Abstract
The current paper has considered the effect of cultivation technologies of winter durum wheat varieties on their quality indicators through the years with varied weather conditions. The study was carried out in 2015-2019, in the conditions of laboratory and field trials. There have been studied such traits as nature weight, kernel hardness, protein percentage and gluten content of three zoned winter durum wheat varieties sown in weedfree fallow. There has been identified a proportion of the factors’ effect on quality indicators. In the curent study there was a range of mean values according to a variety, a year, a cultivation technology. Through the years of study, all variants of technologies contributed to larger grain nature weight, from 768 g/l in the variety ‘Donchanka’ to 792 g/l in the variety ‘Oniks’. The largest nature weight in the trials was established when using an intensive cultivation technology. Through different years of study, the highest protein percentage in grain was identified in 2016, it was 13.57-17.08%. Through three years, the largest gluten content in grain (30.06%) was identified in the variety ‘Oniks’ when using an intensive cultivation technology. The general assessment of pasta was 4-4.5 points.
Highlights
Winter durum wheat is a highly valuable grain crop, the production of which in the Russian Federation is insufficient to meet the country demand for this raw material
It has long been common knowledge that wheat yields and grain quality vary significantly according to genotypes, environmental effects and their correlation, but there is no consensus on which of these factors is more important for most qualitative traits
The part of the variability in quality is determined by the environment, and nitrogen fertilizing is one of the factors affecting the change in protein percentage and Corresponding author: valya_l7@rambler.ru
Summary
Winter durum wheat is a highly valuable grain crop, the production of which in the Russian Federation is insufficient to meet the country demand for this raw material. Winter durum wheat is an indispensable source of high quality pasta. It has long been common knowledge that wheat yields and grain quality vary significantly according to genotypes, environmental effects and their correlation, but there is no consensus on which of these factors is more important for most qualitative traits. Denchich et al (2011) tested a large group of durum wheat genotypes originating from 28 countries and they recorded high variability in quality among the varieties. The part of the variability in quality is determined by the environment, and nitrogen fertilizing is one of the factors affecting the change in protein percentage and
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