Effect of Soil Tillage Practice on Photosynthesis, Grain Yield and Quality of Hybrid Winter Wheat

Abstract

Although the conventional tillage (CT) system dominates in the cultivation of wheat in Europe, currently, mainly for economic and environmental reasons, especially in the case of new varietal genotypes, reduced tillage systems (RT), including no-tillage (NT), are practised. The aim of the research was to evaluate the influence of tillage systems on yield, gas exchange parameters, chlorophyll fluorescence, and the quantity and quality of protein of hybrid winter wheat cultivars grown under various hydrothermal conditions in the years of the research. A field experiment was carried out between 2016 and 2019 in Domaradz (49°47′38′′ N, 21°56′54′′ E), Poland. The following factors were tested: three tillage systems—conventional (CT), reduced (RT) and no-tillage (NT), and five hybrid cultivars of winter wheat—Hybery, Hyking, Hymalaya, Hypocamp and Hyvento. The highest grain yield and the most favourable values of physiological parameters were found in the CT system in comparison to the reduced systems RT and NT. Unfavourable hydrothermal conditions with a deficit of precipitation during the 2018/2019 growing season resulted in a decrease in the grain yield and selected physiological parameters in the CT system, while they increased in the NT system. More favourable physiological parameters and higher yields resulted from cultivation of hybrid winter wheat in the CT system for cvs. Hymalaya and Hypocamp grain, and in the NT system for cv. Hyking. The use of the CT system in comparison to RT and NT resulted in a significant increase in the value of grain quality parameters and the content of the sum of gliadins and glutenins as well as γ, ω gliadins and HMW glutenins. No statistical differences were found in the content of albumin and globulin or α/β subunits of gliadins and LMW glutenins in the CT and RT systems. Cvs. Hyvento and Hyking, in the CT as well as in the RT and NT systems, obtained higher values of quality characteristics and fractions and subunits of gluten proteins, especially when low hydrothermal coefficients were recorded during the grain formation and ripening period (June–July).