African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6576

Full Length Research Paper

Impact of nitrogen fertilization on the yield and content of protein fractions in spring triticale grain

K. Wojtkowiak1, A. StÄ™pieÅ„2*, M. TaÅ„ska3, I. Konopka3 and S. Konopka4
1Department of Fundamentals of Safety, University of Warmia and Mazury in Olsztyn, Poland. 2Department of Agriculture Systems, University of Warmia and Mazury in Olsztyn, Poland. 3Department of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, Poland. 4Department of Working Machine and Methodology of Research, University of Warmia and Mazury in Olsztyn, Poland.
Email: [email protected]

  •  Accepted: 16 July 2013
  •  Published: 26 July 2013


Spring triticale cv. Andrus was cultivated in 2010 and 2011 with the application of different combinations of nitrogen fertilization with a total dose of 80 or 120 kg ha-1. The nitrogen fertilizer was applied into soil or both into soil and on leaves (foliar application) with and without microelements. The average grain yield was 6.21 t ha-1 with a range from 5.89 to 6.64 t ha-1 depending on the variant of fertilization. The average protein content at the dose of 80 and 120 kg N ha-1 was 14.43 and 14.74 g per 100 g of grain, respectively. A higher dose of nitrogen resulted in an increase of albumins with globulins and w and a/b prolamins in grain. This indicates that, even though some variants of fertilization with nitrogen favored the accumulation of protein in the grain, it was mainly the content of monomeric proteins that increased. The increase in their mass, due to a significant predominance in triticale grain, is undesired for potential use in baking. It suggests a lack of possibility for improvement of baking properties in triticale grain as a result of tested variants of fertilization.


Key words: Triticale, nitrogen fertilization, glutelins, prolamins.