Quality of Varieties of Spring Soft Wheat Grain and their Ranking for Baking Strength

Letyago, Yulia Alexandrovna; Belkina, Raisa I.

doi:10.2991/agrosmart-18.2018.84

Cited by 2 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The studies of some authors in Northern Trans-Urals are devoted to the technology of cultivation and production of high-quality grain [7][8][9][10][11][12][13]. However, the problem of high quality grain production meeting basic requirements remains quite relevant.…”

Section: Introductionmentioning

confidence: 99%

Variability of Winter Wheat Quality Features in Northern Trans-Urals

Волкова¹,

Belkina

2019

KLS

View full text Add to dashboard Cite

The studies were carried out in laboratory conditions on the basis of the Agrotechnological Institute of Northern Trans-Ural State Agricultural University. The studies include 5 varieties of winter wheat grown in 2009-2011 in three agroclimatic zones of Tyumen Region: sub-regional (Nizhnetavdinsky state crop testing site), northern forest steppe (Yalutorovsky state crop testing site), southern forest steppe (Berduzhsky state crop testing site). Bashkirskaya variety – 10 (45 g) demonstrated the highest potential in the formation of a 1000 grain weight. The same variety has the highest range of variability (11.7 g) and the variability coefficient (10.9%) indicates average variability. Other varieties showed minor variability of characteristic (V = 8.7-9.9%). Winter wheat varieties varied in terms of average hardness, at the same time the level of values of all varieties (66-77%) corresponded to the standards of high classes according to GOST. Novosibirskayaaya 32 (61-93%) and Bashkirskaya 10 (60-86%) varieties were the most stable in forming the required value of characteristic. The average gluten content in a grain of winter wheat varieties was corresponded to the standards of the third class according to GOST. Novosibirskaya 32 variety (V = 8.5%) had minor variability of the characteristic, while other varieties demonstrated the average variability. A significant proportion of the effect of the “variety” factor on the variability of such features as a 1000 grain weight (56.5%), grain-unit (50.5%) and hardness (45.1%) was established. The amount of gluten depended more on the growing environment (35.5%) and interaction of factors (39.3%). The quality of gluten was much influenced by the growing environment (52.2%).

show abstract

Section: Introductionmentioning

confidence: 99%

Variability of Winter Wheat Quality Features in Northern Trans-Urals

Волкова¹,

Belkina

2019

KLS

View full text Add to dashboard Cite

show abstract

“…На её территории создан и успешно функционирует крупнейший топливно-энергетический комплекс мирового значения. Параллельно развивается аграрный сектор экономики [1,2,3]. Производство зерна было и остаётся главной задачей растениеводства.…”

unclassified

“…Уборка проведена комбайном Sampo 130, урожайные данные обработаны методами дисперсионного и корреляционного анализов по Б.А. Доспехову 3 .…”

unclassified

Influence of mineral fertilizers on productivity and quality of wheat varieties seeds in the northern forest-steppe of the Tyumen region

Kazak¹,

Логинов²,

Ерёмин³

2019

Аграрная наука Евро-Северо-Востока

View full text Add to dashboard Cite

In the Siberian District, including the Tyumen region, a great contribution into production of foodgrain has been made by valuable and strong varieties of spring soft wheat Iren, Omskaya 36, Novosibirskaya 31. It should be noted that elements of cultivation technology of these varieties for seeds have been developed insufficiently. In the article, the 2016-2018 data have been analyzed according to the productivity and quality of seeds of the chosen wheat varieties in dependence to the level of mineral nutrition (for planned productivity of 4.5 and 6 t/ha). It has been established that in the conditions of the northern forest-steppe of the Tyumen region the level of mineral nutrition for productivity of 4-5 t/ha provided high quality of seeds. In the variant with NPK of 4 t/ha the yield of seeds of the general productivity was 73.0-77.8%, the mass of 1000 grains – 33.9-38.5, the protein content – 15.3-16.8%, the energy of germination – 58.0-67.3%, the laboratory viability – 94.3-96.5%. The main part of seeds (67-74%) sprouted in 5-6 seminal roots and when resowing in 2017-2018 it gave dense, strong shoots. Seeds from the chosen variant had advantage before the control without fertilizers and before variants with higher level of mineral nutrition in many quality indicators. It has been established that germination energy of seeds closely correlated with protein content (r = 0.72…0.82) and insignificantly – with the mass of 1000 grains (r = 0.27…0.28). Between productivity and energy of germination of seeds the correlation was negative(r = -0,32…-0,40)

show abstract

Quality of Varieties of Spring Soft Wheat Grain and their Ranking for Baking Strength

Cited by 2 publications

References 0 publications

Variability of Winter Wheat Quality Features in Northern Trans-Urals

Variability of Winter Wheat Quality Features in Northern Trans-Urals

Influence of mineral fertilizers on productivity and quality of wheat varieties seeds in the northern forest-steppe of the Tyumen region

Contact Info

Product

Resources

About