No 4 (2014)

The purpose of the researches - is chickpea productivity due to different pre-treatment methods of seeds and fertilizer on ordinary chernozem soil in the conditions of Middle Volga Region forest-steppe. Chickpea, having a high resistance to drought, pea weevil, adaptability to cleaning, also can significantly stabilize the production of high-protein grain and increase the stability of agroecosystems. The protein content in chickpea seeds varies from 20.1 to 32.4 percent. And chickpea protein has a high content of essential amino acids, especially lysine. The results of chickpea yield productivity and quality for mineral nutrition different levels studies are shown. Into two-factor experiment to study the seed bed different fertilizes methods were included: three background mineral nutrition: without fertilizer (control), calculation of NPK doses and norms for the planned yield of 1.8 and 2.2 t/ha of grain (conditionally background 1, background 2) (factor A); to determine the effectiveness of stimulants : Mival Agro, Megamix, Albite both separately and in conjunction with bacterial drug Rizotorfin (factor B). The maximum yield observed when fertilizer for the planned yield of 2.2 t/ha and joint processing of seeds Rizotorfin and Megamix 2.43 t/ha were found that average for 2012-2013, the yield for the background 2 is significantly higher than the background 1 and the control.

The purpose of researches - is to evaluate the productivity and quality of peas on different levels in feed crop rotation mineral nutrition with busy fallow and green manure on grain with seeds pre-sowing treatment by Rizotorfin, Tenso-cocktail and both of them. In the Russian Federation pea is the main pulse crop. It occupies about 80% of produced grain legumes. Pea seeds contain average about 26% protein substances. The results of surveys measuring the productivity and quality of peas on different levels in feed crop rotation mineral nutrition with busy fallow and green manure on grain with seeds pre-sowing treatment by Rizotorfin, Tenso-cocktail and both of them are presented. In three-factor experiment with placing third pea crop in the rotation studied the influence of the aftereffect of the employed and green manure couple (factor A) fertilizing the planned yield of 2.2 t/ha (pattern I) and 2.6 t/ha (pattern II) (factor B), and seed treatment agents (factor C). Investigations revealed that the cultivation of peas flagship 9-link rotation with green manure and busy fallow in the application of pre-treatment of seeds and fertilizer application on the planned yield of 2.2 and 2.6 t/ha provides productivity with the implementation of the program to 102.3 and 103.6% on the first level and 93.5 and 99.2% on the second level, the high quality of the collection crop digestible protein 0.46-0.47 t/ha and it is energetically justified energy efficiency ratio of 1.26-1.31.

The purpose of the researches - is increasing the productivity of sugar beet by minimizing basic treatment of soil and mineral fertilizers, or send your option. Two-factor field experiment was carried out in 2007-2009 on 4-field grainrestplown crop rotation in the Republic of Mordovia for beet (the variety Crocodile). As a first studied factor moldboard processing was used (to depth of 20-22 cm with plow coulter Euro Diamond-2), the surface (to depth of 8-10 cm BDT-4, with harrow Rubin) and zero processing (the direct seeding drill «Monopil», and as a second factor different doses of mineral Fertilizers were applied: 1 - no fertilizer (control); 2 - N 128Р 128К 128; 3 - N 150Р 150К 150. Winter wheat was the predecessor. Тhe results of the research show that the area of leaf surface was the largest when the dose in plants grown on the variant with moldboard processing and was averaged in three years 39,42 thousand. m 2/ha, higher than on the surface and zero processing on 6.28 and 12.79 thousand m 2/ha respectively. The Minimization of soil N 150Р 150К 150 was given. The cultivation reduced the value of the photosynthetic potential of the plant for 24-33%. The highest yield - 55.9 t/ha during average for three years was obtained with moldboard processing for dose N 128Р 128К 128; 3 - N 150Р 150К 150. The lowest accumulation of sugar (12.3%) is observed in zero processing. Surface and zero soil processing have greater influence for the accumulation of phosphorus and potassium in the 0-10 cm layer. Moldboard processing contributed to increase 10-20 cm in the plowing layer.

The purpose of researches - is theoretical and practical justification of mash bean’s introduction in ecological conditions of the Middle Volga. This culture is versatile in use: as food, feed, green manure and medicine. The seeds are used in food as cereals, green beans and etiolated shoots - as vegetables, green herbage is dried, ensiled and plowed into the ground (green manure), straw and chaff are fed to the cattle. Average harvest of the gain is 10-16 hwt per 1 hectare, green mass - up to 200 hwt per 1 hectare. Mung beans and its products are well assimilated by human organism. When Vigna radiata L. (R) Wilczek is used to eat almost not observed meteorism. Starch from mash has low glycemic index. That is especially important for people with diabetes. This high-protein culture contains all the essential amino acids in sufficient quantities. It also has B group vitamins, PP vitamin (nicotinic acid), C vitamin (ascorbic acid) and other important organic and mineral nutrients. This is a valuable crop for the available diet food. 60 Vigna radiata L samples have been examined represented by the collection of Russian Crop Science Institute. According to the methodological instructions of this Institute, characteristics of the clones within the specific climatic conditions, their drought tolerance and productivity were grown and developed. The year of the study is considered as extreme draught conditions for crops, resulted in obtaining much more adequate and numerous Vigna radiata L specifications within described climatic environment and soil moisture less. Thus with a potential yield of 8-19 dt/ha (hundreds kilograms per hectare) with a satisfactory weight of 1000 seeds and the length of the growing period 70-110 days. These samples к-12208 (India), к-617558 (China), к-617653 (China), к-617654 (China), к-617566 (China), к-617578 (China), к-617582 (China), к-617584 (China) able to adapt to weather and climatic conditions of the region, can be considered as the initial base for the selection within the Middle Volga Area.

The purpose of the researches - is the technology of nitrogen fertilizers application in pea-barley mixture cultivation due to grain in the Ural region improving. Different ratios of the components at sowing, methods and doses of nitrogen under pea and barley agrophytocenosis to obtain the yield no more than 4 tn/ha in the Ural region in years with unfavorable conditions for moisture grain-legume crops was studied. In the sub-padzolic highly enriched with phosphorus and potassium soil the highest yield of 5.36 tn/ha pea and barley agrophytocenosis is formed at the mixture ratio of 12.5+87.5% with nitrogen at 60 kg/ha before the presowing cultivation. Between the studied methods nitrogen fertilizer significant difference was identified. The increase of the yield of pea and barley agrophytocenosis with 3.34 tn/ha in the version without applying nitrogen to 4.58 tn/ha at 60 kg/ha was observed with increasing dose of nitrogen. Depending on the mixing ratio of nitrogen at planting dose should be differentiated. Mixture with a higher seeding rate of barley 12.5+87.5% responded positively to the dose of nitrogen 60 kg/ha, with a ratio of peas and barley at sowing 25+75% nitrogen, the optimal dose was 45 kg/ha at sowing and before making the root and 30 kg/ha for foliar application. The economic efficiency of the studied methods and nitrogen fertilizer doses at cultivation of pea and barley mixture of grain was determined. The maximum net income obtained by the ratio of the components of 12.5+78.5% with nitrogen under before sowing cultivation in the dose of 60 kg/ha - 11852 rub./ha.

The purpose of researches - is to identify and determine the wheat thrips harmfulnes population dynamics in winter wheat. Among the sucking insect pests complex the wheat thrips ( Haplothrips tritici Ed.) is the most widespread and numerous. It is found everywhere, where wheat is cultivated , but the most damage is reported in the forest-steppe and steppe zones. The studies were conducted in 2011-2012. Kinel Area in Samara Region. The object of study is Haplothrips tritici , the subject of study is Povolzhskaya 86 winter wheat varieties. The greatest number of old wheat thrips during the study notes at the flowering stage in 2011, it amounted to 415.0 in 2012 - 433.0 ins./100 sweeps butterfly net, respectively. In earing phase female pest start oviposition. The number of eggs on average in 2011 was 43.5 ins./colossus, in 2012 - 20.9 ins./colossus. A week later, hatching larvae begins. In 2011, the number of larvae 1 and 2 age ranged from 7.0 to 70.5 ins./colossus, in 2012, from 15.8 to 41.5 ins./colossus. Damaged grains of wheat thrips in 2011 was 45.5%, in 2012 - 51.4%. Damaged Haplothrips tritici seeds crop quality was reduced, and seeds, damaged to lesser degree the germination is reduced by 41.8%, laboratory germination by 12.0%; damaged in the average degree of 47.3 and 29.0%; damaged to great extent by 60.0 and 37.0%, respectively.

The purpose of researches - is to justify an optimal protection against weeds, high-yield seeds with high sowing qualities. The plots location in the experience with systematic is triplicate. We studied the formation of barley seeds harvest and sowing qualities in the plant herbicides processing (Eraser extra graminicide + Ballerina) using micro - antidotes: Eleplant, Parafilm. Sowing material is Syrsky Favorite spring barley variety. The effectiveness of barley protection from weeds were characterized by their biological effectiveness, which options experience average years of research was within 59-95%. The chlorophyll concentration in the leaves at reference sites and for different versions characterizes the condition of the plants through which it is possible to ascertain the presence of stress in them. The minimum value of chlorophyll concentration i n the leaves marked on the 4th day after treatment of crops with herbicides (srvc. units) - 220-310, maximum - 12-days - 542-610 that corresponded with those of the reference plant. The maximum grain yield (4.0 t/ha) was obtained in the variant where the crops were treated tank mixtures Eraser extra (0.5 l/ha) + Ballerina (0.4 l/ha). When using the Eraser extra clean and tank mixture with the herbicide Ballerina with half rate and adding antidotes (microfertilizers Eleplant and Parafilm) the yield was lower. Laboratory germination of seeds grown in different crop protection from weeds, 3-year average was 93.9-95.1% and germination was 86.7-91.2%. It is established that for more complete suppression of the weed species composition of the barley should be treated tank mixtures Eraser extra (0.5 l/ha) + Ballerina (0.4 l/ha). The use of plant protection products in the recommended application rates in the range of conventional technology to form high yields of seeds with high sowing qualities.

The reseach purpose - is the premium wheat flour quality prolonging during its storaging. Wheat flour weighing 18 kg was divided into three parts (on 6 kg). Each part was packaged on 12 samples on 0.5 kg. One part of flour (12 samples) was stored in paper packages at temperature of 20-22°C, the second part (12 samples) - in paper packages at temperature of 5-8°C, the third part (12 samples) was packaged in plastic bags and was stored without air access at temperature of 20-22°C. Duration of flour storage in all three options made 1, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22 and 24 months. On the expiration of each storage period were opened on one sample of flour in all three options of storage way and indicators of flour quality - organoleptic indicators, humidity, quantity and quality of gluten, acidity, number of falling and water absorbing ability were defined. Color, smell, taste of flour, falling number, water absorbing ability in the course of storage without air access at temperature of 20-22°C, in a paper package at temperature of 5-8°C in 24 months storage wasnt change. At flour storage in a paper package at temperature of 20-22°C the smell of flour was changed (smell of the spoiled fat), taste of flour was changed and became bitterish at storage more than 16 months. Acidity of flour wasn't change at storage without air access till 7.5 months, in a paper package at temperature of 20-22ºС - till 6 months, in a paper package at temperature of 5-8ºС - 12 months. At flour storage in a paper package at temperature of 20-22ºС there was gluten strengthening, after 6 months of storage the gluten became crumbling. It is offered for long storage of premium wheat flour should be used by low temperatures 5-8ºС.

The purpose of research was to improve the technology of wafer products with product processing pumpkin - pumpkin powder. The article shows the possibility of enriching and extending the range of wafer products by adding pumpkin powder into waffle cake mix. The research was based on semi-finished goods - waffle dough and baked wafer sheets. Investigated the chemical composition of the powder of gourd, obtained in experimental drying plant with a perforated drum, adjustable infrared heater and a fan for forced movement of the carrier and further grinding. In the model formulation batter was added the powder of pumpkin pulp in an amount of 3; 5; 10% of the weight of the flour with a decrease in dosage of flour and conducted experimental laboratory baking. Our results demonstrated that the mass fraction of moisture in the batter is in the normalized range, but with increasing amounts of pumpkin powder batter humidity decreases. Investigation of the effect of the amount of added powder pumpkin on the dynamic viscosity the dough during its consumption showed an increase in viscosity with an increase in the amount of powder pumpkin and discharge time. In the baked semi-finished product moisture mass fraction and sensory characteristics of the samples with 3 and 5% of the powder is in the range of values ​​adopted in the standardization of the quality of semi-finished products made ​​of dough. When adding pumpkin powder in an amount of 10% by weight of the flour organoleptic and physico-chemical parameters deviate significantly from the range of values taken in the standardization of the quality of semi-finished products made of dough. The developed wafer semifinished product advantageously differs from the control sample due to wide variety of minerals such as potassium, magnesium, calcium, phosphorus, iron, iodine, and elevated level of β-carotene.

The purpose of researches was to identify the impact of the Jerusalem artichoke powder for the quality of bread made from the highest grade flour. Inulin and pectin contained in the tubers of Jerusalem artichoke, is removed from the body of the person heavy metals salts, poisons, radio-nuclides, cholesterol of high density. The person receiving with Jerusalem artichoke complex of biologically active substances, becomes resistant to stress and disease. The most convenient products for the correction of power are bread-baking products. The influence of Jerusalem artichoke powder for organoleptic and Physics-chemical quality parameters of bread from the highest grade flour are shown. The technology of production from the highest grade flour bread with the use of Jerusalem artichoke powder is developed. Laboratory bread baking was conducted at about-marinate the control sample bread method obtained without adding Jerusalem artichoke powder, and the experimental samples with the addition of 1, 2, 3, 4% Jerusalem artichoke powder with decreasing flour in experiments on the appropriate percentage of the Jerusalem artichoke The certain samples of bread were investigated by physical-chemical and organoleptical quality. The volumetric output of the control bread sample was 375 cm 3/100 g, adding up to 3% of Jerusalem artichoke - 370-375 cm 3/100 g, adding 4% powder of Jerusalem artichoke - 360 cm 3/100 g. The influence of Jerusalem artichoke powder for baking and shrinkage of bread is not detected. Total average ball score control sample of bread is equal to 4.8 points. The sample of bread prepared with addition of Jerusalem artichoke powder by in the amount of 1.0%, meets the average point estimate of 4.8%. The addition of 1.0% of Jerusalem artichoke powder has not changed color cover (light brown), color cover remained the same as in the control sample. The increasing Jerusalem artichoke powder to 2.0 and 3.0%, is affected to the color of the peel. It was brown, which is priced five-point grading scale assessment. The highest score is assessed bread with the addition of Jerusalem artichoke powder in the amount of 2.0 and 3.0 per cent for the shape of the product, surface and color, color and condition of the crumb, taste and smell. Total average ball assessment of these options amounted to 5 points. Adding the powder of Jerusalem artichoke in the amount of 4% has changed the surface of the cover (smooth) - 4 points, the taste and smell of steel with the scent of Jerusalem artichoke - 4 points. Total average points score with the addition of Jerusalem artichoke powder in the amount of 4% is equal to 4.5 points. Making Jerusalem artichoke powder in the amount of 3% does is not impair the physics-chemical and organoleptic characteristics as indicators of bread quality.

The purpose of researches - is improving the quality of bread from white flour with pectin material. The studies were conducted at the Department «Technology of production and examination of herbal products» Technology Faculty Samara SAA. The object of study is bread of white flour, as a raw material used in the dry pectin extracts from lemon, pumpkin and apple in an amount of 3; 5; 7% by weight of the flour. In the experiments we used a method of straight preparing method, water temperature was 35 0C kneading, kneading was carried out in a mechanized way. Baking was carried out at a temperature 220-240 0С for 5 minutes. According to the study established the optimal number of making pectin contained in extracts from lemons and apples - 3% to the flour weight. The highest average score organoleptic quality was observed in bread making 3% pomace of lemon and apples - 4.9 and 4.7 points. Surface smooth crust of bread, crumb color white, porosity, fine, delicate, uniform, pleasant taste. Volumetric yield of bread with lemon and apple pomace was 350 and 360 cm 3, respectively. At the higher swelling ratio (456.1%), we can conclude that the bread with pectin contained in apple pomace (3%) stale bread slowly without pectin, which is extremely important to increase the shelf life of bakery products. Bread with pectin contained in extracts from pumpkin 3; 5 and 7%, has a specific taste, so it is recommended not for the industrial scale, and mini bakeries.

The purpose of researches is complex assessment of different grades millet grain quality and determine the level of its competitiveness for increase in gross collecting the grain meeting the requirements of the cereal industry. Object of researches was grades of Saratov-6 millet, the Peasant, Kinelskoye-92 and Zaryana. On average from 1999 to 2008 the greatest grain yield was received for millet of Zaryanа grade and made 2.60 t with 1 hectare that is 0,23 t/hectare more, than at Saratov-6, taken for control. Results of complex assessment and calculation of competitiveness showed that for the enterprises - producers of millet grain the most competitive are Zaryan's grades and Kinelskoye-92 as they differ in the greatest productivity of grain. The Peasant grade is less competitive as at high quality of grain nevertheless concedes to them on productivity. Calculation relative and integrated the indicators of quality considered by krupozavoda showed that grain of millet of grades the Peasant, Kinelskoye-92 and Zaryana surpasses in quality grade millet grain Saratov-6, taken for control. However the greatest share of influence on competitiveness the grain exit possesses. In spite of the fact that values of an integrated indicator of competitiveness of grain of millet of the studied grades were practically almost at one level, more competitive is the grain of millet of a grade of Zaryanа which is characterized by smaller filminess.