Formation of yield and quality of winter durum wheat grain depending on long-term fertilization

Abstract

Durum wheat (Triticum durum Desf.) grain is the main raw material for the production of high-quality pasta and cereal products. The research was conducted at Uman National University of Horticulture (Ukraine) in a long-term stationary experiment, founded in 2011. The aim of the work was to study the impact of long-term use of various fertilization systems (with incomplete return of nitrogen, phosphorus and potash fertilizers) on the yield and quality of durum winter wheat grain. The long-term application of nitrogen, nitrogen-potassium, nitrogen-phosphorus and nitrogen-phosphorus-potassium systems in the field crop rotation has a strong impact on the formation of durum winter wheat yield. Long-term use of N150P60K80 increases it from 3.6 t ha-1 up to 4.9 t ha-1 (p≤0.05). The use of half a dose of complete mineral fertilizer provides 4.5 t ha-1 (p≤0.05). Variants with incomplete return of phosphoruspotassium fertilizers, as well as paired combinations with a nitrogen component, provide the formation of 4.6–4.8 t ha-1 grains. Nitrogen fertilization systems increase grain yield to 4.2–4.5 t ha-1 depending on the fertilizer dose. It should be noted that durum winter wheat responds well to the use of nitrogen fertilizers, as the protein content increases from 13.3 to 14.8–15.9 % (p≤0.05), and the gluten content from 28.0 to 31.1–33.4% (p≤0.05) depending on the fertilization system. The protein content was most affected by the application of nitrogen component from complete mineral fertilizer.

Winfolia Flag Leaf Analysis of Winter Wheat (Triticum Aestivum L.) and Evaluation of Grain Quality Indicators

“…An opposite effect was found in field trial in Latvia, where higher protein content was gained in minimal soil tillage system [27]. Scientists from Ukraine Hospodarenko and Liubych [7] reported that moisture deficiency and high temperature during the growth stage BBCH 73 in contributed to higher protein and gluten content in grain.…”

“…Higher average gluten content was observed when wheat was grown after field beans. Scientists from Uman National University of Horticulture, Ukraine Hospodarenko and Liubych [7] reported that the protein and gluten content are most dependent on weather conditions during grain maturation and the use of nitrogen fertilizers [7]. W-FB wheat after field beans; W-W wheat after wheat; W-W-W wheat in repeated sowings; MT -minimal soil tillage system; CT -conventional soil tillage system; significant at p<0.05.…”

“…Research in scientific articles shows that wheat contains rich ingredients such as carbohydrates, vitamins (especially B vitamins), gluten proteins and phytochemicals that are essential for human health. In fact, the unique properties of the gluten protein fraction allow the processing of wheat into bread, pasta, pastries, noodles and the production of a wide range of functional ingredients [5], [6], [7], supplying a fifth of global food calories and protein [8], [9]. Furthermore, scientists from Uman National University of Horticulture, Ukraine Hospodarenko and Liubych [7] reported crop productivity is the most variable and significant indicator of their vitality, this increases their genetic potential, soil fertility, weather and aspects of the cultivation method.…”

“…In fact, the unique properties of the gluten protein fraction allow the processing of wheat into bread, pasta, pastries, noodles and the production of a wide range of functional ingredients [5], [6], [7], supplying a fifth of global food calories and protein [8], [9]. Furthermore, scientists from Uman National University of Horticulture, Ukraine Hospodarenko and Liubych [7] reported crop productivity is the most variable and significant indicator of their vitality, this increases their genetic potential, soil fertility, weather and aspects of the cultivation method. According to research findings from Latvia, the process of cereals' maturation and harvesting is possible during the rainy season, this is often attributed to a low quality of the grain and even grain sprouting in ears [10].…”