Effects of NPK fertilizers and fungicides on the quality of bread wheat in different years

Tanács, L. and Matuz, J. and Gerő, L. and Petróczi, I. M. (2005) Effects of NPK fertilizers and fungicides on the quality of bread wheat in different years. Cereal Research Communications, 33 (2-3). pp. 627-634. ISSN 0133-3720

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Abstract

The wet gluten content, gluten spreading, baking value, technological water-absorbing ability and falling number of 4 wheat varieties were studied in a year with an average rainfall (2001) and two dry years (2002 and 2003). The wheat varieties were treated with different doses of NPK fertilizers and fungicides (Artea 330EC: 80 g/l cyproconazole + 250 g/l propiconazole, and Kolfugo 25WF: 250 g/l carbendazime).The highest fertilizer doses (120 kg/ha N + 60 kg/ha P + 60 kg/ha K, or 160 kg/ha N + 80 kg/ha P + 80 kg/ha K) significantly increased the wet gluten content of the 4 tested wheat varieties in all three years. The gluten spreading, the baking value, the water-absorbing ability and the falling number were not enhanced significantly by the fertilization. Both a higher dose of fertilizers and the use of fungicides tended to increase only the extent of gluten spreading and the baking value. A higher fertilizer dose and a dryer year did not affect the technological water-absorbing ability. The falling number tended to rise as the fertilization was increased. The effect of fungicidal treatment was not unambiguous: it sometimes decreased the falling number to under the upper standard limit (400 sec), i.e. it improved the quality.In the dry years, a significantly larger quantity of gluten, a greater extent of gluten spreading, a higher falling number and a better baking value were observed.

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