Yield and Quality of Spring Wheat Varieties Grown as Winter Annuals Under Irrigation 1

1958 ◽  
Vol 50 (5) ◽  
pp. 286-287
Author(s):  
A. D. Day
Keyword(s):  
Spring Wheat ◽  
Wheat Varieties ◽  
Yield And Quality ◽  
Winter Annuals

scholarly journals Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010

2013 ◽  
Vol 93 (3) ◽  
pp. 425-433 ◽  
Author(s):  
Alexey I. Morgounov ◽  
Igor Belan ◽  
Yuriy Zelenskiy ◽  
Lyudmila Roseeva ◽  
Sandor Tömösközi ◽  
...  
Keyword(s):  
Grain Yield ◽  
Spring Wheat ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Historical Changes ◽  
Dough Quality ◽  
Yield And Quality ◽  
Grain Yield And Quality

Morgounov, A. I., Belan, I., Zelenskiy, Y., Roseeva, L., Tömösközi, S., Békés, F., Abugalieva, A., Cakmak, I., Vargas, M. and Crossa, J. 2013. Historical changes in grain yield and quality of spring wheat varieties cultivated in Siberia from 1900 to 2010. Can. J. Plant Sci. 93: 425–433. This study focusses on changes in yield, protein content, micronutrient composition and bread-making quality of 32 historical bread wheat varieties. The germplasm was divided into four groups: viz. 1: bred before 1935; 2: bred 1955–1975; 3: bred 1976–1985; 4: bred after 1985. Yield genetic gain was 0.59% per year. The last three periods scored significantly higher for protein, gluten content and alveograph W values, compared with the first group, but did not differ significantly from each other. The physical dough properties of varieties developed between 1976 and 1985 were superior, as reflected by the W value, farinograph mixing time and degree of softening. Loaf volume was highest for the 1950–1975 group, representing a 15.6% superiority. There were significant and gradual reductions between the earliest and latest groups for protein (7.6%) and wet gluten (7.7%) contents. No changes in zinc and iron contents, important in determining grain nutritional value, were detected. Generally, modern germplasm had superior physical dough quality and stability. This improvement was not clearly associated with changes in the frequencies of high- and low-molecular weight glutenin alleles. Sustaining the genetic gains for yield and quality will require investigation of the effects and interactions of genes controlling adaptation and end-use quality of spring wheat in Siberia.

scholarly journals 39 Management of cereal-grain forages for yield and quality

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 20-21
Author(s):  
Wayne K Coblentz ◽  
Matthew Akins
Keyword(s):  
Management Strategies ◽  
Late Summer ◽  
Growth Stages ◽  
Forage Production ◽  
Management Scenarios ◽  
Yield And Quality ◽  
Cereal Grain ◽  
Nutritional Characteristics ◽  
Winter Annuals

Abstract Cereal-grains have a long history of providing quality forage for livestock operations. Our objective is to review the existing literature and describe the principle factors controlling the yield and quality of cereal-grain forages. Generally, cereal-grain forage production can occur via management scenarios that include: 1) winter-annuals planted during fall and then grazed or harvested the following spring; 2) cereals not requiring vernalization planted during early spring and harvested during late-spring or summer; and 3) cereals not requiring vernalization planted during late-summer and harvested before winter. Winter-annuals planted during fall also are used extensively for fall grazing, particularly for backgrounding stocker cattle. The requirement for vernalization before plants elongate and produce viable seed plays a large role in synchronizing management strategies with producer goals. For example, maximization of fall growth can be attained by choosing a species or cultivar that does not require vernalization and will elongate, but this choice will likely eliminate winter survival and subsequent spring forage production. Ambient temperature during plant maturation affects lignin formation positively; therefore, forages grown during cooler fall temperatures will typically exhibit greater NDF digestibility than those maturing during summer. Most nutritional characteristics are influenced heavily by two competing processes that include the normal negative maturation effects that reduce the quality of most forages. However, this process is juxtaposed against the physiological process of grain fill, which can dilute concentrations of forage fiber components, increase energy density, and improve DM digestibility at advanced plant-growth stages. Digestibility of NDF declines with plant maturity, and generally is not affected by grain fill. A boot-stage harvest for silage often exhibits the most favorable nutritional characteristics for lactating dairy cows; however, producers making this management choice will need to accept a substantial yield penalty compared with a commonly recommended harvest at soft-dough stage, which would likely maximize yield.

Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties

2017 ◽  
Vol 94 (4) ◽  
pp. 752-759 ◽  
Author(s):  
Aleksandar G. Yovchev ◽  
Connie Briggs ◽  
Andrea K. Stone ◽  
Pierre Hucl ◽  
Michael T. Nickerson ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Wheat Varieties ◽  
Salt Reduction ◽  
Breadmaking Quality

scholarly journals Malting Quality of Spring Wheat Varieties

2017 ◽  
Vol 63 (6) ◽  
pp. 314-322 ◽  
Author(s):  
Lenka SACHAMBULA ◽  
Vratislav PSOTA ◽  
Markéta MUSILOVÁ ◽  
Vladimíra HORÁKOVÁ ◽  
Aleš PŘINOSIL ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Malting Quality ◽  
Wheat Varieties

scholarly journals ECOLOGICAL ASSESSMENT OF THE ACTION OF SELENIUM IN A SOIL-PLANT SYSTEM IN THE CONDITIONS OF WESTERN SIBERIA

2020 ◽  
pp. 104-110 ◽  
Author(s):  
E. Iu. Aleksandrovskaia ◽  
A. V. Sindireva ◽  
V. V. Ieronova
Keyword(s):  
Crop Yield ◽  
Spring Wheat ◽  
Western Siberia ◽  
Living Organism ◽  
Wheat Grain ◽  
Selenium Compounds ◽  
Biometric Parameters ◽  
Yield And Quality ◽  
Environmentally Safe

Selenium plays an important antioxidant role in a living organism. At the same time, we often observe a deficit of selenium in natural environmental locations. Therefore, it is of great importance to elaborate and assess methods for the most efficient and environmentally safe intake of the necessary amount of this element in the human body with the consumption of vegetable food, among others. In this respect, the techniques of enriching plants with this microelement are promising. These techniques include additional introduction of selenium compounds into the soil and non-root intake. Our research consisted of an environmental assessment of the effect of selenium on biometric parameters, crop yield, and quality of spring wheat plants. Aziiev soft spring wheat, selenium microelement, meadow chernozemic soil were the objects of our study. It was determined that Se has a predominantly stimulating effect on the growth and development of wheat plants and their crop yield. A direct correlation between an increase in the applied doses of selenium and an increase in its content in wheat grain was identified. The results of our study can be applied for the development of appropriate methods for the use of selenium-containing micro fertilizers in certain environmental conditions.

KERNEL TEXTURE AS AN INDICATOR OF QUALITY IN HARD RED SPRING WHEATS

1935 ◽  
Vol 13c (2) ◽  
pp. 79-88 ◽  
Author(s):  
O. S. Aamodt ◽  
J. H. Torrie
Keyword(s):  
Protein Content ◽  
Spring Wheat ◽  
Close Relation ◽  
Loaf Volume ◽  
Wheat Varieties ◽  
Kernel Texture ◽  
Hard Red Spring Wheat ◽  
Correlation Studies ◽  
Fermentation Test

The gray wooded soils found at Fallis, Alberta, provided a satisfactory means of obtaining a differentiation in kernel texture in hard red spring wheats. Correlation studies showed that the varieties behaved more or less similarly from year to year in kernel texture, protein content and loaf volume, but not in partial baking score. Kernel texture was indicated as being a better measure of partial baking score than protein content, while the latter was the better index of loaf volume. A close relation was found between the kernel texture of the varieties grown at Fallis and both the partial baking score and loaf volume of the same varieties grown at Edmonton. In the case of protein content determined on the Fallis material no such relation was obtained. The wheat-meal fermentation test was found to be of little value in differentiating between the baking quality of hard red spring wheat varieties.

scholarly journals Yield and quality of spring wheat and soil properties as affected by tillage system

2014 ◽  
Vol 60 (No. 4) ◽  
pp. 141-145 ◽  
Author(s):  
A. Woźniak ◽  
M. Gos
Keyword(s):  
Grain Yield ◽  
Spring Wheat ◽  
Total N ◽  
Organic C ◽  
Previous Crop ◽  
Yield And Quality ◽  
Tillage System ◽  
Order Factor ◽  
Ct System

The objective of this study was to analyze the effect of tillage systems and nitrogen fertilization on the grain yield and quality of spring wheat and on selected chemical and biological properties of soil. The first order factor was the tillage system: (1) conventional (CT) – shallow ploughing and harrowing after harvest of the previous crop, and pre-winter ploughing; (2) reduced (RT) – only a cultivator after harvest of the previous crop, and (3) no-tillage (NT) – only Roundup 360 SL herbicide (a.s. glyphosate) after harvest of the previous crop. The second order factor was nitrogen dose: (1) 90 kg N/ha and (2) 150 kg N/ha. Higher yields were demonstrated for spring wheat sown in CT and RT systems, compared to the NT system. In addition, grain yield was increased by a nitrogen dose of 150 kg/ha, compared to 90 kg/ha. Contents of protein and wet gluten in the grain were also increased by the higher nitrogen dose. The RT and NT systems were observed to increase the content of organic C, total N and available phosphorus in the soil, compared to the CT system. They also increased the number and mass of earthworms in the soil, compared to the CT system.

RESPONSIBILITY OF SPRING WHEAT VARIETIES FOR THE PROCESSING OF DRUGS OF THE “B-PLUS” PRK LINE "WHITE PEARLS"

2019 ◽  
Author(s):  
E.A. Gordeeva ◽  
N.A. Shestakova ◽  
R.G. Sakan
Keyword(s):  
Soft Wheat ◽  
Careful Study ◽  
Agricultural Practice ◽  
Wheat Varieties ◽  
Yield And Quality ◽  
Spring Soft Wheat ◽  
Cultivation Technology ◽  
Mineral Mixtures ◽  
Detailed Application

The practice of manufacturers using substances that stimulate the growth and development of plants, increase their resistance to external influences, and as a result increase the yield and quality of grain, has become a common practice in field cultivation technology. A wide variety of their production requires careful study and detailed application in agricultural practice. In the process of studying the variety of spring soft wheat after treatment with the studied organo-mineral mixtures (OMM) of the B-plus line, PRK «White Pearl» increases the vegetative mass and productivity, and improves the technological qualities of grain. The article presents data on the processing of seeds and plants of ОMM on the formation of the yield of varieties of spring soft wheat Astana and Karaganda 30. Studies have shown that the varietal reaction of soft wheat showed different responsiveness to treatment with drugs. Thus, grain yield was obtained from the use of the B-plus line of PRK «White Pearl» - Astana varieties 27.87 c/ ha, Karaganda varieties 30 - 32.16 c / ha (increase + 6.3; 8.75 c / ha in comparison with the control) with an increase in the amount of gluten by 0.1-2.2% and its quality.

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