Technological qualities of common winter wheat (Triticum aestivum L.) grown in conditions of unconventional agriculture

Abstract During the period 2019 - 2020, a study was conducted on soil type calcic chernozem with Venka 1 common winter wheat variety. The experiment is based on the block method, in four replications with a size of the experimental plot of 10 m2. Sowing was carried out in October with a sowing rate of 500 sprouts/m2 after the predecessor sugar beet. In the appropriate periods, treatments were made in 4 variants: 1) Control - untreated variant, 2) Treatment with biodynamic preparations: 500 + Fladen preparation + preparation 501, 3) Treatment with biological preparations: Heliosulfur + Free N. 4) Combined treatment with the same biodynamic and biological preparations. Preparation 500 was applied in the phase of autumn and spring wheat tillering - 5% solution. Preparation 501 was applied in the phase ear formation - 1.5 g for 30 l of water/da. Fladen preparation is applied in the phase of autumn and spring tillering - 1.5% solution. Heliosulfur was applied in the ear formation phase - flowering at a dose of 50 ml/da, at an appropriate date on the biodynamic calendar. Free N was applied to the soil in the phase of autumn and spring tillering at a dose of 50 ml/da, at an appropriate date on the biodynamic calendar. The analysis of the technological qualities is made according to the respective ISO methodology. The statistical data processing was performed with the STATGRAPH program. The application of biodynamic and biological preparations and their joint use leads to an increase in the yield of wet gluten, as well as an increase in the content of N, P, K and protein in wheat grain. It has been proven that the combined use of biodynamic and biological preparations increases the content of dry matter, organic matter and the content of nitrogen-free extracts in wheat grain. The content of crude proteins has been shown to increase only in the varieties treated with biodynamic and biological preparations.