The Influence of Soil Conditions On Grain Quality of Spring Wheat

In years 2007-2008 field experiment with spring wheat was conducted on the parcels (14 m ) with 2m deep concrete walls, filled with six different soils. The goal of this experiment was to evaluate the influence of soil quality on yield and technological properties of spring wheat varieties. The results of the conducted experiment showed that the highest level of spring wheat yielding were obtained on the soils: good wheat (loess) and very good (black earth). The lowest yields were obtained on defective wheat (limestone soil) and good rye soil complex. Spring wheat grain quality was modified by soil conditions. Grain obtained from the best complexes of soil (very good wheat, alluvial soil) was characterized by lower protein and gluten content but a higher 1000 grain weight which shows a better milling quality of grain when harvested from the good soils.