The effect of cultivation technologies on grain and pasta quality of the winter durum wheat varieties

Abstract

The current paper has considered the effect of cultivation technologies of winter durum wheat varieties on their quality indicators through the years with varied weather conditions. The study was carried out in 2015-2019, in the conditions of laboratory and field trials. There have been studied such traits as nature weight, kernel hardness, protein percentage and gluten content of three zoned winter durum wheat varieties sown in weedfree fallow. There has been identified a proportion of the factors’ effect on quality indicators. In the curent study there was a range of mean values according to a variety, a year, a cultivation technology. Through the years of study, all variants of technologies contributed to larger grain nature weight, from 768 g/l in the variety ‘Donchanka’ to 792 g/l in the variety ‘Oniks’. The largest nature weight in the trials was established when using an intensive cultivation technology. Through different years of study, the highest protein percentage in grain was identified in 2016, it was 13.57-17.08%. Through three years, the largest gluten content in grain (30.06%) was identified in the variety ‘Oniks’ when using an intensive cultivation technology. The general assessment of pasta was 4-4.5 points.