Biological Properties of Spelt Wheat and Prospects of Its Use in Breeding

O.M. Radchenko; O.V. Dubrovna; N.V. Sandetska

doi:https://doi.org/10.15407/agrisp13.01.066

O.M. Radchenko Institute of Plant Physiology and Genetics, the National Academy of Sciences of Ukraine, 31/17, Vasylkivska Str., Kyiv, 03022, Ukraine https://orcid.org/0000-0002-3168-923X
O.V. Dubrovna Institute of Plant Physiology and Genetics, the National Academy of Sciences of Ukraine, 31/17, Vasylkivska Str., Kyiv, 03022, Ukraine https://orcid.org/0000-0002-4884-7572
N.V. Sandetska Institute of Plant Physiology and Genetics, the National Academy of Sciences of Ukraine, 31/17, Vasylkivska Str., Kyiv, 03022, Ukraine https://orcid.org/0000-0002-0558-2295

DOI: https://doi.org/https://doi.org/10.15407/agrisp13.01.066

Keywords: Triticum spelta, origin, distribution, biological properties, genetic features, grain quality, use in breeding

Abstract

Spelt wheat (Triticum aestivum ssp. spelta (L.) Thell.) is a type of hulled wheat whose genome is the same as that of hexaploid common wheat (T. aestivum L.) and is characterized by many valuable properties, including plant resistance to pathogens, better adaptability to adverse environmental factors, increased protein content in the grain, and nutritional value of the grain. In recent years, the popularity and use of spelt in the world, and in Ukraine in particular, has been steadily growing, which is associated with the development of organic farming, as well as the need for high-quality food products provided by this crop. In this regard, the purpose of this review was to present the current state of research into the biological properties of spelt wheat, as well as the prospects for its use in breeding. The current hypotheses of the origin of this crop, its distribution in the world and Ukraine, as well as the biological characteristics of this cereal are briefly considered. The genetic features of spelt are highlighted in detail, in particular the genes of morphological traits, vernalization and photoperiod, the variability of waxy genes. The polymorphism in the genes of storage proteins and the prevalence of their alleles, which can be used as marker systems and a source of enriching the common wheat gene pool, are described. The modern data on the quality of spelt grain, including its physical properties, chemical composition, functional-technological and baking properties of flour are presented. The physiological effect of spelt consumption is highlighted. This cereal is considered as a source of useful genes for common wheat breeding. The information on modern strategies and new scientific directions of genetic improvement of this crop is presented.

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