Abstract
The purpose of the current work was to assess the grain quality indicators of the half-intensive types of winter soft wheat based on the forecrops of peas and maize for grain. The objects of research were 7 winter soft wheat varieties of half-intensive type “Don 107”, “Kapitan”, “Kaprizulya”, “Lilit”, “Krasa Dona”, “Ermak”, “Zhavoronok” developed in the FSBSI “Agricultural Research Center “Donskoy”. There has been established that the varieties grown after peas formed the grain nature weight and hardness at the level of the first quality class (according to the GOST requirements). The mass fraction of protein in the varieties “Kapitan”, “Kaprizulya” and “Ermak” corresponded to the second quality class (not less than 13.5%), and the rest of the samples belonged to the third class (not less than 12.0%). The amount of gluten in the grains of all varieties met the requirements for the third quality class (at least 23.0%). The samples “Kaprizulya” and “Zhavoronok” formed the largest amount, 25.6% and 25.7%, respectively. The falling number of all winter bread wheat varieties sown after peas and maize for grain corresponded to the standards of the first class (at least 200 s). Sown after maize for grain, the grain nature weight and hardness of the studied winter bread wheat varieties was at the level of the first quality class. The amount of protein in the grains of the most varieties met the requirements for the third quality class (at least 12.0%), except for the samples “Kaprizulya” (13.5%) and “Lilit” (13.5%), belonging to the second quality class. The amount of gluten of almost all samples met the GOST requirements for the forth quality class (not less than 18%), except for the variety “Zhavoronok”, whose grain corresponded to the third quality class (24.3%). There has been identified that peas was the best forecrop for obtaining winter bread wheat grain of half-intensive types at the level of I-III quality classes.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 14
Claim · model-written summary
After peas, grain nature weight and hardness met first quality class.
Verbatim
e0“the varieties grown after peas formed the grain nature weight and hardness at the level of the first quality class”
t0“winter soft wheat”
Claim · model-written summary
After peas, Kapitan, Kaprizulya and Ermak protein met second quality class, at least 13.5%.
Verbatim
e0“The mass fraction of protein in the varieties “Kapitan”, “Kaprizulya” and “Ermak” corresponded to the second quality class (not less than 13.5%)”
t0“winter soft wheat”
Claim · model-written summary
After peas, remaining varieties had third-class protein, at least 12.0%.
Verbatim
e0“the rest of the samples belonged to the third class (not less than 12.0%)”
e1“mass fraction of protein”
t0“winter soft wheat”
Claim · model-written summary
After peas, all varieties had gluten meeting third-class requirements, at least 23.0%.
Verbatim
e0“The amount of gluten in the grains of all varieties met the requirements for the third quality class (at least 23.0%)”
t0“winter soft wheat”
Claim · model-written summary
Kaprizulya had 25.6% gluten after peas.
Verbatim
e0“The samples “Kaprizulya” and “Zhavoronok” formed the largest amount, 25.6% and 25.7%, respectively”
e1“The amount of gluten in the grains of all varieties”
t0“winter soft wheat”
Claim · model-written summary
Zhavoronok had 25.7% gluten after peas.
Verbatim
e0“The samples “Kaprizulya” and “Zhavoronok” formed the largest amount, 25.6% and 25.7%, respectively”
e1“The amount of gluten in the grains of all varieties”
t0“winter soft wheat”
Claim · model-written summary
After peas or maize, all varieties had first-class falling number, at least 200 s.
- Taxon
- winter bread wheat
Triticum aestivume0 - Treatment
- after peas and maize for graine0
- Outcome
- falling numbere0
- Value
- at least 200 se0
- Qualifier
- first classe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The falling number of all winter bread wheat varieties sown after peas and maize for grain corresponded to the standards of the first class (at least 200 s)”
Claim · model-written summary
After maize, grain nature weight and hardness met first quality class.
- Taxon
- winter bread wheatTriticum aestivume0
- Treatment
- after maize for graine0
- Outcome
- grain nature weight and hardnesse0
- Qualifier
- first quality classe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sown after maize for grain, the grain nature weight and hardness of the studied winter bread wheat varieties was at the level of the first quality class”
Claim · model-written summary
After maize, most varieties had third-class protein, at least 12.0%.
Verbatim
e0“The amount of protein in the grains of the most varieties met the requirements for the third quality class (at least 12.0%)”
t0“winter soft wheat”
Claim · model-written summary
After maize, Kaprizulya protein was second class at 13.5%.
Verbatim
e0““Kaprizulya” (13.5%) and “Lilit” (13.5%), belonging to the second quality class”
e1“amount of protein”
t0“winter soft wheat”
Claim · model-written summary
After maize, Lilit protein was second class at 13.5%.
Verbatim
e0““Kaprizulya” (13.5%) and “Lilit” (13.5%), belonging to the second quality class”
e1“amount of protein”
t0“winter soft wheat”
Claim · model-written summary
After maize, almost all varieties had fourth-class gluten, at least 18%.
Verbatim
e0“The amount of gluten of almost all samples met the GOST requirements for the forth quality class (not less than 18%)”
t0“winter soft wheat”
Claim · model-written summary
After maize, Zhavoronok gluten was third class at 24.3%.
Verbatim
e0“the variety “Zhavoronok”, whose grain corresponded to the third quality class (24.3%)”
e1“The amount of gluten of almost all samples”
t0“winter soft wheat”
Claim · model-written summary
The authors identify peas as the best forecrop for winter wheat grain of classes I-III.
- Taxon
- winter bread wheatTriticum aestivume0
- Outcome
- peas was the best forecrope0
- Qualifier
- I-III quality classese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peas was the best forecrop for obtaining winter bread wheat grain of half-intensive types at the level of I-III quality classes”