The influence of chemical fertilizers on the gliadin - glutenin ratio to the winter wheat

Abstract

The gliadin-glutenin ratio is considered one of the quality factors of the flour. This paper proposes an analysis of the influence of chemical fertilizers with nitrogen, phosphorus and potassium, applied both singly and in interaction on this quality element. The research was carried out at Agricultural Research and Developement Statin Lovrin, on the wheat variety Ciprian. The results of the research highlight the major role of fertilizer combinations on the gliadin-glutenin ratio. If, in the case of unilateral application of the three types of fertilizer, both the gliadin / glutenin ratio and the proportion of the two gluten protein components indicated a poor or good gluten quality, by combined application of fertilizers with nitrogen and phosphorus and, especially, those with nitrogen, phosphorus and potassium, the gluten quality is very good. There is a significant negative correlation between unilaterally applied nitrogen fertilizers and gliadin glutenin ratio (r = -0.84 *). The correlation between nitrogen, phosphorus, potassium and the gliadin glutenin ratio is significantly negative, statistically assured at α = 1% (r = -0.99 **).