As reported by the Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, the first selected lines of the new varieties have now been handed over to breeders for field trials. Scientists have developed a hybrid of durum wheat and spelt, which contains more protein, micronutrients, vitamins, and antioxidants, and is also more resistant to pathogens. As a result, the grains have acquired an unusual color.
The geneticists faced a challenging task — to create a variety that would be both high-yielding and technologically efficient. Initial experiments were unsuccessful: the grains ripened poorly and were difficult to thresh. After two years of research, these shortcomings were resolved.
Currently, the scientists have assembled a collection of 25 spring wheat-spelt lines with a purple hue.
“Whole-grain cereals and porridges made from purple grain, including those resembling bulgur, can serve as components of a healthy diet. In the future, it will be possible to develop varieties that provide domestic pasta producers with raw materials of a quality comparable to foreign counterparts,” noted Elena Gordeeva, a researcher at the Functional Genetics of Cereals Sector of the Institute of Cytology and Genetics, SB RAS.
This summer, the five most promising options were planted in the fields of the Siberian Research Institute of Plant Growing and Breeding. Scientists will evaluate the hybrids’ yield, disease resistance, grain quality, and color stability under various conditions. These trials typically take about four years. If the results are deemed successful, a new variety will be registered.
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