TECHNOLOGICAL PROPERTIES OF VARIETIES OF WINTER TRITICALE

Abstract

Expanding the assortment of new crops that meet certain requirements and using them along with traditional ones is an important reserve for increasing grain production and improving their quality. One such crop is winter triticale. The growing interest in the triticale culture is caused by its adaptive abilities in the conditions of increasing aridity and other climate anomalies. New varieties of winter triticale are characterized by increased winter hardiness, drought tolerance, resistance to the most dangerous diseases, high yield potential, and a high content of biologically complete protein, which determines the high advantages and nutritional
value of this crop. High gluten content was found in the following varieties: Run, 9491-2/7, 9409-8/4, Capella, Valentin 90. The fat content in the grain of the studied
samples was in the range 0.76-1.94%. An increased content of fat in the grain was noted in the grain of the variety specimens Nevo, Altaysky 5, Rondo. The mass of
1000 grains of the studied samples was in the range of 28.3-41.3 g. A high mass of 1000 grains was observed in the variety samples Altai 5,Nevo, Rondo, Capella, 9457-
4/14, 9645-4/12, 15/4 45/2. The protein content in the grain of the studied samples was in the range of 10.36-17.8%. The following winter triticale samples excelled in
the increased amount of protein in grain: 15/4, 45/1, 9491-2/7, Kroha, KS 88T, and Capella