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Аграрная наука Евро-Северо-Востока, №5(60), 2017 г.
lished that predecessor could influence on grain quality of winter rye due to its impact on agro-physical, biological prop-
erties of soil, and phyto-sanitary state of sowings. Test weight of grain varied by years and by predecessors in Kirovskaya
89 from 564 up to 707 g/l; in Falenskaya 4 – from 650 up to 710 g/l. At the average for years of investigations, both
varieties formed high-test weight grain according to State Standard. Grain of variety Kirovskaya 89 belongs to II class
of quality on a base of parameter “falling number” at any predecessor – its grain does not demand subgrading (bread
of good quality). Variety Falenskaya 4 forms grain of I class in majority of years and was characterized as improver for
subgrading for grain with low qualities. 1000 grain mass in variety Kirovskaya 89 was significantly higher at green ma-
nure fallow, in variety Falenskaya 4 – at pure fallow. Protein content was low than 11.5% at any predecessor and type of
fallow that does not lowered bakery properties of flour. Total bakery value of variety Kirovskaya 89 at pure fallow was
3.09 points, increased at green manure, and occupied fallows up to 3.51…3.57 points.
Key words:
predecessors, test weight, falling number, height o0f amylogram, glassiness, protein, bakery value
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Электронная Научная СельскоХозяйственная Библиотека