Study the effect of Top dressing fertilizer quantity and time of' applinece on quality Bakery's valuo and yield of wheat
1996
Irani, Parviz
Wheat Quulity, Bakery's value and desirability of bread arc more rolated to Gluton and Protein content. As there ia often an invorocly correlation between quality and the yield of wheat, on the other hand., there is an emphacize on. new high yielUing varieties from self sufficiency point. of vt cu, there¬fore, it io possible, to increaoe tho protein content and cmelioration of Quality in high yielding (wheat varieties through top drecssing fertilizer appliance. the study was_ carried out due to the fertilizer acceptance of Varieties using a R.C.D.(Split plot) design with 4 Replications on Ghods veriety for quulity, Bakery's value and the yield. the main factor was three pure Nitrogen levels: Al=45kgr, A2=90KGr. and A3=135 KGr. per hectare. The sub factor which is indeed more important, is the time of appliance and includes seven (7) tretments: B1=ordinary urea at Tillering stago. B2= SCU at Tillering stago. B3= Booting stago. B4= heading stago. B5= 1/2 at Tilling stage + 1/2 in Booting stage. B6= 1/2 at Tilling stage + 1/2 in flowering stage. B7= 1/2 at Booting stage + 1/2 in flowering stage. Applied diomoniom phosphate was 200 Kgr. eque.L to 96 Ker. P205 per heatare which wase applied before Sowing , in this case some 50 kgr of Nitrogen was recompenced and all ether trial factors were uniformly carried out. The Seed density of Ghods variety was 400 Soeds per Square meter. Results showed, that thero is significant difforences at 1% level be'ttrcen times of appilance of fertilizers. The best applience time as top dressing to increase the quality and Bakery's value of wheat specially protein content is. at the stage of heading \\In th an omount of 135 kgr. pure Nitrogen Por hectare.
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