Effect of organic and conventional production systems on the winter wheat grain quality

Cereal crops are cultivated worldwide in diverse environments.In Latvia wheat (Triticum aestivum L.) is the most common cereals.One of the most important wheat quality indices are gluten quantity and quality.The aim of this experiment was to assess the effect of different farming systems (organic and conventional) on wet gluten and quality of four winter wheat cultivars and one grain line.Field investigation with winter wheat cultivars 'Fredis', 'Edvins', 'Skagen', 'SW Magnific' and line '94-5-N' were carried out within the framework of value for cultivation and use of plant variety testing system (VCU) at the Research Institute of Agronomy (in Skriveri) of Latvia University of Life Sciences and Technologies, in 2017/2018.Gluten content, index and water-binding capacity were significantly (p<0.05)affected by the agricultural production systems and cultivars.In our trial were found statistically significant differences among agricultural production systems.Significantly lower gluten content and water binding capacity had in organic winter wheat grains, while gluten was significantly stronger, compared to the conventional.A statistically significant (p<0.01)positive correlation was found between winter wheat gluten content and water-binding capacity (r=0.999) for both production systems.The cultivars 'Fredis' and 'Edvins' had better gluten content and water-binding capacity that make them more suitable for the organic production systems, compared to other cultivars.