36 research outputs found
Π‘ΠΏΠ΅ΡΠΈΡΠΈΠΊΠ° ΡΠΎΡΠ΅ΡΠ°Π½ΠΈΠΉ ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅Π½Π½ΡΡ ΠΈ ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΡΡ Ρ Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ Ρ Π³Π΅Π½ΠΎΡΠΈΠΏΠΎΠ² Π°Π»Π»ΠΎΡΠΈΡΠΎΠΏΠ»Π°Π·ΠΌΠ°ΡΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΡΠΎΠ²ΠΎΠΉ ΠΏΡΠ΅Π½ΠΈΡΡ Ρ Π°Π»Π»Π΅Π»Π΅ΠΌ <i>Wx-B1a</i>
As a result of screening of the allelic composition of genes associated with baking properties, a significant genotypic variety of forms of allocytoplasmic spring wheat (ATSGG) from the ATI PFUR collection was established. In addition to the altered forms, 15 genotypes were isolated as a result of recombinations and introgression, in the genome of which the presence of a allel of wild type Wx-B1a (primer 4F / 4R) was detected. Analysis of the content and quality of gluten in these forms of ACPG made it possible to differentiate these genotypes according to their functional characteristics, which are related to baking properties. The amplitude of the differences in the genotypes of the ACPG in terms of the mass fraction of gluten is from 21.7% to 37.8%, the quality of gluten according to the IDK parameters in the majority of the studied genotypes of the I-st group. The genotypes of the category of strong wheat are of particular value: No. 24 (cytoplasm T. timopheevii), in which the mass fraction of gluten is 37.8% (class of super-strong wheat), and also genotypes of the 1st class, in which the gluten content is not less than 32%, and the quality of gluten is not lower than the I-st group (IDK - 43-77 units.). These are genotypes No. 25 (the cytoplasm of T. timopheevii) and No. 29 (the cytoplasm of T.aestivum L., as a result of backcrossing). To the category of strong wheat of the 2nd class (mass fraction of gluten is not lower than 28%, and the quality of gluten is the I-st group), four genotypes are classified. The category of valuable wheat of the 3rd class includes two genotypes, in which the mass fraction of gluten is not less than 25%. However, the quality of gluten in these genotypes is not II-th group, but higher - it corresponds to the I-st group. Genotypes with a specific combination of the mass fraction of gluten characteristic of strong and valuable wheat, with the qualitative characteristics of gluten of the I-th group, expand the range of their intended use in the production of bakery products.Π ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠ΅ ΡΠΊΡΠΈΠ½ΠΈΠ½Π³Π° Π°Π»Π»Π΅Π»ΡΠ½ΠΎΠ³ΠΎ ΡΠΎΡΡΠ°Π²Π° Π³Π΅Π½ΠΎΠ², ΡΠ²ΡΠ·Π°Π½Π½ΡΡ
Ρ Ρ
Π»Π΅Π±ΠΎΠΏΠ΅ΠΊΠ°ΡΠ½ΡΠΌΠΈ ΡΠ²ΠΎΠΉΡΡΠ²Π°ΠΌΠΈ, ΡΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ Π·Π½Π°ΡΠΈΡΠ΅Π»ΡΠ½ΠΎΠ΅ Π³Π΅Π½ΠΎΡΠΈΠΏΠΈΡΠ΅ΡΠΊΠΎΠ΅ ΡΠ°Π·Π½ΠΎΠΎΠ±ΡΠ°Π·ΠΈΠ΅ ΡΠΎΡΠΌ Π°Π»Π»ΠΎΡΠΈΡΠΎΠΏΠ»Π°Π·ΠΌΠ°ΡΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΡΠΎΠ²ΠΎΠΉ ΠΏΡΠ΅Π½ΠΈΡΡ (ΠΠ¦ΠΠ) ΠΈΠ· ΠΊΠΎΠ»Π»Π΅ΠΊΡΠΈΠΈ ΠΠ’Π Π Π£ΠΠ. ΠΡΠΎΠΌΠ΅ ΠΈΠ·ΠΌΠ΅Π½Π΅Π½Π½ΡΡ
ΡΠΎΡΠΌ Π² ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠ΅ ΡΠ΅ΠΊΠΎΠΌΠ±ΠΈΠ½Π°ΡΠΈΠΉ ΠΈ ΠΈΠ½ΡΡΠΎΠ³ΡΠ΅ΡΡΠΈΠΈ Π²ΡΠ΄Π΅Π»Π΅Π½ΠΎ 15 Π³Π΅Π½ΠΎΡΠΈΠΏΠΎΠ², Π² Π³Π΅Π½ΠΎΠΌΠ΅ ΠΊΠΎΡΠΎΡΡΡ
ΠΎΠ±Π½Π°ΡΡΠΆΠ΅Π½ΠΎ Π½Π°Π»ΠΈΡΠΈΠ΅ Wx-B1a (Β«Π΄ΠΈΠΊΠΎΠ³ΠΎΒ» Π°Π»Π»Π΅Π»Ρ) - Ρ ΠΏΠΎΠΌΠΎΡΡΡ ΠΏΡΠ°ΠΉΠΌΠ΅ΡΠΎΠ² 4F/4R. ΠΠ½Π°Π»ΠΈΠ· ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΡ ΠΈ ΠΊΠ°ΡΠ΅ΡΡΠ²Π° ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ Ρ ΡΡΠΈΡ
ΡΠΎΡΠΌ ΠΠ¦ΠΠ ΠΏΠΎΠ·Π²ΠΎΠ»ΠΈΠ» Π΄ΠΈΡΡΠ΅ΡΠ΅Π½ΡΠΈΡΠΎΠ²Π°ΡΡ ΡΡΠΈ Π³Π΅Π½ΠΎΡΠΈΠΏΡ ΠΏΠΎ ΠΈΡ
ΡΡΠ½ΠΊΡΠΈΠΎΠ½Π°Π»ΡΠ½ΡΠΌ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠ°ΠΌ, ΠΊΠΎΡΠΎΡΡΠ΅ ΡΠ²ΡΠ·Π°Π½Ρ Ρ Ρ
Π»Π΅Π±ΠΎΠΏΠ΅ΠΊΠ°ΡΠ½ΡΠΌΠΈ ΡΠ²ΠΎΠΉΡΡΠ²Π°ΠΌΠΈ. ΠΠΌΠΏΠ»ΠΈΡΡΠ΄Π° ΡΠ°Π·Π»ΠΈΡΠΈΠΉ Π³Π΅Π½ΠΎΡΠΈΠΏΠΎΠ² ΠΠ¦ΠΠ ΠΏΠΎ Π²Π΅Π»ΠΈΡΠΈΠ½Π΅ ΠΌΠ°ΡΡΠΎΠ²ΠΎΠΉ Π΄ΠΎΠ»ΠΈ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ - ΠΎΡ 21,7% Π΄ΠΎ 37,8%, ΠΊΠ°ΡΠ΅ΡΡΠ²ΠΎ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ ΠΏΠΎ ΠΏΠΎΠΊΠ°Π·Π°ΡΠ΅Π»ΡΠΌ ΠΠΠ Ρ Π±ΠΎΠ»ΡΡΠΈΠ½ΡΡΠ²Π° ΠΈΠ·ΡΡΠ°Π΅ΠΌΡΡ
Π³Π΅Π½ΠΎΡΠΈΠΏΠΎΠ² I-ΠΉ Π³ΡΡΠΏΠΏΡ. ΠΡΠΎΠ±ΡΡ ΡΠ΅Π½Π½ΠΎΡΡΡ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»ΡΡΡ Π³Π΅Π½ΠΎΡΠΈΠΏΡ ΠΊΠ°ΡΠ΅Π³ΠΎΡΠΈΠΈ ΡΠΈΠ»ΡΠ½ΡΡ
ΠΏΡΠ΅Π½ΠΈΡ, Π² ΡΠ°ΡΡΠ½ΠΎΡΡΠΈ β 24 (ΡΠΈΡΠΎΠΏΠ»Π°Π·ΠΌΠ° T. timopheevii ), Ρ ΠΊΠΎΡΠΎΡΠΎΠ³ΠΎ ΠΌΠ°ΡΡΠΎΠ²Π°Ρ Π΄ΠΎΠ»Ρ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ 37,8% (ΠΊΠ»Π°ΡΡ ΡΠ²Π΅ΡΡ
ΡΠΈΠ»ΡΠ½ΡΡ
ΠΏΡΠ΅Π½ΠΈΡ), Π° ΡΠ°ΠΊΠΆΠ΅ Π³Π΅Π½ΠΎΡΠΈΠΏΡ ΠΏΠ΅ΡΠ²ΠΎΠ³ΠΎ ΠΊΠ»Π°ΡΡΠ°, Ρ ΠΊΠΎΡΠΎΡΡΡ
ΠΌΠ°ΡΡΠΎΠ²Π°Ρ Π΄ΠΎΠ»Ρ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ Π½Π΅ ΠΌΠ΅Π½Π΅Π΅ 32%, Π° ΠΊΠ°ΡΠ΅ΡΡΠ²ΠΎ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ Π½Π΅ Π½ΠΈΠΆΠ΅ I-ΠΉ Π³ΡΡΠΏΠΏΡ (ΠΠΠ - 43-77 Π΅Π΄. ΡΠΊ.). ΠΡΠΎ Π³Π΅Π½ΠΎΡΠΈΠΏΡ β 25 (ΡΠΈΡΠΎΠΏΠ»Π°Π·ΠΌΠ° T. timopheevii ) ΠΈ β 29 (ΡΠΈΡΠΎΠΏΠ»Π°Π·ΠΌΠ° T. aestivum L. ΠΊΠ°ΠΊ ΡΠ΅Π·ΡΠ»ΡΡΠ°Ρ ΠΎΠ±ΡΠ°ΡΠ½ΡΡ
ΡΠΊΡΠ΅ΡΠΈΠ²Π°Π½ΠΈΠΉ). Π ΠΊΠ°ΡΠ΅Π³ΠΎΡΠΈΠΈ ΡΠΈΠ»ΡΠ½ΡΡ
ΠΏΡΠ΅Π½ΠΈΡ Π²ΡΠΎΡΠΎΠ³ΠΎ ΠΊΠ»Π°ΡΡΠ° (ΠΌΠ°ΡΡΠΎΠ²Π°Ρ Π΄ΠΎΠ»Ρ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ Π½Π΅ Π½ΠΈΠΆΠ΅ 28%, Π° ΠΊΠ°ΡΠ΅ΡΡΠ²ΠΎ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ - I-ΠΉ Π³ΡΡΠΏΠΏΡ) ΠΎΡΠ½Π΅ΡΠ΅Π½Ρ ΡΠ΅ΡΡΡΠ΅ Π³Π΅Π½ΠΎΡΠΈΠΏΠ°. Π ΠΊΠ°ΡΠ΅Π³ΠΎΡΠΈΠΈ ΡΠ΅Π½Π½ΡΡ
ΠΏΡΠ΅Π½ΠΈΡ ΡΡΠ΅ΡΡΠ΅Π³ΠΎ ΠΊΠ»Π°ΡΡΠ° ΠΎΡΠ½ΠΎΡΡΡΡΡ Π΄Π²Π° Π³Π΅Π½ΠΎΡΠΈΠΏΠ°, Ρ ΠΊΠΎΡΠΎΡΡΡ
ΠΌΠ°ΡΡΠΎΠ²Π°Ρ Π΄ΠΎΠ»Ρ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ Π½Π΅ ΠΌΠ΅Π½Π΅Π΅ 25%. ΠΠ΄Π½Π°ΠΊΠΎ ΠΊΠ°ΡΠ΅ΡΡΠ²ΠΎ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ Ρ ΡΡΠΈΡ
Π³Π΅Π½ΠΎΡΠΈΠΏΠΎΠ² Π½Π΅ II-ΠΉ Π³ΡΡΠΏΠΏΡ, Π° Π±ΠΎΠ»Π΅Π΅ Π²ΡΡΠΎΠΊΠΎΠ΅ - ΠΎΠ½ΠΎ ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²ΡΠ΅Ρ I-ΠΉ Π³ΡΡΠΏΠΏΠ΅. ΠΠ΅Π½ΠΎΡΠΈΠΏΡ ΡΠΎ ΡΠΏΠ΅ΡΠΈΡΠΈΡΠ΅ΡΠΊΠΈΠΌ ΡΠΎΡΠ΅ΡΠ°Π½ΠΈΠ΅ΠΌ ΠΌΠ°ΡΡΠΎΠ²ΠΎΠΉ Π΄ΠΎΠ»ΠΈ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ, Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠ½ΠΎΠΉ Π΄Π»Ρ ΡΠΈΠ»ΡΠ½ΡΡ
ΠΈ ΡΠ΅Π½Π½ΡΡ
ΠΏΡΠ΅Π½ΠΈΡ, Ρ ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅Π½Π½ΡΠΌΠΈ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠ°ΠΌΠΈ ΠΊΠ»Π΅ΠΉΠΊΠΎΠ²ΠΈΠ½Ρ I-ΠΉ Π³ΡΡΠΏΠΏΡ ΡΠ°ΡΡΠΈΡΡΡΡ ΡΠΏΠ΅ΠΊΡΡ ΠΈΡ
ΡΠ΅Π»Π΅Π²ΠΎΠ³ΠΎ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΡ Π² ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π΅ Ρ
Π»Π΅Π±ΠΎΠ±ΡΠ»ΠΎΡΠ½ΡΡ
ΠΈΠ·Π΄Π΅Π»ΠΈΠΉ
ΠΠΎΠ»Π΅ΠΊΡΠ»ΡΡΠ½ΡΠΉ Π°Π½Π°Π»ΠΈΠ· Π³Π΅Π½Π° GID1 Ρ Dasypyrum villosum ΠΈ ΡΠΎΠ·Π΄Π°Π½ΠΈΠ΅ ΠΠΠ-ΠΌΠ°ΡΠΊΠ΅ΡΠ° Π΄Π»Ρ Π΅Π³ΠΎ ΠΈΠ΄Π΅Π½ΡΠΈΡΠΈΠΊΠ°ΡΠΈΠΈ
Dasypyrum villosum is an annual cereal used as a donor of agronomic traits for wheat. Productivity is one of the most important traits that breeding is aimed at. It is a very complex trait, the formation of which is influenced by many different factors, both internal (the genotype of the plant) and external. The genes responsible for the gibberellin sensitivity played a large role in multiplying yields of cereal crops. Another such gene is the Gid1, which encodes a receptor for gibberellins. This article compares the DNA sequences of the Gid1 gene obtained from six Dasypyrum villosum samples. Using a sequence of wheat and rye taken from the GenBank database (NCBI), we selected primers for regions of different genomes (A, B, and D subgenomes of wheat and the R genome of rye), and carried out a polymerase chain reaction on D. villosum accessions of diverse geographical origin. The resulting PCR product was sequenced by an NGS method. Based on the assembled sequences, DNA markers have been created that make it possible to differentiate these genes of the V genome and homologous genes of wheat origin. Using monosomic addition, substitution, and translocation wheat lines, the localization of the Gid1 gene of D. villosum was established on the long arm of the first V chromosome. A phenotypic assessment of common wheat lines carrying substituted, translocated, or added D. villosum chromosomes in their karyotype was performed. Tendency of disappearance of the first chromosome of D. villosum in the lines with added chromosomes was revealed.Dasypyrum villosum (VV) - ΠΎΠ΄Π½ΠΎΠ»Π΅ΡΠ½ΠΈΠΉ Π·Π»Π°ΠΊ, Π·Π°ΡΠ΅ΠΊΠΎΠΌΠ΅Π½Π΄ΠΎΠ²Π°Π²ΡΠΈΠΉ ΡΠ΅Π±Ρ Π² ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅ Π΄ΠΎΠ½ΠΎΡΠ° Ρ
ΠΎΠ·ΡΠΉΡΡΠ²Π΅Π½Π½ΠΎ-ΡΠ΅Π½Π½ΡΡ
ΠΏΡΠΈΠ·Π½Π°ΠΊΠΎΠ² Π΄Π»Ρ ΠΏΡΠ΅Π½ΠΈΡΡ. ΠΠ΄ΠΈΠ½ ΠΈΠ· Π²Π°ΠΆΠ½Π΅ΠΉΡΠΈΡ
ΠΏΠΎΠΊΠ°Π·Π°ΡΠ΅Π»Π΅ΠΉ, Π½Π° ΠΊΠΎΡΠΎΡΡΠΉ Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½Π° ΡΠ΅Π»Π΅ΠΊΡΠΈΡ,- ΡΡΠΎΠΆΠ°ΠΉΠ½ΠΎΡΡΡ, ΡΠ²Π»ΡΡΡΠ°ΡΡΡ ΡΠ»ΠΎΠΆΠ½ΡΠΌ, ΠΊΠΎΠΌΠΏΠ»Π΅ΠΊΡΠ½ΡΠΌ ΠΏΡΠΈΠ·Π½Π°ΠΊΠΎΠΌ. ΠΠ° Π΅Π³ΠΎ ΡΠΎΡΠΌΠΈΡΠΎΠ²Π°Π½ΠΈΠ΅ Π²Π»ΠΈΡΠ΅Ρ ΠΌΠ½ΠΎΠΆΠ΅ΡΡΠ²ΠΎ ΡΠ°Π·Π»ΠΈΡΠ½ΡΡ
ΡΠ°ΠΊΡΠΎΡΠΎΠ². ΠΠΎΠ»ΡΡΡΡ ΡΠΎΠ»Ρ Π² ΡΠΎΡΡΠ΅ ΡΡΠΎΠΆΠ°ΠΉΠ½ΠΎΡΡΠΈ Π·Π»Π°ΠΊΠΎΠ²ΡΡ
ΠΊΡΠ»ΡΡΡΡ ΡΡΠ³ΡΠ°Π»ΠΈ Π³Π΅Π½Ρ, ΡΠ΅Π³ΡΠ»ΠΈΡΡΡΡΠΈΠ΅ ΡΠΈΠ·ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΈΠΉ ΠΎΡΠ²Π΅Ρ ΡΠ°ΡΡΠ΅Π½ΠΈΠΉ Π½Π° Π³ΠΈΠ±Π±Π΅ΡΠ΅Π»Π»ΠΈΠ½Ρ, ΠΎΠ΄Π½ΠΈΠΌ ΠΈΠ· ΠΊΠΎΡΠΎΡΡΡ
ΡΡΠ°Π» Π³Π΅Π½ Gid1 , ΡΠ²Π»ΡΡΡΠΈΠΉΡΡ ΡΠ΅ΡΠ΅ΠΏΡΠΎΡΠΎΠΌ Π°ΠΊΡΠΈΠ²Π½ΡΡ
ΡΠΎΡΠΌ ΡΡΠΈΡ
ΡΠΈΡΠΎΠ³ΠΎΡΠΌΠΎΠ½ΠΎΠ². ΠΡΠΈΠ²Π΅Π΄Π΅Π½ΠΎ ΡΡΠ°Π²Π½Π΅Π½ΠΈΠ΅ ΡΠ°ΡΡΠΈΡΠ½ΡΡ
ΠΠΠ-ΠΏΠΎΡΠ»Π΅Π΄ΠΎΠ²Π°ΡΠ΅Π»ΡΠ½ΠΎΡΡΠ΅ΠΉ Π³Π΅Π½Π° Gid1 , ΡΠ΅ΠΊΠ²Π΅Π½ΠΈΡΠΎΠ²Π°Π½Π½ΡΡ
Ρ Π΄Π²ΡΡ
ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² Dasypyrum villosum . ΠΡΠΏΠΎΠ»ΡΠ·ΡΡ ΠΏΠΎΡΠ»Π΅Π΄ΠΎΠ²Π°ΡΠ΅Π»ΡΠ½ΠΎΡΡΠΈ ΠΏΡΠ΅Π½ΠΈΡΡ ΠΈ ΡΠΆΠΈ, Π²Π·ΡΡΡΠ΅ ΠΈΠ· Π±Π°Π·Ρ Π΄Π°Π½Π½ΡΡ
GenBank (NCBI), ΠΏΠΎΠ΄ΠΎΠ±ΡΠ°Π»ΠΈ ΠΏΡΠ°ΠΉΠΌΠ΅ΡΡ Π½Π° ΡΡΠ°ΡΡΠΊΠΈ ΡΠ°Π·Π½ΡΡ
Π³Π΅Π½ΠΎΠΌΠΎΠ² (ΡΡΠ±Π³Π΅Π½ΠΎΠΌΡ Π, Π ΠΈ D ΠΏΡΠ΅Π½ΠΈΡΡ ΠΈ Π³Π΅Π½ΠΎΠΌ R ΡΠΆΠΈ) ΠΈ ΠΏΡΠΎΠ²Π΅Π»ΠΈ ΠΏΠΎΠ»ΠΈΠΌΠ΅ΡΠ°Π·Π½ΡΡ ΡΠ΅ΠΏΠ½ΡΡ ΡΠ΅Π°ΠΊΡΠΈΡ Π½Π° ΠΎΠ±ΡΠ°Π·ΡΠ°Ρ
Π΄Π°Π·ΠΈΠΏΠΈΡΡΠΌΠ° ΠΌΠΎΡ
Π½Π°ΡΠΎΠ³ΠΎ ΡΠ°Π·Π»ΠΈΡΠ½ΠΎΠ³ΠΎ ΠΏΡΠΎΠΈΡΡ
ΠΎΠΆΠ΄Π΅Π½ΠΈΡ. ΠΠΎΠ»ΡΡΠ΅Π½Π½ΡΠΉ ΠΠ¦Π -ΠΏΡΠΎΠ΄ΡΠΊΡ Π±ΡΠ» ΡΠ΅ΠΊΠ²Π΅Π½ΠΈΡΠΎΠ²Π°Π½ ΠΌΠ΅ΡΠΎΠ΄ΠΎΠΌ NGS. ΠΠ° ΠΎΡΠ½ΠΎΠ²Π΅ ΡΠ΅ΠΊΠ²Π΅Π½ΠΈΡΠΎΠ²Π°Π½Π½ΡΡ
Π½ΡΠΊΠ»Π΅ΠΎΡΠΈΠ΄Π½ΡΡ
ΠΏΠΎΡΠ»Π΅Π΄ΠΎΠ²Π°ΡΠ΅Π»ΡΠ½ΠΎΡΡΠ΅ΠΉ ΡΠΎΠ·Π΄Π°Π½ ΠΠΠ-ΠΌΠ°ΡΠΊΠ΅Ρ, ΠΏΠΎΠ·Π²ΠΎΠ»ΡΡΡΠΈΠΉ Π΄ΠΈΡΡΠ΅ΡΠ΅Π½ΡΠΈΡΠΎΠ²Π°ΡΡ Π΄Π°Π½Π½ΡΠ΅ Π³Π΅Π½Ρ Π³Π΅Π½ΠΎΠΌΠ° V ΠΈ Π³ΠΎΠΌΠΎΠ»ΠΎΠ³ΠΈΡΠ½ΡΠ΅ Π³Π΅Π½Ρ ΠΏΡΠ΅Π½ΠΈΡΠ½ΠΎΠ³ΠΎ ΠΏΡΠΎΠΈΡΡ
ΠΎΠΆΠ΄Π΅Π½ΠΈΡ. Π‘ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½ΠΈΠ΅ΠΌ ΠΌΠΎΠ½ΠΎΡΠΎΠΌΠ½ΠΎ-Π΄ΠΎΠΏΠΎΠ»Π½Π΅Π½Π½ΡΡ
, Π·Π°ΠΌΠ΅ΡΠ΅Π½Π½ΡΡ
ΠΈ ΡΡΠ°Π½ΡΠ»ΠΎΡΠΈΡΠΎΠ²Π°Π½Π½ΡΡ
Π»ΠΈΠ½ΠΈΠΉ ΠΏΡΠ΅Π½ΠΈΡΡ Π²ΠΏΠ΅ΡΠ²ΡΠ΅ ΡΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½Π° Π»ΠΎΠΊΠ°Π»ΠΈΠ·Π°ΡΠΈΡ Π³Π΅Π½Π° Gid1 Π½Π° Ρ
ΡΠΎΠΌΠΎΡΠΎΠΌΠ°Ρ
Dasypyrum villosum . ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ ΡΠ°ΡΠΏΠΎΠ»ΠΎΠΆΠ΅Π½ΠΈΠ΅ Π΄Π°Π½Π½ΠΎΠ³ΠΎ Π³Π΅Π½Π° Π½Π° Π΄Π»ΠΈΠ½Π½ΠΎΠΌ ΠΏΠ»Π΅ΡΠ΅ ΠΏΠ΅ΡΠ²ΠΎΠΉ Ρ
ΡΠΎΠΌΠΎΡΠΎΠΌΡ Π³Π΅Π½ΠΎΠΌΠ° V (1VL). ΠΡΠΎΠ²Π΅Π΄Π΅Π½Π° ΡΠ΅Π½ΠΎΡΠΈΠΏΠΈΡΠ΅ΡΠΊΠ°Ρ ΠΎΡΠ΅Π½ΠΊΠ° Π»ΠΈΠ½ΠΈΠΉ ΠΌΡΠ³ΠΊΠΎΠΉ ΠΏΡΠ΅Π½ΠΈΡΡ, ΠΈΠΌΠ΅ΡΡΠΈΡ
Π² ΡΠ²ΠΎΠ΅ΠΌ ΠΊΠ°ΡΠΈΠΎΡΠΈΠΏΠ΅ Π·Π°ΠΌΠ΅ΡΠ΅Π½Π½ΡΠ΅, ΡΡΠ°Π½ΡΠ»ΠΎΡΠΈΡΠΎΠ²Π°Π½Π½ΡΠ΅ ΠΈΠ»ΠΈ Π΄ΠΎΠΏΠΎΠ»Π½Π΅Π½Π½ΡΠ΅ Ρ
ΡΠΎΠΌΠΎΡΠΎΠΌΡ Dasypyrum villosum
Search for the associated production of the Higgs boson with a top-quark pair
A search for the standard model Higgs boson produced in association with a top-quark pair t t Β― H (ttΒ―H) is presented, using data samples corresponding to integrated luminosities of up to 5.1 fb −1 and 19.7 fb −1 collected in pp collisions at center-of-mass energies of 7 TeV and 8 TeV respectively. The search is based on the following signatures of the Higgs boson decay: H → hadrons, H → photons, and H → leptons. The results are characterized by an observed t t Β― H ttΒ―H signal strength relative to the standard model cross section, μ = σ/σ SM ,under the assumption that the Higgs boson decays as expected in the standard model. The best fit value is μ = 2.8 Β± 1.0 for a Higgs boson mass of 125.6 GeV
Measurement of prompt J pair production in pp collisions at \sqrt s = 7 Tev
Production of prompt J/ ψ meson pairs in proton-proton collisions at s s√ = 7 TeV is measured with the CMS experiment at the LHC in a data sample corresponding to an integrated luminosity of about 4.7 fb −1 . The two J/ ψ mesons are fully reconstructed via their decays into μ + μ − pairs. This observation provides for the first time access to the high-transverse-momentum region of J/ ψ pair production where model predictions are not yet established. The total and differential cross sections are measured in a phase space defined by the individual J/ ψ transverse momentum ( p T J/ ψ ) and rapidity (| y J/ ψ |): | y J/ ψ | 6.5 GeV/ c ; 1.2 4.5 GeV/ c . The total cross section, assuming unpolarized prompt J/ ψ pair production is 1.49 Β± 0.07 (stat) Β±0.13 (syst) nb. Different assumptions about the J/ ψ polarization imply modifications to the cross section ranging from −31% to +27%
ON CERTAIN PECULIARITIES OF PHOTOCHEMICAL ACTIVITY IN CHLOROPLASTS OF UPPER LEAVES OF WHEAT AND ITS ALLOCYTOPLASMIC HYBRIDS AT THE TILLERING AND FLOWERING STAGES
ON CERTAIN PECULIARITIES OF PHOTOCHEMICAL ACTIVITY IN CHLOROPLASTS OF UPPER LEAVES OF WHEAT AND ITS ALLOCYTOPLASMIC HYBRIDS AT THE TILLERING AND FLOWERING STAGES
Π€ΠΠΠΠ§ΠΠ‘ΠΠΠ ΠΠΠ’ΠΠΠ« ΠΠ ΠΠΠΠΠ‘ΠΠΠΠ§ΠΠΠ Π ΠΠΠ‘ΠΠΠ£ΠΠΠ ΠΠ§ΠΠΠ ΠΠΠ ΠΠΠΠ’ΠΠ ΠΠΠ Π’ΠΠ€ΠΠΠ―: ΠΠΠΠΠ
Potato is an important staple food crop. Potato tubers require proper treatment before planting and after harvest to produce high yields and avoid storage losses. Among different techniques of potato treatment physical methods are of special interest: thermal treatment using hot water and steam,ultraviolet (including continuous-wave UV using pulsed Xe-lamps) and gamma-irradiation, treatment withmagnetic and electromagnetic fields (including microwaves). The majority of physical methods is envi-ronmentally friendly and can be applied without special registration and in the developing countries. In the present paper, for the first time, the scientific papers on physical methods of potato treatment for the last 35 years are comprehensively reviewed. The review demonstrates that such an approach is perspective both for pre-planting and postharvest treatment of potato. Physical treatment affects biochemical, cellular and physiological status of potato. Methods of physical treatment enable to control phytopathogens,and some methods (ultraviolet and gamma-radiation) even are capable of improving immunity of plants. The main traits of potato tubers that can be influenced by physical treatment are sprouting (stimulation or inhibition), susceptibility to rot and black leg diseases, and starch, reducing sugars and ascorbic acid contents. The tuber response to physical treatment depends on dosage and date of treatment, duration and temperature of storage, agricultural technology and cultivar. Low doses of treatment may be inefficientwhile too high dosage may result in cell deterioration or death and poor immunity, and eventually to disease development. Too early treatment may damage a tuber since it should pass through suberization (wound healing) after harvest; too late treatment requires higher doses. The proper adjustment of treatmentis necessary for cultivar and individual storage conditions.ΠΠ°ΡΡΠΎΡΠ΅Π»Ρ ΡΠ²Π»ΡΠ΅ΡΡΡ Π²Π°ΠΆΠ½ΠΎΠΉ ΠΏΡΠΎΠ΄ΠΎΠ²ΠΎΠ»ΡΡΡΠ²Π΅Π½Π½ΠΎΠΉ ΠΊΡΠ»ΡΡΡΡΠΎΠΉ. ΠΡΠ°Π²ΠΈΠ»ΡΠ½Π°Ρ ΠΏΡΠ΅Π΄ΠΏΠΎΡΠ°Π΄ΠΎΡΠ½Π°Ρ ΠΈ ΠΏΠΎΡΠ»Π΅ΡΠ±ΠΎΡΠΎΡΠ½Π°Ρ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠ° ΠΊΠ»ΡΠ±Π½Π΅ΠΉ ΠΏΠΎΠ·Π²ΠΎΠ»ΡΠ΅Ρ ΠΏΠΎΠ»ΡΡΠΈΡΡ Π²ΡΡΠΎΠΊΠΈΠΉ ΡΡΠΎΠΆΠ°ΠΉ ΠΈ ΠΈΠ·Π±Π΅ΠΆΠ°ΡΡ ΠΏΠΎΡΠ΅ΡΡ ΠΏΡΠΈ Ρ
ΡΠ°Π½Π΅Π½ΠΈΠΈ. Π‘ΡΠ΅Π΄ΠΈ ΡΠ°Π·Π»ΠΈΡΠ½ΡΡ
ΠΌΠ΅ΡΠΎΠ΄ΠΎΠ² ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ ΠΊΠ°ΡΡΠΎΡΠ΅Π»Ρ ΠΎΡΠΎΠ±ΠΎΠ΅ ΠΏΠΎΠ»ΠΎΠΆΠ΅Π½ΠΈΠ΅ Π·Π°Π½ΠΈΠΌΠ°ΡΡ ΡΠΈΠ·ΠΈΡΠ΅ΡΠΊΠΈΠ΅ ΠΌΠ΅ΡΠΎΠ΄Ρ: ΡΠ΅ΠΏΠ»ΠΎΠ²Π°Ρ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠ° Π³ΠΎΡΡΡΠ΅ΠΉ Π²ΠΎΠ΄ΠΎΠΉ ΠΈ ΠΏΠ°ΡΠΎΠΌ, ΡΠ»ΡΡΡΠ°ΡΠΈΠΎΠ»Π΅ΡΠΎΠ²ΠΎΠ΅ (Π² ΡΠΎΠΌ ΡΠΈΡΠ»Π΅ ΡΠΈΡΠΎΠΊΠΎΠΏΠΎΠ»ΠΎΡΠ½ΠΎΠ΅) ΠΈ Π³Π°ΠΌΠΌΠ°-ΠΎΠ±Π»ΡΡΠ΅Π½ΠΈΠ΅, ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠ° ΠΌΠ°Π³Π½ΠΈΡΠ½ΡΠΌΠΈ ΠΈ ΡΠ»Π΅ΠΊΡΡΠΎΠΌΠ°Π³Π½ΠΈΡΠ½ΡΠΌΠΈ ΠΏΠΎΠ»ΡΠΌΠΈ (Π² ΡΠΎΠΌ ΡΠΈΡΠ»Π΅ ΡΠ²Π΅ΡΡ
Π²ΡΡΠΎΠΊΠΎΡΠ°ΡΡΠΎΡΠ½ΡΠΌΠΈ). ΠΠΎΠ»ΡΡΠΈΠ½ΡΡΠ²ΠΎ ΡΠΈΠ·ΠΈΡΠ΅ΡΠΊΠΈΡ
ΠΌΠ΅ΡΠΎΠ΄ΠΎΠ² ΠΎΡΠ½ΠΎΡΠΈΡΠ΅Π»ΡΠ½ΠΎ Π±Π΅Π·Π²ΡΠ΅Π΄Π½Ρ Π΄Π»Ρ ΠΎΠΊΡΡΠΆΠ°ΡΡΠ΅ΠΉ ΡΡΠ΅Π΄Ρ ΠΈ ΠΌΠΎΠ³ΡΡ Π±ΡΡΡ ΠΈΡΠΏΠΎΠ»ΡΠ·ΠΎΠ²Π°Π½Ρ Π±Π΅Π· ΡΠΏΠ΅ΡΠΈΠ°Π»ΡΠ½ΠΎΠΉ ΡΠ΅Π³ΠΈΡΡΡΠ°ΡΠΈΠΈ ΠΈ ΡΠ°Π·Π²ΠΈΠ²Π°ΡΡΠΈΠΌΠΈΡΡ ΡΡΡΠ°Π½Π°ΠΌΠΈ. Π ΡΡΠ°ΡΡΠ΅ Π²ΠΏΠ΅ΡΠ²ΡΠ΅ ΠΏΡΠΎΠ²Π΅Π΄Π΅Π½ ΠΎΠ±Π·ΠΎΡ Π½Π°ΡΡΠ½ΡΡ
ΡΡΠ°ΡΠ΅ΠΉ Π·Π° ΠΏΠΎΡΠ»Π΅Π΄Π½ΠΈΠ΅ 35 Π»Π΅Ρ, ΠΏΠΎΡΠ²ΡΡΠ΅Π½Π½ΡΡ
ΡΠΈΠ·ΠΈΡΠ΅ΡΠΊΠΈΠΌ ΠΌΠ΅ΡΠΎΠ΄Π°ΠΌ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ ΠΊΠ°ΡΡΠΎΡΠ΅Π»Ρ (Π²ΠΊΠ»ΡΡΠ°Ρ ΠΏΠ°ΡΠ΅Π½ΡΡ Π½Π° ΠΈΠ·ΠΎΠ±ΡΠ΅ΡΠ΅Π½ΠΈΡ). ΠΠ±Π·ΠΎΡ Π½Π°ΡΡΠ½ΡΡ
ΡΡΠ°ΡΠ΅ΠΉ ΠΏΠΎΠΊΠ°Π·Π°Π» ΠΏΠ΅ΡΡΠΏΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΡ Π΄Π°Π½Π½ΠΎΠ³ΠΎ Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΈΡ ΠΊΠ°ΠΊ Π΄Π»Ρ ΠΏΡΠ΅Π΄ΠΏΠΎΡΠ°Π΄ΠΎΡΠ½ΠΎΠΉ, ΡΠ°ΠΊ ΠΈ ΠΏΠΎΡΠ»Π΅ΡΠ±ΠΎΡΠΎΡΠ½ΠΎΠΉ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ ΠΊΠ°ΡΡΠΎΡΠ΅Π»Ρ. Π€ΠΈΠ·ΠΈΡΠ΅ΡΠΊΠ°Ρ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠ° ΠΎΠΊΠ°Π·ΡΠ²Π°Π΅Ρ Π²ΠΎΠ·Π΄Π΅ΠΉΡΡΠ²ΠΈΠ΅ Π½Π° Π±ΠΈΠΎΡ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΠΉ, ΠΊΠ»Π΅ΡΠΎΡΠ½ΡΠΉ ΠΈ ΡΠΈΠ·ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΈΠΉ ΡΡΠ°ΡΡΡ ΠΊΠ°ΡΡΠΎΡΠ΅Π»Ρ. ΠΠ΅ΡΠΎΠ΄Ρ ΡΠΈΠ·ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ ΠΏΠΎΠ·Π²ΠΎΠ»ΡΡΡ ΠΊΠΎΠ½ΡΡΠΎΠ»ΠΈΡΠΎΠ²Π°ΡΡ ΡΠΈΡΠΎΠΏΠ°ΡΠΎΠ³Π΅Π½Ρ, Π° ΠΎΡΠ΄Π΅Π»ΡΠ½ΡΠ΅ ΠΌΠ΅ΡΠΎΠ΄Ρ (ΡΠ»ΡΡΡΠ°ΡΠΈΠΎΠ»Π΅ΡΠΎΠ²Π°Ρ, Π³Π°ΠΌΠΌΠ°-ΡΠ°Π΄ΠΈΠ°ΡΠΈΡ) Π΄Π°ΠΆΠ΅ ΡΠΏΠΎΡΠΎΠ±Π½Ρ ΠΏΠΎΠ²ΡΡΠ°ΡΡ ΠΈΠΌΠΌΡΠ½Π½ΡΠ΅ ΡΠ²ΠΎΠΉΡΡΠ²Π°. ΠΡΠ½ΠΎΠ²Π½ΡΠ΅ ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΡΡ ΠΊΠ»ΡΠ±Π½Π΅ΠΉ ΠΊΠ°ΡΡΠΎΡΠ΅Π»Ρ, Π½Π° ΠΊΠΎΡΠΎΡΡΠ΅ Π²Π»ΠΈΡΡΡ ΠΌΠ΅ΡΠΎΠ΄Ρ ΡΠΈΠ·ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ, - ΡΡΠΎ ΠΏΡΠΎΡΠ°ΡΡΠ°Π½ΠΈΠ΅ Π³Π»Π°Π·ΠΊΠΎΠ² (ΡΡΠΈΠΌΡΠ»ΡΡΠΈΡ ΠΈΠ»ΠΈ ΠΈΠ½Π³ΠΈΠ±ΠΈΡΠΎΠ²Π°Π½ΠΈΠ΅), ΠΏΠΎΡΠ°ΠΆΠ΅Π½ΠΈΠ΅ Π³Π½ΠΈΠ»ΡΡ ΠΈ ΡΠ΅ΡΠ½ΠΎΠΉ Π½ΠΎΠΆΠΊΠΎΠΉ, ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ ΠΊΡΠ°Ρ
ΠΌΠ°Π»Π°, ΡΠ΅Π΄ΡΡΠΈΡΡΡΡΠΈΡ
ΡΠ°Ρ
Π°ΡΠΎΠ² ΠΈ Π°ΡΠΊΠΎΡΠ±ΠΈΠ½ΠΎΠ²ΠΎΠΉ ΠΊΠΈΡΠ»ΠΎΡΡ. Π Π΅Π°ΠΊΡΠΈΡ ΠΊΠ»ΡΠ±Π½Π΅ΠΉ ΠΊΠ°ΡΡΠΎΡΠ΅Π»Ρ Π½Π° ΠΌΠ΅ΡΠΎΠ΄Ρ ΡΠΈΠ·ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ Π·Π°Π²ΠΈΡΠΈΡ ΠΎΡ Π΄ΠΎΠ·Ρ, Π΄Π°ΡΡ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ, ΡΡΠΎΠΊΠΎΠ² ΠΈ ΡΠ΅ΠΌΠΏΠ΅ΡΠ°ΡΡΡΡ Ρ
ΡΠ°Π½Π΅Π½ΠΈΡ, Π°Π³ΡΠΎΡΠ΅Ρ
Π½ΠΈΠΊΠΈ ΠΈ ΡΠΎΡΡΠ°. ΠΠΈΠ·ΠΊΠΈΠ΅ Π΄ΠΎΠ·Ρ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ ΠΌΠΎΠ³ΡΡ ΠΎΠΊΠ°Π·Π°ΡΡΡΡ Π½Π΅ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΡΠΌΠΈ, Π° ΡΠ»ΠΈΡΠΊΠΎΠΌ Π²ΡΡΠΎΠΊΠΈΠ΅ ΠΌΠΎΠ³ΡΡ ΠΏΡΠΈΠ²Π΅ΡΡΠΈ ΠΊ ΠΏΠΎΠ²ΡΠ΅ΠΆΠ΄Π΅Π½ΠΈΡ ΠΈΠ»ΠΈ Π³ΠΈΠ±Π΅Π»ΠΈ ΠΊΠ»Π΅ΡΠΎΠΊ ΠΈ ΡΠ½ΠΈΠΆΠ΅Π½ΠΈΡ ΠΈΠΌΠΌΡΠ½ΠΈΡΠ΅ΡΠ°, Π° Π² ΠΊΠΎΠ½Π΅ΡΠ½ΠΎΠΌ ΡΡΠ΅ΡΠ΅ ΠΊ ΡΠ°Π·Π²ΠΈΡΠΈΡ Π·Π°Π±ΠΎΠ»Π΅Π²Π°Π½ΠΈΠΉ. Π‘Π»ΠΈΡΠΊΠΎΠΌ ΡΠ°Π½Π½ΡΡ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠ° ΠΌΠΎΠΆΠ΅Ρ ΠΏΠΎΠ²ΡΠ΅Π΄ΠΈΡΡ ΠΊΠ»ΡΠ±Π΅Π½Ρ, ΡΠ°ΠΊ ΠΊΠ°ΠΊ ΠΏΠΎΡΠ»Π΅ ΡΠ±ΠΎΡΠΊΠΈ Π΅ΠΌΡ Π½Π΅ΠΎΠ±Ρ
ΠΎΠ΄ΠΈΠΌΠΎ ΠΏΡΠΎΠΉΡΠΈ ΠΏΡΠΎΡΠ΅ΡΡ ΡΡΠ±Π΅ΡΠΈΠ½ΠΈΠ·Π°ΡΠΈΠΈ (Π·Π°ΠΆΠΈΠ²Π»Π΅Π½ΠΈΡ); ΠΏΡΠΈ ΡΠ»ΠΈΡΠΊΠΎΠΌ ΠΏΠΎΠ·Π΄Π½Π΅ΠΉ ΡΡΠ΅Π±ΡΠ΅ΡΡΡ ΠΏΠΎΠ²ΡΡΠ΅Π½ΠΈΠ΅ Π΄ΠΎΠ·. ΠΡΠΈ Π²ΡΠ±ΠΎΡΠ΅ ΠΌΠ΅ΡΠΎΠ΄Π° ΡΠΈΠ·ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΎΠ±ΡΠ°Π±ΠΎΡΠΊΠΈ Π½Π΅ΠΎΠ±Ρ
ΠΎΠ΄ΠΈΠΌΠΎ ΡΡΠ°ΡΠ΅Π»ΡΠ½ΠΎ ΠΎΠΏΡΠΈΠΌΠΈΠ·ΠΈΡΠΎΠ²Π°ΡΡ ΡΠΊΠ°Π·Π°Π½Π½ΡΠ΅ ΠΏΠ°ΡΠ°ΠΌΠ΅ΡΡΡ Π΄Π»Ρ ΠΊΠΎΠ½ΠΊΡΠ΅ΡΠ½ΡΡ
ΡΡΠ»ΠΎΠ²ΠΈΠΉ Ρ
ΡΠ°Π½Π΅Π½ΠΈΡ ΠΈ ΡΠΎΡΡΠ°
ANALYSIS THE GENERAL CHARACTERISTICS AND GRAIN QUALITY OF SEVERAL VARIETIES OF IRAQ WHEAT (TRITICUM AESTIVUM L.)
According to the totality of the quantitative characteristics of the elements of productivity, all 12 Iraqi varieties of soft wheat when reproduced in the non-Black Earth Region of the Russian Federation are classified as productive varieties. However, the results of a comparative study of 12 varieties of soft wheat do not provide a basis for isolating varieties on the basis of the characteristics of the elements of productivity due to insignificant differences in these characteristics, as well as member. A significant variety of Iraqi varieties has been identified in terms of gluten content and quality. 9 varieties of soft wheat from 12 are distinguished by a high content of gluten Ranging from (28,6 to 52,0%). Among them, three varieties combine this property with high quality gluten, (Alrashid, Tamuz-3 and Sabirbeg). There are also three introduced selection varieties with a low gluten content of Ibaa-99 (22,1%), Tahadi (25,5%) and Ibaa-95 (25,6%) which is obviously related to the national specifics of consumer requirements to the grain