Performance of Winter Wheat (Triticum aestivum) Depending on Fungicide Application and Nitrogen Top-Dressing Rate

Winter wheat (Triticum aestivum) is a crop of which production is associated with rather large investments for nitrogen fertilization and disease control. The aim of this study was to estimate the effect of five variants of fungicide application and four levels of N (nitrogen) top-dressing rate on the yield and grain quality of winter wheat. Field trials were carried out in Latvia (56 degrees 31 ' N; 23 degrees 42 ' E) for four seasons. Grain yield and quality depended significantly on the conditions of the trial year, as three of them were characterized by drought in varying degrees. Although the average four-year grain yield increased significantly in all fungicide application variants, the effect of this factor was different in individual years. The application of fungicides increased the yield significantly in one year, decreased significantly in another year, while it had no significant effect on the yield in remaining two seasons. The enhancement of N top-dressing rate increased the grain yield significantly every year. The interaction between both examined factors was significant; however, the use of higher N rates not always means that also spraying with fungicides has to be more intensive. A clear effect of fungicide application was observed on 1000 grain weight and volume weight, while the effect of N top-dressing rate was observed on the crude protein, wet gluten and starch content, and Zeleny index.

Automated summary

The aim of this study was to evaluate the effect of fungicide application and nitrogen top-dressing rate on the yield and grain quality of winter wheat. The results showed that the use of fungicides increased or decreased grain yield depending on the year, while an increase in nitrogen top-dressing rate consistently increased yield. Fungicide application had a significant effect on grain weight and volume weight, while nitrogen top-dressing rate affected protein content, wet gluten and starch content, and Zeleny index.