Сельскохозяйственная биология, 2010, № 3, с. 71-76.

УДК 633.11:631.524.7:631.5

CHANGES OF GRAIN QUALITY IN DIFFERENT VARIETIES OF WINTER AND SUMMER WHEAT IN CONNECTION WITH CULTIVATION TECHNOLOGY

P.M. Polityko, M.N. Parygina, A.A. Vol’pe, A.M. Magurova, A.S. Kalanchina, V.M. Nikiforov, N.S. Berkutova

In the field conditions the grain technological properties in three sorts of winter wheat — Moskovskaya 39, Galina, Nemchinovskaya 24 and three sorts of spring wheat — Ester, MIS, Amir were studied at different cultivation technologies (basic, intensive, high-intensive) with different seeding rates 4, 5 and 6 million fertile seeds per hectare. It was established, that with increasing cultivation technology the seed quality did not go down (grainunit, thousand kernel weight, gluten and protein content, flour strength, porosity and volume bread output). The crop yield among tested sorts achieved on high-intensive technology by winter sorts Moskovskaya 39 — 6.82, Galina — 7.35, Nemchinovskaya 24 — 8.23 ton per hectare, by spring wheat sorts Ester — 5.0, MIS — 5.2, Amir — 4.8 ton per hectare.

Key words: winter and spring wheat, cultivars, technology of cultivation (base, intensive, high intensity), quality, protein, gluten, force of flour, bread baking qualities, weight of 1000 grains, productivity.

Accumulation of protein and gluten in grain, as well as improvement of gluten quality vary depending on weather conditions (1-3), while mineral and organic fertilizers promote the intensive accumulation of protein (4, 5). Pests, diseases and weeds disimprove grain quality (6-10), in particular – the content of protein and gluten, gluten elasticity, thus worsening  baking properties (11-13).
The purpose of this study was to evaluate the influence of cultivation technologies (base, intensive, high intensity) on quality of grain in several wheat varieties.

Methods. Experiments were performed in 1995-2007 on experimental fields of the Institute (Moscow region) in the stationary grain-grassland-fallow-tilled 9-cours crops rotation (precursors for winter wheat - perennial and annual grasses, for spring wheat - potatoes and winter wheat). Objects of research - the winter wheat varieties Moscovskaya 56, Moscovskaya 39, Galina, Nemchinovskaya 24, the spring wheat varieties Esther, MIS and Amir , all were sown at three norms of sowing the viable seeds - 4, 5 and 6 million per ha. Size of test-plots - 30 m², repetition of the experiment - 3-fold.

The tested agricultural technologies:

1) basic - fertilizers N60P40K60, pesticides Lintur 150 g/ha (ai – sodium dicamba + triasulfuron, “Syngenta Crop Protection AG”, Switzerland) + Danadim 1 l/ha (ai - dimethoate, “Cheminova A / S”, Denmark), in autumn on winter wheat - Fundazol 0.5 kg/ha (ai - benomyl, “Agro-Chemie Kft.”, Hungary);

2) intense - fertilizer N60P60K90-120, pesticides Lintur 150 g/ha + Danadim 1 l/ha + Fundazol 0,5 kg/ha in autumn + Alto Super 0,5 l/ha (ai - propiconazole + cyproconazole, “Syngenta Crop Protection AG”, Switzerland) + retardants according to a forecast;

3) high-intensity - fertilizer N120P90K120-150, pesticides Lintur 150 g/ha + Danadim 1 l/ha + Alto Super 0,5 l/ha + Fundazol 0,5 kg/ha in autumn + Alto Super 0,5 l/ha + retardants Tce Tce Tce 1,5 l/ha (ai – chlormequat chloride, "BASF SE”, Germany) at booting stage, as well as Tilt Premium 0,5 l/ha (ai - propiconazole, “Syngenta”, Switzerland) + Karate (ai - Lambda-Cyhalothrin, “Syngenta”, Switzerland) or Danadim 1 l/ha for protection of the ear.

Nitrogen fertilizers were introduced fractionally: from autumn to winter - N30, the rest of a dose - in spring, at the intensive and high-intensive technologies – in respect to plants’ state when booting and heading stages, on both winter and spring wheat.

The obligatory grain-treatment was performed using the preparation Dividend Star (1 l/ha, ai - difenoconazole, “Syngenta Crop Protection AG”, Switzerland) or Vincit (2 l / ha, ai - Thiabendazole + flutriafol, “Cheminova A / S , Denmark) or an any equal preparation (upon the results of seeds examination) (14).

Observations of plants growth, development and phytosanitary condition of crops were carried out by common methods (15, 16) with statistical processing of data according to B.A. Dospehov (17) using MS DOS program.

Results. The technologies compliance has led to the raise of crops yield at increasing intensification of cultivation (Table 1). For winter crops in 2005-2007, the two last years were the most favorable.

Crops yield varied from 4,92 (10) to 8,23 t/ha with more stable performance in the varieties Moscovskaya 39 and Galina. The variety Nemchinovskaya 24 demonstrated high yield in 2006: at the base technology - 7,28 t/ ha, at high-intensive - 8,23 t/ha (see Table. 1). Year 2005 was less favorable due to snow mold, other diseases and pests; in 2005,  crop yields in all the varieties amounted to 3,01-3,63 t/ha with small but significant differences depending on cultivation technology.

Weight of 1000 grains varied by years; the best results were obtained in 2007 - 50,6 - 59,1g. The higher variation in this characteristic was observed in Nemchinovskaya 24 (44,0-59,1 g) while the lower protein content (8,8 - 12,3 %). In Moscovskaya 39, these values were 39,1-55,3 g and 11,0-14,3%, respectively, depending on cultivation technology. Grain quality of Galina was inferior to that of Moscovskaya 39. The winter wheat varieties Galina and Nemchinovskaya 24 known to be accounted in the State Register of Breeding Achievements showed good response to chemicals application.

During the period of research (1995-2007), Moscovskaya 39 was  providing stable yields of predecessors - annual and perennial grasses - and high quality of grain.

Year 2006 was the most favorable for spring wheat (see Table. 1); in 2005, weather conditions were satisfactory, and 2007 was dry and less favorable. Under favorable conditions, the varieties Esther and MIS manifested the highest productivity, and the less one – in Amir. Under the adverse weather conditions, application of  protective remedies provided the higher values of surplus yield in all the varieties of winter and spring wheat.

Weight of 1000 grains and protein content in grain were higher in the varieties Amir and MIS. At raising the intensity of technology, the weight gain in weight of 1000 grains reached 0,7 g (intensive technology) and 2,3-2,9 g (high-intensive technology), protein content - 0,2-0,5% (intensive technology) and 1,2-1,4% (high-intensive technology). Bread baking quality of grain and flour derived from it varied depending on cultivation technologies and varieties.

Intensifying cultivation stimulated the raise in gluten content (2-5%),  the rates of flour force and bread output volume, and it  also improved crumb color and porosity (Table 2).

In the varieties Moscovskaya 39, Moscovskaya 56 and Galina, grain quality corresponded to that of strong and valuable wheat varieties (grain-unit - more than 800 g/l, gluten content - from 24,7 to 38,1%) (see Table. 2).

The variety Esther demonstrated the best response to intensifying cultivation among the studied spring varieties (in technological quality of grain): gluten content increased from 34,4 to 41,1%, flour force - from 263 to 305 units, volumetric output of bread - from 890 to 915, improved crumb color and porosity. In winter varieties, bread baking quality of flour varied with increasing the intensity of technology (see Table. 2).

Thus, application of fertilizers, plant protection remedies and retardants has contributed to increase in productivity, and also to the improvement of bread baking qualities of grain in the studied winter and spring wheat varieties. The winter wheat varieties produced the higher yield (3,01-8,23 t/ha), the greatest values were observed in Nemchinovskaya 24 at high-intensive (3,63-8,23 t/ha) and base (3,39-7, 28 t/ha) technologies. The variety Moskovskaya 39 known as adapted to current cultivation techniques provided the yields of  3,48-6,82 t/ha at high-intensive and 3,01-6,38 t/ha - at the base cultivation technology.

The productivity of spring wheat varieties Esther, MIS and Amir amounted to 1,73-5,20 t/ha against a background of raise in weight of 1000 grains by 10-15%, gluten content - by 2-5%, protein content – by 0,2 - 1,7%, and the improvement in bread baking qualities.

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