BREEDING AND BIOCHEMICAL CHARACTERISTICS OF FORMS OF ALLIUM CREATED ON THE BASIS OF INTERSPECIFIC HYBRIDIZATION

One of the most important crops among all types of Alliums is onion, the value of which is determined by the nutritional and medicinal properties. It is used not only as a seasoning for food, but also as a source of a number of biologically active substances. The biochemical composition of the bulbs and its green leaves in different periods of growth and development varies, depending on the variety, environmental conditions and agrotechnical methods of cultivation. Creation on the basis of interspecies hybridization of fundamentally new forms of Allium plants with a unique combination of genetic material allows to expand the possibility of selection of valuable genotypes in practical terms. The study was performed on plants of the inbred progenies I4-5 from BC1-2 bulbous forms of interspecific hybrids of Allium crossing combinations F5(A. cepa xA. vavilovii), F5(A. cepa x A. fistulosum). The biometric assessment was carried out after harvesting and drying the bulbs according to the "test Procedure for distinctiveness, uniformity and stability" according to the main breeding characteristics: the color of the dry cover scales of the bulb, the mass of the bulb, the shape of the bulb. As the standard used plant varieties Odintsovets. The biochemical composition of onion samples was determined by the content of dry matter, monosaccharides, the amount of sugars, ascorbic acid, antioxidants. Based on the biometric assessment of the forms of interspecific hybrids of onions, 5 forms were identified according to the uniformity of such features as the color of dry cover scales and the shape of the bulb weighing 50-60 g, which are a qualitatively new source material for breeding. In determining the biochemical composition of the isolated forms of interspecific hybrids of Alliums on the main breeding grounds found that the plants of these forms of onions indicators of dry matter (15%), monosaccharides (1.15-1.71%), the amount of sugars (11.17%), were at the level of the standard, or exceeded it, but the total content of antioxidants (8.22 mg/g) inferior to the standard.