IMPROVINGFRUITSQUALITY IN THE PROCESS OF BREEDING BUCKWHEAT

Abstract

Buckwheat is a source of a valuable food product, the preparation of which for food purposes imposes a number of quality requirements. The most important criteria for the quality of raw materials that affect the yield and quality of unground groats are the weight of 1000 fruits, evenness of fruits, high content of the kernel and ease of peeling. Due to the achievements of breeding, the size and weight of 1000 fruits of some modern varieties of buckwheat amounted to 30 g or more. In breeding for the technological properties of fruits in large-fruited varieties, the problem of optimizing the proportion of fruit shells and fruit fulfillment is relevant. Buckwheat as a food product is a source of biologically active compounds with antioxidant properties that improve the functional activity and health of people. Increasing the content of rutin in the selection process will increase the biological value of buckwheat. Therefore, it is important to combine in modern varieties the signs of increased productivity with the qualitative characteristics of the crop. The paper analyzes the results of assessing the quality of the fruits of new and promising buckwheat varieties created by including fasciated forms in the composition of populations of materials of family-group selection. Promising genotypes have been identified for inclusion in the process of buckwheat breeding for high quality technological parameters and an increased amount of flavonoids in groats.