Evaluation of grain glassiness of selected varieties and species of wheat

The research material was obtained from a field experiments carried out in 2008–2011 on the experimental fields of the University of Life Sciences in Lublin. The aim of the study was to evaluate grain glassiness of the varieties and lines of the following species of wheat: a)spring forma: Triticum durum (Desf.), T. aestivum ssp. sphaerococcum (Percival) MacKey, T. turgidum (L.), T. monococcum (L.), T. dicoccum (Schrank) Schübler, T. polonicum (L.), T. timopheevii (Zhuk.); b) winter forms: T. durum (Desf., T. aestivum ssp. spelta (L.) Thell., T. monococcum (L.), T. dicoccum (Schrank) Schübler, T. macha (Dekapr. et Menabde), T. vavilovii (Thum.) Jakubz. Winter and spring forms of T. aestivum ssp aestivum (L.), respectively, were used as standard. Winter forms of wheat, regardless of species and cultivars, were characterised by significantly lower grain glassiness compared with spring forms. Within the genotypes of spring wheat, the highest level of grain glassiness was characteristic of T. durum var. Pu?awska Twarda, while the lowest grain glassiness was characteristic of the grain of T. polonicum. Among the winter wheat species, the highest grain glassiness was found for durum wheat (var. Komnata ), while the least glassy grain was produced by spelt wheat (T. aestivum ssp. spelta) – Spelt INZ.