Chemical and physical quality parameters of spring durum wheat depending on seeding rate and width berween rows

Authors

  • Оleksandr І. Shutyi ,

Keywords:

wheat, seeding rate, row spacing, quality

Abstract

Work contains information about effect of different seeding rate and row spacing on chemical and physical quality activities of durum spring wheat, first to determine effect on formation of grain products in order to obtain high-quality grain. The highest protein content and wet gluten in durum spring wheat in all years of research was with width between rows 12.5 cm and lowest sowing rate. Exit of protein was also the highest with this width, but with seeding rate 5.5 million seeds / ha.

References

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Published

2017-01-12

Issue

No. 235 (2016): Науковий вісник НУБіП України (англ)

Section

Статті

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