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Anticipatory wheat breeding for pathogen resistance is key to preventing economically significant crop losses caused by diseases. Recently, the harmfulness of a dangerous wheat disease, stem rust, caused by Puccinia graminis f. sp. tritici, was increased in the main grain-producing regions of the Russian Federation. At the same time, importation of the Ug99 race (TTKSK) is still a possibility. In this regard, the transfer of effective resistance genes from related species to the bread wheat breeding material followed by the chromosomal localization of the introgressions and a marker analysis to identify known resistance genes is of great importance. In this work, a comprehensive analysis of ten spring bread wheat introgressive lines of the Federal Center of Agricultural Research of the South-East Region (L657, L664, L758, L935, L960, L968, L971, L995/1, L997 and L1110) was carried out. These lines were obtained with the participation of Triticum dicoccum, T. timopheevii, T. kiharae, Aegilops speltoides, Agropyron elongatum and Secale cereale. In this study, the lines were evaluated for resistance to the Ug99 race (TTKSK) in the Njoro, Kenya. Evaluation of introgression lines in the field for resistance to the Ug99 race (TTKSK) showed that four lines were immune, two were resistant, three were moderately resistant, and one had an intermediate type of response to infection. By cytogenetic analysis of these lines using fluorescent (FISH) and genomic (GISH) in situ hybridization, introgressions from Ae. speltoides (line L664), T. timopheevii (lines L758, L971, L995/1, L997 and L1110), Thinopyrum ponticum = Ag. elongatum (2n = 70) (L664, L758, L960, L971, L997 and L1110), as well as introgressions from T. dicoccum (L657 and L664), T. kiharae (L960) and S. cereale (L935 and L968) were detected. Molecular markers recommended for marker-oriented breeding were used to identify known resistance genes (Sr2, Sr25, Sr32, Sr1A.1R, Sr36, Sr38, Sr39 and Sr47). The Sr36 and Sr25 genes were observed in lines L997 and L1110, while line L664 had the Sr39+Sr47+Sr25 gene combination. In lines L935 and L968 with 3R(3D) substitution from S. cereale, gene resistance was presumably identified as SrSatu. Thus, highly resistant to both local populations of P. graminis and the Ug99 race, bread wheat lines are promising donors for the production of new varieties resistant to stem rust., Competing Interests: The authors declare no conflict of interest., (Copyright © AUTHORS.)

Triticum timopheevii Zhuk. attracts the attention of bread wheat breeders with its high immunity to the leaf rust pathogen. However, introgressions from this species in Triticum aestivum L. are little used in practical breeding. In the presented study, the agronomic value of T. aestivum/T. timopheevii line L624 was studied in comparison with the parent cultivars Saratovskaya 68, Dobrynya and the standard cultivar Favorit during 2017-2022. Introgressions from T. timopheevii in L624 were detected by the FISH method with probes pSc119.2, pAs1 and Spelt1, as well as microsatellite markers Xgwm312, Xgpw4480 and Xksum73. Translocations of 2AS.2AL-2AtL and on 2DL were detected as well. Line L624 is highly resistant to Puccinia triticina both under the background of natural epiphytotics and under laboratory conditions. PCR analysis with the DNA marker of the LrTt1 gene (Xgwm312) revealed that it is not identical to the Lr gene(s) in L624. According to a five-year study, the grain yield of L624 was, on average, higher than that of Favorit and Dobrynya, but lower than that of Saratovskaya 68. Line L624 had a lower weight of 1000 grains than the recipients, and was at the same level with the standard cultivar Favorit. Introgressions from T. timopheevii in L624 increased the grain protein content by comparison with Saratovskaya 68 and Favorit, but it was at the same level as in Dobrynya. As for parameters of flour and bread, L624 was not inferior to the recipient cultivars, but by volume and porosity of bread, it surpassed Saratovskaya 68. Moreover, L624 surpassed Favorit by the elasticity of the dough, the ratio of the elasticity of the dough to the extensibility and the strength of the flour. Thus, the results obtained suggest that introgressions in chromosomes 2A and 2D in L624 do not impair baking properties., Competing Interests: The authors declare no conflict of interest., (Copyright © AUTHORS.)

The Sr22, Sr35, and Sr25 genes attract the attention of bread wheat breeders with their effectiveness against Puccinia graminis f. sp. tritici race Ug99 and its biotypes. The effectiveness and impact of Sr22+Sr25 and Sr35+Sr25 gene combinations on agronomic traits have not yet been studied. In the present article, these traits were studied using the spring bread wheat lines L503/W3534//L503, L503/Sr35//L503/3/L503 carrying the Sr22+Sr25 and Sr35+Sr25 genes during 2016-2020. These lines were assessed for resistance to P. graminis f. sp. tritici under natural epiphytotics and to the Saratov, Lysogorsk and Omsk populations of the pathogen and to the PgtZ1 (TKSTF) and PgtF18.6 fungus isolates in laboratory conditions (TKSTF + Sr33). The presence of the studied Sr-genes was conf irmed by using molecular markers. Prebreeding studies were conducted during 2018-2020 vegetation periods. Under the natural epiphytotics of the pathogen and in the laboratory conditions, the Sr22+Sr25 combination was highly effective, while Sr35+Sr25 was ineffective. For grain yield, the lines with the Sr22+Sr25 and Sr35+Sr25 genes were superior to the recipient cultivar L503 in one year (Sr22+Sr25 in 2019; Sr35+Sr25 in 2018), with a decrease in 2020, but in general there were no differences. For the period 2018-2020, both combinations showed a decrease in 1000 grains weight and an increase in the germination-earing period. The line with Sr22+Sr25 genes showed insignif icant effects on gluten and dough tenacity, but the ratio of dough tenacity to extensibility was higher, and f lour strength, porosity and bread volume were lower; in the line with Sr35+Sr25 genes, the gluten content was lower, but the strength, tenacity of the dough and the ratio of dough tenacity to extensibility were higher, f lour strength and the porosity of the bread were at the recipient level, but the volume of bread was lower., (Copyright © AUTHORS.)