THE EFFECT OF VARIETY PECULIARITIES ON WINTER WHEAT GRAIN QUALITY

Abstract

The topicality of cultivating high-quality winter wheat as a main food crop in Ukraine and valuable in
crop rotation system has been substantiated in the article. The estimation of physical and chemical properties
of winter wheat varieties was given in the article with the aim to find better characteristics for further
using grain. Winter wheat grains of the following cultivars were used: Orzhytsia, Poltavchanka, Tsarychanka,
Zelenyi Hai, Karmeliuk, Ariivka, Liutenka, Sahaidak, and Dykanka (selected in Poltava State Agrarian
Academy). Laboratory testing of winter wheat grain quality was conducted at the laboratory of Poltava State
Agrarian Academy certified by the State Consumer Standard of Ukraine. Physical and chemical grain quality
indices of winter wheat were determined in accordance with generally accepted methods, which correspond
to the State Standard or State Standard of Ukraine. The study showed high germination energy of all
winter wheat cultivars; Zelenyi Hai (96 %) and Tsarychanka (94 %) cultivars had the highest germination
capacity indices. Orzhytsia cultivar had the lowest index (86 %), which also indicated good germinating
power. As to the effect of variety properties on thousand-kernel weight, Zelenyi Hai cultivar had the highest
index(48.0 g) and Orzhytsia had the lowest one (39.7 g). The highest grain hardness in tested samples was
registered in Zelenyi Hai cultivar (97 %) and the lowest – in Poltavchanka (70 %). Thus, it can be
concluded, that these cultivars are suitable for bakery products. The analysis of variety property effect on
chemical composition of winter wheat grain was conducted by the following indices: gluten content, number
of falling, protein content, and sedimentation value. It was registered that Liutenka cultivar had the largest
gluten content (37 %) and Orzhytsia (30 %), Dykanka (31 %) and Zelenyi Hai (31 %) – the smallest ones.
Determining gluten deformation showed that the second group prevailed and indices varied from 88 to 102
units. The results of studying the number of falling showed that winter wheat grain had the indices from 206
(which was acceptable) to 452 (the increased index, so the quality of bakery products may not be the best).
The studying of protein content testified that all the nine winter wheat varieties corresponded to the recognized
standards. Orzhytsia variety had the lowest protein content (13.6 %), while Lituenka had the highest
one (16.9 %). The estimation of sedimentation value showed that the majority of the presented samples had
high indices – over 50 ml and more. Only one grain sample of Ariivka winter wheat variety had the average
index of 34 ml. Thus, two varieties, Zelenyi Hai and Liutenka, which showed the best results as to all the parameters
and indices, were chosen, Positive dynamics has been registered in indices of almost all varieties,
which is the proof of their capacity to give stable coming-up and resistance to unfavorable conditions.