Agronomy journal, Vol. 82 No. 5-6, 2020.
Original scientific paper
https://doi.org/10.33128/ag.82.5-6.3
Analysis of grain yield and flour quality of some winter wheat varieties in the 2020 production
Nenad Đurić
orcid.org/0000-0001-5048-454X
; Univerzitet Megatrend, Beograd, Fakultet za biofarming, Bačka Topola, Srbija
Gorica Cvijanović
; Univerzitet Megatrend, Beograd, Fakultet za biofarming, Bačka Topola, Srbija
Vera Rajičić
; Univerzitet u Nišu, Poljoprivredni fakultet u Kruševcu, Kruševac, Srbija
Gordana Branković
; Univerzitet u Beogradu, Poljoprivredni fakultet, Beograd, Srbija
Dobrivoj Poštić
orcid.org/0000-0002-4704-8613
; Institut za zaštitu bilja i životnu sredinu, Beograd, Srbija
Vojin Cvijanović
; Univerzitet Megatrend, Beograd, Fakultet za biofarming, Bačka Topola, Srbija
Abstract
Throughout human civilization, wheat has been the basic and vital ingredient of daily nutrition for both humans and animals. In the last few years, in the Republic of Serbia, there has been a pronounced demand for wheat varieties that, in addition to high and stable yields also have good flour quality parameters. Implemented investigations in 2019/2020 showed that the variety with the most stable yield and good grain quality was the Nogal variety. This variety has a high quality proteins content, and as an analogue also a high gluten content, but also quality confirmed by rheological measurements. Realized high grain yields of investigated wheat varieties result from the interaction between the genetic potential of investigated wheat varieties and applied good agrotechnical procedures under conditions when the distribution of precipitation during the vegetation season, from the moment of sowing, to the harvest, was not favorable for wheat production. Investigations have shown that varieties Talas, Pobeda and Nogal can be classified in quality group A2, i.e. they are varieties for good quality flour and bread, and as such they fall within the group of enhancers. Varieties Merkur, Imperija, Ratarica and Vizantija were placed in quality group B1 i.e. they are good bread varieties. The variety NS 40 S was classified into quality group B2.
Keywords
wheat; variety; grain yield; flour technological quality
Hrčak ID:
264685
URI
Publication date:
30.9.2021.
Visits: 875 *