Crop Stimulants as a Factor Determining the Yield and Quality of Winter Wheat Grown in Notec Valley, Poland

Knapowski, Tomasz; Barczak, B.; Kozera, Wojciech; Wszelaczyńska, Elżbieta; Pobereżny, Jarosław

doi:10.18520/cs/v116/i6/1009-1015

Cited by 11 publications

(10 citation statements)

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“…The average yield of the studied winter wheat was similar to the yields reported in the literature [30,43,44]. In the present study, winter wheat grain yield improved as a result of the applied pre-crop and the chosen variants of foliar fertilization.…”

Section: Yield and Its Componentssupporting

confidence: 89%

“…Furthermore, our investigation showed that weather conditions might diminish this effect. In our study, gluten content was higher than Knapowski's et al [44] but lower than the findings of Matus et al [71]. Regardless of the experimental factors, the average gluten content reached 28.1% and 35.2% in 2016 and 2017, respectively.…”

Section: Quality Properties Of Grain and Doughcontrasting

confidence: 70%

“…This was also partially confirmed by our findings. A protein content of 11%-14% guarantees a high quality of wheat flour for bread [44,71]. In our study, the protein content in wheat grain varied between 12.7%-13.6% and depended on the pre-crop and weather conditions.…”

Section: Quality Properties Of Grain and Doughmentioning

confidence: 60%

“…The sedimentation value is one of the best indicators of flour quality, due to favorable and positive correlations with the most important technological characteristics, such as protein content, which was confirmed by the present results. Significant correlation was found between the Zeleny sedimentation index and the total protein content (r = 0.73); with an increase in sedimentation value, the protein content in the grain also increased [44,78]. The effectiveness of foliar fertilizer application with added microelements for the improvement of the described parameter of flour quality was confirmed by Knapowski et al [44].…”

Section: Quality Properties Of Grain and Doughmentioning

confidence: 91%

“…One of the more important parameters that determine wheat grain quality is the Zeleny sedimentation index. It characterizes both the quantity and quality of gluten proteins, which determine bread structure [44]. The sedimentation index should reach over 20% in order to obtain optimal baking quality [68].…”

Section: Quality Properties Of Grain and Doughmentioning

confidence: 99%

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Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities

et al. 2020

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Cereal monoculture causes a series of unfavorable changes in field habitat, for example a decrease in technological quality and yield. This system can lead to a shortage of microelements in the diet of poor communities. Moreover, breeding of highly productive plants caused a significant "dilution effect" of the necessary nutrients, such as Zn and Fe. The aim of this work was to determine the effect of two strategies: crop rotation (after rapeseed and many years of monoculture of Galega orientalis Lam.) and foliar fertilization with microelements on the yield, yield elements, physical quality, and farinograph characteristics of winter wheat grain and flour. Results showed that pre-crop preparation and cultivation year have the highest effect on yield, yield components, and qualitative and farinographic characteristics of winter wheat. Foliar additional feeding favorably affected the yield and its components, although the particular fertilization treatment did not significantly increase the yield. Grain quality, its physical characteristics and the rheological parameters of flour were strongly modified by habitat conditions, including weather conditions. Dough obtained from wheat grown after galega showed significantly higher water absorption and prolonged consistency.Zn content. Its consumption in rural areas will probably increase to over 70%, which could lead to an increase in the micronutrient shortage in communities with poor resources [10]. Cereals provide up to 52% of the daily requirement for Zn. Biofortification is a process of plant growth that generates high microelement content through traditional breeding or modern biotechnology. It has been stated that Zn concentration in intensively cultivated soils oscillates between 20 and 35 mg kg −1 , and may be significantly below that level when wheat is grown in soils poor in zinc [11,12]. In the case of wheat grain, Zn bioavailability reaches about 25% of that amount, which is related to the presence of anti-nutritional factors, such as phitynians and the lack of promoter substances in the grain [13].Approximately 30% of the population in developing countries, and about 10% of Americans and Canadians, suffer from Zn shortages [14]. It is estimated that 17.3% of the entire world population is at risk of inadequate Zn consumption, and Zn shortage leads to an estimated annual death rate of 433,000 children under the age of 5 [15]. It was recently found that in Great Britain, Zn consumption in about a quarter of teenagers is lower than the Lower Reference Nutrient Intake (LRNI).There are numerous strategies for improving the intake of micronutrients with plant-based diets and bolstering the condition of plant nourishment in order for microelements to reach food, such as rice diversification, mineral supplementation, enrichment after harvest and bio-diversification [16]. Plant breeding (for example genetic biofortification) and Zn fertilizer application (for example agronomic biofortification) are two important agricultural tools for improving Zn concentration in ...

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Section: Yield and Its Componentssupporting

confidence: 89%

Section: Quality Properties Of Grain and Doughcontrasting

confidence: 70%

Section: Quality Properties Of Grain and Doughmentioning

confidence: 60%

Section: Quality Properties Of Grain and Doughmentioning

confidence: 91%

Section: Quality Properties Of Grain and Doughmentioning

confidence: 99%

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