Grain yield and quality of new winter wheat varieties in the Orel region

Abstract

Relevance. Winter wheat is one of the main food crops. The introduction of new high-yield varieties and intensive 'high-yield technology' aims to produce high-quality grain of grade 3 or higher, which has high baking qualities.Methods. The production experiment was conducted out in 2019-2021 in Oryol district of Oryol region. The experimental field was surveyed using the OneSoil precision farming platform. The chlorophyll index was measured using a Yara N-tester. The counts and observations were made according to the Methodology for State Crop Testing (1985). Samples of winter wheat were taken in accordance with GOST 12036-85. Gluten content was determined according to GOST R 54478-2011, weight of 1000 seeds – according to GOST 10842-89, mass fraction of protein – according to GOST 10846-91. Grain moisture content – according to GOST 13586.5-93. Statistical processing was performed according to B.A. Dospekhov (1985) using Microsoft Office Exel computer program.Results. It was found that measuring the chlorophyll index during the growing season allows you to monitor the nitrate nitrogen content in the plant and timely nitrogen fertiliser application at scientifically justified rates. The new winter wheat varieties Stork and Leonida, when cultivated using 'intensive high yield technology', have been shown to provide high quality grain yields of more than 10 t/ha. In terms of gluten content, the grains of both varieties belong to the third class and in terms of protein content to the second class, which indicates their high baking qualities.