Uman NUH | today: 12/21/2024
| Author(s) |
Hospodarenko G.M., Doctor of Agricultural Sciences, Professor, Uman National University of Horticulture, Ukraine Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine Martynyuk A.T., Candidate of Agricultural Sciences, , Uman National University of Horticulture, Ukraine Калантир В. О., , , |
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| Category | The Agronomy | ||
| year | 2024 | issue | Issue 105 part 1 |
| pages | 245-267 | index UDK | 664.64.016:633.112 | DOI | 10.32782/2415-8240-2024-105-1-245-267 (Link) |
| Abstract | Purpose. To determine the formation of technological parameters for the formation of the quality of durum winter wheat grain. Methods. Field, measurement, calculation and comparative, analysis, statistical. Results. Durum winter wheat responds well to the application of nitrogen fertilizers, since the protein content increases from 12.6 to 14.2–15.4% (p ≤ 0.05), and the gluten content from 26.5 to 30.1–32.9% (p ≤ 0.05) depending on the fertilization system. The protein content is most affected by the use of the nitrogen component in the composition of complete mineral fertilizer. Long-term use of only phosphorus and potassium fertilizers did not significantly affect the nitrogen-containing component of durum winter wheat grain. The gluten content changes similarly to the protein content depending on the fertilization system. Thus, in 2020, the gluten content increased from 30.2 to 35.2–37.1 %, and in 2022 – from 23.4 to 28.1–32.4% (р ≤ 0.05) depending on the fertilization system. A high influence of the factors of the fertilization system and weather conditions on the yield, protein content and gluten content in durum winter wheat grain was established. Grain hardness, sedimentation index, flour strength of durum winter wheat change from fertilization similarly to the protein content. At the same time, a direct very high correlation was established between them. The nature of the grain changes most from the weather conditions of the year of the study than from the use of fertilizers. The culinary quality of durum winter wheat pasta is very high, but does not change from fertilization and is 8.3 points. Conclusions. Based on statistical processing of the obtained data, it was established that the optimal content of protein and gluten is provided by the use of N150 regardless of the dose of phosphorus and potassium fertilizers. Taking into account the content of protein, its collection and gluten content, the options with long-term use of N150P60, N150P30K40, N150P60K40 and N150P30K80 have almost the same efficiency compared to the option N150P60K80. This makes it possible to conclude that it is possible to temporarily use only nitrogen fertilizers or incomplete return to the soil of phosphorus and potassium with fertilizers against the background of 150 kg/ha d. r. of nitrogen fertilizers. | ||
| Key words | protein content, gluten content, grain nature, technological quality of pasta, optimization of technological parameters of grain quality | ||