Study of the baking qualities of a new variety of spring soft wheat Maestro depending on the level of mineral nutrition

Abstract

Relevance. To ensure food security, it is necessary to increase the range of varieties of domestic selection in the conditions of the Central Non-Black Earth Region.Methods. The object of research is a variety of spring soft wheat Maestro. Medium-ripened, resistant to lodging and moderately resistant to diseases. The scheme of the experiment: 1. (NPK)0 — control; 2. (NPK)64 (before sowing); 3. (NPK)64 (before sowing) + N30 (in the phase «beginning of tillering»); 4. (NPK)64 (before sowing) + N30 (in the phase «the beginning of tillering») + N15 (exit to the tube). The studies were conducted according to generally accepted methods.Results. It was found that the variety is well responsive to mineral nutrition. The increase in yield varied from 1.69 t/ha (NPK)64 to 1.74 t/ha ((NPK)64 + N30). The weight of 1000 grains increased by 1.8–2.2 g, or 5.0–6.1%, the protein content in the grain — by 0.8% against the background of 0.15–0.37% with nitrogen fertilizing, the gluten content — by 1.0–2.0%. The impact on the baking qualities of grain was assessed. Sedimentation increased after application of basic fertilizer (NPK)64 and additional nitrogen fertilizing ((NPK)64 + N30, (NPK)64 + N30 + N15) by 3–6 ml, or by 8.1–16.2%, the maximum overpressure (P) is 4.2–8.3%, the deformation energy of the test (W) is 13.7–22.4% higher than the control. Correlation analysis was carried out and strong significant correlations were revealed in the indicators «yield» and «gluten content in grain» (r = 0.97), «yield with sedimentation» (r = 0.99), «protein content in grain» and «maximum excess pressure» (r = 0.99). The calculated coefficient of variation (Cv), according to all signs studied in the experiment, did not exceed 10%.