TYPE AND VARIETAL FEATURES OF MUSTARD SEED QUALITY FORMATION UNDER THE CONDITIONS OF THE NORTHEASTERN FOREST- STEPPE OF UKRAINE
Abstract
The article describes the features of the formation of seed quality indicators according to the type and variety of mustard under the conditions of the northeastern Forest-steppe of Ukraine. The object of the study is the process of forming the quality of the seeds of white mustard, brown mustard, and black mustard according to varietal characteristics and weather and climate conditions. The subject of the study is white mustard varieties (Bila Printsesa, Etalon, Zaporizhanka, Pidpecheretska, and Oslava), brown mustard varieties (Demetra, Mriya, Prima, Retro, Roksolana, Rosava, Felicia, Chernyava, and Romantyka), black mustard varieties (Viktoria and Sofia), as well as weather and climate conditions and protein and oil content. Experimental research was carried out in the field conditions of the educational-scientific-production complex (ESPC) of the Sumy National University during 2020−2022. The soil of the experimental site is a typical deep medium-humus coarse-grained medium-loamy black soil (chernozem) on loess rocks. Based on the results of the calculation of the hydrothermal coefficient, it was established that the growing seasons of 2020 and 2021 should be classified as normal (HTC=1.02–1.03). Concurrently, excessive precipitation in April and June 2022 resulted in a total HTC of 1.32, which corresponds to wet conditions. The highest weight indicator is 1000 pcs. seeds were in white mustard (4.6 g). By varieties, the indicators are as follows: Bila Printsesa and Zaporizhanka (4.9 g); Talisman (4.8 g). Significantly lower indicators were obtained in black mustard (3.8 g) and brown mustard (3.2 g). It has been proven that the conditions of the wet year 2022 contributed to the formation of fuller seeds (4.8 g) of white mustard than in the dry years 2020 and 2021 (4.3–4.6 g). The dry year 2021 was more favorable for brown mustard and black mustard (weight of 1000 seeds 3.3 and 4.0 g, respectively). It was found that a higher protein content was formed in the seeds of black mustard (32.3%) and white mustard (32.4%). The maximum values (over 33.0% protein) were obtained in the varieties of Zaporizhanka, Pidpecheretska, and Etalon. The minimum protein content was calculated in brown mustard (the average for varieties is 28.0%). The maximum fat content was obtained in brown mustard (38.0%). Significantly lower average values were calculated for black mustard (30.5%) and white mustard (28.2%). Among the studied varieties, seeds of the Prima and Retro varieties had the highest oil content (more than 40.0%). Under the metrological conditions of 2021, a higher fat content was obtained: white mustard – 28.6%; brown mustard – 39.5%. In black mustard, the maximum oil content (31.1%) was found under the conditions of the driest year of 2020.
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