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Agronomic characteristics and baking quality of Triticum spelta L.

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dc.contributor.author Konvalina, Petr
dc.contributor.author Moudrý, Jan
dc.contributor.author Capouchová, Ivana
dc.date.accessioned 2022-04-18T06:17:55Z
dc.date.available 2022-04-18T06:17:55Z
dc.date.issued 2013
dc.identifier.citation Konvalina, Petr, Jan Moudrý, Ivana Capouchová. 2013. "Agronomic characteristics and baking quality of Triticum spelta L.". Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie 56(1): 11-14.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/2345
dc.description.abstract As the winter forms of spelt wheat are more frequent than the spring forms, our experiment focused on the spring spelt wheat forms, and we studied and evaluated characteristics and qualities of genetic resources of the spring spelt wheat forms (Triticum spelta L.). Seven varieties belonging to genetic resources collections of the Gene bank in PragueRuzyně were included in the experiment and studied. SW Kadrilj, a spring wheat variety was chosen as a control variety. The crops were sown in two different localities in the Czech Republic and Austria and they were grown from 2010 to 2012. The organic farming principles were applied by the researchers. Particular significant agrotechnological characteristics were studied and evaluated in the growing season. After harvesting the crops, we analysed their baking quality-we applied standard methods there. Results of our research showed that the spring spelt wheat forms are suitable for low-input farming systems. They also confirmed the suitability of spelt wheat for the low-input farming systems-it has less strict requirements for land conditions and it is able to absorb nutrients from lower soil layers. It is quite resistant to common wheat diseases and competitive to weeds, which are two significant advantages of spelt wheat. On the other hand, it is characterised by lower spike productivity and yield rate, than modern wheat varieties are. However, spelt wheat compensates the lower yield rate by better quality parametres. High proportion of proteins in grain is one of spelt wheat significant advantages-it was equal to 16% (more or less) in the experiment samples. Spelt wheat growing enhances the agrobiodiversity on arable land and helps to diversify the range of spelt wheat use by the food industry en_US
dc.language.iso en en_US
dc.publisher “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi en_US
dc.subject spelt en_US
dc.subject growing en_US
dc.subject quality en_US
dc.title Agronomic characteristics and baking quality of Triticum spelta L. en_US
dc.type Article en_US
dc.author.affiliation Petr Konvalina, Jan Moudrý, University of South Bohemia in Č. Budějovice, Faculty of Agriculture, České Budějovice, CZ
dc.author.affiliation Ivana Capouchová, Czech University of Life Sciences, Prague, CZ
dc.publicationName Lucrări Ştiinţifice USAMV - Iaşi Seria Agronomie
dc.volume 56
dc.issue 1
dc.publicationDate 2013
dc.startingPage 11
dc.endingPage 14
dc.identifier.eissn 2069-6727


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