Fertilization and technological quality of wheat grain
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Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland
Department of Cultivation and Plant Production, University of Agriculture, Akademicka 15, 20-950 Lublin, Poland
Acceptance date: 2001-02-06
Int. Agrophys. 2001, 15(4): 279-285
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 quality (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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