had the best confectionery properties, it had a WAC value less than 55%, cookies diameter 85 mm, cookies height 10 mm, estimation of a surface of cookies 7-9 points, what meets the requirements for soft-grained wheat. 76% of the samples belonged to hard-grained varieties and had the corresponding alleles of the Pina-D1 or Pinb-D1 genes. In the studied sample, Pina-D1 gene is represented by 2 alleles: Pina-D1a and Pina-D1b. 27 samples had Pina-D1a allele, which also allows them to be used in breeding programs for grain quality when crossed with soft samples, 4 ones had Pina-D1b allele. As to Pinb-D1 gene, all hard grain samples had Pinb-D1b allele, and the 'Erythrospermum S 424-1/14' line was heterogeneous for Pinb-D1a/Pinb-D1b. The flour of these samples had typical for hard wheat quality indicators: WAC 68% and more, cookie diameter of 60-72 mm, cookie height of 13-15 mm, the surface evaluation of 1-4 points. Conclusions. The studies allowed to differentiate the breeding material and transfer a soft winter wheat cultivar of a confectionery use 'L137-26-0-3' ('Mazurok') which has an allelic structure of puroindolins genes (Pina-D1a and Pinb-D1a) characteristic for soft-grained varieties and high confectionery flour properties for qualification examination.

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