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Cereal Research Communications

, Volume 38, Issue 4, pp 579–588 | Cite as

Effects of fertilizers and fungicides applied in various doses and combinations on baking characteristics of wheat

  • L. TanácsEmail author
  • E. Gregová
  • K. Bodnár
  • F. Lantos
  • T. Monostori
Open Access
Quality and Utilization

Abstract

Experiments were carried out with wheat varieties GK Garaboly, GK Kalász, GK Verecke, GK Petur sown at the Öthalom experimental station of the Cereal Research Non-Profit Ltd. in monoculture, in a four-parallel random block design. NPK fertilizer treatments of different level were combined with Artea + Amistar Xtra fungicide treatments of increasing doses and spectrum.

The fertilizer and fertilizer + fungicide treatments had a statistically reliable effect at the 0.1% level on the technological water absorption only while it was indifferent on the values such as wet gluten content, gluten spreading, baking value and falling number. On annual level reliable treatment × variety interactions could be detected for each characteristic compared to control.

Increasing fertilizer doses tendentiously improved the values of wet gluten, baking value and technological water absorbance. In the case of certain treatment combinations, however, these values exhibited a tendentious decrease as the counter-effect of fungicides applied at the heading stage of development. Our results revealed that the baking quality of grains was determined by the common effect of various doses of fertilizers and fungicides Artea and Amistar Xtra applied at heading. This counter-effect proved to be unfavourable in the case of certain baking characteristics.

Six different alleles or allelic pairs were revealed in the sample of genotypes — 1, 2* (locus Glu-A1), 6 + 8, 7 + 8 and 7 + 9 (locus Glu-B1) and 5 + 10 (Glu-D1). Quality scores for the wheat cultivar varied from 8 to 10. Cultivar GK Kalász had the highest quality score 10.

Keywords

fertilizer treatments fungicide variety wet gluten content gluten spreading baking value water absorbing ability falling number glutenins gliadins 

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Copyright information

© Akadémiai Kiadó, Budapest 2010

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • L. Tanács
    • 1
    Email author
  • E. Gregová
    • 2
  • K. Bodnár
    • 1
  • F. Lantos
    • 1
  • T. Monostori
    • 1
  1. 1.Faculty of AgricultureUniversity of SzegedHódmezővásárhelyHungary
  2. 2.Plant Production Research CentrePiešťanySlovak Republic

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