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A number of new wheat samples have been created as a result of hybridization of soft and spelt wheat. Wheat samples were selected with individual family selection among the offspring. The samples were characterized by considerable diversity in morphological and biological characteristics. Forms that differ significantly in plant height were observed among the created offspring. The range of variability on this trait was 55–118 cm. 1561 sample differed positively in the weight of grain from the ear, which significantly exceeded the Star of Ukraine variety and did not differ significantly on this trait from the Podolyanka variety. 1561 sample was positively different in yielding capacity (6,66 t/ha). It was significantly higher than Star of Ukraine variety and not significantly inferior to the Podolyanka variety. In terms of protein and gluten content, the sample 162 containing 44.3 % of gluten and 21.4 % of protein was the best. A significant increase of the weight of 1000 grains relative to both standards was recorded in sample 1710 (59.2 g). We have identified samples in which the earning and ripening were recorded at the level of early ripening soft wheat varieties. Samples 1710 and 1809 have a vegetation period of 280–285 days and their yielding capacity significantly exceeding the Star of Ukraine variety (5.77–6.02 t/ha). A number of new spelt-like forms of wheat were created with the use of remote hybridization of soft and spelt wheat. The obtained forms were analyzed in terms of economic value and found suitable for introduction in breeding improvement schemes. 2. Forms that combine high productivity with high grain quality, in particular sample 1561 containing 36.4 % of gluten, 17.5 % of protein and has yields 6.66 t/ha were selected. 3. Artaplot variety was created with hybridization of soft and spelt wheat; the variety is listed in the State Register for Plant Varieties Suitable for Distribution in Ukraine since 2018. Key words: plant height, protein content, gluten content, yielding capacity, variety.

Goal. To analyze and systematize spelt wheat lines of Uman National University of Horticulture aiming to selection of valuable initial forms with high grain quality and involvement of them into breeding to create highly-productivve varieties of the crop. Results and Discussion. Over 300 spelt wheat lines were created by remote hybridization. They significantly differ by expression of economically valuable traits. The plant height varied within 52–129 cm. Ten accessions were significant taller than the standard. Tall, medium-height and dwarf forms were selected. The grain weight per ear did not varied significantly (V=36 %). The grain weight per ear in accessions 1695, 1691, 1755, 1559, 1674, 1817, and 1786 was significantly higher than that in the standard. We selected accessions that significantly exceeded the standard by yield capacity. At the same time, they were easily threshed (80–90 %); accessions 1559 and 1786 had high protein content of 21.2 % and 22.3 %, respectively, and high gluten content of 44.5 % and 45.2 %, respectively. The highest protein content was recorded in accessions 1721 (24.0 %) and 1691 (22.8 %). The 1000-kernel weight was significantly increased in accessions 1559 (65.0 g), 1691 (55.1 g), and 1674 (55.5 g). Early-ripening forms (1674 и 1719) maturing by 7–10 days earlier than bread wheat were distinguished. Accessions 1674 and 1721 were highly resistant to brown rust. Conclusions. Remote hybridization of spelt wheat with bread winter wheat is an effective way to improve this crop via breeding. Among over 300 lines of spelt wheat obtained by this method, there were especially valuable accessions combining high yields with high grain quality: accession 1817 with the gluten content of 45.2%, protein content of 22.3% and yield of 6.55 t/ha and accession 1559 containing 44.5% of gluten, 21.2% of protein and giving a yield of 6.36 t/ha. These accessions will be submitted to the state registration. Winter spelt wheat variety Evropa listed in the State Register of Plant Varieties Suitable for Distribution in Ukraine since 2015 resulted from hybridization between bread wheat and spelt wheat.

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