CHANGE OF PROTEIN AMOUNT IN DIFFERENT SOIL-CLIMATE CONDITIONS UNDER THE INFLUENCE OF HARVEST PERIODS BASED ON SOIL-CLIMATE CONDITIONS AND GRAIN MOISTURE

Аннотация

This article presents data on the changes in protein content under different soil- climatic conditions under the influence of soil-climatic conditions and harvest dates based on grain moisture. Keywords:wheat, variety, protein content, soil-climate, moisture. Login. In recent years, our country has been implementing consistent reforms to increase the yield and technological quality indicators of soft winter wheat varieties in various soil and climatic conditions. “Within the framework of the Strategy for the Development of Agriculture in our Republic for 2020-2030, “...to diversify production, improve land and water relations, create a favorable agribusiness environment and a high value-added chain, support the development of cooperative relations, widely introduce market mechanisms, information and communication technologies into the industry, as well as effectively use scientific achievements,” research on the development of agro-measures to increase and maintain the yield of wheat varieties and improvequality indicators is considered important. LX Tokhtiyeva, DN Doyev, BA Datiyeva The leading place among the main indicators characterizing the ripening quality of wheat belongs to gluten. In recent years, along with the amount of gluten, great importance has been attached to its quality. It is defined as a combination of physical properties such as elasticity, elongation, strength. Many scientists claim that the quality of gluten in the grain depends on the genetics of the variety by almost 50%, and the remaining 50% on growing conditions. As a result of ripening in winter wheat grain after harvest, as a rule, the amount and quality of raw gluten increase significantly, along with an increase in the volume and porosity of the bread. During the ripening process, gluten in the grain of group II passes into group I. His research has proven that the yield and quality of winter wheat grain largely depends on the variety, growing conditions, timely harvesting, optimalpost-harvest processing of thecrop, andproduct storage [1,2]. Over the past decade, a steady decline in the quality of winter wheat grain has been observed. The protein and gluten content of the grain are the most important indicators of grain quality, and great attention is paid to them when evaluating starting materials at all stages of the selection process. The creation of winter wheat varieties of intensive type, which have a positive complex of economic and biological properties, as well as a high protein content in the grain, is one of the main tasks of breeding science and genetics. Numerous studies by domestic and foreign authors have shown that the protein content of the grain is a hereditary trait with a polygenic nature, but, nevertheless, the protein content of the grain has great variability depending on soil and climatic conditions, its duration, growing season, mineral nutrition, 445 INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE ISSN:2692-5206,ImpactFactor:12,23 AmericanAcademicpublishers,volume05,issue08,2025 Journal: https://www.academicpublishers.org/journals/index.php/ijai predecessors and other factors. In recent years, the production of strong and valuable wheat, which is necessary for the production of high-quality bread flour, has decreased, so the creation of soft winter wheat varieties with a high protein content is currently relevant [3, 4]. The decisive moment in the formation of protein in the grain is the temperature regime: high temperature contributes to a more active aggregation of protein molecules due to intermolecular protein disulfidebonds, i.e.,tothe strengthening ofgluten [5]. Research materials and methods. In scientific research, laboratory, field and production experiments, phenological observation, physiological and biometric analyses were carried out on the basis of methodological manuals such as "Methods of the State Commission for Variety Testing of Agricultural Crops", "Methods of Conducting Field Experiments", agrochemical properties of soils in the experimental field "Methods of Agrochemical Analysis of Soils and Plants of Central Asia", and the resistance of varieties to heat and drought in laboratory conditions "Physiology of Heat and Drought Resistance of Plants". Statistical analysis of the results obtained in field experiments was calculated using Microsoft Excel programs according totheB.A. Dospechov method. Analysis and results . In our research, climatic conditions and heat during the wax ripening- full ripening period also affected the formation of protein content in the grain of the varieties studied. When analyzing the varieties, it was found that the genetic characteristics of the variety, natural soil-climatic conditions, and grain moisture content were affected by the harvest period. In the 1st harvest period, the protein content of the varieties in the desert region was 15.3-15.8%, in thefoothills-14.5-15.4%, andin thefoothills -14.0-14.6%. Table1 Changes in protein content under dif