Uman NUH | today: 12/21/2024
| Author(s) | Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine | ||
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| Category | The Agronomy | ||
| year | 2024 | issue | Issue 105 part 1 |
| pages | 218-230 | index UDK | 631.559–021.465:631.526.3:633.111:631.5 | DOI | 10.32782/2415-8240-2024-105-1-218-230 (Link) |
| Abstract | Goal. To determine the formation of technological properties and grain yield of different varieties of soft winter wheat depending on the predecessors. Methods. Field, measurement, calculation and comparison, analysis, statistical. The results. As a result of the conducted research, it was established that the highest grain yield is formed by the cultivation of the Tronka soft winter wheat variety after chisty par (8.54 t/ha), and the Kolos Myronivshchyna variety after peas (5.84 t/ha). The best indicators of the mass of 1000 grains of soft winter wheat of the Tronka variety are formed when it is grown after peas and soybeans, and the Kolos variety of Myroniv region – after pure steam. The grain uniformity of soft winter wheat variety Tronka on the control variant was 53 % and decreased to 43.8 % when it was placed after pure steam and to 65.6 % after soybeans. The uniformity of wheat grain of the soft winter variety Kolos of Myroniv Oblast when grown after peas and pure steam was 49–49.8 %. For placing it after soy, this indicator was 54.6 %. The grain size of the soft winter wheat variety Tronka when grown after pure steam and peas was 2.6–2.8 mm, and when placed after soybeans – 2.8–3.0 mm. And the grain size of the Kolos variety of Myroniv Oblast when grown after peas and soybeans was 2.6–2.8 mm, and after pure steam it decreased to 2.4–2.6 mm. Conclusions. The higher protein content in soft winter wheat grain Tronka is formed when it is grown after peas and pure steam (12.5–12.8 %), while after soybeans it is 10.7 %. When growing the Kolos variety of Myroniv region, the highest protein content is formed after peas (13.2 %). Cultivation of Tronka soft winter wheat after pure steam and peas provides a gluten content of 32.4 and 25.2 %, and after soy 20.8 %. In the Kolos variety of Myroniv Oblast, the highest content was obtained when grown after peas. | ||
| Key words | soft winter wheat, variety, predecessor, technological properties, productivity | ||