The influence of cultivar, year and nitrogen supply on quality parameters of bread wheat (Triticum aestivum L.) | Uticaj sorte, godine i azotne ishrane na kvalitetna svojstva hlebne ozime psenice (Triticum aestivum L.)
2006
Djuric, V., Naucni institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Malesevic, M., Naucni institut za ratarstvo i povrtarstvo, Novi Sad (Serbia) | Pankovic, L., Naucni institut za ratarstvo i povrtarstvo, Novi Sad (Serbia)
In field experiments with 3 winter wheat (Triticum aestivum L.): Lasta, Sremcica and Pobeda was appied nitrogen (rate N) as follows: 0, 60, 120 and 180 kg N/ha from 2000 to 2002. The varieties differed in their biological and production characteristics as well as in technological quality. The analysed samples belonged to the international ISDV stationary field trial established at Rimski Sancevi Experimental Field of the Institute of Field and Vegetable Crops in Novi Sad (Serbia). Improvement of end use quality in winter wheat depends on thorough understanding of the influences of environment, variety, and their interaction. Grain protein content (GPC), sedimentation value (SED), energy dough, Hagberg falling number (HFN) and bread crumb quality number were measured. Highly significant differences were detected among the environments (A), rate N (B) and varieties (C) for each of the quality variables. Both variety (V) and environment (E) had a significant effects on quality traits. Significant V x E interactions indicated that quality trait evaluations must be undertaken for environments. The most influence on protein content and sedimentation value have been climatic condition. According to lot of environment influence on falling number and dow energy the main part of variance it is genotypes and phenotype variability.
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