Ecology, Environment and Conservation Paper

Vol 26, Issue 2, 2020; Page No.(738-742)

THE INFLUENCE OF FRONDIFEROUS DISEASES ON THE MAIN INDICATORS OF SPRING WHEAT QUALITY

Sandukash Amantaevna Babkenova, Adylkhan Temirhanovich Babkenov, Kenzhe Kozhakhmetovich Abdullaev and Aliya Ahmediyakyzy Shabdan

Abstract

Among frondiferous diseases of spring wheat in Northern Kazakhstan, Septoria blight and brown and stem rust are the most widely spread. Yield losses at moderate development of Septoria blight are 10 -15 %, at epiphytoties - up to 30%, and at joint manifestation with brown rust - up to 40 %. The existing literature data about the effect of frondiferous diseases on wheat grain quality, and especially on its baking properties are scarce and often contradictory. The research was aimed at studying the effect of frondiferous diseaseson the main indicators of wheat quality. The used methods were those generally adopted for phytopathological studies. The effect of Septoria blight on the main indicators of wheat quality has been studied. In 2018, no effect of Septoria blight was noted on such indicators as the natural weight of grain, itsvitreousness, ultimate dough resilience, valorimetric assessment, dough dilution, and general baking assessment. The content of protein and gluten was higher in all studied wheat grades on the plots treated with fungicides. Gluten quality in Astana, Akmola 2, Tselinnaya Yubileinaya varieties on the test plots was higher, and related to the first group, compared to the plots treated with the chemical drug. In 2019, no effect of Septoria blight on the quality indicators, such as the natural weight of grain, gluten quality, valorimetric assessment, and general baking assessment,was detected. According to the readings of the farinograph, grain vitreousness, the content of protein and gluten, ultimate dough resilience and dough dilution were higher in all studied wheat grades on the plots treated with fungicides. On average over the two years of the study, such indicators as vitreousness, protein and gluten content, and ultimate dough resilience were higher in the variants with the use of fungicide, compared to the reference.

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