PRODUCTIVITY AND QUALITY OF SPRING WHEAT GRAIN IN DEPENDENCE ON THE TIME OF SOWING
With an adaptive approach to the introduction of cultivation technology, great opportunities open up for the confident production of high-quality grain of spring durum wheat in Kabardino-Balkaria. The yield value of spring durum wheat is determined by the technology used for its cultivation. The timing of sowing has a significant impact on the productivity and quality of grain. The results of calculating the field germination of plants, at different sowing dates, where the seeding rate for all options is 5.5 million germinating seeds per hectare, showed that the field germination rates are higher when sowing in the first term. At late sowing dates, field germination significantly decreased. An essential factor determining the efficiency of plants in crops is the amount of dry matter accumulated during the growing season. The highest yield of dry matter in all varieties was when sowing in the first term, and the lowest when sowing late. This shows that late sowings are more susceptible to hot weather, which leads to the suppression of processes that supply the plant with organic matter. From early to late sowing, the productivity elements of spring durum wheat varieties decrease. The difference between early and late sowings is 0.9 in the number of spikelets per ear, 1.2 in the number of grains per plant, 0.11 g in the weight of grains in one ear, and 3.7 g in the weight of 1000 grains. The given data indicate that at early sowings, spring wheat forms higher productivity elements, and hence the yield. The amount of crude protein, gluten, pasta quality is higher than at early and late sowing dates. Thus, the difference in protein content between the early and late sowing periods was from 2 to 2.5% in varieties.