Formation of grain quality of spring soft wheat varieties depending on agrotechnical methods

Abstract

Abstract The article deals with the issues of improving the grain quality of spring soft wheat using various varieties, fore crops and nitrogen fertilizers. It was found in experiments with spring soft wheat, carried out on gray forest heavy loamy soil, that the quality indicators of grain, dough and bakery assessments were most strongly influenced by varietal characteristics, weather conditions and placement according to optimal fore crops. Voronezhskaya 10 turned out to be a more productive variety, which formed grain that met the requirements of the standard for strong wheat, both in different years and according to different fore crops. The most valuable fore crops for obtaining high quality grain turned out to be complete fallow and clover. The best forecrop for Priokskaya was clover, the worst one was complete fallow. L-503 had low values of flour strength for clover and higher ones for winter crops, especially for the unfertilized variant. The effect of fertilizers on flour strength was mixed. In a case of Voronezhskaya 10, the flour strength decreased for pure fertilized fallow and fertilized winter crops. In a case of Priokskaya, a small positive effect was observed for all fertilized variants. When fertilized, L-503 reduced the flour strength for winter crops and rapeseed. The effect of fertilizers was mixed and small. In a case of Voronezhskaya 10, the overall bakery score from fertilizers decreased when placed on complete fallow, and increased for clover, rapeseed, and especially peas. In a case of Priokskaya, the positive effect of fertilizers was when placed after clover. It was revealed that the introduction of N60 for pre-sowing cultivation did not affect the technological qualities of the grain, because most of the nitrogen was used by plants for the formation of vegetative mass.