Physico-mechanical characteristics of connections and biological features of separating grain from ear

Abstract

The study was aimed at studying the dynamics of connections between wheat plant elements under external mechanical forces. Biological and physico-mechanical features of separating grain from ear were determined. The effect of physical and mechanical impact, changes in parameters of moisture and temperature of the environment and the effect of varietal features on quality indexes of winter wheat grain were studied (mass fraction of protein and gluten). Problems of seed micro damages were studied using two varieties, different in the strength of connections between grain and ear. It was discovered that the largest amount of micro damages of the studied “Luchezar” and “Admiral” varieties was registered when grain with its maximum moisture content was threshed and the amount of micro damages was 54% and 55% (moisture content 34.3%). The highest mass fraction of protein was registered in the phase of milk-wax ripeness of grain of “Luchezar” variety (14.67%) and “Admiral” variety (14.60). Gluten content changed depending on grain moisture, in case of “Luchezar” variety from 23.9% to 19.7%, and “Admiral” variety from 24.6% to 22.5% (grain moisture content 19.5-9.7%). On the overripe stage (5-10 days), gluten content declined from 24.6% (the beginning of harvesting) to 22.5% (15 days of the overripe stage). The research goal was to study physico-mechanical features in the separation of grain from ear due to changes in its biological characteristics.