CHANGES IN THE GRAIN QUALITY INDICATORS OF SPRING SOFT WHEAT IN THE ALTAI REGION DURING A TIME LOG

The purpose of research is to study the time dynamics of grain quality indicators of spring soft wheat of different reproductions of zoned varieties in industrial crops in the subzones of the Altai Region for the period from 2016 to 2021. Objectives: to study the hydrothermal conditions of the growing seasons of the studied time log and show the variability of grain quality indicators of spring soft wheat. The object of the study is a grain sample taken to determine grain quality indicators (gluten quantity and quality, falling number, glassiness, natural weight) in agricultural organizations of the Altai Region in 2016–2021, located in all subzones. The general population consisted of 300 samples. The samples were analyzed in a certified laboratory in accordance with accepted GOST standards; the results of the analyzes were documented in the form of an approved protocol form. The work also used well-known scientific methods: experimental, geographical, analysis and synthesis, retrospective, systemic. When processing analytical information, statistical processing methods were used; information and logical analysis was used to identify relationships between quality indicators and weather conditions changing during the experimental period. Hydrothermal conditions by subzone in the period 2016–2021 varied from extremely dry (HTC = 0.02 in May 2021 in the arid steppe) to very wet (HTC = 8.72 in May 2019 in the middle forest-steppe). The time log under study was characterized by significant dynamics of hydrothermal conditions over years, months and decades, which affected the quality of spring wheat grain. We determined polygons for the distribution of the share of values across grouping intervals for the amount of gluten, gluten quality, falling number, glassiness and volumetric weight of grain, as well as the relationship between the grain quality indicators of spring wheat for the studied time log, by comparing the coefficients of information content and the efficiency of the communication channel. It has been established that the time log has the greatest impact on the natural weight and quality of gluten.