Experience in the Cultivation of a New Perennial Cereal Crop—Trititrigia in the Conditions of South of the Rostov Region
Abstract
:1. Introduction
2. Materials and Methods
2.1. Territory Experimental Field
2.2. Soil Preparation
2.3. Sowing Fertilizers
2.4. Weather and Climatic Conditions
2.5. Harvest
2.6. Baking Properties of Flour
3. Results
3.1. Elements of Yield Structure
3.2. Technological Indicators of Grain Quality
3.3. Baking Properties
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Bulk Density (g cm−3) | pH | Humus (%) | Content Total N (mg kg−1) | Available Phosphorus (mg kg−1) | Available Potassium (mg kg−1) |
---|---|---|---|---|---|
1.25 | 7.1 | 3.3 | 28.2 | 19.0–24.5 | 327–337 |
Indicators | Years | Trititrigia “Pamyati Luybimovoy” | Winter Wheat “Stanichnaya” | ||||
---|---|---|---|---|---|---|---|
Arithmetical Mean Value (Mean) | Average Linear Deviation (ALD) | Coefficient of Variation (CV) | Arithmetical Mean Value (Mean) | Average Linear Deviation (ALD) | Coefficient of Variation (CV) | ||
Plant height, cm | 2021 | 141.43 | 7.57 | 7.18 | 94.17 | 1.86 | 2.55 |
2022 | 139.34 | 1.61 | 1.70 | 91.33 | 2.06 | 3.00 | |
Average | 140.39 | 4.10 | 3.41 | 92.75 | 1.54 | 1.98 | |
Number of plants with root, pcs. | 2021 | 119.08 | 2.02 | 3.50 | 191.33 | 90.00 | 5.78 |
2022 | 113.17 | 2.33 | 2.52 | 186.17 | 17.83 | 14.53 | |
Average | 116.13 | 2.04 | 2.24 | 188.75 | 9.63 | 6.81 | |
Ear length, cm | 2021 | 15.55 | 0.64 | 6.45 | 7.81 | 0.54 | 8.24 |
2022 | 15.20 | 0.36 | 3.83 | 8.42 | 0.40 | 5.61 | |
Average | 15.37 | 0.47 | 3.66 | 8.11 | 0.35 | 5.16 | |
The mass of the straw part with an ear, g | 2021 | 2030.30 | 55.59 | 3.47 | 976.40 | 10.30 | 1.82 |
2022 | 1962.18 | 11.75 | 2.90 | 1060.96 | 131.77 | 23.63 | |
Average | 1996.24 | 40.63 | 2.52 | 1018.68 | 66.71 | 12.41 | |
Number of productive stems, pcs. | 2021 | 416.08 | 7.36 | 3.26 | 396.35 | 7.18 | 2.10 |
2022 | 387.33 | 9.52 | 4.33 | 408.32 | 13.14 | 4.02 | |
Average | 401.71 | 5.79 | 2.12 | 402.34 | 7.37 | 2.25 | |
Weight of pure grain from ears, g | 2021 | 409.47 | 3.74 | 1.31 | 485.00 | 14.14 | 3.83 |
2022 | 392.92 | 5.76 | 3.05 | 512.42 | 15.22 | 3.80 | |
Average | 401.20 | 4.58 | 1.41 | 498.71 | 8.80 | 2.63 | |
Weight of one ear, g | 2021 | 0.99 | 3.69 | 0.02 | 1.23 | 0.07 | 8.98 |
2022 | 1.02 | 5.21 | 0.04 | 1.64 | 0.12 | 9.89 | |
Average | 1.00 | 2.88 | 0.02 | 1.44 | 0.08 | 7.96 | |
Mass of 1000 grains, g | 2021 | 24.76 | 0.54 | 3.45 | 41.61 | 1.62 | 5.65 |
2022 | 22.40 | 0.63 | 3.09 | 44.36 | 2.61 | 7.17 | |
Average | 23.58 | 0.42 | 2.32 | 42.98 | 1.79 | 5.65 | |
Number of grains per ear, pcs. | 2021 | 39.75 | 1.21 | 3.74 | 29.49 | 1.94 | 8.70 |
2022 | 45.31 | 1.20 | 3.25 | 28.50 | 2.35 | 10.61 | |
Average | 42.55 | 0.75 | 2.29 | 29.02 | 1.92 | 8.85 | |
Straw mass, g m−2 | 2021 | 1620.53 | 54.43 | 4.38 | 491.40 | 11.91 | 3.56 |
2022 | 1569.25 | 14.02 | 3.45 | 548.54 | 133.68 | 46.32 | |
Average | 1595.04 | 29.90 | 3.13 | 519.97 | 66.83 | 24.25 | |
Ratio straw/grain | 2021 | 3.96 | 0.17 | 4.75 | 1.01 | 0.04 | 6.40 |
2022 | 4.00 | 0.05 | 4.14 | 1.08 | 0.27 | 47.90 | |
Average | 3.98 | 0.10 | 3.32 | 1.05 | 0.13 | 24.56 | |
Biological yield, t ha−1 | 2021 | 4.38 | 0.05 | 1.68 | 4.99 | 0.29 | 9.58 |
2022 | 4.18 | 0.10 | 3.05 | 6.72 | 0.59 | 10.43 | |
Average | 4.28 | 0.05 | 1.47 | 5.85 | 0.36 | 8.52 | |
Harvester yeld, t ha−1 | 2021 | 3.94 | 010 | 2.82 | 4.56 | 0.23 | 4.46 |
2022 | 3.67 | 0.06 | 2.19 | 5.62 | 0.26 | 5.39 | |
Average | 3.80 | 0.05 | 1.41 | 5.09 | 0.20 | 4.63 |
Indicators | Years | Trititrigia “Pamyati Luybimovoy” | Winter Wheat “Stanichnaya” | ||||
---|---|---|---|---|---|---|---|
Arithmetical Mean Value (Mean) | Average Linear Deviation (ALD) | Coefficient of Variation (CV) | Arithmetical Mean Value (Mean) | Average Linear Deviation (ALD) | Coefficient of Variation (CV) | ||
Mass fraction of protein in grain, % | 2021 | 19.68 | 0.13 | 0.98 | 14.21 | 0.14 | 1.25 |
2022 | 18.61 | 0.09 | 0.54 | 13.81 | 0.07 | 0.67 | |
Average | 19.15 | 0.08 | 0.56 | 14.01 | 0.06 | 0.63 | |
The amount of gluten in the grain, % | 2021 | 34.51 | 0.23 | 0.82 | 29.61 | 0.13 | 0.57 |
2022 | 32.18 | 0.15 | 0.58 | 30.18 | 0.07 | 0.26 | |
Average | 33.34 | 0.19 | 0.70 | 29.90 | 0.04 | 0.19 | |
Gluten quality unit of the device | 2021 | 87.00 | 1.50 | 2.48 | 77.00 | 3.00 | 5.41 |
2022 | 76.00 | 1.00 | 2.14 | 81.00 | 2.00 | 3.19 | |
Average | 81.50 | 0.75 | 1.32 | 79.00 | 2.00 | 3.58 | |
Total vitreous of grain, % | 2021 | 67.00 | 2.50 | 4.72 | 50.00 | 2.00 | 4.90 |
2022 | 61.00 | 1.00 | 2.32 | 54.00 | 1.50 | 3.38 | |
Average | 64.00 | 1.50 | 3.06 | 52.00 | 0.25 | 0.79 | |
Number of drops, sec. | 2021 | 286 | 9.00 | 4.16 | 472 | 10.00 | 2.66 |
2022 | 263 | 6.75 | 3.47 | 445 | 10.00 | 3.04 | |
Average | 274 | 6.4 | 2.92 | 459 | 8.5 | 2.45 |
Indicators | Years | Trititrigia “Pamyati Luybimovoy” | Winter wheat “Stanichnaya” | ||||
---|---|---|---|---|---|---|---|
Arithmetical Mean Value (Mean) | Average Linear Deviation (ALD) | Coefficient of Variation (CV) | Arithmetical Mean Value (Mean) | Arithmetical Mean Value (Mean) | Average Linear Deviation (ALD) | ||
Specific work of deformation of the test, unit of the device | 2021 | 143.00 | 1.99 | 2.49 | 238.13 | 5.38 | 2.93 |
2022 | 131.15 | 2.30 | 2.25 | 246.18 | 4.91 | 2.74 | |
Average | 137.08 | 0.90 | 0.94 | 242.15 | 4.6 | 2.38 | |
Coefficient of the ratio of the elasticity of the dough to the extensibility | 2021 | 0.51 | 0.11 | 28.01 | 0.50 | 0.08 | 25.82 |
2022 | 0.53 | 0.13 | 28.57 | 0.51 | 0.04 | 14.14 | |
Average | 0.52 | 0.11 | 26.09 | 0.51 | 0.03 | 10.80 | |
Valorimetric estimation, valorimeter units | 2021 | 67.16 | 2.83 | 5.91 | 80.15 | 2.88 | 4.52 |
2022 | 71.12 | 1.90 | 3.72 | 82.08 | 3.25 | 5.23 | |
Average | 69.14 | 2.10 | 4.52 | 81.11 | 2.18 | 3.52 | |
Volumetric output of bread, cm3 | 2021 | 630.20 | 10.10 | 2.23 | 760.02 | 19.33 | 3.05 |
2022 | 600.23 | 16.58 | 3.25 | 810.07 | 8.62 | 1.34 | |
Average | 615.21 | 12.89 | 2.56 | 785.04 | 8.91 | 1.48 | |
Bread shape, points | 2021 | 3.63 | 0.38 | 13.33 | 4.75 | 0.38 | 10.53 |
2022 | 4.5 | 0.50 | 12.83 | 5.00 | 0.20 | 6.53 | |
Average | 4.13 | 0.31 | 11.61 | 4.88 | 0.29 | 8.10 | |
Crumb porosity, points | 2021 | 1.53 | 0.23 | 18.06 | 4.05 | 0.25 | 9.13 |
2022 | 1.40 | 0.10 | 11.66 | 4.08 | 0.33 | 9.89 | |
Average | 1.46 | 0.12 | 11.64 | 4.06 | 0.26 | 8.61 | |
Crumb elasticity, points | 2021 | 2.06 | 0.36 | 22.34 | 4.14 | 0.16 | 5.27 |
2022 | 2.15 | 0.18 | 11.38 | 4.27 | 0.19 | 6.31 | |
Average | 2.11 | 0.19 | 12.40 | 4.20 | 0.11 | 3.73 | |
Total baking score, points | 2021 | 3.70 | 0.35 | 12.68 | 5.02 | 0.13 | 3.40 |
2022 | 3.45 | 0.18 | 7.29 | 5.00 | 0.11 | 2.56 | |
Average | 3.58 | 0.21 | 8.12 | 5.01 | 0.07 | 1.94 |
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Lachuga, Y.; Meskhi, B.; Pakhomov, V.; Semenikhina, Y.; Kambulov, S.; Rudoy, D.; Maltseva, T. Experience in the Cultivation of a New Perennial Cereal Crop—Trititrigia in the Conditions of South of the Rostov Region. Agriculture 2023, 13, 605. https://doi.org/10.3390/agriculture13030605
Lachuga Y, Meskhi B, Pakhomov V, Semenikhina Y, Kambulov S, Rudoy D, Maltseva T. Experience in the Cultivation of a New Perennial Cereal Crop—Trititrigia in the Conditions of South of the Rostov Region. Agriculture. 2023; 13(3):605. https://doi.org/10.3390/agriculture13030605
Chicago/Turabian StyleLachuga, Yuri, Besarion Meskhi, Viktor Pakhomov, Yulia Semenikhina, Sergey Kambulov, Dmitry Rudoy, and Tatyana Maltseva. 2023. "Experience in the Cultivation of a New Perennial Cereal Crop—Trititrigia in the Conditions of South of the Rostov Region" Agriculture 13, no. 3: 605. https://doi.org/10.3390/agriculture13030605