Научный журнал

In studies on the Central experimental field of the Kurgan Scientific and Research Institute, a direct close relationship between the content of gluten proteins in grain and such technological properties of wheat as the strength of flour and the volumetric yield of bread was revealed. The accumulation of gluten in the grain increases with the favorable supply of wheat with solar lighting, heat and nitrogen nutrition. In Russia, in recent years, with a significant increase in the total grain harvest, third-class wheat, the most suitable for the bakery industry, has not been produced enough. This happened with a change in wheat cultivation technology. Repeated cultivation of wheat has expanded, the volume of fertilizer use has decreased and minimal tillage has been introduced. In the agricultural practice of the Kurgan region, stubble fields occupy 40% of arable land. Under the new conditions, it is necessary to correct the previously developed wheat fertilizer systems. The article shows the effectiveness of different fertilizer composition and nitrogen doses in influencing the yield and technological properties of wheat cultivation on repeated stubble fields. Technology without basic tillage is positively assessed by resource saving and better preservation of moisture in drought, but stubble fields become more clogged, deterioration of nitrogen nutrition conditions of plants is noted. The weather has a significant impact on the yield and quality of wheat, under its influence the influence of fertilizers can be strengthened or weakened. In the experiment of Kurgan Scientific and Research Institute it was revealed that for the simultaneous positive effect on the crop and the quality of permanent wheat cultivation after the stubble, the complex use of nitrogen and phosphorus in doses of NР is more effective. In the fight against weed vegetation, it is necessary to use a mixture of dicothicides with granicides.