REACTION OF WINTER WHEAT VARIETIES TO FOLIAR TOP DRESSING DEPENDING ON COMPLEX FERTILIZER

In addition to the well-known methods of using fertilizers and biological preparations, non-root top dressing of plants helps to improve the quality of wheat grains. The purpose of winter wheat fertilization is to obtain certain substances, in particular protein, gluten, fat, starch, sugar, vitamins, etc. Our research has shown that the correct use of Aquamix complex micro-fertilizer with different doses of foliar fertilization during the growing season of winter wheat changes not only the total weight of the crop, but also its quality. So, with an increased dose of Aquamix micro-fertilizer application - 0.7 l/ha in the grain filling phase, the yield of winter wheat varieties increased according to the experimental variants, and amounted to 4.29 t/ha for the Elanchik variety, and 4.36 t/ha for the Trio variety, and the control was 3.91-3.95 t/ha. The weight of 100 grains was 39.2-42.9 grams according to the experimental variants of the Elanchik variety, 39.9-43.2 grams according to the Trio variety, and only 39.1-39.6 grams according to the control of both varieties. In terms of the accumulation of protein substances in the grain, the Elanchik variety is slightly inferior to the Trio variety, and in terms of raw gluten, it surpasses the Trio varieties in the phase of milk ripeness of the grain. Aquamix micro-fertilizer increased grain quality, protein content by 0.37-0.99% and gluten content in flour by 2.7-6.3% for the Elanchik variety, 0.4-2.03% and 3.2-5.3% for the Trio variety. The vitreous content of winter wheat grains ranged from 40.6 to 46.8% according to the Elanchik variety and from 40.9 to 46.9 Trio. The baking properties of winter wheat are improved by foliar fertilizing, and according to experience, the Elanchik variety ranged from 443 to 498 cm3, according to the Trio from 445 to 527 cm3. Studies have shown that the reaction of winter wheat varieties to foliar top dressing has a positive effect on the accumulation of protein and gluten in the grain and improves baking properties.