Influence of abiotic and anthropogenic factors on the formation of winter wheat grain quality indicators
2024
The purpose of the study was to establish the influence of growing location, hydrothermal growing season conditions, variety, sowing date, and preceding crop on the formation of winter wheat grain quality indicators. The research was conducted during 2018/19–2020/21 in two locations for two sowing dates after sunflower and soybean as the preceding crops. Four varieties of winter bread wheat were evaluated according to grain, flour, dough, and bread quality indicators. A higher variability of winter wheat grain quality indicators was noted between the years of the study in the conditions of the central part of the Forest-Steppe of Ukraine (Location 1) (CV = 2.7–32.6%) compared to the conditions of the northeastern part of the Forest-Steppe of Ukraine (Location 2) (CV = 1.9–18.0%). The determining influence of the variety on test weight (38.32%), volume of bread (30.22%), wet gluten content (25.65%), protein content (18.55%), porosity of bread crumb (18.17%), and sedimentation value (15.02%) was established. The most influence of the growing location on deformation energy (37.43%) and dough tenacity (35.29%) was revealed The decisive influence of the interaction year × location on 1,000 kernel weight (21.30%) was established. To obtain higher flour-milling properties, winter wheat varieties are recommended to be sown in the third decade of September after sunflower, and to obtain higher baking properties - in the first decade of October after soybeans. By sowing the varieties Podolianka and MIP Yuvileina, it is possible to obtain grain with high flour-milling and bread-making properties, that is, grain balanced in terms of quality.
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