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Fertilization and technological quality of wheat grain

Jadwiga Sadowska, Wioletta Błaszczak, Tomasz Jeliński, Jozef Fornal, Halina Borkowska, B. Styk

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Abstract

The influence of genetic and environmental effect on grain quality and physical properties for Polish varieties of winter wheat and spring wheat (T. aestivum) cultivated at three N-fertilization levels (50, 100 and 150 kg N ha -1 ) was studied. The grain quality in varieties examined was ranged from bad/medium to medium/good according to COBORU system. The baking qua- lity (LWP) ranged from 21 to 120 responding to medium and good quality of flour (except very good Omega). The general tendency of better baking quality of spring wheat than that of winter wheat was confirmed. The grain quality and physical properties of the cultivars examined were always strongly influenced by the variety and, above all, the form of the wheat, while the N-fertilization effects were not regular. Increasing the N-fertilization does not always regularly increase the bread-making quality of wheat grain.

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What this paper is about

The influence of genetic and environmental effect on grain quality and physical properties for Polish varieties of winter wheat and spring wheat (T. aestivum) cultivated at three N-fertilization levels (50, 100 and 150 kg N ha -1 ) was studied. The grain quality in varieties examined was ranged from bad/medium to medium/good according to COBORU system. The baking qua- lity (LWP) ranged from 21 to 120 responding to medium and good quality of flour (except very good Omega). The general tendency of better baking quality of spring wheat than that of winter wheat was confirmed. The grain quality and physical properties of the cultivars examined were always strongly influenced by the variety and, above all, the form of the wheat, while the N-fertilization effects were not regular. Increasing the N-fertilization does not always regularly increase the bread-making quality of wheat grain.

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Available abstract

The influence of genetic and environmental effect on grain quality and physical properties for Polish varieties of winter wheat and spring wheat (T. aestivum) cultivated at three N-fertilization levels (50, 100 and 150 kg N ha -1 ) was studied. The grain quality in varieties examined was ranged from bad/medium to medium/good according to COBORU system. The baking qua- lity (LWP) ranged from 21 to 120 responding to medium and good quality of flour (except very good Omega). The general tendency of better baking quality of spring wheat than that of winter wheat was confirmed. The grain quality and physical properties of the cultivars examined were always strongly influenced by the variety and, above all, the form of the wheat, while the N-fertilization effects were not regular. Increasing the N-fertilization does not always regularly increase the bread-making quality of wheat grain.

Key concepts: Human fertilization, Cultivar, Winter wheat, Agronomy, Grain quality, Wheat grain, Spring (device), Poaceae

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