Влияние на различни предшественици върху качеството на зърното от твърда пшеница в условията на биологично земеделие
Красимира Танева
Abstract: Опитът е проведен върху почвен тип излужена смолница в опитното поле на Институт по полски култури – гр. Чирпан в периода 2020 – 2023 г. Целта на настоящето изследване е да се установи влиянието на различни предшественици върху качеството на зърното на твърда пшеница, отглеждана при условията на биологично земеделие в района на гр. Чирпан. Изследвани са някои показатели, свързани с качеството на зърно от твърда пшеница – съдържание на суров протеин, съдържание на мокър глутен, стъкловидност, хектолитрова маса, съдържание на жълти пигменти. Чрез анализа на варианса е установено доказано влияние на предшественика, годината на отглеждане и взаимодействието между двата фактора върху варирането на всички изследвани признаци. Значително е влиянието на годината във варирането на признаците: съдържание на протеин в зърното (79.99%) и съдържание на мокър глутен в зърното (88.02%). Установено е влиянието на различни предшественици върху изследваните показатели, свързани с качеството на зърното. Експериментът е проведен със сорт Сая. Средно за периода на изследване при конкретните агроекологични условия, най-високо съдържание на протеин в зърното е установено за твърдата пшеница след предшественик грах (11,9% с.в.) и след предшественик слънчоглед (11,7% с.в.), а след предшественик памук е установена по-ниска стойност (11,3% с.в.) по този показател. Съдържанието на мокър глутен след предшественици грах и слънчоглед (22,7% с.в.) е по-високо в сравнение със съдържанието на мокър глутен след предшественик памук (21,1% с.в.). Средно за периода на изследване най-високо съдържание на жълти пигменти е установено за твърдата пшеница след предшественик памук (19,26 b*), следвана от тази след слънчоглед (18,86 b*) и с най-ниско съдържание на жълти пигменти е варианта след грах (18,51 b*).
Keywords: анализ на варианса; твърда пшеница; биологично земеделие; протеин; качество; стъкловидност
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| Date published: 2025-04-29
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