Effect of fertigation, foliar spray and seed inoculation of phosphorus, zinc, aminophosphate and greenset on some qualitative traits of bread grain and flour of wheat
Subject Areas : Plant physiologySeyed Shahriar Jasemi 1 , مهدی شعبان 2
1 - AREEO
2 -
Keywords: Wheat nutrition, quality characteristics, fertilizer, foliar spraying,
Abstract :
This study was conducted to investigate the effect of phosphorus, zinc, aminophosphate and greenset application on some qualitative traits of bread wheat grain and flour in the 1401-1402 crop year at the research farm of the Grain Department at the Karaj Institute of Research, Improvement and Seed Preparation. The experiment was conducted as a factorial experiment in a randomized complete block design with three replications. The experimental factors included phosphorus and zinc seed dressing treatment (control, Bazaargan Kala and X), liquid phosphorus irrigation (application and non-application) and greenset foliar application (0, 6 and 9 per thousand). The results showed that the effect of phosphorus and zinc seed dressing treatment on bread volume traits and grain hardness index was significant. The effect of liquid phosphorus irrigation on the volume of Zeleny sediment and the effect of Greenset spraying on the bread volume were significant. The interaction effect of liquid phosphorus irrigation and Greenset spraying on the gluten index was significant. The application of liquid phosphorus aminophosphate as an irrigation fertilizer had a positive effect on increasing the volume of Zeleny sediment of wheat flour, and in the liquid phosphorus application treatment, the highest volume of Zeleny sediment was obtained at 26 ml. The highest volume of bread was obtained in the phosphorus seed treatment and on Bazargan Kala at 500 cubic centimeters. The highest volume of bread was obtained in the 6 per thousand Greenset solution treatment at 498 cubic centimeters. Also, the Bazargan Kala seed treatment caused the highest grain hardness (47.7). The highest grain gluten index was obtained at 70 and 69.4mixing of strong and weak flours to produce quality bread.
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