EFFECT OF BIOPREPARATIONS ON THE YIELD AND QUALITY PARAMETERS OF SPRING WHEAT UNDER THE CONDITIONS OF AKMOLA REGION

Abstract

The article investigates the effect of biological preparations on the yield and key grain quality parameters of spring bread wheat under the conditions of Akmola region. During the study, yield, protein content, wet gluten content, wet gluten deformation index (GDI), as well as thousand-kernel weight, natural weight, grain quality were determined for the control and the biopreparation-treated variants. The results showed that yield ranged from 17.4 to 23.4 c/ha, with the highest value recorded in the Mycorhiza treatment (23.4 c/ha). Protein content varied between 12.5 and 15.1%. Wet gluten content was 20.6–29.8%; according to gluten parameters, the control (28.5%), COLD (29.8%), BRONZE (29.6%), and Mycorhiza (28.4%) treatments were classified as Grade I. The GDI value ranged from 68.6 to 76.8 units, with the maximum observed in the Organit N+P+S+B treatment (76.8). In terms of physico-technological traits, thousand-kernel weight was 33.4–34.7 g, test weight was 653.3–694.0 g/L, and vitreousness was 46.0–55.5%. Overall, the use of biopreparations demonstrated the potential to improve certain yield and grain quality indicators; under the experimental conditions, Mycorhiza was considered the most promising treatment in terms of yield, whereas COLD and BRONZE were promising with respect to the protein parameters.