HARVESTING TIME - AS A FACTOR OF WINTER WHEAT GRAIN QUALITY IMPROVEMENT

The issues of influence of terms of harvesting and threshing of wheat on technological properties of grain are considered. Studies were conducted in 2014-2016. in the conditions of vertical zonality of Kabardino-Balkaria, in the foothill and steppe zones. The studied winter wheat variety is Yuzhanka, a joint selection of the Institute of Agriculture of the KBNC RAS and FSBNU "NCZ named after P.P. Lukyanenko." The experiments provided for the study of the variability of the technological parameters of grain (full weight, vitreous, protein content and raw gluten) in wheat at different harvesting times in two soil-climatic zones. Harvesting was carried out in the phase of the beginning, middle and end of wax ripeness, in full ripeness and when flowing to the root for 5 and 10 days from the full. Harvesting into full ripeness and during overflow was carried out by direct harvesting, into other phases of ripening in a separate way. Comparing the results of experiments in two soil-climatic zones, it can be noted that the grain obtained in the foothill zone is worse in its technological indicators than the grain grown in the steppe zone. The best physical properties (vitreous, natural weight) were formed in grain harvested in the phases of the end of wax and complete ripeness in two zones, and in quality (protein and gluten content) in the phase of complete ripeness in the steppe zone. When the wheat goes to the root, the content of protein, gluten and other indicators decreases.