Joint International Conference on Long-term Experiments ...

THE INFLUENCE OF THE SEED’ BIOLOGICAL LINKS ON THE
WHEAT PRODUCTION QUALITY
Mariana Popovici
University of Oradea, Faculty for Environmental Protection
ABSTRACT
The quality of wheat production is a complex characteristic, depending on both quantitative
elements (content of useful substances: proteins, fats, carbohydrates etc.) and on their
chemical composition (essential aminoacids, saturated and non-saturated fat acids, etc.) but
also on quantitative elements (physical, biochemical, mechanical and technological
characteristics of the final products).
INTRODUCTION
The quality characteristic of the wheat is much more complex than the production capacity
and it is influenced by several factors having a specific contribution in its completion; if one
adds the influence of the environmental factors and the modifications that occur in the
technological process one may complete this overall picture. Thus, the wheat quality cannot
be expressed in terms depending on a single trait but it depends on numerous characteristics,
each having its precise importance in assessing the value of the final product.
The main way through which one can take action on the quality and substance of the
wheat proteins consists in their amelioration, all these characteristics being genetically
controlled. The agricultural researches and practice showed that even the technological
factors are making their contribution to largely impact on the content and the amount of
protein production per hectare. Among these factors, one can place first the chemical
fertilisers, especially those based on azote (nitrogen) which condition the aminoacids and
proteins biosynthesis and, implicitly, the harvest’ quality. An important role is detained by
the crops’ rotation, irrigations, soil workings, which all compete to increase the
efficaciousness of the fertilizers appliance.
Within the performed experiments, the indices for quality of the autumns wheat are
been showed on the basis of the analysis regarding the protein content in gluten.
MATERIAL AND METHOD
Among the wheat quality indices, there have been analysed the following: the protein
content of the B,SC1,SC2 biological links and other “replications” during the 2004-2005 and
2005-2006 periods and the amount of gluten present in the biological links of “Dropia”
autumn wheat, employed in the 2004-2006 two-year research period within the premises of
the Leş production farm, Bihor County.
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