Claim · model-written summary
After maize, almost all varieties had fourth-class gluten, at least 18%.
- Taxon
- winter soft wheatt0
- Outcome
- amount of glutene0
- Value
- not less than 18%e0
- Qualifier
- forth quality classe0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirection
Verbatim
e0“The amount of gluten of almost all samples met the GOST requirements for the forth quality class (not less than 18%)”
t0“winter soft wheat”
Title
Grain quality of the winter soft wheat varieties depending on the forecrops
O. A. Nekrasova; N. S. Kravchenko; N. G. Ignatieva; et al. Grain Economy of Russia 2020. doi:10.31367/2079-8725-2020-70-4-31-35
Other claims from this paper (13)
- Observation After peas, grain nature weight and hardness met first quality class.
- Observation After peas, Kapitan, Kaprizulya and Ermak protein met second quality class, at least 13.5%.
- Observation After peas, remaining varieties had third-class protein, at least 12.0%.
- Observation After peas, all varieties had gluten meeting third-class requirements, at least 23.0%.
- Observation Kaprizulya had 25.6% gluten after peas.
- Observation Zhavoronok had 25.7% gluten after peas.
- Observation After peas or maize, all varieties had first-class falling number, at least 200 s.
- Observation After maize, grain nature weight and hardness met first quality class.
- Observation After maize, most varieties had third-class protein, at least 12.0%.
- Observation After maize, Kaprizulya protein was second class at 13.5%.
- Observation After maize, Lilit protein was second class at 13.5%.
- Observation After maize, Zhavoronok gluten was third class at 24.3%.
- Recommendation The authors identify peas as the best forecrop for winter wheat grain of classes I-III.