Wheat mineral nutrition and quality

Abstract

The bread-making quality was investigated in seven Kg winter wheat cultivars KG-56, Toplica, Takovčanka, Studenica, Lazarica, KG-100 and Matica that were grown at Kragujevac at 16 variants of fertilization and control variant without fertilization. Investigation was performed at a long-term stationary field trial. Analysis of sedimentation value, gluten content and thousandgrain weight were carried out. Grain quality of wheat significantly increased under NPK application. Sedimentation value and gluten content increased under N application and depended on analyzed cultivars. The NP and NK application are influenced positively on grain quality. The highest values of sedimentation in average for all cultivars were found at N2 (53 ml) and N2P1K1 (52 ml) variants, and wet gluten content at N2P2 (44.32%) and N2 (42.51%) variants. Enhancer cultivars Toplica and Kg-56 were shown the best quality of all. In all investigated cultivars the lowest values of quality parameters were found at N1P1 and N1P2 variants. Combination NP nutrients had the best positive effect on grain quality. The highest thousand-grain weight was obtained at N2 (36.20 g) and P2 (35.62 g) variants. In average for all variants Matica cultivar had the highest thousand grain weight (36.55 g) of all.