The influence of microbiological preparations on the quality of winter wheat in the conditions of the northern forest-steppe zone of the Tyumen region

Abstract

The purpose of the research is to study the effect of microbiological preparations on the quality of winter wheat in the northern forest-steppe zone of the Tyumen region. The article provides the study of the following microbiological preparations: “Double roots” (Healthy roots)” “Organic”, as well as their combined use. The largest increase in the thousand kernel weight was noted in option 1 “Double roots” (Healthy roots)” and in option 3 “Double roots (Healthy roots) + Organic” by 4.2-2.5 g, which was 7.8-13.3% from the control variant. The highest protein content in winter wheat grain was found in option 1 “Double roots” (Healthy roots) – 13.3%. The rest of the studied options of the experiment were almost at the control level – 12.6-12.7%. According to the grain vitreousness indicator, option 1 “Double roots” (Healthy roots) and option 2 “Organic” dominated – 75 and 72%, respectively. All the studied options exceeded the control in the amount of gluten by 1-4%. The highest amount of gluten in our experiment was noted in option 2 “Organic” – 28.0% and in the first option “Double roots” (Healthy roots)” - 27.0%. According to the gluten quality in the units of the gluten deformation index, 1 quality group is marked – good. Microbiological preparations in the conditions of the northern forest-steppe of the Tyumen region showed a positive effect on improving the quality of winter wheat grain. Grain quality indicators were steadily formed within the standards for food grains of 2-3 classes.