Influence of phenotypic components and nitrogen feeding on the main features of the quality of soft winter wheat

Abstract

Goal. To study the share of influence of phenotypic components and nitrogen fertilizers on the main features of the quality of gluten complex of soft winter wheat grown in the central part of the Forest-Steppe of Ukraine. Methods. The study of grain and flour from it was carried out at the Mironovka Institute of wheat named after V.M. Remeslo of NAAS during 2022–2024 using the following methods: laboratory (technological analysis of flour), analysis of variance (processing of experimental data), factor analysis (establishing factors that influenced grain quality), and using Microsoft Excel 2010 and Statistica 8.0 programs. Flour quality indicators were determined as follows: sedimentation index — by micromethod according to A.Ya. Pumpianskyi, protein content, and gluten content — by red spectroscopy. Results. The determining role of the factor of the year of cultivation (61.6%) in the formation of gluten content of varieties of soft winter wheat was fixed. The genotypic component most significantly influenced the sedimentation index (14.2%), slightly less the content of protein (10.5%), and gluten (8.6%). Fertilizers maximally influenced the formation of protein content (29.2%) and gluten content (13.0%). Consistently high parameters of protein and gluten content were demonstrated by MIP Aelita and MIP Vidznaka varieties in the case of ammonium nitrate application with a dose of 75 kg/ha, and MIP Fortuna variety in the case of feeding with a mixture of KAS 32 (50 kg/ha). According to the sedimentation index, these varieties have an average flour strength and belong to valuable wheat. Conclusions. It was established that the main features of the quality of the gluten complex of the studied varieties of soft winter wheat were largely determined by their varietal features. Therefore, when carrying out selection measures to improve the quality of grain, it is first of all necessary to give preference to the sedimentation index, protein, and gluten content. The source material selected according to the listed signs will accelerate the selection process and the creation of new varieties of strong wheat.