The effect of amino acids on the quality parameters of winter cereals

Abstract

Amino acids activate nitrogen uptake, affect the activity of respiration, photosynthesis and water circulation, increase the concentration of ascorbic acid in plants at initial development stages and accelerate protein synthesis. The objective of the study was to estimate the efficacy of liquid amide nitrogen fertilizer with amino acids for winter wheat and rye. The experimental findings suggest that amino acids activate nitrogen uptake. Its content in winter wheat at heading stage correlated moderately with the concentrations of amino acids in the fertilizer (ή=0,56) and varied according to the second degree regression equation y=1,579+0,4336x–0,1119x2. Maximal nitrogen content in winter wheat was accumulated having applied it with the fertilizer containing 2,0–2,5 % of amino acids. Theoretical nitrogen maximum was determined at 1,94 % amino acids concentration. Liquid amide nitrogen fertilizer with amino acids reduced the content of water soluble carbohydrates in winter wheat vegetative mass. Amino acids slightly increased winter wheat productivity elements. The highest grain yields and significant yield increases (1,07–1,24 t ha-1) were obtained having fertilized winter wheat with amino acids solutions of 0,5–2,0 % concentration. Under the effect of 1 and 1,5 % amino acids the content of protein significantly increased, while sedimentation values were significantly increased by 0,5→3,0 % amino acids concentrations. Under the effect of amino acids the values of wet gluten declined. Higher yield of winter rye was produced having fertilized the crop with amino acids solution of 0,5 % concentration. Medium strong (r=0,70) correlation was determined between the concentration of amino acids solution and grain yield. Under the effect of amino acids, changes occurred in the parameters of grain technological properties. Higher protein contents in grain were accumulated having fertilized rye with liquid fertilizers containing 0,5 and 2,5 % of amino acids.