Effect of artificially eroded Dark Brown Chernozemic soil and subsequent amendments on the milling and baking quality of wheat under dryland conditions

Abstract

A field was artificially eroded by levelling in 1957. It was continuously cropped to barley for 7 yr. Subsequently, the field was cropped to a wheat-fallow rotation up to but not including 1986. Two major restoring productivity experiments were conducted over that time period. After 30 yr and 19 crops, a third experiment was established to determine the effect of artificial soil erosion and four restorative amendments on 13 wheat quality characteristics. Year, erosion level, and amendment all had significant effects on many wheat quality parameters. Erosion decreased overall quality, mainly by decreasing protein content which in turn affected other quality characteristics. Applications of manure, fertilizer, and straw + fertilizer increased protein content and related characteristics substantially compared to the check. Since high-quality bread wheat is central to its worldwide demand, prevention of soil erosion is essential. Conversely, eroded soil can be ameliorated with amendments but at a cost of the amendment and its application. Keywords: Soil erosion, topsoil loss, wheat quality, soil moisture, fertility amendment