Published in Scientific Papers. Series A. Agronomy, Vol. LXIV, Issue 2
Written by Tanko KOLEV, Zhivko TODOROV, Zhanar YERALIYEVA
During the period 2015-2018 in the Educational Experimental and Implementation Base of the Department of Plant Breeding at the Agricultural University - Plovdiv a comparative study of the biochemical and technological properties of the grain of the Bulgarian varieties of durum wheat Progress (standard), Beloslava, Vazhod and Yavor was conducted. The field experiment is based on the rapeseed predecessor by the block method in four repetitions with the size of the harvest plot - 15m2. As a result of the experiment, the following was found: Durum wheat variety Yavor is characterized by the highest content of crude protein (14.8%) in the grain, as well as common (13.5%) and essential (3.61%) amino acids in % to absolute dry matter compared to the standard. The highest yield of wet gluten was reported in the varieties Beloslava (42.9%) and Vazhod (40.3%), as well as the highest number of chebobacterial strength and sedimentation number compared to the variety Progress.
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